Make-Ahead Mashed Potatoes
Shared by: Cherry
Ingredients
Directions
Peel potatoes, cut into same-size pieces, and then boil the potatoes until a fork spears them easily.
Mash potatoes with a potato masher.
Add together in a 2-quart container:
melted butter, sour cream, cream cheese, milk, and cheddar cheese,
and cream together as you warm it all together in the microwave.
Add the creamy mixture to the mashed potatoes; also adding salt & pepper.
Mix together with the potato masher, or a spoon.
Place in a buttered baking dish.
(This recipe is enough to fill my large oval white baking dish plus a square baking dish.)
Bake at 350 degrees, covered, for about half an hour, or more if needed.
TO BAKE LATER: prepare and assemble up to two days in advance of serving; refrigerate. Let stand at room temperature before baking as directed.
TO FREEZE AND BAKE LATER: prepare as directed, then place in freezer bags. Freeze for up to six months. Make sure the bag or dish is airtight, to prevent freezer burn.
(Note: I first put prepared mashed potatoes in the casserole dishes that I will bake them in later, then transfer to freezer bags that will hold the correct amount for the specified dish. This makes it easier on baking/serving day, as I simply empty the bag into the designated casserole dish.)
Remove from freezer the day or night before, and thaw in refrigerator.
Place in buttered dish, and bake as directed. (Pour out any water first, if it has collected during freezing. The consistency may appear to be watery, but it will turn to the correct consistency as it is baking.)