I love make-ahead dishes. Probably because I currently work full-time, and who feels like preparing dinner for an hour after getting home from work and not eating until 7…8 o’clock at night? I’m sure there are some culinary people out there who do enjoy this, but I, for the most part, am not one of them.
Mashed potatoes, of course, isn’t the main meal, but if it’s a good grilling night these are perfect to heat up and put on the side of a pork chop or steak. They also freeze well if the batch is too much for your family. I suggest adding half of the cream cheese and sour cream and then continue to add and taste until you get the right taste that your family will enjoy. My husband and I love these potatoes. It’s a nice change from your easy baked potato.
Perfect Make-Ahead Mashed Potatoes
4 pounds baking potatoes, washed, peeled, cut into cubes
1/2 cup salted or unsalted butter, room temperature, cubed
8 – 12 ounces Neufchatel (low-fat cream cheese), room temperature
3/4 cup (6 ounces) sour cream
1/2 teaspoon ground nutmeg (don’t skip, a key ingredient)
Kosher salt to taste
Freshly ground pepper to taste
A pat of salted butter, optional
Fresh thyme for garnish, optional
Place potatoes in a large saucepan, barely cover with water, cover and bring to a boil. Reduce heat to maintain a simmer; cook until potatoes are tender, about 20 minutes. Drain and return potatoes to hot pot or electric mixer bowl.
Mash till almost smooth. Mix in the butter and cream cheese until light and fluffy. Mix in the sour cream and nutmeg. Season to taste. Transfer to a serving bowl. If using, top with a slice of butter and sprinkle with fresh thyme leaves. Serve immediately.
Alternatively, transfer potatoes to a buttered shallow baking dish and sprinkle with fresh thyme leaves. Cover with foil and refrigerate. Return to room temperature, reheat at 300F for about 30 minutes, until hot.
Recipe posted on Kitchen Parade, adopted from The Silver Palate Good Times Cookbook