Make Ahead Mashed Potato Casserole
5 pounds baking potatoes
8 ounces cream cheese, softened, cut into chunks
1 cup sour cream
1/2 cup milk, heated
1/2 teaspoon fresh ground white pepper
chopped fresh chives or parsley
Fill a large pot (at least 5 quarts) halfway with cold water. Peel
the potatoes, cut into chunks about 1 1/2 inches square, and drop
them into the pot. Add more cold water to cover the potatoes by 1 to
2 inches. (The potatoes can be prepared to this point up to 4 hours
ahead and stored at cool room temperature.) Stir in enough salt
until the water tastes mildly salted. Cover tightly and bring to a
full boil over high heat, about 20 minutes. Reduce the heat to
medium-low and set the lid askew. Cook at a moderate boil until the
potatoes are tender when pierced with the tip of a small sharp
knife, 15 to 20 minutes; add more boiling water, if needed, to keep
the potatoes covered. Do not overcook the potatoes.
Drain the potatoes well and return to the warm pot. Add the cream
cheese. Using a hand-held electric mixer, mash the potatoes until
the cream cheese melts. Beat in the sour cream and milk. Season with
1 teaspoon salt and the pepper. Transfer to a buttered 9 x 13-inch
baking dish. Cool completely. (The potatoes can be prepared up to 4
hours ahead, covered loosely with plastic wrap, and stored at cool
room temperature; or, cool, cover tightly with plastic wrap, and
refrigerate for up to 1 day.) Preheat the oven to 375ºF. Bake the
casserole until the potatoes are heated through, 30 to 40 minutes.
Serve hot, sprinkled with the chives, if using.
Makes 8 to 12 servings.
Thanksgiving 101, by Rick Rodgers