This can be made the night before and my family that "hates" instant mashed potatoes, love these and never complain they aren't fresh.
Heat oven to 350 degrees F. Spray 13x9 inch baking dish with non-stick spray. Heat water, oil, butter, garlic and onion salt to a boil in a 6 quart dutch oven or saucepan. Remove from heat. Add cream cheese and sour cream, stir until cream cheese is dissolved. Add milk.
Stir in potato flakes, mixing until all ingredients are well combined. Spread into prepared pan.
Sprinkle with paprika and bake 1 hour or until bubbling around the edges and golden brown. Top with bacon and parsley if desired.
TIP: Before adding paprika and baking, potato mixture can be covered and stored in refrigerator up to 48 hours. Sprinkle with paprika and bake as directed.
| Servings: | 20 |
| Time: | 20 Minutes Preparation Time 60 Minutes Cooking Time |
Source: www.poweroffamilymeals.com
By Lisa Otts from Hernando, MS
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Prepare this easy and tasty side dish in advance to go with many main courses.
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Is there a way I can prepare mashed potatoes the day before Thanksgiving?
By Donna from Bartlesville, OK
Yes, absolutely. I make my mashed potatoes ahead and put them in the refrigerator. Thanksgiving morning, I put them in my crock pot and let them warm up slowly.
Make them ahead of time. Put them in a casserole dish the day of, sprinkle cheese and bread crumbs on top and cook at 350 for 20 to 30 minutes till hot and cheese is melty.
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Continue beating until light and fluffy. Put into a well greased 9x13 inch pan or casserole. Sprinkle with cheese and bake in 325 oven for 15-20 minutes.
Continue beating until light and fluffy. Put into a well greased 9x13 inch pan or casserole.
Making mashed potatoes at the last minute in order to keep them hot is very tricky while your juggling everything else for Thanksgiving. I make them a day or two before.
