When I was cooking a few days before Thanksgiving I randomly decided to post a picture on fb of the potatoes I was making. It's an old recipe I've used for many years --mainly at Thanksgiving or Christmas. I was amazed at the comments I got. One friend even started to make it right away and soon posted a pic of it in process. She had been wanting to do a lot o cooking ahead of the day of the big meal. Therefore I decided to post the simple, forgiving recipe right here. What's special about this recipe, besides all the calories, is that it can be made up to two weeks ahead of time, stored in frig, and heated at time of serving. Later I was amazed at the number of friends here and there on fb who told me they had made their potatoes this way! I do like making ahead and having the mess cleaned up.
I'm wondering what makes this able to be stored up to two weeks. Maybe any mashed potatoes actually could be. But this is billed as that, so without further chatter, here is the recipe:
5 lbs of potatoes (adjust for the number you are serving--this would serve 8-10) boiled to tenderness and drained
6-8 oz cream cheese, best to soften if time
1 cup sour cream
1 stick butter
salt, pepper (I like white pepper), onion powder and garlic to taste.
(I like to add a little chicken broth or chicken buillon paste to my potatoes and then put in less butter and salt ... I like the flavor it gives.)
Mix all together and put in large pyrex or corning casserole dish and store in frig up to 2 weeks.
Reheat in oven or crockpot (I grease it first, and this method is great for saving room in the oven).
By the way, take note of my "kitchen aid" -- this hand mixer was cast off on me 30 years ago
and still does the job, no frills, but the food tastes fine ... IMHO :-)
This recipe sounds really delicious. I've heard of adding cream cheese to whipped potatoes before but it's nice to have the total recipe and ingredients. Thanks for sharing! Pamela
ReplyDeleteBy the way do you mean a 6 to 8 oz. package of cream cheese? Also, how much is a 'stick' of butter? Is it a cup? We don't use the 'stick' measurement here in Canada. :-) Thanks for the clarification. Pamela
ReplyDeleteWell, if I were doing a big Christmas dinner, I would give these a try. I love make ahead things. I'm doing a brunch since Christmas finds us all needing to be in many places at all times during the day. Brunch seemed the best time to all get together.
ReplyDeleteDo you have any tried and trues for that?
Enjoy the season!
Leann
Our cream cheese comes in 8 oz pckgs. so I sometimes use the whole package depending on how much I make. And I think a stick of butter is 1/4 a pound!
ReplyDeleteOh my gosh, sour cream, butter and cream cheese! I think you made a potato cream cheese pie...that is why stays fresh so long in the fridge! All that luscious creamy goodness. These potatoes must be truly marvelous to eat...and it's great they can be made ahead.
ReplyDeleteI will do these during the holidays. The recipe sounds delicious and I like to prepare dishes ahead of time and not have so much kitchen clutter to deal with later. I've never done mashed potatoes ahead of time. I have no idea what it is about your recipe that makes it last so long in the refrigerator.
ReplyDeleteI'm glad you explained that "mixer" because I've never seen one like it. My first mixer was an avocado green G.E. (35 years ago). I paid $9.99 and it worked up until about a year ago. I still would prefer it over the replacement!!
Best,
Bonnie
This is my favorite company mashed potato dish, too, Dotsie. LOVE that it can be made ahead and it is delicous! blessings ~ tanna
ReplyDeleteThose are the holiday potatoes that my mother in law made every year for Easter...decadent and delicious!
ReplyDeleteOh boy, they sounds so good! I am always so calorie conscious and don't even add butter to my potatoes if i can avoid it, but the thought of being able to make these potatoes two weeks ahead of time is so tempting! I'll try this the next time I have company as it will be a special treat!
ReplyDeleteI have this recipe and have used it every Christmas for many years. It saves time on the big day and everyone, without exception, just loves it.
ReplyDeleteHi Podso
ReplyDeleteI've made something similar with mashed potatoes but had no idea they'd keep for 2 weeks - wow!
We do have sticks of butter in Ontario but they're way more expensive than just a pound wrapped in foil.
Don't you love sharing a recipe that is simple but catches the attention of so many people?
Thanks for sharing.
Judith
Mashed potatoes and gravy are one of my biggest downfalls...I could make them the meal!
ReplyDeleteDotsie,
ReplyDeleteThis was a big hit this year. I will be making some more for Christmas!
I am finally getting settled and happily working away in my studio/sewing room/office. The house is decorated and I am truly enjoying not having all the pressure.
Carol
Yum! Mashed potatoes are a favorite around here. I've heard of a similar recipe using cream cheese. I want to try this! btw, I'm mentioning one of your posts in an upcoming post.
ReplyDeleteHave a great evening!
Tammy
Your recipe sounds very yummy! What does cause it to be good after two weeks still? I want to make this!
ReplyDeleteHugs, Cindy
Wow those sound fabulous and do ahead! I wish I had this one when I was cooking for a big gang.
ReplyDeleteI've been making these potatoes for the past 25 or years. Well this year I decided to start my cooking in October because of lots of busy, busy going on. I made them as always and put them in the freezer (feeling so self satisfied).
ReplyDeleteThe night before Thanksgiving I took all of my goodies from the freezer to thaw slowly. About an hour before dinner I took a look at my yummy potatoes . . . I saw not so yummy water. Ugh!
In the deep dark recesses of my mind I knew not to freeze potatoes . . . but my mind was overloaded in Oct. Needlessly the potatoes were ruined . . . so we sufficed on plenty of sweet potatoes that I had made the day before . . . and tons of everything else!
So to any of you with an empty freezer, don't freeze this fabulous recipe!!
I've been making these potatoes for the past 25 or years. Well this year I decided to start my cooking in October because of lots of busy, busy going on. I made them as always and put them in the freezer (feeling so self satisfied).
ReplyDeleteThe night before Thanksgiving I took all of my goodies from the freezer to thaw slowly. About an hour before dinner I took a look at my yummy potatoes . . . I saw not so yummy water. Ugh!
In the deep dark recesses of my mind I knew not to freeze potatoes . . . but my mind was overloaded in Oct. Needlessly the potatoes were ruined . . . so we sufficed on plenty of sweet potatoes that I had made the day before . . . and tons of everything else!
So to any of you with an empty freezer, don't freeze this fabulous recipe!!