Donna's Make-Ahead Mashed Potatoes

Published On: Nov 15 2012 04:22:09 PM CST   Updated On: Nov 18 2012 03:33:19 PM CST

These potatoes are wonderful. Even when made days ahead of time, the potatoes taste like you just made them. Good to keep on hand in the refrigerator for a quick warming whenever you are in the mood for great mashed potatoes. The white pepper is an essential ingredient.

In a large saucepan, boil potatoes in salted water until tender. Drain. In a large bowl, combine potatoes, milk, sour cream, cream cheese, and white pepper. Using an electric mixer, beat until fluffy. (Do not use a food processor or the potatoes will turn to “glue”.)

Add extra milk if needed for a smooth light consistency. They will thicken a little more after being refrigerated.

Add additional pepper and salt to taste. Transfer potatoes to a lightly buttered casserole dish. Cover and refrigerate.

On the day of serving, bring to room temperature and heat potatoes in 350 degree oven until hot - about 30 minutes. Time will depend on the size of the casserole dish. The potatoes can also be reheated in a microwave.

Serves 6

Nutritional Information per serving: