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Make Ahead Mashed Potatoes

Updated on March 15, 2011

Creamy Mashed Potatoes

You will be surprised at the creaminess of these mashed potatoes! The indicated cooking time is for both boiling and baking. If you refrigerate before baking, add 30 minutes standing time.


3 lbs potatoes (about 4 large)

½ teaspoon salt

2 tablespoons butter or margarine

2 (3 ounce) packages of cream cheese, softened

2/3 cup sour creaminess

¼ cup milk

¾ teaspoon salt

1 tablespoon butter of margarine (melted)

½ teaspoon paprika

Place unpeeled potatoes in a saucepan, add enough water to cover and ½ teaspoon salt.

Bring to boil, cover and reduce heat to medium and simmer for 25 minutes or until potatoes are tender. Drain.

Peel potatoes, place in a large mixing bowl, and mash with a potato masher.

Add 2 tablespoons of butter, cream cheese, sour cream, milk and ¾ teaspoon salt. Mix until all ingredients are blended.

Spoon mixture into a lightly greased 12 x 8 x 2” baking dish. Brush top of mixture with melted butter and sprinkle with paprika.

Bake immediately, or cover and refrigerate.

NOTE: If refrigerated, let the potatoes stand at room temperture for 30 minutes before baking.


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