Classic Make Ahead Mashed Potatoes Recipe
- 5 pounds potatoes, peeled and cut into wedges
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 2 egg whites, beaten
- 1 cup (8 ounces) reduced-fat sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter, melted
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 12 servings (3/4 cup each).
Reviews for Classic Make Ahead Mashed Potatoes(13)
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I've been hearing about this recipe for years and decided to try it this Thanksgiving. I made them the day before and refrigerated. On Thanksgiving I started them off in the crock pot on high for a couple hours. STIRRING occassionaly is the key to the crock pot. After they were heated through a bit, I turned it down to low for a couple hours, stirring to keep the heat uniform. After checking for total warmth, I turned them off and they stayed nice and warm until time to be served. My only problem was they need a little more liquid, so I added little milk.
I have made this recipe a couple of times and use all of the ingredients as indicated. Once the potatoes are all mashed and mixed I have been putting them in a greased crockpot. I start warming them on low a few hours before. I find that the potatoes brown on the sides and bottom of the crockpot even though I have the temperature on low. Also, I find that the cream cheese & sour cream is a bit too heavy for the potatoes. I will be searching for another make ahead potato recipe.
I took the advice of ojc0806 and put the potatoes in my slow cooker/crock pot in the morning to reheat them. My cooker time selections are 4, 6, 8, or 10 hours so since she heated her potatoes for 7 hours with good results I thought I'd try 8 hours since I was heating up more potatoes. (I cooked about 6 1/2 lbs.) My potatoes were fully heated in 2 hours. I pressed the "keep warm" button and by the time the rest of my dinner was ready the potatoes were burning and stuck to the side of the crock. I'll try this recipe again, perhaps in the oven, but if any one decides to use a crock pot or slower cooker my potatoes were heated through in about 2 hours not 7.
This is a very easy recipe and a good way to save time on the chosen holiday morning. I will fix it again.
The way I made the nutritional facts print on the same page as the recipe is I highlighted the recipe and the nuritional facts and then chose the "selection" button and then chose "apply" and then "print". Everything prints on one page and only the highlighted text.
I thought this was great! ON my printer I took out the nurtitional facts so I only got one page
Then I wrote the facts on the back.
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