The sun is shining here in Northeast Ohio on this spring holiday weekend as many of us prepare to spend time with family and friends. Our family is headed out in just a short time to enjoy a delicious meal with both my immediate family and extended family. My job is to bring the mashed potatoes. In fact, now I offer to bring the mashed potatoes to most family meals. This began after I found and tried this amazing Make-Ahead Mashed Potatoes recipe.
I love mashed potatoes, but I always hated the prep process – peeling, chopping, boiling, draining, beating, scooping – all at the last minute. This process always resulted in me as the hostess sitting down to enjoy the meal all while the potato kettle is cooling in the kitchen with mashed potatoes drying on the sides and the potato peels are turning brown in my Tupperware bowl. (I know, some of you are clean cooks and have this all taken care of before you eat. However, I fall into the Messy Cook category.)
Then I found a make-ahead recipe for mashed potatoes. Today there are dozens of these recipes online, using either the oven or a crock pot/slow cooker. I actually do not remember where I originally found this recipe. But they all are essentially the same, except for your choice of seasonings and method of reheating them.
So for those of you who have been assigned the mashed potato job for your holiday meal, here is a 1-2-3 recipe to make your job a whole lot easier. Just beware – you might become the perpetual potato person for all future family meals!
Make-Ahead Mashed Potatoes:
Step 1: Peel, chop and cook cubed potatoes (5 lb. bag) in salted boiling water until cooked and soft, but not mushy. (I am assuming you have done this part before.) Drain the cooked potatoes. Place 1 stick butter or margarine, 1-8 oz. cream cheese and 1-8 oz sour cream on top of the potatoes. Allow these to sit and soften a few minutes.
Step 2: Beat the potatoes and extra ingredients with a hand mixer until smooth and fluffy. Do not overbeat or they can turn to thick paste. A few tiny potato chunks will let everyone know these are the real deal!
Step 3: Spread these fluffy potatoes in a greased 13×9 pan. Cover and refrigerate until ready to use. To reheat: Remove cover and place mashed potatoes in a 350 degree oven for 30 minutes. (If using a glass pan, do not take pan directly from fridge to oven.) Top with a dollop of butter and serve! You can make these potatoes the day before your event or even just a few hours before your event, with excellent results.
There you go, folks – my answer to avoid the dread of making mashed potatoes! I hope you and your family enjoy this holiday weekend as we remember the events of that Holy Week so many years ago when Jesus Christ died on the cross for the sins of humanity, was buried in a borrowed tomb, and rose again the third day – and is still alive for us. What good news, what hope that brings in these days full of difficult news. He is risen!