I used to always make my mashed potatoes the day of Thanksgiving. But, with two little ones, a few years back I decided something had to give. So I started searching for a recipe that would be able to be made ahead of time. This is the one I found and it is excellent. This version is from Allrecipes.com
5 pounds Yukon Gold potatoes, cubed
6 ozs. cream cheese
8 ozs. sour cream
1/2 cup milk
2 tsp. onion salt
ground black pepper to taste
Preheat the oven to 325 degrees. Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain and mash. In a large bowl, mix the mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Either bake immediately, or let cool and cook the following day for 1 hour or until heated through.
The first time I made this, many members of my family thought it sounded gross. Until they tried it. Now whenever I ask what I should bring for any family function, this is what they ask me to bring. Give it a try – it’s delicious!
- 8 ozs. cream cheese, softened
- 2 eggs, beaten
- 1/3 cup sugar
- 1 pkg. Jiffy corn muffin mix
- 16 ozs. cream style corn
- 2 1/3 cups fresh or frozen sweet corn
- 1 cup milk
- 2 Tbsp. butter or margarine, melted
- 1 tsp. salt
- 1/4 tsp. nutmeg
Grease crock pot. Blend cream cheese, eggs, and sugar. Add the remaining ingredients and mix well. Transfer to crock pot and cook on high for 3-4 hours, stirring occasionally.
Once again, I will thank Pinterest for turning me on to this recipe. It is on a site called Sippity Sup – check it out if you have a chance.
5 lb russet potatoes
10 slices bacon
8 oz cream cheese
1/2 cup unsalted butter, melted
1 cup sour cream
1/4 cup chives, minced
2 1/2 cup cheddar cheese, grated
2 t kosher salt
1/2 t pepper
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.