There is so much cooking to do on Thanksgiving Day which is why I like to do as much prep as possible the day before. This way, I can enjoy the day and just pop things into the oven. Peeling, boiling, and mashing potatoes, while trying to time all of the other dishes, is one of the most frustrating parts of preparing the Thanksgiving feast. So, a few years ago, I started making these mashed potatoes and I haven’t looked back.
They are just as creamy and luscious as any potatoes I’ve ever made on the day and the cheesy parmesan crust makes these Make Ahead Mashed Potatoes even better than the standard version of mashed potatoes!
This recipe was inspired by Ina Garten’s Goat Cheese Mashed Potatoes Recipe.
Approximately 8 large russet potatoes, peeled and cut into quarters
Milk, to taste
1 bar cream cheese
1 stick of butter
Salt, to taste
Pepper, to taste
Grated parmesan cheese
Boil the potatoes in a large pot until soft all the way through. Drain the potatoes in a colander and remove all of excess water. Immediately put the potatoes back into the pot, add the cube of butter and bar of cream cheese. Put the lid back on the pot and let sit for five to ten minutes, so the butter can melt and the cream cheese can soften.
Using a hand mixer, blend the potatoes until they are broken apart and well blended with the butter and cream cheese. Add the milk in small parts and continue mixing until they are smooth and have very few lumps. Make sure the potatoes are a little runnier than you like, as they will lose some moisture in the fridge overnight. This way, they will be the perfect consistency when you serve them. Also, the cream cheese helps prevent the potatoes from drying out.
Add salt and pepper, to taste.
Put the potatoes in a buttered 9 x 13 inch casserole dish. Let cool completely, cover, and store in the refrigerator. Take the casserole out of the fridge approximately one hour before baking time so they are at room temperature when you put them in the oven.
Sprinkle them generously with the parmesan cheese. Bake uncovered in a 350 degree oven for approximately 30 minutes or until the cheese is browned on top and the potatoes are heated through. A good way to test this is to insert a knife in the center. If a good amount of steam comes out, then they’re ready!