Make-Ahead Creamy Mashed Potatoes

There are some recipes that start out as holiday traditions and somehow become everyday family favorites. These mashed potatoes are one of them.

We originally made these potatoes for our holiday dinners. They were rich, creamy, and full of flavor, and everyone always looked forward to them. But my kids loved them so much that we couldn't save them just for the holidays!

Before long, I was making these mashed potatoes quite often for our regular family dinners. My kids were always volunteering to be the taste testers, and sometimes I think they would have been perfectly happy eating a big bowl of mashed potatoes and leaving the rest of the meal alone!

With butter, cream cheese, sour cream, and garlic, these potatoes are wonderfully creamy and flavorful without being difficult to make. And because they can be prepared ahead of time, they're just as useful for a busy weeknight as they are for Thanksgiving or Christmas dinner.

They're definitely a holiday favorite in our family! However, they're also too good to wait for the holidays. 

Ingredients:

5 lbs. potatoes  (I use what ever kind I find on sale.)
3 cloves garlic, peeled and whole
5 Tbs. butter, divided
1 (8oz.) pkg cream cheese, room temperature
1 c. sour cream
1/2 c. milk
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste

Directions: 

Wash, peel, and quarter the potatoes. Place the potatoes and whole garlic cloves in a large saucepan or stockpot and cover with cold water.

Bring the water to a boil over high heat. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and garlic well.

Return the potatoes and garlic to the pot. Add 3 tablespoons of butter.

Using an electric mixer or potato masher, mash the potatoes and garlic until they reach your desired consistency.

Add the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt and pepper.

Beat or mash until the potatoes are smooth and creamy.

If the potatoes seem too thick or dry, add a little more milk, a tablespoon at a time, until they reach the consistency you like.

Taste and adjust the seasonings as needed.

Transfer the mashed potatoes to a large baking dish and spread them evenly.

Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top of the potatoes.

Cover the dish tightly with foil or a lid and refrigerate until you're ready to bake.

When you're ready to serve, remove the potatoes from the refrigerator and let them sit at room temperature for about 20–30 minutes while the oven preheats.

Bake, covered, at 350°F for 30–35 minutes, or until the potatoes are heated through.

For a lightly golden top, remove the cover during the last 10 minutes of baking.

Serve hot and enjoy!

Tips for Best Results:

Use softened cream cheese. Let the cream cheese come to room temperature before mixing it into the potatoes. This makes it much easier to incorporate and helps prevent lumps.

Don't overmix. Once the potatoes are creamy and at the consistency you like, stop mixing. Overworking potatoes can make them gluey.

Season after adding the dairy. The cream cheese and sour cream mellow the seasonings, so taste the potatoes after everything has been incorporated and add more salt, onion salt, or pepper if needed.

Add milk gradually. Potatoes can vary quite a bit in how much liquid they absorb. Start with the ½ cup called for in the recipe and add more only if needed.

Keep them covered while baking. This helps prevent the potatoes from drying out around the edges.

Give yourself a little extra time. If the potatoes are very cold when they go into the oven, they may need a few additional minutes to heat completely through.


The Secret to Fluffier Mashed Potatoes

If you like especially light and fluffy mashed potatoes, try this extra step.

Fill a large bowl with cold water and add a little salt. After cutting the potatoes, place them in the cold water and let them soak for about 20 minutes.

Drain the potatoes well, then place them in a saucepan and cover them with fresh water. Cook as directed in the recipe.

This extra soaking step can help remove some of the surface starch and give you lighter mashed potatoes.

An important tip: Don't skip replacing the soaking water with fresh water before cooking.

Make-Ahead Instructions

These potatoes are perfect for making ahead.

Prepare the mashed potatoes completely, transfer them to your baking dish, and dot the top with the remaining butter. Cover tightly and refrigerate for up to 2 days before baking.

When you're ready to serve, bake at 350°F until hot throughout.

If the potatoes are very cold from the refrigerator, they may need a little additional baking time.

