Deedles Dish in a Nutshell

I am a Midwestern girl from a long line of cooks who doesn't think cooking needs to be complicated. Enjoy the recipes!

Saturday, November 26, 2011

Overnight Mashed Potatoes

Mashed potatoes are pretty much a requirement at every family and holiday gathering.  I even make them outside of those special occasions because I love them so much! Since I didn't make it home with family this Thanksgiving, I spent the day with my three best friends.  We each brought some dishes and Lila made a 12 lb, yes 12 lb, turkey for the four of us.  There was a specific request for mashed potatoes by Angela and I had to oblige. 

Making a dish for a holiday party can be tough because of timing.  I was making a couple of other things as well and getting everything ready and hot at the same time can be really hard.  These overnight mashed potatoes are perfect because you make them the night before and just heat them up the next day.  Simple as that!

Overnight Mashed Potatoes
2 1/2 lb red or gold potatoes
6 tbsp butter, divided
4 oz chive cream cheese, divided
2 cup light cream

Peel and cut the potatoes into chunks.  Place in a large pan and cover with cold water and salt.  Bring to a boil and cook until it is easy to slide a fork into the biggest piece, approximately 30 minutes.  Drain the potatoes and place them in a large mixing bowl.  Add 2 tbsp butter and the cream cheese, salt and pepper to taste.  Beat until the potatoes are creamy and whipped, adding 2 more tbsp butter halfway through.  Once the mixture is beat completely, pour it into a greased baking dish and refrigerate.  When you're ready the following day, dot with butter and a dash of paprika.  Heat in the oven at 325 for 30 to 45 minutes. 

This is not going to win you any awards for a healthy mashed potato dish but it is sooooo good and your guests and family will love it.

Good eatin',


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