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Make Ahead Buffet Mashed Potatoes

Are you one of those people who find it stressful at Thanksgiving to get the bird and the mashed potatoes and the gravy and everything else on the table at the same time?  Well, there are tricks to help you at least eliminate the stress about the mashed potatoes.  Here are three that I find very helpful:  you can make the mashed potatoes hours ahead of the meal and stick them on low in a crockpot. They keep very well until dinner time.  Or, if you don't have a crockpot, you can place them in a large bowl, set them over a pot of simmering water (effectively creating a double boiler) and let them stay warm that way.  Another way is to make these absolutely declicious Buffet Mashed Potatoes, a recipe that I want to share with you because I've been making these for about 20 years.  You can make them the day before and refrigerate until ready to bake or you can even make them ahead and freeze them. Totally takes the stress out of the mashed potatoes.

ceramic plate from Fifty One and a Half

For this recipe, you simply bake your potatoes until soft and scoop out the insides and then mash them.  I like to put them through a ricer first before mashing, but you can skip that step if you want.  A ricer just makes them smoother, I think.  If you don't have a ricer, it's nice to have one, especially if you ever want to make homemade gnocchi.  You can also use a box grater and use the largest holes.  

These potatoes are bound together by the addition of cream cheese and eggs.  The top is dotted with a little butter just before baking.  It is a luscious, delicious potato dish and I hope you give it a try.  

Happy Thanksgiving!

Buffet Mashed Potatoes

for a printer friendly recipe, click here

from Polly Clingerman

These potatoes take the stress out of mashed potatoes - you can either make them ahead and refrigerate or you can actually freeze them.

6 servings (This recipe is easily doubled.  If you double it, use a 9 x 13 pan.)

4 large baking potatoes (about 10 ounces each)
1 package (8 ounces) cream cheese, at room temperature
1 medium onion, very finely diced
3 eggs
3 Tablespoons flour
1 teaspoon sea salt or kosher salt
¼ teaspoon ground black pepper
2 Tablespoons butter

Wash potatoes well and bake at 400° F for about 1 hour or just until soft.  Halve them and scoop out the insides.

Put the potatoes through a ricer (or grate with a box grater using the largest holes). I like to do this step because I think it makes the potatoes smoother, but you can skip it if you don't want to do it. Add cream cheese and beat until smooth with mixer at medium speed.  Add onion, eggs, flour, salt and pepper and beat until smooth. Spoon the mixture into an ungreased 1½ quart ovenproof dish. At this point, you can let the casserole cool and refrigerate it up to one day, or wrap it and freeze it.

scooping and ricing the potatoes

To serve, if frozen or refrigerated, bring it to room temperature.  Preheat the oven to 325° F.  Dot the top of the potatoes with butter, cover with foil (I like to use Reynolds Wrap Non-Stick foil) and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is a little golden. 


for a printer friendly recipe, click here

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Reader Comments (11)

Those look absolutely delicious. I must admit I've never put onion in my mashed potatoes, but I love onion, so I'm sure it makes these potatoes taste over the top. Thanks for sharing your recipe. I love reading your blog! It is such a delight when I see a new post. Have a fantastic day! Blessings from Missouri!

November 19, 2014 | Unregistered CommenterRobbin

I fry the onions wich gives it a nice flavor!

November 20, 2014 | Unregistered CommenterEllen

I have made a similar recipe and used chopped scallions ( we call them spring onions here) instead of onions which also gives the mash a nice flavour. Great idea!

November 27, 2014 | Unregistered CommenterIngrid Wilson

The all time comfort food for my family!

December 2, 2014 | Unregistered CommenterLori

I substitute roasted garlic for the onion and it's fabulous!

November 16, 2016 | Unregistered CommenterKellyD

Hi there, these sound delicious! I have a question though.... Any time I have ever re-heated mashed potatoes, they are always very dry, so I usually end up stirring in additional milk and butter (making them watery). How do you prevent that with this recipe?? Thx!

November 16, 2016 | Unregistered CommenterSheryl

From The Italian Dish:
Sheryl: These are not the usual fluffy mashed potatoes with milk. This is a more dense, rich potato dish. So you don't have to worry about it being too dry. The recipe contains some eggs and flour and also some cream cheese. Hope this helps!

November 16, 2016 | Registered Commenter[Elaine]

So good!

November 21, 2016 | Unregistered CommenterJoseph Neibich

I'm always looking for dishes I can make ahead of time. I'm looking forward to making them today to serve tomorrow. I'm doubling the recipe and I'm sauteeing scallions to add to the potatoes. I'll take pictures. Thank you for sharing and have a Happy Thanksgiving!

November 23, 2016 | Unregistered CommenterMarisa Franca @ All Our Way

These look great. My husband works as a firefighter and the guys at the station will love these. Thanks for sharing!

January 1, 2017 | Unregistered CommenterRemy Bernard

These look great!

January 1, 2017 | Unregistered CommenterRemy Bernard

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