Make-Ahead Mashed Potato Casserole
Ingredients
- 5 pounds baking potatoes, such as russet or Idaho Salt
- 1 (8-ounce) package cream cheese or Neufchatel cheese, at room temperature
- 1 (8-ounce) container sour cream
- 1 to 1 1/2 cups milk (skim is fine)
- 1/2 teaspoon freshly ground white pepper
- About 2 tablespoons butter, cut in pieces
- Chopped fresh chives or paprika for garnish
Instructions
Peel potatoes and cut into chunks, dropping chunks into a pot of cold salted water. Bring to boil, reduce heat slightly and simmer until potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain potatoes well. With electric mixer, beat in cream cheese. (If necessary, work in batches with half the potatoes and cream cheese at time, then combine.) Beat in sour cream and milk, adding a little more milk if necessary until potatoes are fluffy. Add white pepper. Coat a 13-by-9-inch baking dish with nonstick cooking spray. Spread potatoes evenly in dish. Sprinkle with a little paprika, if using. If making in advance, cool completely, then cover tightly and refrigerator up to 24 hours. Preheat oven to 375 degrees. Dot with butter and bake until potatoes are heated through and top is lightly browned in spots, 30 to 40 minutes. Sprinkle with chives.
Recipe Info
Views
521
Date
February 6, 2004
Categories
Mashed Potatoes