Andie Thueson » Recipes » Side Dishes » Make ahead Potatoes!

Make ahead Potatoes!


Whip It Up Wednesday!!!

When I met my husband back in 2001 I was a borderline vegetarian, I only ate chicken. I avoided starchy potatoes and stuck with more green vegetables. The good news was I  had a great pre-baby bod, that is probably what attracted my sweet Hubby to me. But here I was marrying an Idaho Boy who grew up eating mostly meat and potatoes. I’m sure many of you can relate! My salads and grilled chicken and other “lady foods” were not gonna cut it, for my ruggedly handsome Idaho Man. So I tried to be the best wife I could be and make sure he was kept full and happy, as a man should be. I learned how to make a great steak and about a million different ways to prepare potatoes for my Idaho Man. A couple years ago I came across this particular recipe from a good friend of mine. It is perfect because you can make it ahead, throw it in your fridge then throw it in the oven a half hour before your ready to eat! And these are not your mamma’s bland potatoes. They are simply heavenly!! My Idaho Man was super pleased with this recipe find and often requests them! So if you’re looking for a great potato dish for your Meat and Potatoes Guy, give this one a whirl. 🙂 Not to sound too cheesy but you’ll be glad you did.

Make Ahead Mashed Potatoes

5 lbs. Russet potatoes cooked & drained
8oz. Cream Cheese
1 1/2 Cups Sour Cream
Salt & Pepper
1 (heaping) tsp. Garlic Salt
1/2 Cup– 1 stick  Melted Butter
Blend in mixer and put in 9×13 pan or in crock pot. Place in fridge until ready for use.
Bake @ 350 covered for 30 min. or until warm. I uncover for the last 5-10 minutes to give them a little bit of a crispy crust. 

One Comment

  1. All Dolled Up says:

    Those sound great, will definitely have to try those!!

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