Thanksgiving 2012 MA's Make Ahead Irish Mashed Potato Casserole
Mashed potatoes made decadent with cream cheese, roasted garlic, and sour cream. Make them ahead of time, and reheat in the oven or the slow cooker. Great for holiday potlucks, kids having dental work, or just because this is such a great recipe. Thanks, MA!
|New photo for 2014! Fresh off the camera from *my* Thanksgiving plate.|
Making a Thanksgiving meal from farm-fresh CSA share ingredients? I got this.
The first year we joined a CSA there was not much produce left by the time Thanksgiving rolled around. This was due to the combination of my inexperience in making the most of my CSA vegetables and the fact that the CSA ended the beginning of October. The second year was much better (see photo) partly because we joined a different CSA with a longer season, partly because my spouse was deployed (different deployment) so we had lots more produce, and partly due to my discovery of food blogs on the internet. Thanks, Alanna! That year we planned to spend Thanksgiving at the beach in a rented condo. I didn't know what all I'd have to work with in the kitchen, so I pre-made a lot of dishes at home. Here's how it turned out
|Yes, I know the colors are crazy. This was at a beach condo.|
The only problem with so many sides is this: how do you cook them all at the same time? The recipe I'm sharing is useful because it is made the day before and can be cooked in the oven or the slow cooker, depending on which suits your needs at the time. It travels well to holiday functions (you can even put the chilled contents into a gallon size zip top bag for transport, then transfer into a crock pot for reheating once you reach work). You can also customize these potatoes any way you like--add bacon, chives, cheese, more garlic . . . whatever you like to make it your own.
|I remembered the garlic, salt, and pepper!|
|Potatoes-see the stick of butter hiding in the bottom left photo?|
|A clove of roasted garlic is peeping out from under cream cheese.|
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
MA's Make Ahead Irish Mashed Potato Casserole
adapted from The Helping Hands Cookbook
- 5 pounds potatoes (from the farm share, or Yukon golds preferred if you're buying)
- 1 stick (1/2 cup or 8 Tablespoons) butter or buttery spread
- 1 box (8 oz) cream cheese, nearing room temperature
- 1 cup (8 oz, 240 ml) sour cream
- 1 clove roasted garlic (or minced garlic)
- 2 teaspoons salt
- freshly ground pepper
- Cut potatoes into large chunks. I don't peel them though I acknowledge that this means the peels can sometimes get trapped in the masher.
- Cook in boiling water until tender, about 15-20 minutes for me. Drain, return to pan, and add a stick of butter to potatoes in hot pan. Set aside.
- In a large bowl, beat cream cheese and roasted garlic together. Add sour cream, salt, and a few grinds of pepper. Beat well.
- Stir the now-melted butter into the potatoes, and add a portion of buttery potatoes to the cream cheese/sour cream. Beat together. Continue adding more potatoes until you've beaten about 2/3 to 3/4 of the potatoes. Stir in the remaining potatoes (so you get big lumps! always good in mashed potatoes, not so good in gravy).
If you're going to bake this:
- Transfer the potatoes to a 2.5 quart casserole (my oval French White works great). Sprinkle with paprika.
- Cover and refrigerate overnight.
- On serving day, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees Fahrenheit.
- Bake for 45 minutes or until thoroughly heated. (On Thanksgiving, I take this out of the fridge about about 30 minutes before the turkey comes out and bake it while the turkey is resting and then being carved.)
If you're going to slow cook this:
- Transfer to a lidded container or gallon-size zip top bag and refrigerate overnight.
- In the morning, place in a slow cooker crock and heat on Low at least 4 and up to 8 hours. (On Thanksgiving, I take the lid off right before the turkey comes out so that any condensation on the top is dried out by serving time.)
I don't want to say how many actual servings this makes. The number is shockingly low. Other people who can't eat their age in pounds of mashed potatoes may get more servings from this. My family licks the beaters on this one!
Time to start clearing out my crisper so I can fit the turkey in there to brine it (try it! saves room in the rest of the fridge!).
What's on your schedule, if you're celebrating Thanksgiving soon?