Tuesday, April 29, 2014

Make-Ahead Mashed Potatoes


Cooking for a holiday meal can be overwhelming for some, especially when you haven't done it before! I've been cooking dinner for all of the major holidays since my kids were little, not because I have to, but because I WANT to. Even though we don't have family in the area, it's a tradition that I want my kids to grow up with. Even for me, it can sometimes get a little overwhelming!

That's why I love recipes that you can make a day in advance, and still have them taste fresh and delicious the day of the big event. The recipe that I'm sharing with you today is one that often makes an appearance on our holiday table. My kids love them!

These are like a loaded twice-baked potato casserole. They go great with ham (which is why I made them to go with our Easter ham a few weeks ago), as well as a nice grilled steak. Leftovers of these in our house never go to waste.

<<Printable Recipe>>
Make-Ahead Mashed Potatoes

Ingredients:
4 lbs. russet potatoes, washed, peeled and cubed
6 oz. of bacon
6 oz. cream cheese
1/2 cup sour cream
2/3 cup butter, cubed
1/4 cup milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 cups shredded cheese (cheddar, monterey jack or colby - whatever you have on hand)
1/4 cup chopped green onion

Directions:
  1. Place potatoes in a large pan and add enough water to just cover the potatoes. Bring to a boil, reduce to a simmer and continue to cook for about 15 minutes or until the poatoes are fork tender.
  2. In the meantime, preheat oven to 375 degrees and line a sheet pan with parchment paper. Lay bacon strips on sheet pan, place into oven and bake until bacon is just starting to crisp (about 10-12 minutes). Remove from oven and place bacon on a paper towel lined plate to drain the grease. Crumble into small pieces when cool. Set aside.
  3. Drain potatoes and place back into the pot that you cooked them in. Add the cream cheese, sour cream, butter, milk, onion powder, garlic powder, salt and pepper to the hot potatoes.
  4. With a potato masher, mash the potatoes until there are no lumps, incorporating all of the ingredients into the potatoes as you mash. Stir in 3/4 cup of the shredded cheese.
  5. Lightly butter the bottom and sides of a 13" x 9" glass pan. Pour the potatoes into the prepared pan, spreading evenly.
  6. Sprinkle the top of the potatoes with the remaining cheese, the crumbled bacon and the chopped green onions.
  7. Cover and refrigerate for up to 1 day. 
  8. Remove potatoes from the refrigerator about 1/2 hour before baking. Preheat oven to 350 degrees. Bake potatoes, uncovered, for 45 minutes. Remove from oven and serve.
Adapted from Taste of Home


I'd love to hear some of your make-ahead recipes to make holidays stress free! Leave me a comment and a link! I'd love to give some of them a try!

Buon Appetito!

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