Can I Freeze These Mashed Potatoes?

Yes! These mashed potatoes freeze well because of the cream cheese, sour cream, and butter.

Prepare the potatoes as directed and place them in a freezer-safe baking dish or airtight container. Cover tightly and freeze for up to 1 month.

Thaw the potatoes in the refrigerator before baking.

After thawing, give them a good stir. If they seem a little dry, stir in a small amount of milk before baking.

Can I Make These Without the Garlic?

Absolutely. The garlic adds wonderful flavor, but you can leave out the whole garlic cloves if you prefer a more traditional mashed potato.

You can also reduce or omit the garlic powder.

Can I Make These Right Before Dinner?

Definitely.

After mashing and seasoning the potatoes, transfer them to a serving bowl and serve them immediately while they're hot.

For a holiday dinner, though, I especially recommend the make-ahead method. It frees up valuable stovetop and oven space and gives you one less thing to worry about when you're trying to get everything on the table.

Serving Suggestions:

These potatoes are perfect alongside all of your favorite holiday dishes:

Roast turkey
Baked ham
Roast beef
Homemade gravy
Green bean casserole
Glazed carrots
Corn
Stuffing or dressing
Dinner rolls
Cranberry sauce

And don't forget the gravy! These potatoes make an excellent base for a generous spoonful of homemade gravy.

How to Store Leftovers:

Refrigerate:  Transfer leftover mashed potatoes to an airtight container and refrigerate for 3–4 days.

Reheating:  Reheat gently in the microwave or in a covered dish in the oven. If they seem dry, stir in a splash of milk or a little butter before reheating.

Frequently Asked Questions:

Can I prepare these mashed potatoes the day before?
Yes. That's one of the best things about this recipe! Prepare the potatoes completely, place them in the baking dish, cover, and refrigerate. Bake them when you're ready to serve.

Why do my mashed potatoes sometimes turn gluey?
Overmixing can cause mashed potatoes to become sticky or gluey. Mash them just until they reach the consistency you like.

Can I use Yukon Gold potatoes?
Absolutely. Yukon Gold potatoes make exceptionally creamy mashed potatoes. Russets will give you a lighter, fluffier texture.

Can I add more cheese?
Of course! A little shredded cheddar stirred into the potatoes or sprinkled over the top before baking would make a delicious variation.

How can I keep mashed potatoes warm for dinner?
Once they're finished, keep them covered in a warm oven or in a slow cooker set to warm. If they begin to dry out, stir in a little warm milk and butter.

What Kind of Potatoes Are Best?

The wonderful thing about this recipe is that you can use whatever potatoes you find on sale.

For especially fluffy mashed potatoes, Russet potatoes are an excellent choice because they are high in starch. Yukon Gold potatoes make wonderfully creamy and naturally buttery mashed potatoes.

You can also use a combination of potatoes.

 

 

 

Wash, peel and quarter the potatoes. Place the potatoes and garlic cloves in a large saucepan and cover with water.  Bring to a boil over high heat.  Turn the heat to low and simmer for 15 to 20 minutes, or until tender. Drain.

With an electric mixer, or by hand, mash the potatoes, garlic cloves and 3 tablespoons butter. 

Add the cream cheese, sour cream, milk, garlic powder, onion salt and pepper. Beat until you have the right consistency that you like for mashed potatoes.  If the potatoes are too dry, add more milk. Taste the potatoes to see if you need more seasoning.

Transfer to a large baking dish. Cut off pieces of the remaining 2 tablespoons butter and place on top of the potatoes. Cover with foil or a lid and refrigerate until you want to serve them. Remove from the refrigerator. Bake at 350° for 30 to 35 minutes, or until heated through.

You can also freeze this dish, and it will keep up to 1 month. Just thaw in the refrigerator before baking.

