Make-Ahead Creamy Potatoes Recipe

Make-Ahead Creamy Potatoes Recipe
Make-Ahead Creamy Potatoes Recipe photo by Taste of Home
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Make-Ahead Creamy Potatoes Recipe

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For the holidays, I usually serve the traditional foods plus a new spin or two on family favorites. I put together these creamy potatoes the night before and simply bake the day of to save precious holiday time. —Wendy Ball, Battle Creek, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 55 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 55 min.

Ingredients

  • 5 pounds potatoes (about 6 large)
  • 1/2 cup butter, divided
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk or half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (16 ounces) sour cream
  • 1 medium onion, chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese

Directions

Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain.
Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, 55-65 minutes or until heated through. Yield: 16 servings (3/4 cup each).
Originally published as Make-Ahead Creamy Potatoes in Taste of Home November 2015, p68

Nutritional Facts

3/4 cup: 283 calories, 16g fat (11g saturated fat), 52mg cholesterol, 345mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 8g protein.

  • 5 pounds potatoes (about 6 large)
  • 1/2 cup butter, divided
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk or half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (16 ounces) sour cream
  • 1 medium onion, chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  1. Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain.
  2. Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  3. Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
  4. Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, 55-65 minutes or until heated through. Yield: 16 servings (3/4 cup each).
Originally published as Make-Ahead Creamy Potatoes in Taste of Home November 2015, p68

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