LIFE

A great timer saver? Make mashed potatoes a day early

Patricia Talorico

The News Journal

Cooking the Thanksgiving feast is not for the faint of heart. Even for Type A organizers, there’s still a lot to do before the turkey hits the table.

Anything you can do the day before the holiday meal is going to save you time and ease anxiety. This make-ahead mashed potatoes recipe from Rick Rodgers’ terrific “Thanksgiving 101” cookbook (Broadway Books) is always a holiday favorite with News Journal readers. We first published this recipe years ago, and almost always get requests for it.

I had my doubts the first time I made it — there are some serious spuds fans in my family who don’t like it when you monkey with potato traditions — but I knew this dish won over doubters when they asked for seconds.

Make it on Wednesday and store it covered in the refrigerator. Now, check the potatoes off the list.

Happy Thanksgiving.

Contact Patricia Talorico at (302) 324-2861 orptalorico@delawareonline.com and on Twitter@pattytalorico

MAKE-AHEAD MASHED POTATOES

5 pounds baking potatoes

Salt

1 8-ounce package cream cheese, cut into chunks, at room temperature

1 cup sour cream

1/2 cup milk, heated

1/2 teaspoon freshly milled white pepper

Chopped fresh chives or parsley, optional

Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes, cut into chunks about 1½ inches square and drop them into the pot. Add more cold water to cover the potatoes by 1 to 2 inches. Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15 to 20 minutes.

Drain the potatoes and return to the pot. Add the cream cheese. Using a hand-held electric mixer, mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9-by-13-inch baking dish. Cool completely. Cover tightly with plastic wrap and refrigerate for up to 1 day.

Preheat the oven to 375 degrees. Bake the casserole until the potatoes are heated through, 30 to 40 minutes. Serve hot, sprinkled with the chives. Makes 10 servings.