If you want fluffy mashed potatoes, try this.  Fill a bowl with cold water. After cutting the potatoes, place them in the cold water along with some salt.  Allow the potatoes to sit and soak for about 20 minutes. Drain. Then, fill a saucepan with fresh water. Begin cooking the potatoes as directed above.

You can also make these potatoes just before your dinner.  After they are mashed to the right consistency and tasting as you like, transfer them to a bowl and serve immediately.

Moist Turkey With Bacon in a Paper Bag

Baking a turkey in a paper sack or bag is a recipe that we got from watching the weatherman on our local CBS station, many years ago. It makes the best tasting turkey! The meat stays moist and tender, especially if you put with the bacon over the top.

Ingredients

1 Turkey
Salt and pepper
Garlic powder
Bacon

Directions

Prepare the turkey by removing the giblets and washing the bird. 

Sprinkle the inside cavity and the outside of the turkey with salt, pepper and garlic powder if desired.

Stuff the bird's cavity and neck area with the stuffing you like best. I make the traditional stuffing, but some put in vegetables like celery and onions. Then, after the cavity is full of stuffing, I usually put a slice of bread to cover the cavity and to keep the stuffing from falling out.

Place strips of bacon over the top of the breast, legs and thighs.  See note * below

Carefully place the turkey inside the brown paper bag.  If the bird is bigger than the bag, then you may need to use two bags, fitting the open ends together. I usually place the bag on a rack that fits inside the roaster, so the bag does not sit in the juices.

Staple the opening of the shut and place the bag in a roasting pan. Place the roasting pan in the oven.

Set the oven to 350°, and roast the turkey, allowing about 20 minutes per pound. Cook until the drumstick wiggles freely and juices run clear from the breast.   However, if you want an even better tasting turkey, bake the turkey at 250° for one hour.  Then turn the oven temperature down to 190° to 200° and cook for 8 to 15 hours, depending on the size of your turkey.

If you want crispy bacon, wait until the turkey is almost fully cooked.  Open the paper bag along the top, so the bacon is exposed. Continue baking until the turkey is done, and the bacon is crispy.

Remove from the oven and allow the turkey to rest for 20 minutes before carving.

Notes:

* Some say to roast the turkey with the breast on the top, while others say to have the breast underneath for a juicier bird. I think it is all individual preference. I have done it both ways. The bacon keeps the meat juicy and tender.  

If you can, bake the turkey at the lower temperature.  It takes a lot longer, but in the end, you will have a moist, tender, delicious tasting turkey with a hint of bacon.

 Two Homemade Pumpkin Pies With Crust

Growing up, it was always my job to make the pumpkin pies. I am still the only one who will make a pie at our house with the traditional pastry crust. My son makes the cherry pie with an easy, spicy crust. I will be sharing that crust recipe shortly. Please note that it will also work to make a pumpkin pie as well.

Pie Crust Ingredients Makes 2

3 c. flour
3/4 tsp. salt
2 Tbsp. white sugar
1 c. shortening or lard
6 to 8 Tbsp. cold water

Pumpkin Pie Ingredients

4 eggs
3/4 c. brown sugar
3/4 c. white sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 (29 oz.) can pure pumpkin
2 (12 oz.) cans evaporated milk

Directions

Preheat the oven to 350°. 

Make the pie crust first. 

In a bowl, mix the flour, salt and sugar together.  

Add the shortening. Using a pastry knife or two knives held together, cut the shortening into the flour until it resembles small peas. 

In a small bowl, beat the egg, vinegar and water together. Pour into the flour mixture and mix with a fork until a soft dough forms. If the dough is too wet, add some flour. Try about a teaspoon at a time to get it to the right consistency. If the dough is too dry, pour in a small amount of water. You want to lightly mix until the dough sticks together. It is important not to over mix or the dough will be tough. Wrap in plastic wrap or place in a plastic bag and put the dough in the refrigerator for about an hour for easier rolling.

Divide the dough in half.

On a lightly floured surface, roll out one ball of dough into a 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan. Carefully unfold dough, so it covers the bottom and sides of the pie pan.  Trim crust to 1/2 inch from the edge of the pan, then crimp or flute the edge. Repeat with the second crust.

