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Make-Ahead Mashed Potatoes
SUBMITTED BY:
Carol Evans
PHOTO BY:
GodivaGirl
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
Read Reviews
(94)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 pounds Yukon Gold potatoes, cooked and mashed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste
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DIRECTIONS
Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
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REVIEWS
Reviewed on Dec. 26, 2005 by
IHAVE2BOYS
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IHAVE2BOYS
Dec. 26, 2005
Really good! After assembling, I put them in my crock pot dish and refrigerated overnight. I reheated in the crock pot for several hours with a few pats of butter on top. Would never have had time to make mashed potatoes on Christmas day otherwise.
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40 users found this review helpful
Really good! After assembling, I put them in my crock pot dish and refrigerated overnight. I...
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Reviewed on Dec. 12, 2004 by JOACOP
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JOACOP
Dec. 12, 2004
I use a recipe very similar to this one but with a few changes. I don't use any milk but use two sticks of margarine instead. After boiling peeled potatos, I place all ingredients in a large bowl and use an electric mixer to combine ingredients and make them very fluffy. I don't use any onion salt either, just lots of pepper and salt. I don't ever bake mine either. If making ahead, I put them in a microwave safe caserole bowl and microwave them for about 10-15 minutes prior to serving. Hope this helps!
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30 users found this review helpful
I use a recipe very similar to this one but with a few changes. I don't use any milk but use...
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Reviewed on Nov. 11, 2005 by
TRIPLEJ28
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TRIPLEJ28
Nov. 11, 2005
Make these every Thanksgiving now. So good and helps doing them ahead. I usually put a couple of cloves of garlic in the pot when I boil the potoes and then just mash them right in too.
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23 users found this review helpful
Make these every Thanksgiving now. So good and helps doing them ahead. I usually put a...
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Reviewed on Dec. 2, 2006 by WennieMae
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WennieMae
Dec. 2, 2006
The name of this recipe caught my attention first, because I needed something convenient for Thanksgiving. But the taste is what kept my attention! This went right into my recipe box. These are the creamiest, most wonderful mashed potatoes! I didn't make any changes to the recipe, followed it exactly and it is wonderful! Thank you for this keeper recipe.
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16 users found this review helpful
The name of this recipe caught my attention first, because I needed something convenient for...
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Reviewed on Jan. 2, 2006 by
melissa hong kong
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melissa hong kong
Jan. 2, 2006
The last minute hassle of mashed potatoes on Thanksgiving has come to an end. I have made this recipe two years in a row and my guests have asked me to promise it will stay on the menu. I used onion salt the first time and found the taste a bit processed. This year I replaced with a few cloves of roasted garlic and some butter sauteed rosemary. Yum.
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14 users found this review helpful
The last minute hassle of mashed potatoes on Thanksgiving has come to an end. I have made this...
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Reviewed on Nov. 27, 2006 by Jan L
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Jan L
Nov. 27, 2006
DELICIOUS!!! I made this recipe a couple of days before Thanksgiving & kept the potatoes in the refrigerator til the morning of - then reheated them in my crock pot until ready to serve. Received rave reviews -even from my son-in-law who considers himself a mashed potato connoisseur.
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13 users found this review helpful
DELICIOUS!!! I made this recipe a couple of days before Thanksgiving & kept the potatoes in...
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Reviewed on Dec. 18, 2005 by
SARAH
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SARAH
Dec. 18, 2005
I doubled the recipe for Thanksgiving. They tasted good, alothough they were a little "soupy". I think I would check the consistency before adding all of the milk.
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9 users found this review helpful
I doubled the recipe for Thanksgiving. They tasted good, alothough they were a little...
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Reviewed on Dec. 9, 2005 by
DAYBREAKFIVE
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DAYBREAKFIVE
Dec. 9, 2005
I made these for Thanksgiving diner (Canada) on Monday and they were a big hit. What a great time saver. I will substitute fat free cream cheese and fat free sour cream the next time I make them and see how they turn out. I think keeping a container of them in the freezer would be a great idea. These tasted great without gravy.
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9 users found this review helpful
I made these for Thanksgiving diner (Canada) on Monday and they were a big hit. What a great...
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Reviewed on Nov. 7, 2006 by DECAR48
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DECAR48
Nov. 7, 2006
I also have made a similar recipe for years, but my recipe calls for 1 TBSP of minced onion rather than the onion salt and 1/2 tsp seasoned salt. And only as much milk as you want for the right consistency. I like to drizzle the butter over the top, but being weight conscious I only use a tablespoon instead of what the recipe calls for. Add a sprinkling of paprika on top before you bake and it gives a pretty looking finished product.
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8 users found this review helpful
I also have made a similar recipe for years, but my recipe calls for 1 TBSP of minced onion...
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Reviewed on Dec. 19, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 19, 2003
I had these SUPER mashed potatoes for the first time several years ago at my friend Eileen's house. Her mom, Marie was famous for this recipe. It's obviously very rich, so save it for special occasions, but please try it because it's absolutely delicious!
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8 users found this review helpful
I had these SUPER mashed potatoes for the first time several years ago at my friend Eileen's...
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