Barb, I recently copiied this, as I am doing this for Thxgiving at my SIL's.

Make ahead - Rich Mashed Potatoes
Recipe By :Becky Chatham
Serving Size : 12 Preparation Time :0:00
Categories : Freezer Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Potatoes (12 medium)
4 cloves garlic -- pressed
1 package Cream cheese -- (8-oz.)
1/8 teaspoon white pepper
1 stick butter or margarine
1 cup sour cream
2 teaspoons Salt
1/2 teaspoon paprika
Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter,
cheese, sour cream, salt and pepper. Beat
until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This
keeps in freezer, but thaw bake when ready to use.
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NOTES : Makes one 9x13 pan or two 8x8 pans.

another suggestion that I made was to make the potatoes and then keep them in the crockpot on warm. I place a sheet of papertowel between the cover and the potatoes (but not on them). It absorbs any steam. I do this with my potatoes and they stay perfect for hours.
Jo

Thank you for the suggestions (and the original question of course!).

As wonderful as those freezer taters sound, I think I'll try the crockpot method for health reasons. Half my guests are on cholesterol meds! And I'm not sure I could exercise enough self control myself. I can do Thanksgiving without gaining weight, can't I?

Last year in the interest of trying to simplify Thanksgiving Day cooking I made something very close to the above recipe. The one I used also had chives but was the same otherwise. My family thought it was only okay in comparison to freshly made mashed potatoes. Good but not stellar. Potatoes change in texture and flavor after cooking and I guess we prefer them mashed just moments before serving.

I'll have to try the crockpot method sometime.

Here's the one I've made in the past. I also prefer freshly made mashed potatoes!

IRISH POTATO CASSEROLE

8 to 10 medium potatoes, peeled and quartered
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. sour cream
1/2 cup butter, melted
1/4 cup chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika

Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat until just combined. Spoon mixture into a lightly butter 2-quart casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° F. for 30 minutes or until thoroughly heated. Yield: 8 to 10 servings.

I do the crockpot thing too. I've done them that morning and also the night before. When doing the day before, I rice them and put them in the fridge. Then the next AM, I heat them a little in the microwave, add the butter, milk, seasonings and bring to warm in the microwave and then into the crockpot.

Grace

Use the following method to keep made ahead the day before mashed potatoes from changing texture. Brush melted butter on top of the lukewarm mashed potatoes and store them in the fridge covered with a terry cloth towel. Do the same if you are keeping freshly mashed over warm water, in a crock pot on low setting or whatever until serving time. Really makes a difference in taste and texture.

Not sure if you still need/want this recipe; there are a few on the Allrecipes site.

Here is a link that might be useful: Make Ahead Mashed Potatoes

Thank you all. I will try these. Added calories maybe, but it is one day. And I need to make it easier this year.
They sound tasty.
Barb

Hi Barb - I was the one who originally shared the first make-ahead recipe, and I don't think you'll be disappointed if you give it a try. My family loves these potatoes - I've been making them for years. My daughter and her boyfriend are hosting Thanksgiving this year, but she's requested I bring these potatoes :-)

I know they're not lowfat, low cholesterol or low anything else, but I think with all of the other sides on the table that you'll easily get 12 servings out of a 9x13 pan.

Now a couple of notes - if you put them into the oven from the fridge, they'll take longer to heat than 30 minutes at 350F, more like 45 minutes, I think. Or bump up the temp, they're pretty forgiving. The other thing I want to add is that while these can be frozen, they're better if they're not. If you do freeze them, they'll try to seperate as they thaw, and you'll need to stir them some.

Becky