Company Potatoes - Make-Ahead Holiday Cooking
 
 
These potatoes, enough for a crowd, are smooth and creamy; they are rich and flavorful. They are the perfect side-dish for the holidays because they can be made days ahead and warmed on the holiday, so there's no last-minute mashing. They are so good, you may find yourself cutting the recipe to make them all the time.
Author:
Recipe type: Side dish
Ingredients
  • 5 pounds russet potatoes, peeled, cubed
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • Salt (about 3 tablespoons)
  • 8 ounces creamed cheese, room temperature
  • 1½ sticks butter (12 tablespoons), room temperature
  • 1 cup sour cream
  • 3 tablespoons fresh chives (optional)
  • 2 tablespoons prepared horseradish (optional)
Instructions
  1. In a large pot, place the potatoes, onion and garlic.
  2. Cover the contents of the pot with cold water.
  3. Add salt to the water (about 3 tablespoons)
  4. Bring to a boil and cook until the potatoes fall apart when stuck with a fork.
  5. Drain the potatoes in a colander.
  6. In batches, put the potatoes through a ricer, or mash using your preferred method.*
  7. In a large bowl, place the butter, and cream cheese in the bottom and add the hot, riced potatoes on top.
  8. Add all the other ingredients and stir with a spoon until well mixed (you are not beating the potatoes at this point).
  9. Place the potatoes in a lidded casserole. At this point you can refrigerate for up to 3 days.
  10. Prior to reheating, place several pats of butter on top of the potatoes.
  11. Bake, covered, in a 325 degree F oven for 50 minutes.
Notes
*A ricer makes the potatoes super creamy. While I love lumpy mashed potatoes too, smooth potatoes for this recipe are preferred. If using another method for mashing, make sure you get all the lumps out before adding the other ingredients.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/company-potatoes-make-ahead-holiday-cooking/