Are you looking for the perfect mashed potatoes to make this Thanksgiving? What about Christmas? How about any day of the week? This overnight mashed potato casserole will be sure to please. This is the recipe I have been eating (from my mom) and making for as long as I can remember. I never know where my mom’s recipes originate, but I can tell you that it is loved by all. One of the great things about this recipe is the ease. You can make it the day before and then just stick it in the over the day you want to eat it. It is so convenient for the rush of the holiday day. I love when you can prep as much stuff ahead of time so you can just focus on hanging out as a family while everyone is gathering. These mashed potatoes are amazingly delicious too. I once served this to a group of friends and had a guy virtually propose on the spot. A good mashed potato recipe is a staple in any recipe collection. You may have your own favorite, but I’d be very interested to see how mine compares. Although these are “overnight mashed potatoes,” I have made them the day of as well.
Overnight Mashed Potatoes (serves 8-10)
3 lbs. russet potatoes
1 1/2 cup sour cream
5 Tbsp softened butter, divided
1 1/2 tsp salt
1/4 tsp black pepper
Cut potatoes into quarters. Cook about 25 minutes in boiling salted water. You will know they are done when they pierce easily with a fork. Drain. Combine potatoes with sour cream, 4 Tbsp butter, salt and pepper. Beat the potato mixture until light and fluffy on low speed. Pile into a 9×13 casserole pan. Cover and refrigerate overnight (I have made mine the same day too). Bake covered in a preheated 325 degree oven for an hour. Toss with 1 Tbsp. melted butter. Continue baking uncovered about 30 minutes longer.
Kenzie and I worked together to peel the potatoes. This is a hard task for little kids with their little hands and can be dangerous. Although this picture doesn’t show it, I was over her shoulders with my arms around her and helping her guide the blade. It’s a great learning opportunity for kids.
After you are done peeling, cut your potatoes in quarters and stick them in boiling water. You know a potato is ready to be mashed when your fork slides easily through the potato.
After mixing, you have beautiful mashed potatoes ready to cover and go into the refrigerator. Keep them there during the day or overnight and put them in the oven 1 1/2 hours before you are ready to serve.
I recently served these mashed potatoes with my Honey Mustard Chicken, and it was a great combination: