I think that is what I'm bringing to one of my work potlucks too. I was thinking of making them how I normally do, heating in the MW when I get to work, and then putting them in the crock pot on low already warm. But I'm curious to see what other answers you'll get.

I appreciate your words 2Many, but I'd rather find my error and correct it. It's one of the dishes I like to make ahead and set to the side. Leaving the stove and oven (use a crockpot) free for other things.

With those ingredients in correct proportion, it makes a world of difference when reheating. Amazingly good.

cookebook, what recipe are you thinking about using? I pulled one off the web this morning that used 2 blocks of cream cheese to the 5 pound bag of potatoes. Saw one that used 3 blocks with 3 pounds of potatoes, and have settled on this. I think it's the cream cheese that varies and may make or break it.

Classic Make-Ahead Mashed potatoes (Taste of Home)

Ingredients

• 5 pounds potatoes, peeled and cut into wedges
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 2 large egg whites, beaten (my note: I'm highly likely to leave this out)
• 1 cup reduced-fat sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter, melted

Directions

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter.
• Cover and refrigerate overnight (my note, or three or four nights).
• Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts
3/4 cup: 220 calories, 7g fat (4g saturated fat), 22mg cholesterol, 316mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat

I was just going to make normal mashed potatoes. I never use cream cheese. Just potatoes and butter and salt and pepper. Maybe some garlic cloves in the boiling water. Maybe a little sharp cheddar mixed in.

You can do that, like 2Many suggests, for certain it does work. Adding the other stuff seems to somehow stabilize the texture really well. Well, best of luck with your event!

Rob, you mentioned tartness overtaking your dish sometimes. That sounds like the cream cheese in your recipe - cut back on that? Or, since you haven't stuck to one recipe, perhaps compare those you've used and use the one that calls for a smaller ratio of cream cheese in comparison? Good luck with your 2 potlucks : )

cookebook, I can't seem to boil potatoes without tossing garlic cloves in too! Love the way they taste mashed together : )

I think cutting back on the cream cheese is the way to go, I totally agree! :) I'm gonna stick with the recipe once I perfect it. I get three tries to do it in the next month

I think cutting back on the cream cheese is a good idea. Definitely don't add egg whites. One thing I almost always do is smash a garlic clove (or more, depending on the amount of potatoes) and add it to the milk or cream to infuse as it heats. Then I strain out the garlic. For make ahead, I pretty much do as 2Many mentioned...heavily buttered casserole with dabs of butter on top. Works great. I always add sour cream to my mashed potatoes but just kind of eyeball the amount. Maybe about half cup for every 3 pounds of potatoes.

I guess I never really thought about it. I've made them and they are good and easy but it is another pan in the oven before a big dinner. But I must admit that they make awesome potato soup! The leftovers. I've never really noticed an "odd" flavor but I guess I knew what I was expecting.

If you use a crockpot, no need to take up space in the oven :)

I make large batches of mashed potatoes and freeze them in meal size for two. I just use milk and butter though...not sure how the other things would freeze like sour cream or cream cheese. When I thaw(in the microwave) them, I will have to do some fluffing up of them and maybe add a bit more milk if they have dried out any.

Cooks Illustrated has a recipe that I used last year at Thanksgiving and it is great. I made the potatoes and the gravy the day before and they were both devoured. I've used multiple times since and will use again this Tday. And one of the best parts is you don't have to peel the potatoes but just scoop out the flesh. You'd think there would be nothing left of the potato with the cooking times but it works.

I used a potato ricer and then my hand blender to make very smooth before adding the additional ingredients.

The key is that additional 1/2c of cream. The potatoes become kind of soupy and aren't too stiff when reheated.

The original recipe is for half (2.5lbs) the one posted (5lbs) but I do 7.5 lbs of potatoes for our family,

https://www.geniuskitchen.com/recipe/make-ahead-mashed-potatoes-267672

Robin, I made a recipe that called for a cup of sour cream and 8 ounces of cream cheese per 5 pounds of potatoes, along with salt, pepper, onion salt and a couple of tablespoons of butter. Although they were creamy and everyone ate them, the sour cream ruined them for me, they just didn't taste like mashed potatoes any more. The next time I cut the sour cream in half and doubled the butter and it was much, much better.

Sorry, you knew I was going to go off in another direction, didn't you? (grin)

I use both crockpots and the 6 quart Nesco roaster and BOTH my ovens on Thanksgiving and still run into problems with space to cook!

Have fun, and happy holidays.

Annie

Annie, we're still food twinning. Everyone else loved them even when too tangy. I'd rather they taste like potatoes (you too, I'm sure).

Everyone always wants a report back:

Nary a spud left. Everyone loved them. I even liked them, with less sour cream and more butter. Better. Tweaking it to have no onion powder, and more salt.

Yay! Happy to hear your spuds were such a success Rob333 : ) Now aren't ya glad you got 'roped' into those potlucks - and if you aren't, sounds like everyone else sure was... I'm pretty sure I know what the request will be for next year... ; )