144.6…Make-Ahead Mashed Potatoes
I have been bombarded for the recipe for my Thanksgiving Make-Ahead Mashed Potatoes. I like to give the people what they want.
Make-Ahead Mashed Potatoes (Serves 8 to 10)
Recipe from Phillis Carey
5 pounds russet potatoes, peeled and quartered
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1 1/2 to 2 cups sour cream
Salt and pepper to taste
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt to the water. Cook potatoes until fork tender, about 15 minutes longer.
2. Place butter, cream cheese and 1 cup sour cream in the bottom of a large bowl. Drain potatoes and let air dry for 5 minutes. Press potatoes through a ricer into the bowl on top of the other ingredients. Stir to combine until smooth adding more sour cream as needed. Season to taste with salt and pepper.
3. Mashed potatoes may be served immediately or transferred to a buttered 4-quart casserole. Cool to room temperature and then refrigerate, covered with foil, for up to 48 hours. Bake, covered, at 350 degrees for 40 to 50 minutes or until very hot.
*I added some unsalted butter pieces to the top of the casserole before baking.
Look at this messy plate that was my dinner last night:
This is what Thanksgiving leftovers look like on a plate after being microwaved. Guess it doesn't really matter because it tasted pretty darn good. No green foods on my plate but that's ok too.
Breakfast this morning was a toasted English muffin with peanut butter and a grapefruit.
I took the kids to school, went to an appointment lunch to Gami Sushi for lunch.
I decided that this place isn't my favorite sushi restaurant. I haven't been excited the last two times I've been. :( Nothing compares to my beloved LoveBoat Sushi.
What is one dish that you wish you could "make-ahead"?