Make-Ahead Mashed Potatoes For A Crowd

  • Prep Time: 40 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 10-12

    • About This Recipe

    “These potatoes are wonderful, and so easy to make for your party.”

    Ingredients

  • 5lbspotatoes, cooked and mashed( about 8 Medium)
  • 2cupssour cream
  • 2 (3ounce) packages cream cheese
  • salt and pepper

    • Directions

  • Combine all ingredients; mixing well.
  • Place in large casserole.
  • Refrigerate until ready to use.
  • (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
  • Bake at 350 degrees F.
  • for 50-60 minutes, or until heated through.

    • Reviews

  • “This is a family favorite. I also added 1/2 cup low-fat milk to help make them light and fluffy.”

  • “I like to add cheese — bleu, cheddar, parmesan, asiago, your choice.Another good mix-in is dried chives.When I can’t get them, I substitute french onion dip for the sour cream.It jazzes things up a little.”

  • “I will certainly be making these for Thanksgiving dinner.Making mashers at the last minute is always a hassle.The reviews gave some fresh insight and were a big help in my decision”

  • “These Potatoes are wonderful! I love that it is a simple recipe with few ingredients, and also that it can be prepared well in advance. I doubled the recipe for a large crowdand they disappeared in no time. Thank you for a great recipe”

  • “These were yummy! Thanks for posting this recipe!”

  • “This was the perfect make-ahead dish for Thanksgiving!I followed the recipe and it got rave reviews from my husband.I thought it needed something so next time I’m going to put some chives in it.”

  • “Great recipe to make ahead so you can just pop them in the oven when it’s about time to eat.Worked great for me and everyone loved them!Thanks for sharing!”

  • “I would definately make these ahead of time.They were great the first day but even better the next.”

  • “I’m in charge of mashed potatoes for Christmas dinner.I make at least 10 pounds (5lbs in each disposable aluminum container).After putting in container I wrap well and freeze.Defrost in fridge at least24 hours before putting in the oven and heat for 1 – 1 1/2 hours (enough time for church).Do NOT drain off any liquid on potatoes after defrosting.It’ll incorporate back into potatoes. Mashed potatoes for 25 is very easy this way!”

  • “These were pretty good…I added 1 1/2 sticks of butter to even out the sourcream/cream cheese flavor and added a little milk to thin them out a bit…I put them directly into my crock-pot for our Thanksgiving buffet line.Everyone loved them.Thanks for a great recipe.”

  • “This is wonderful!Easy to fix and you don’t have to bake it.You can serve it right after you put it together, after step 2.And it is yummy.I use more cream cheese and less sour cream because then I can freeze whatever is left and it reheats beautifully.”

  • “I love this too and it is so easy.. I also like to add bacon and chives however I am not big on dry chives so in the summer when the garden is full, I chop and freeze them. They last me thru the winter until early spring when the new batches begin to sprout! They already have. Thanks for sharing Annie! This is a good one for when company is coming!”

  • “Great recipe! I did add bacon bits, chives, and cheese to mine. Will be making again! Thanks”

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