Friday, April 2, 2010
RECIPE - Bake Ahead Mashed Potatoes
10lbs of potatoes - peeled and cooked until soft.
1 package of Philly cream cheese - you can use Fat Free or Low Fat to save a few calories and fat content.
3/4 cup of Sour Cream - again you can use Fat Free or Low Fat.
1 stick of Butter or 1/2 cup or your favorite margarine.
Salt and Pepper to taste.
Add all ingredients while potatoes are hot. Using electric mixer set on whip, whip until potatoes are creamy in texture. If needed add a little milk or cream to get them to the consistency just a little creamer then regular mashed potatoes, they will set up/thicken while baking.
If you make the too thick to start you will end up with dry potatoes.
Now here the best part, you can do this early in the morning or the night before your dinner.
Just put them in the frig until you are ready to bake. Set your oven at 375 and cook cold potatoes for 45 -60 minutes. If your potatoes were made while cooking your meat dish and not refrigerated and are at room temp or even warm they will only take about 30 minutes to bake. Either way they are GREAT! Now you can make the gravy!
I hope this helps you and gives you more time to spend with the family. I know they are a hit and there is never any leftovers....