Make-ahead Mashed Potato Casserole
One last side dish post before the big, big, big cooking day. Thanksgiving.
This is a very simple recipe that you can make the day before and refrigerate overnight. Just take it out of the fridge at least an hour before you plan to put it in the oven. It’s a huge family favorite. So flavorful, warm and rich. And a huge time-saver for all you cooks out there trying desperately to decide what sides to make for Thanksgiving. Great for Christmas too!
Make-ahead Mashed Potato Casserole
5 lbs. Yukon Gold potatoes, sliced and boiled until soft, about 15 minutes
8 oz. Philadelphia cream cheese, softened (chive flavored might be a nice substitution – I need to try that)
1 small container Daisy sour cream (8 oz)
1 cup half & half (or skim milk or chicken broth)
2 teaspoons garlic salt
pepper to taste (white pepper if you don’t want black flecks in your spuds)
1/2 stick real butter (for dotting on top before placing into the oven)
Cook potatoes and add to mixer bowl. Add all other ingredients, except butter. Be sure to add enough half and half. You want these to be a bit runny before they go into the oven – much looser than you would typically make.
Dot top of potato mixture with butter. Cover and bake at 350 degrees for 30 – 45 minutes. Enjoy.
[To lighten up this recipe, use low fat cream cheese, light sour cream and skim milk. Still tastes amazing.]