For the holidays, I usually serve the traditional foods with a new spin or two on family favorites. I put together these creamy potatoes the night before and simply bake the day of to save precious holiday time. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.
Nutrition Facts : Calories 283 calories, Fat 16g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 345mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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