Make Ahead Mashed Potatoes
Why fuss over part of your dinner that you can totally make ahead. These mashed potatoes, thanks to the cream cheese and egg yolk, have amazing holding power. And, guess what? They taste even better the next day!!
Servings: 6
Ingredients
- 2 kg russet or yukon gold potatoes, peeled and cubed (roughly 4 pounds or 6 potatoes)
- 1 package cream cheese, softened (250 g)
- 1/4 cup butter, softened
- 1/4 cup sour cream or plain yogurt (you can even sub in store bought tzatziki!)
- 1 egg yolk
- 2 tbsp milk
- salt and pepper to taste
- 2 tbsp parmigiano, grated (optional)
Instructions
- Place potatoes in a saucepan, covering them with cold salted water and bring to a boil over high heat; boil for 15 minutes or until potatoes are tender (alternately, place potatoes in a microwave safe bowl. cover with salted water and cook on high for 15 minutes)
- Once the potatoes are tender, drain them and let the potatoes sit, uncovered to dry out a bit.
- In the bottom of a mixing bowl, add cream cheese and butter and add the cooked potato chunks; beat with an electric mixer until smooth (alternately, if you like a completely smooth mixture, mash potatoes with a masher, or put through a food mill, then add to the butter and cream cheese and blend to combine.
- Whisk together egg yolk and milk in a separate bowl, then beat into potatoes; add the sour cream and season well with salt and pepper.
- Pour the mixture into a buttered 9 x 13" baking dish and let cool; cover with plastic wrap and refrigerate until needed.
- To reheat, bake in a 350 F oven for 20 to 25 minutes or until heated through (if you want an extra creamy mash, add a bit more milk and beat by hand with a wooden spoon before heating; if you would like a crunchy topping, simply scatter a handful of grated cheese on top of the potatoes before re-heating)