PHOTOGRAPHY BY Taylor Mathis
Our Peachy family gathered for a wonderful soirée to kick off the holiday season. We shared our favorite holiday appetizers and sides. Today Lesley Downey, our Beauty guru, shares with you one of her favorite dishes…make-ahead mashed potatoes!
Entertaining: Make-Ahead Mashed PotatoesCourse: Sides
5 pounds russet, Idaho or Yukon Gold potatoes
1 (8 ounce) block cream cheese, softened
1 (8 ounce) container sour cream
1 to 1 1/2 cups milk
Freshly ground black or white pepper
2-3 tablespoons butter, cut into piece
- Peel potatoes and cut into chunks, dropping into a pot of cold salted water. Bring to a boil, reduce heat slightly and simmer until potatoes are tender, about 30 minutes. Drain well. Beat in cream cheese with electric mixer. (Work in batches if necessary, using half the potatoes and cream cheese, then combine.) Beat in sour cream and milk until potatoes are fluffy. Season to taste with salt and pepper. Spray a 13×9 inch baking dish with nonstick cooking spray. Spread potatoes evenly in dish. Dot potatoes with butter and sprinkle with paprika. Cool completely, cover tightly and refrigerate up to 24 hours. Preheat oven to 375°. Uncover potatoes and bake 30–40 minutes until heated through and brown in spots.
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