MAKE AHEAD MASHED POTATOES
Ingredients
I like Russets, also known as Idaho (the origin of many Russet potatoes) or Yukon Gold or a combo of both.
Both are high starch, low moisture, which means they can mash down easily. Yukon Gold gives a creamy, buttery, texture while Russets give a fluffier, lighter texture. Avoid waxy, low starch potatoes like red, new and fingerlings - they hold their shape after boiling and don’t absorb butter, cream, etc. well and that can result in a gluey texture.
Ingredients
4-5 pounds potatoes - Russets or Yukon Gold, peeled & cut into 2” chunks
8 oz regular cream cheese, cut up and softened
1 cup regular sour cream
Butter
Salt and pepper
Instructions
Place potatoes in large pot, cover with cold water an inch above the top.
Add 2 teaspoons salt.
Bring to a boil, reduce to low, cover to keep a simmer until done, about 10-15 minutes.
Drain and put back in pan on low. Make sure potatoes are pretty dry and still hot. That way, they’ll mash up without getting gluey. Now go ahead and mash!
Add cream cheese and sour cream and blend well.
Add salt and pepper.
Pour into buttered casserole, cool, cover and refrigerate up to 2 days.
Bring to room temperature and heat in 350 degree oven, tented with foil, until hot, about 40 minutes or so. Can also reheat in microwave.