Do Ahead Potatoes, The Easy Mashed Potato Recipe!
Have you ever had a “go-to” recipe that is a never fail and always there for you kind of recipe?
Of course you have.
We all have a family favorite that has become like a signature dish in our recipe files.
In fact, many times we do not need the recipe to follow because we already know the ingredients and the order they fall in…
…..because we have made the recipe so many times.
This is such a recipe and it is a recipe that I treasure because of who gave it to me, and yes, there is a story to tell.
The story behind this recipe is …
…… it is about 38 years old and was given to me by Dottie, our Pastor’s wife at our church home in Kansas.
This was the standby recipe for all the Holidays at the church’s fellowship hall, because it could be made ahead of time and stored in the fridge until needed. The casserole dish was then popped into the oven for a reheat before serving.
And because this recipe was handed out to the ladies signed up for the mashed potato part of the menu…the taste was the same and everyone loved it, especially paired with the wonderfully creamy, almost translucent, golden-brown gravy. Which is another recipe I will share soon.
I am doing something different today by providing the recipe in Dottie’s handwriting as well as the printable recipe below.
Dottie went to be with the Lord about 11 years ago and I really miss her. She was a great Pastor’s wife and a very good friend.
Enjoy this easy to make-ahead… delicious mashed potato recipe with any of your busy Holiday meals…Easter comes to mind today…or make it a week-day event..
- 12 large potatoes, peeled, boiled in salted water
- 1 package cream cheese (8 oz) softened at room temperature
- 1 carton sour cream (8 oz)
- 1 teaspoon onion powder
- 1/4 cup melted butter
- paprika for garnish if desired
- Mash potatoes with softened cream cheese, sour cream and onion powder. If needed, add small amount of milk for desired consistency.
- Put the potatoes into a 9X13 buttered casserole dish.
- Cover with foil and place in fridge overnight....or bake immediately, whichever is most convenient.
- When ready to serve, remove potatoes from fridge and remove the foil.
- Pour 1/4 cup melted butter over top and bake at 350 for 30 minutes to 1 hour.
- Remove from oven and sprinkle with Paprika, if desired.
- This recipe can be made and frozen ahead of time....just be sure to let set at room temperature for 30 minutes before putting in oven.
- Note: I use butter, but Dottie used margarine!
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