Make Ahead Mashed Potatoes
These make ahead mashed potatoes are delicious. They can be refrigerated for 2 days before using or frozen without losing their texture for up to a week.
Ingredients
- 3 1/2 pounds potatoes
- 8 ounces cream cheese, herbed
- 3/4 cup sour cream
- 2 eggs
- 1/2 cup green onions, chopped
- 2 tablespoons butter, melted
- 1/2 teaspoon salt, or to your taste
- 1/2 teaspoon pepper, or to your taste
Instructions
- Peel potatoes and cut into large chunks. Place in large pot of salted water. Bring to a boil, covered. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
- Drain potatoes well and put back on burner at low heat for a few minutes to dry off any excess water.
- Mash potatoes well with ricer or masher.
- In a large bowl, beat together cream cheese, sour cream, eggs, onions, butter, salt and pepper until smooth.
- Fold in mashed potatoes and combine thoroughly. Spoon potato mixture into a greased 11"x7" inch baking dish.
- The potatoes can be prepared to this point and either refrigerated for up to 2 days or frozen for up to one week. If you freeze the recipe, thaw it slowly in the refrigerator for 1 to 2 days, then let stand at room temperature for 30 minutes before baking.
- Bake at 350° for 45 to 50 minutes or until heated through.
- The recipe makes 10 to 12 servings.
Nutrition
Calories: 251kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 231mgPotassium: 758mgFiber: 4gSugar: 3gVitamin A: 527IUVitamin C: 32mgCalcium: 74mgIron: 2mg
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