Sunday, November 1, 2015

Make Ahead Homestyle Mashed Potatoes

Go ahead, dig in!  I cannot even begin to tell you how delicious these mashed potatoes are.  

The recipe was actually given to me about 25 years ago by one of my patients.  What piqued my interest is it was a Monday and she was making the mashed potatoes for Thanksgiving on Thursday.  I needed to know more...
Since then I have tweaked the ingredients to just add you know, more flavor.  I love this recipe because you can make it up to 1 week in advance.  There is a secret ingredient in this casserole that allows the mashed potatoes to taste exactly like you had made them that day.  What's the secret ingredient you ask?  The egg.  I know!  Trust me, I love old tried and true recipes. 
These mashed potatoes will not be gummy, clumpy or taste old, I pinkie promise.  I actually was mad at myself when I made this particular batch because my mixer which I usually use to whip them into creamy puffs of perfection at the end, was packed away due to the kitchen remodel.  The daylight was diminishing fast, and I had no time to go looking thru the boxes.  So alas, even though they tasted AMAZING, they were not the puffs I normally make.  I think once the kitchen is done, I will make another batch and take pictures just so you can see!

This is perfect for the holidays or to make on a weekend for a side with a weeknight meal.  Because let's face it, we are being pulled in a million directions anyway, having the mashed potatoes ready, that just need baking?  Well that is a win win in my book.

Ready for the recipe?  Here we go;

Prep time: 30 minutes
Bake time: 30-35 minutes
Yield: 8-10 servings

5lb of potatoes, peeled and cubed
4 oz of cream cheese, room temperature, cubed
1 stick (1/2 cup), cubed + 2 tbsp butter,
1 small onion, grated
1-3/4 - 2 cups half & half creamer
1 egg, lightly beaten **SECRET INGREDIENT**
1/2 tsp paprika *optional*
1 tsp salt (season according to taste)
1/2 tsp white pepper


-Boil your potatoes till tender, drain and return back into the same pan you just boiled them in.  Why dirty another pan I say?

-Add in the cream cheese and the butter, start mashing.  If by somehow a couple of cubes of potatoes end up mysteriously in your mouth.  Do not panic.  Just quickly look around to see if someone witnessed it.  Phew, that was a close one!

 -Add in your grated onion, salt, pepper, and half and half.  Mash, whip and incorporate all ingredients.  Set aside to cool for a few minutes.

-About 10 minutes later, add in the beaten egg.  Incorporate once more and using your favorite and ultra pretty casserole dish, pour your potato mixture into the casserole dish.

-Melt the 2tbsp of butter and pour evenly over the top.  Sprinkle the paprika if using over the top of the butter.  Cover and place in fridge till ready to use.

-Day of using;  Preheat oven to 350F
Half an hour before you are to bake the mashed potatoes, take out of fridge and bring to room temperature.  Bake for 30-35 minutes till nicely golden and slightly bubbling around the edges.  Let cool for a few minutes and serve.

 Get ready for accolades and requests for "your mashed potatoes" from here on out!  Trust me!

Till next time!

 Dishin with Didi