Susan wants to save you time and mess for your holiday meal!
No matter what holiday you are cooking for, mashed potatoes are a favorite menu item. Making those taters just got a whole lot easier for those who want home made spuds on the dinner plate or buffet.
Just tweak your normal mashed potato recipe to include a couple of extras, and you will be able to make these taters and keep them ready to reheat in the fridge for 4-5 days in advance, or in the freezer for up to a month! The recipe is below, but the video will help you learn some basic cooking tips to make the process smoother for a newbie tater masher.
For 10 pounds of Russet Or Yukon Gold Potatoes (peeled, boiled, and mashed)
1/2 stick softened sliced butter
1 package (8 Oz.) Cream Cheese, Softened
1 cup sour cream
Start 1/2 cup 2% milk, full fall milk or Half-and-Half (your choice and adjust use to your liking of chunky or creamy potatoes when mixing).
Salt to taste
Place finished taters in glass pyrex dish and cover with tin foil for freezer storage, saran wrap for fridge. The taters are fine for 4-5 days in the fridge, and up to 4 weeks in the freezer.
Take dish out of the fridge about 2 to 3 hours before serving time for best results.
Drizzle melted butter over the top of the potatoes and place them in a 350-degree oven and heat until potatoes are warmed through.
Stirring is recommended. 20-30 minutes depending on depth of your glass dish.
(Susan Style: Put finished potatoes in removable crock pot dish the day before, refrigerate, then reheat on high the day your are serving them for 1 hour before dinner. Check heat by stirring and reduce to low after warmed through.
After you have tasted these num num taters that my mother introduced me to, you will never go back to making smashed spuds the same way again! And if you need visual aids to learn how to do this, feel free to flash back 5 years with Susan and Archie J’s tutorial!
Susan Saunders 11/22/21