Pierce the bottom of the crust with a fork.

Bake pie crusts at 350° for 8-10 minutes. Remove from the oven.  This prevents the crust from being soggy. 

While the crust is baking, it is time to prepare the pumpkin filling.

In a large bowl, beat the eggs until they are lemon colored. Mix in the brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, and cloves. 

Stir in the pumpkin and mix well.

Slowly pour in the evaporated milk, stirring as you pour until thoroughly combined.

Pour evenly into the two slightly prebaked pie shells.  

Sprinkle cinnamon over the top of each pie if desired.

Bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean.

Cool and serve with whipped cream. 

If you want to, you can use all white sugar to make the pie. It turns out just as good.

 

Banana Cream Pie

Ingredients

3/4  c. sugar
1/4 c.  cornstarch
1/4 tsp.salt
2 1/2 c. milk
3 egg yolks
2 Tbs. butter
1 1/2 tsp. vanilla
3 bananas
1 (9 inch) pastry shell baked

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar

Directions

In a small, heat safe bowl, beat the egg yolks until thick and lemon colored. Set aside.

In a large heavy saucepan, combine the sugar, cornstarch and salt. 

Gradually pour in the milk, whisking constantly to keep the mixture from clumping.  Cook, stirring constantly over medium high heat until thickened and very bubbly. Continue to cook and stir for 2 minutes.  Remove from the heat. 

Whisking constantly, temper the eggs by slowly pouring in some of the hot filling. I usually add about 3 tablespoons of the hot filling into the egg yolks. Place the whisk back into the sauce pan and whisking or stirring constantly, slowly pour in the egg yolk mixture.

Over medium heat, bring the mixture to a boil. Cook and stir for 2 minutes. The mixture should be very thick. Remove from heat.

Add the butter and vanilla, stirring to combine. Set aside to cool as you make the meringue.

 In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Set aside while you finish assembling the banana cream pie.

Slice bananas into the baked pastry shell. Pour the cooled filling over bananas. You can also put some of the filling to cover the bottom of the pie shell and then add the sliced bananas. Pour in the rest of the filling.

Spread the meringue evenly over the top of the still warm filling, sealing the edges to the crus.

Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Tips:

There are many different schools of thought on making this pie. One thing many cooks agree on is to make sure you cook and stir the pudding filling until it is thick. 

The humidity in the air also determines whether this meringue pie turns out perfect. For best results, make cream pies when the humidity is very low.  

 No-Knead Cinnamon Sugar Breadsticks

Very easy breadsticks to make. These are perfect anytime you are wanting something sweet to eat and they are

Ingredients

2 1/2 to 3 1/2 c. flour
1 c. sugar, divided
1 tsp. salt
1 pkg. active dry yeast or 2 1/4 tsp. of dry yeast
3/4 c. milk
1/2 c. butter
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 tsp. cinnamon

Directions

Grease 2 large baking pans.

In a large bowl, combine 1 cup flour, 1/2 cup sugar, salt and yeast. 

In a small saucepan over medium low heat, warm the milk and butter to a temperature of 120°. Do not bring to a boil, otherwise the milk will curdle. You only want the milk to be lukewarm, like you are going to give it to a baby. If this mixture is too hot, it will kill your yeast and the bread sticks will not rise. 

Pour the milk and butter mixture into the flour.  Mix until combined.  Add the vanilla and eggs, beating well for about 2 minutes. 

Either by hand or with a mixer that has a dough hook, mix in the remaining flour until you have a soft dough.

Place the dough into a lightly greased bowl. (I often use the same bowl that I mixed the dough it. Just grease the sides and bottom of the bowl.  No need to clean it before you do this.)

Cover the bowl with a towel or piece of plastic wrap and place in a warm location. Allow to rise for 30 to 45 minutes, or until doubled in size.  The dough will be sticky, and this is what you want it to be like.

