If you’ve been reading The Gingham Apron for long, you know that any recipe that starts with “Grandma Betty’s” is gonna be a good one. These Make-Ahead Mashed Potatoes are one of my favorite recipes that she passed down to me, because they make life so much easier!
These can be made weeks ahead of a big dinner and stuck in the freezer. On a busy holiday (like this recent Christmas Eve), it is wonderful to pull these out and pop them in the oven. No one will ever know that you made these ahead. They are creamy and fluffy and so delicious.
We eat them with roast beef, casseroled steak, and beef and noodles. This is also a great recipe to deliver to a family who has just had a baby as it can be frozen until really needed. A few days ago, these potatoes went perfectly with this Cranberry Orange Turkey Breast. When I placed them on the table, they kids said, “Are those Grandma Betty’s mashed potatoes? Yay!”
- 5 pounds potatoes, peeled, cooked and mashed
- 8 oz cream cheese
- 1 C ½ and ½, heavy cream, or milk
- 1 stick butter
- 1 t onion salt
- 1 t seasoned salt
- Using a mixer, mix all ingredients together until well-combined and fluffy. Place in a 9 x 13 baking dish and cover with foil. Freeze or refrigerate (for up to one day) until the day you want to serve them.
- Warm to room temperature before baking (or increase baking time by 15 minutes if they are a bit cold.) If you have frozen them, place in the refrigerator the day before to thaw.
- Bake at 350 degrees for 30 minutes.
- Divide recipe by 2 or 4 for smaller amount.
p.s. I especially miss my Grandma at Christmas time. She was so festive and fun and welcoming. Her dinners were always so wonderfully full of all our favorites. I’m so thankful that she wrote down her favorite recipes for me. What a precious keepsake.