Best Make Ahead Cheesy Mashed Potatoes Recipes

MAKE-AHEAD CHEESY MASHED POTATOES

Make-Ahead Cheesy Mashed Potatoes image

These three-cheese mashed potatoes can be made up to two days ahead up to the point of baking. I adapted the original recipe to make it a little healthier. They are convenient and delicious.

Provided by Chris from Kansas

Categories Potato

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs white potatoes, peeled and cut into 1-inch pieces
1 (3 ounce) package cream cheese, softened
1 cup shredded light cheddar cheese
1/2 cup shredded parmesan cheese
1 (8 ounce) container light sour cream
1 teaspoon garlic salt
milk (optional)
1/4 teaspoon paprika
1 teaspoon chopped fresh chives (optional)

Steps:

Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
(If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

Nutrition Facts : Calories 126.1, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 309.7, Carbohydrate 20, Fiber 1.9, Sugar 0.9, Protein 4.5

DI'S EASY CHEESY MAKE-AHEAD MASHED POTATOES

DI'S EASY CHEESY MAKE-AHEAD MASHED POTATOES image

Categories Potato Side Bake Christmas Easter Thanksgiving Vegetarian Kid-Friendly Wheat/Gluten-Free Mother's Day New Year's Eve Fall Winter Potluck

Yield 9x12 pan

Number Of Ingredients 5

Ingredients

5 lbs potatoes (Yukon gold work well)
1 cup sour cream
1 pkg. (250 gr) cream cheese
white pepper, salt
2 Tb butter

Steps:

Wash, peel, chop & cook potatoes in a large pot of boiling water until tender- NO lumps! Drain and mash until smooth. Add remaining ingredients, beat until light and fluffy. Season to taste. Allow to cool slightly, spread in large greased 9x12 casserole. Refrigerate or freeze (can stay 5 days in fridge). Take out of fridge about one hour before reheating at 325, uncovered, about 45 minutes

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