Make-ahead Magic Onion Mashed Potatoes
Make-ahead Magic Onion Mashed Potatoes
Sarah Wickers
6 to 8
15 minutes
60 minutes
American
side dish
Let's talk comfort food, and what screams cozy and comforting louder than a bowl of creamy, dreamy mashed potatoes? Today, we're taking your spud game to the next level with a make-ahead mashed potato recipe (kicked up with our Magic Onion Dust) that'll have you thanking your past self for being so darn clever. Because who wouldn't want the ability to summon velvety mashed goodness at a moment's notice?
Imagine this scenario: It's a busy day, guests are on the way, or you just want a comforting side without the hassle. Enter our make-ahead mashed potatoes – a game-changer in the world of comfort food. We're talking about fluffy clouds of potato perfection that not only save you time but also allow you to savor the convenience of having mashed potatoes whenever the craving strikes.
The beauty of this recipe lies not only in its simplicity but in the fact that you can prepare it in advance. No more frantic peeling and mashing while trying to manage other dishes – just pull those pre-made mashed potatoes out of the fridge, reheat, and voila! You're the hero of the kitchen without breaking a sweat.
Whether you're gearing up for a holiday feast, a family dinner, or just a personal mashed potato extravaganza, this make-ahead recipe is here for you. It's about turning the classic mashed potato into a convenient, stress-free delight. So, grab those potatoes and your Magic Onion Dust, get ready to mash, and let's dive into a world where creamy comfort is just a scoop away!
Ingredients
5 lb. Yellow potatoes, peeled and cut into large chunks
¾ cup Milk
2 Tb. Magic Onion Dust
1 cup Sour cream
6 oz. Cream cheese
4 Tb. Unsalted Butter, cut into small pieces
Directions
Place potatoes in a large pot and add enough water to cover by an inch or two. Bring to a boil and cook until potatoes are tender, about 20 minutes. Meanwhile, combine milk and Magic Onion Dust in a small saucepan and bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, 10 minutes. Stir in sour cream and cream cheese and remove from heat.
Drain potatoes and return to pot. Using an electric mixer, beat potatoes until mostly smooth, then add warm milk mixture and continue to beat until light and fluffy. Transfer to a 2-quart casserole dish and dot with butter.
Cover and refrigerate for up to three days before serving. To heat, bake (covered) at 350° until hot throughout, about 40 minutes.
0 comments