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Classic Make-Ahead Mashed Potatoes Recipe

Classic Make-Ahead Mashed Potatoes Recipe

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: 55 min. YIELD:12 servings

Ingredients

  • 5 pounds potatoes, peeled and cut into wedges
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 large 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

Directions

  • 1. Place potatoes in a Dutch oven 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).

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

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MY REVIEW
Reviewed Nov. 28, 2015

"I tried this for the first time. It was so easy and they tasted great. It was so nice to have one less item to try and get ready on Thanksgiving day"

MY REVIEW
Reviewed Nov. 28, 2015

"Made these for Thanksgiving and my 8 adult dinner guests almost finished them! I made them exactly as directed using the oven, not a crockpot. Much easier than preparing and mashing potatoes on Thanksgiving morning. Not to mention the pan and other utensils used for prep are all cleaned up already. I will make these again."

MY REVIEW
Reviewed Nov. 4, 2015

"I do my potatoes earlier in the day then I put mine in the a crock pot on warm setting...frees up oven and stove top..."

MY REVIEW
Reviewed Nov. 4, 2015

"I think it defeats the purpose of making the potatoes ahead of time if you have to use precious oven space to heat them up. But it does look like a great recipe!"

MY REVIEW
Reviewed Nov. 4, 2015

"I only have one oven. How can I bake the potatoes and bake turkey at the same time. I wish I could."

MY REVIEW
Reviewed Jan. 21, 2015

"Family loves this."

MY REVIEW
Reviewed Dec. 28, 2014

"Easy to make and delicious when baked."

MY REVIEW
Reviewed Nov. 26, 2014

"Easy and very tasty"

MY REVIEW
Reviewed Nov. 15, 2014

"I have made these potatoes for years and when finished they taste like twice-baked potatoes. Delicious. But I have never seen egg whites in this recipe before and never used them, and low fat cream cheese and sour cream are also a no-no."

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."

MY REVIEW
Reviewed Nov. 28, 2013

"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."

MY REVIEW
Reviewed Nov. 25, 2013

"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."

MY REVIEW
Reviewed Nov. 17, 2013

"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."

MY REVIEW
Reviewed Nov. 17, 2013

"I have made these potatoes for years and everyone loves them. I add a small fine chopped onion also. Best potatoes ever and you don't have to rush at the end making mashed potatoes. I also freeze some for another meal and they are wonderful!"

MY REVIEW
Reviewed Nov. 13, 2013

"Ditto on the 2-page comment. You could have fit it all on one page and not wasted the second sheet. It looks like the fiber count is inaccurate too, There can't be 3 grams of fiber after those potatoes are peeled. Looks good enough ti try it."

MY REVIEW
Reviewed Nov. 9, 2013

"excellent, but why cant the nutrition info be on page one instead of wasting a whole sheet of paper for a page two?"

MY REVIEW
Reviewed Oct. 22, 2013

"I loved that I could make these ahead! They were great! I used DianaNC's suggestion and did without the egg whites and used my crock pot to heat them."

MY REVIEW
Reviewed Oct. 12, 2013

"It was so nice to be able to prepare this the night before. Very easy and very good... and healthier than other versions."

MY REVIEW
Reviewed Nov. 23, 2012

"made these the night before and put them in the crock pot the next day to free up my oven for dinner. kept moist and good!"

MY REVIEW
Reviewed Jan. 15, 2012

"This is the best. I make every Thanksgiving and Christmas for Big family dinner."

MY REVIEW
Reviewed Jan. 11, 2012

"These were the best mashed potatoes ever!!! I made them as written the night before and then the next morning put them in the crock pot on low for 7hrs. So easy!"

MY REVIEW
Reviewed Feb. 4, 2011

"Really really good!"

MY REVIEW
Reviewed Jan. 22, 2011

"Some how I always manage to mess mashed potatoes up: they are too dry, too lumpy or too something. However, when I made this recipe they were perfect! No more store bought mashed potatoes for me or my family! Thanks for the great, fool proof, recipe!"

MY REVIEW
Reviewed Dec. 1, 2010

"I was really worried that the potatoes would not hold up to making a day ahead of time, but it is always such a rush to get everything on the table. The potatoes turned out great. I might add some bacon bits and chives next time because the flavor was like a baked potato. But they are great as is."

MY REVIEW
Reviewed Nov. 20, 2010

"I have made a similar recipe for years, though I have never used egg whites in it ! I've made it up to 5 days ahead, then the morning of the feast, place the potatoes in a crockpot, add a pat of butter to top, and heat on low 5 to 6 hours."

MY REVIEW
Reviewed May. 28, 2010

"This tasted delicious but it got so stiff overnight I could take it out of the pan and hold it easily! I added lots of milk yet. Can't figure out what happened!"

MY REVIEW
Reviewed Apr. 3, 2010

"I made these for Thanksgiving dinner and they were a hit. I've made them for every holiday meal since."

MY REVIEW
Reviewed Mar. 30, 2010

"Really a great way to serve mashed potatoes for a large crowd."

MY REVIEW
Reviewed Dec. 16, 2009

"So delicious. I will definately make these again and again! The only change I would make is to take them out of the fridge even earlier. They baked in the oven for the 50 minutes, but still weren't that warm."

MY REVIEW
Reviewed Nov. 28, 2009

"This was a huge hit at our family Thanksgiving. Everyone ate it up and were no leftovers!"

MY REVIEW
Reviewed Nov. 27, 2009

"yes, loved by all the kids, very tasty, I didn't make them ahead, just the morning of, can sit in oven while rest of meal is prepared."

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