1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (432g) Recipe makes 6 servings
Calories 487
Calories from Fat 180		(37%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 574mg		23%
Potassium 1653mg		47%
Total Carbohydrate 67.3g		22%
	Dietary Fiber 8.3g	33%
	Sugars 3.1g
Protein 11.7g		23%
detailed view... how is this calculated?

Menus using this recipe:

Friday Night Dinner for 6

Jen T

OAMC Phase 2

LouLouPEI

people who like this recipe also like:

Broccoli or Cauliflower with a Soy-Lemon Dressing

By: Hey Jude

Creamy Parmesan Leeks

By: JustJanS

Pork Scallops with Lemon and Herbs

By: Barefoot Beachcomber

Make Ahead Mashed Potatoes (Oamc)

Recipe #294395 | 1¾ hours | 1 hour prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Chef Buggsy Mate
Mar 25, 2008

You'll love having this side dish handy. Recipe makes 7 cups of mashed potatoes.

SERVES 6 -7 , 7 cups (change servings and units)

Ingredients

5 lbs any potatoes
1 egg
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 teaspoon salt
8 ounces cream cheese
1 pinch paprika

Directions

1
ASSEMBLY DIRECTIONS:.
2
Peel and quarter potatoes.
3
Place the potatoes in a saucepan and cover completely with water.
4
Bring to a boil, then gently cook until tender.
5
Drain well.
6
In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt.
7
Mash well by hand or with and electric mixer.
8
Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan.
9
Drizzle or brush melted butter over potatoes.
10
Sprinkle with paprika for color if desired.
11
FREEZING AND COOKING:.
12
Label and freeze in freezer bags.
13
TO SERVE:.
14
Thaw completely.
15
Bake at 375 degrees for 30-40 minutes until the top is golden.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Thai Butternut Squash and Corn Bisque

Classic Coleslaw

Fragrant Thai Beef Curry

Aloopsie Casserole

Moist and Flavorful Meatloaf

Featured Reviews for This Recipe

From: Nana Chickens

On Sep 14, 2009

I am so glad I found this recipe. We just think they are great! I make only slight changes due to personal preferences. # 1, after potatoes have cooked and drained, I put them back into pot and throw a linen towel over them and set the pot on a burner set on low so the potatoes dry out and steam to fluffy goodness. After that I use a potato ricer before whipping. We do not like lumps in our mashies. #2, I use more butter and season a little heavier. Thank you so much for a wonderful idea.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: hobbgal

On Jun 13, 2009

Great!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Aeraen

On Dec 31, 2008

These are the best! I doubled the recipe when my husband came into a great deal on 10#s of potatoes. Then I froze some in zipper bags and some in 6 oz glass dishes. Once frozen, I popped them out of the dishes and into zipper bags, so we could cook individual portions. Great for teenagers with wacky schedules.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: evewitch

On Nov 22, 2008

These do not turn out creamy like regular mashed potatoes. They are more the texture of a baked potato. The flavor was good and they were pretty easy to put together. I have one batch in the freezer, and I made the second batch today start to finish, and served with Beef Tips. The only change I made was to include the skins rather than peeling. This might be good to have on hand.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews