Thinking about what we were going to make for our Thanksgiving blog dinner, we thought about how nice it would be to have all the side dishes prepared ahead of time to make the night less hectic when people were here visiting before we actually ate our dinner….kinda like a real Thanksgiving meal. So, we decided to do all make ahead side dishes and guess what – it was GREAT! Everything except the turkey was finished by the time the first person walked through the door, leaving us plenty of time to eat, drink and be merry! It is the holiday season, after all.
Make Ahead Mashed Potatoes – Blended Kitchen
These are your classic mashed potatoes that go perfectly with Thanksgiving turkey (and gravy!) Making them ahead of time takes the stress out of Thanksgiving day and gives you enough time to visit with your family and friends.
We started with Yukon Gold Potatoes. Peel and quarter them into even pieces. If some pieces are bigger than others, cut those in half. You want all pieces approx. the same size.
Bring a large pot to a boil and add the potatoes. Cook until very soft and a fork easily pierces it. We cooked ours about 25 minutes.
While the potatoes are cooking, mix together the cream cheese and sour cream. Blend until smooth and creamy.
Add the potatoes to the cream cheese mixture and start to mash with a hand masher. Add in the butter and milk and continue to mash. If the potatoes seem a little thick or dry, add more butter or milk until you reach your desired consistency.
Once the potatoes are creamy and well mixed, pour the potatoes into a lightly buttered casserole dish or microwave safe bowl. Cover and refrigerate.
About 10 minutes before serving, heat in microwave until hot. If you prefer, this can be heated in the oven on 325 until heated through stirring once throughout. Depending on your preference, you may add a little milk to the mixture.
Here’s the Recipe:
6 medium Yukon Gold potatoes, peeled and quartered
4 ounces cream cheese, softened
1/2 cup sour cream
1 stick butter, softened
1-1/4 teaspoons salt
3/4 cup whole milk
1/4 cup minced chives (optional)
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.
In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; mix until light and fluffy. Mix in the butter, salt, and chives if desired. Spoon into a greased 2-1/2-qt. microwave-safe dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking or reheating. Microwave, uncovered, on high for 5 minutes, stirring once. Microwave 5 minutes longer or until heated through. Yield: 6 servings.
Note: We made this as a 6 serving side dish. Double everything for a larger party.
Nom. nom. nom.