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Classic Make-Ahead Mashed Potatoes Recipe
Classic Make-Ahead Mashed Potatoes Recipe photo by Taste of Home

Classic Make-Ahead Mashed Potatoes Recipe

Publisher Photo
This light, holiday staple saves time on Thanksgiving day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
TOTAL TIME: Prep: 40 min. + chilling Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 220 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 316 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. 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.
  2. 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.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 12 servings (3/4 cup each).
Originally published as Make-Ahead Mashed Potatoes in Taste of Home October/November 2009, p41

Nutritional Facts

3/4 cup equals 220 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 316 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Classic Make-Ahead Mashed Potatoes

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 21, 2014

My husband and I had these for dinner tonight. They were great. My husband made them as directed not in the crock pot and it was easy to prepare. Will definitely make them again.

MY REVIEW
Reviewed Dec. 27, 2013

I made this for Christmas and unfortunately my family did not like them at all. The biggest complaint was that they were sticky. I don't know if I did something wrong but will not make they again.

MY REVIEW
Reviewed Dec. 22, 2013

This recipe came out fantastic, I made it just as directed. For those of you who insist on doing everything in the crock pot, it won't come out the same. Try it as stated, in the oven covered and you will get much better results!

MY REVIEW
Reviewed Dec. 7, 2013

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.

MY REVIEW
Reviewed Dec. 2, 2013

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.

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