Classic Make-Ahead Mashed Potatoes Recipe
Classic Make-Ahead Mashed Potatoes Recipe
- 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
- 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).
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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"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"
"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."
"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..."
"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!"
"I only have one oven. How can I bake the potatoes and bake turkey at the same time. I wish I could."
"Family loves this."
"Easy to make and delicious when baked."
"Easy and very tasty"
"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 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."
"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."
"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!"
"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 pageThen I wrote the facts on the back."
"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!"
"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."
"excellent, but why cant the nutrition info be on page one instead of wasting a whole sheet of paper for a page two?"
"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."
"It was so nice to be able to prepare this the night before. Very easy and very good... and healthier than other versions."
"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!"
"This is the best. I make every Thanksgiving and Christmas for Big family dinner."
"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!"
"Really really good!"
"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!"
"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."
"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."
"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!"
"I made these for Thanksgiving dinner and they were a hit. I've made them for every holiday meal since."
"Really a great way to serve mashed potatoes for a large crowd."
"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."
"This was a huge hit at our family Thanksgiving. Everyone ate it up and were no leftovers!"
"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."