I borrowed this from a Facebook post of a gal I met blogging. Have a Wonderful Thanksgiving with those you love!
I have two Pumpkin pies baked and one French Silk Pie in the refrigerator for dinner tomorrow. The "Make Ahead" mashed potatoes are in the refrigerator, the turkey is thawed ready to be stuffed. Grandma is bringing homemade rolls and sweet potatoes. DIL-1 has the cookie salad ready while DIL-2 will have a baked cheesy vegetable casserole. We don't make fancy foods--just the favorites that everyone will enjoy.
Classic Make Ahead Mashed Potatoes Recipe
Classic Make Ahead Mashed Potatoes Recipe These are the ingredients I use! ( The Taste of Home recipe calls for reduced fat cream cheese and sour cream.) I bake it in a 9 X 13 glass baking dish.
- 5 pounds or more--(I usually use more) potatoes, peeled and cut into wedges
- 1 package (8 ounces) cream cheese, cubed
- 2 egg whites, beaten
- 1 cup (8 ounces) sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter, melted (I use 1/4 cup)
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 12 servings (3/4 cup each).
















