Make-Ahead Holiday Mashed Potatoes
Great for a dinner party or a potluck, these make-ahead mashed potatoes are flavored with a sun-dried tomato butter—which can also be used on baked potatoes, pasta and breads.
Sun-dried Tomato Butter:
1/2 cup butter or margarine, softened
2 tablespooons finely chopped oil-packed sun-dried tomatoes, drained
1 tablespoon thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
8 cups (about 4 pounds) peeled potatoes, cut into 1-inch pieces
2 teaspoons salt
1 (3-ounce) package cream cheese, softened, cut into chunks
3/4 cup milk
Paprika and chopped parsley, if desired
- For Sun-dried Tomato Butter: Combine all sun-dried tomato butter ingredients in small mixer bowl. Beat at medium speed until well mixed.
- Place potatoes in 4-quart saucepan or Dutch oven. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes). Drain.
- For Potatoes: Place potatoes in large mixer bowl. Mash potatoes on low speed. Increase speed to medium. Beat, gradually adding cream cheese, 1/4 cup milk and sun-dried tomato butter until smooth (1 to 2 minutes). Place potatoes in 3-quart microwave-safe casserole. Cover; refrigerate 4 hours or overnight.
- Just before heating, pour remaining 1/2 cup milk over potatoes. Cover; microwave on HIGH for 15 to 18 minutes, stirring every 5 minutes, until heated through. Let stand 10 minutes. Sprinkle with paprika and chopped parsley.
Makes 10 servings.
Tip: Sun-dried Tomato Butter can be made up to 5 days ahead. Let soften about 30 minutes at room temperature before using. This butter is delicious on bread or tossed with pasta, vegetables, etc.
Oven Directions: Preheat oven to 325°F (160°C). Prepare potato mixture as directed. Just before heating, pour remaining 1/2 cup milk over potatoes. Cover; bake for 30 minutes. Stir; continue baking for 20 to 30 minutes or until heated through.