Mashed Potato Cream Cheese Casserole|
One of the major drawbacks of mashed potatoes is that they cannot be made ahead of time. It seems at every holiday dinner, when there is so much to do at the last minute that it is always those pesky mashed potatoes that have to be perfectly mashed (or else horror stories of lumpy mashed potatoes will be talked about for the whole next year) that hold everything up. Well, no more! This cheesy mashed potato casserole is not only easy to make, it can be made up to 24 hours ahead of time, and reheats in the oven along with whatever meat course you are making.
5 pounds russet potatoes, peeled, cubed, and steamed or boiled until tender
8 ounces room temperature cream cheese, cut into small pieces
1 cup room temperature sour cream
1/2 cup warm milk
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
salt to taste
Heavily grease a 9 X 13 inch baking dish. Place the warm cooked potatoes in a large pot over low heat. Add the cream cheese and beat until the cream cheese melts and the potatoes mash to form a very smooth mixture. Beat in the remaining ingredients until smooth. Spoon the mixture into the prepared baking dish and tightly seal the dish. Cool to room temperature and refrigerate until ready to finish cooking. Bake the uncovered dish along with your main dish for 25-45 minutes depending upon what temperature you are cooking your main dish at (about 45 minutes at 300 degrees and 25 minutes at 450 degrees). Serve piping hot.
Makes 10 servings.
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Total Time: 100 minutes