By DONNA ERICKSON
How do you mash your potatoes? Little did I realize until I casually asked around that there are as many techniques and add-ins as there are families that love eating them.
Satisfying and delicious, mashed potatoes are one of the first dishes my kids learned to prepare. While my 10-yearold son took on the peeling and slicing, my 8-year-old daughter engaged her muscles 25 minutes later, mashing the tender chunks.
Whether you rice ‘em, mash ‘em or cream ‘em with an electric mixer, let’s face it — they do take time to prepare from scratch. That’s where this make-ahead recipe fits my schedule, especially during this busy holiday season. Prep this large batch a day or two in advance, getting your kids in the “mash,” and relax knowing they’ll be ready to pop in the oven to serve when you need them.
Make-Ahead Mashed Potatoes
(Makes 10-12 servings)
5 pounds russet or Yukon Gold potatoes
1 tablespoon salt
1/4 cup melted butter
1 8-ounce package cream cheese, room temperature
and cut into chunks
1 cup sour cream, room temperature
Salt and pepper to taste (I use white pepper)
Garnishes such as paprika, chopped fresh chives or
To prepare the potatoes:
1. Quarter or halve the potatoes, so that chunks are
equal in size. This is a good job for your pre-teen. Place in
a large pot with enough cold water to cover by 1 inch. Add
1 tablespoon salt. Bring to a boil over high heat, reduce to
medium and cook for about 20-25 minutes until tender
when pierced with a fork. Drain potatoes well in a colander.
2. Now it’s time to mash them while they are hot, using your favorite family method. If you use a ricer, work
together with your child to rice the potatoes into a large
bowl. If you prefer a traditional hand potato masher, pour
the potatoes in the bowl and
mash. Or, use an electric
mixer. With all methods,
add butter as you go. Next,
stir in cream cheese, sour
cream, and salt and pepper to taste. Stir well until
3. Taste the mixture, adding more seasoning, if you
wish. Sometimes we add a
few shakes of Lowry’s seasoning.
To store: Pour the mixture into a 9-by-13-inch
baking dish, smoothing the
top. Cool, cover and put
into the refrigerator for up
to three days.
To bake: Heat oven to
350 F. Remove potatoes
from refrigerator. Bake uncovered for 45 minutes. Add
garnishes and serve.
©2017 Donna Erickson