I always thought of mashed potatoes as something you had to make just prior to eating - not very convenient when you are having a dinner party or dinner for a group when you want to spend time with everyone, not alone in the kitchen. My mom's cousin Linda proved me wrong when I asked for her famous Thanksgiving mashed potato recipe and she shared her make-ahead version with me. Who knew? The secret she says is the cream cheese, which gives them a creamy consistency. You have to try these, they are truly some of the best mashed potatoes I have had.
Linda's Make-Ahead Mashed Potatoes (click here for printable version)
9 large russet potatoes, cubed and boiled until soft
8 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon Kosher salt
1/2 teaspoon pepper
3 tablespoons butter
Cool slightly potatoes and mash. Add the rest of the ingredients and beat with an electric mixer until light and fluffy. Transfer to a casserole, cool and refrigerate for up to 3 days. Bring potatoes to room temperature prior to reheating. Heat them at 350 degrees F for at least a half hour, or until warmed through.