Make A-Head Mashed Potatoes

Submitted by:  June Shockley
Because you have other things to do at the last minute!

Make A-Head Mashed Potatoes

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Ingredients:

15 medium (5 pounds) potatoes peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly-ground black pepper to taste
2 egg whites slightly beaten
4 tablespoons butter
1/3 cup chopped chives (optional)


Preparing Make-Ahead Mashed Potatoes:

Spray a large casserole dish or crockpot/slow cooker dish with vegetable-oil cooking spray.

In a large pot, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.  Overcooking can cause the potatoes to become gummy.

Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same cooking pan, mash potatoes with a potato masher or potato ricer until there are no lumps. NEVER use a blender, electric mixer, or food processor to make mashed potatoes as they become soupy.

Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher.

Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well. Dot with butter.

Cool mashed potatoes slightly, cover, and then refrigerate.

The prepared mashed potatoes may be made up to a week ahead of time. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.


When ready to heat the potatoes:

Preheat oven to 350 degrees F.

Take potatoes out of the refrigerator 30 minutes before baking.



Bake, loosely covered, 40 minutes or until steaming hot in center.