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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.
|Time:||20 Minutes Preparation Time|
60 Minutes Cooking Time
By Lisa Otts from Hernando, MS
Prepare this easy and tasty side dish in advance to go with many main courses.
By Robin from Washington, IA
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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. You can also microwave them to warm them up before you need to serve them. You might need to add a little extra milk while they are warming up.
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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Beat until fluffy. Use a 9x13 inch pan (glass if you freeze it). Top with butter, paprika or parsley to grated cheese. Bake 30 minutes at 350 degrees F.
Drain and mash. Add:
Continue beating until light and fluffy. Put into a well greased 9x13 inch pan or casserole. Sprinkle with cheese and bake in 325 degrees F oven for 15-20 minutes.
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. I just make them as usual, sometimes adding sour cream and garlic salt. Put them in a casserole dish and refrigerate.
Then on Thanksgiving, I pull them out and let set to room temperature and microwave to warm them up at the last minute. No one knows they were done early.
By Candace from Annapolis, MD
I also read recently that you can make them ahead the same day and keep warm in the crock pot on low to free up stove space for other things. (11/21/2004)
Whenever you make mashed potatoes for a meal, double or triple the amount. After dinner, divide the leftovers into meal size servings, and put them in quart size Ziploc bags. Press them into the corners of the bag and flatten them, pressing out as much air as possible. Lay them on a cookie sheet to freeze. Stack several together in a large Ziploc bag and store in the freezer.
To use them, just take a bag from the freezer and let it thaw. Put the thawed potatoes in a bowl and microwave until hot. Stirring with a fork will fluff them up and nobody, but you will know they aren't freshly made. If you want gravy, thicken a can of chicken or beef broth with cornstarch. This is flavorful, but lowfat.
Harlean from Arkansas
Hi, Great Idea, but a Warning!
A few years ago I was shocked to find out that potatoes, pasta, rice and cooked beans (dried) could cause food poisoning. The article stated that you have to treat them as you would a meat to avoid growth of bacteria. In other words, keep refrigerated unless eating in the same time frame as meat.
Probably leaving them in the frig until heating them up would keep them safe.
I couldn't find the original article, but here is one that might explain the bug in question.
iastate.edu/foodsafety The original article explained that many picnic food poisonings might be due to these foods being neglected.
Love the idea of fixing it ahead, though.