November Recipepalooza: “Night Before” Mashed Potatoes
My mother’s childhood friend passed along this recipe to me when I got married. She says it’s “a lifesaver for big holiday dinners.” Having my first big Thanksgiving with my in-laws, we’ll find out!
“NIGHT BEFORE” MASHED POTATOES
Ingredients (serves 10-12):
8-10 potatoes, peeled
dash of baking soda
1 8-oz package cream cheese, softened
1 cup Tillamook Sour Cream
salt and pepper to taste
Boil and drain potatoes. Place potatoes back in pot and return to burner until all water is absorbed. Whip hot potatoes adding cream cheese and sour cream. Add a dash of soda before whipping to make potatoes fluffier. Continue beating until fluffy and smooth. Add salt and pepper to taste.
Place in a 9×13 baking dish covered in cooking spray. Cover with foil and refrigerate overnight. When ready to serve, bake (covered in foil) for 15 minutes at 325 degrees. Continue baking (uncovered) for 20 minutes. Stir and serve.
Does anyone have any fun additions to your mashed potatoes? I’ve heard horseradish can be good, or chives, or…?
Photo: Ernesto Andrade/Flickr (Creative Commons)