MAKE AHEAD MASHED POTATO RECIPES

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MAKE AHEAD MASHED POTATO CASSEROLE RECIPE - FOOD.COM



Make Ahead Mashed Potato Casserole Recipe - Food.com image

Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 serving(s)

Number Of Ingredients 9

10 potatoes (about 3 1/2 lbs)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onion
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
salt and pepper
1/2 cup coarse fresh breadcrumb

Steps:

  • In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
  • Drain and let cool slightly, peel.
  • With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  • Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  • Transfer to 8 inch (2 L) baking dish, smooth top.
  • Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Nutrition Facts : Calories 352.4, FatContent 17.4, SaturatedFatContent 10.1, CholesterolContent 49.1, SodiumContent 187.4, CarbohydrateContent 43.6, FiberContent 5.3, SugarContent 3.8, ProteinContent 7.2

CLASSIC MAKE-AHEAD MASHED POTATOES RECIPE: HOW TO MAKE IT



Classic Make-Ahead Mashed Potatoes Recipe: How to Make It image

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 35 minutes

Prep Time 40 minutes

Cook Time 55 minutes

Yield 12 servings (3/4 cup each)

Number Of Ingredients 8

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • 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., 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., 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°.

Nutrition Facts : Calories 220 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 316mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

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  • Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
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