Ingredients for A Mountain Of Make Ahead Mashed Potatoes
- 5 pounds russet potatoes
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 6 tablespoons butter
- Not found in recipe
- 1 teaspoon salt, or to taste
- 1 teaspoon paprika
- 1/2 cup finely chopped yellow onion
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How to Make A Mountain Of Make Ahead Mashed Potatoes
- Peel and quarter 5 pounds of russet potatoes. Place in a large pot, cover with cold water, and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes thoroughly. Return them to the pot and let them steam for 2-3 minutes to dry out.
- Add 1 cup sour cream, 8 ounces cream cheese (softened), 1/2 cup finely chopped yellow onion, 1 teaspoon salt, and 4 tablespoons butter to the potatoes. Mash with a potato masher or electric mixer until smooth and creamy, adding more salt to taste. If using a mixer, start on low speed and increase gradually.
- Grease a 13x9 inch baking dish. Spread the mashed potatoes evenly into the dish.
- Melt the remaining 2 tablespoons of butter and drizzle it over the mashed potatoes.
- Sprinkle with 1 teaspoon paprika.
- Cover the dish with plastic wrap and refrigerate for up to 2 days.
- When ready to bake, let the refrigerated potatoes sit at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C). Cover the baking dish with aluminum foil.
- Bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or until heated through and lightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
48g
Carbs
18g