While the dough is raising, combine the nuts, 1/2 c. sugar and cinnamon.  Mix well. 

Pinch off about 1/4 cup dough, approximately the size of a golf ball. Drop this into the nut, sugar and cinnamon mixture, turning to coat all sides.

Stretch the dough into an 8-inch rope. Twist the ends, so the rope looks a corkscrew.  Place on the prepared baking pan.  Or you can dip the breadstick back in the sugar cinnamon mixture again, if desired, and then place on the prepared baking pan. See notes below.

Lightly spray the tops of the bread twists with butter flavored cooking spray to keep them from drying out. Or you can cover them with a towel.  Place in a warm location and allow the dough to rise for 20 or 30 minutes.

Preheat oven to 375°.  Bake for 8 to 10 minutes, or until lightly browned.

Remove from pans and cool slightly before eating. These are best when served warm.

Notes

*You can preheat the oven first, but I usually place them in a cold oven and then turn the oven on. It gives them a little more rising time before they begin to bake.

* You can also mix up extra cinnamon and sugar, so after you get the dough stretched into a log shape, re-coat it in the cinnamon sugar mixture.

Iced Pumpkin Cookies

Ingredients

1/2 c. butter, soft
1 1/2 c. sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt

Icing

2 c. powdered sugar
3 Tbs. milk
1 Tbs. melted butter
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease the cookie sheets, or line the pans with parchment paper or a Silicon liner.

Cream butter and sugar until light and fluffy. Stir in the pumpkin.

Add the egg and vanilla. Beat well until creamy.

Mix in the baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the flour, mixing until thoroughly combined.

Drop by spoonfuls onto a cookie sheet. You can also roll the spoonful of dough between the palms of your hands to make them more uniform.

Bake for 9 to 15 minutes, or until edges are firm.  We like a softer cookie, so we bake ours until the tops are no longer shiny or wet looking.

Cool on a wire rack. Frost when the cookies are completely cool. 

** Variations:

You can also add 1 cup white chocolate chips to the mixture and or 1 cup chopped walnuts.

Frosting

In a large bowl, combine the powdered sugar, milk, butter and vanilla. Beat until smooth. If the mixture is too thin, add a little more powdered sugar. Or if the mixture is too thick, add a little more milk.

Drizzle the frosting with a fork over the top of each cookie.

 Taverns AKA Sloppy Joes

There is one meal that my family really love and that is taverns, also known as Sloppy Joes. This recipe was given to me from my daddy.  I hope you enjoy it as much as we do.

Ingredients

1 lb. ground beef
1 onion, chopped
1 hot pepper, chopped fine *
1 green pepper, chopped fine
1 tsp. dry mustard
1/2 c. ketchup
1/3 c. spaghetti  or pizza sauce
3 Tbs. hot salsa *
1 Tbs. BBQ sauce
1 Tbs. honey
1 Tbs. vinegar
1 Tbs. Worcestershire Sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper *
1/2 tsp. celery seed
Salt and black pepper to taste
Hamburger buns

Directions

In a heavy cast iron skillet over medium heat, brown the hamburger, onion, hot and sweet peppers. When the beef is no longer pink, drain off the fat.

Stir in the mustard, ketchup, spaghetti sauce, hot salsa, BBQ sauce, honey, vinegar, Worcestershire sauce, garlic powder, onion powder, cayenne pepper and celery seed. Mix thoroughly. Reduce heat, and simmer for 30 minutes. Stir  the tavern mixture often as it simmers, otherwise it will stick to the bottom of the skillet. Season with salt and pepper as needed.

Spoon some of the sloppy Joe mixture on hamburger buns and serve.  

Serve this dish with a salad, baked beans and potato wedges for a wonderful meal.
When I have the extra time, I like to make hot home-made bread buns for our taverns.

* If you don't like this much heat in your food, omit the hot pepper and cayenne pepper.   Use a mild salsa instead of the hot salsa.