Is anyone getting hungry for Thanksgiving dinner yet? With all this recipe prep, we’ve had “Thanksgiving” at our house several times in the past few weeks but I’ve cut us off at this point. Didn’t want it to lose its novelty before we even get to the big day! Luckily I snapped some photos of a few more traditional Thanksgiving side dishes as I made them so the food fun here on Gaining Mommymentum is far from over.
Mashed potatoes are a Thanksgiving staple. On an occasion such as this, I like to go simple, but not bland. And yes, I realize potatoes are easy to make but who wants to hang out over the stove on Thanksgiving day making potatoes when you can whip them up the night before and enjoy a little more time with your family? But Lauren, aren’t those taters gonna get dry overnight? Not if you whip em up like this!
Make-Ahead Mashed Party Potatoes
5 lb bag of potatoes (I use russet or yukon gold)
8oz block of cream cheese
1 stick (1/2 cup) unsalted butter
milk, half and half, or heavy whipping cream
garlic salt and pepper, to taste
Peel and chop potatoes into small cubes, trying to keep their size relatively consistent. Place in a large stock pot and cover with water. Bring to a boil and cook for 20-25 minutes until fork-tender (longer if cubes are large.)
Drain water. Return potatoes to pot and add stick of butter and cream cheese. Mash with a potato masher a few times. (I used to use a hand mixer thinking I could get my potatoes smoother this way but it’s so easy to overwork your potatoes with a hand mixer which causes them to be gummy…nobody wants gummy potatoes!) Splash in some milk, add garlic salt and pepper, and continue to mash until potatoes are pretty smooth. Taste and add more seasoning as needed. (Try not to eat the entire pot…good luck with that!)
Transfer potatoes to a baking dish, cover with plastic wrap, and pop in the fridge. About an hour before eating, preheat the oven to 375 and take the potatoes out of the fridge to come back to room temperature. Dot the top with butter (if you wish…I skipped it this time) and bake for approximately 30 minutes. Be sure to stick a knife (or a spoon…I can’t help myself) in the center to make sure they are hot all the way through. Scoop and enjoy!
Serves approx. 12 hungry feasters 🙂