Make Ahead Mashed Potatoes

Here's another. I posted it to the "sticks of butter" thread the other day


Here’s the recipe, I’ve had it for probably 40 years. Another artery clogger.

Overnight Mashed Potato Casserole

3 lbs russet potatoes, peeled (I don’t peel them and no one minds)
1 ½ cups sour cream (or use plain Greek yogurt)
5 tbsp softened butter, divided (I made brown butter for it this year and OMG you guys, totally worth it)
1 ½ tsp salt
¼ tsp black pepper
(I also add about 5 -6 cloves of garlic)
¼ cup dry bread crumbs

1. Cut potatoes into quarters. Cook until tender in boiling
salted water. Drain and place the cooked potatoes in the large bowl of an
electric mixer. Add the sour cream, 4 tbsp butter, the salt and pepper.

2. Beat the potato mixture until light and fluffy (key is that they’re light and fluffy!) on low-medium speed of an electric
mixer. Pile lightly into a buttered 2 quart casserole. Cover and refrigerate
overnight.

3. Bake, covered, in a preheated 325° oven about 1 hour or until heated
through.

4. Toss the bread crumbs with the remaining 1 tbsp butter, which has been
melted; sprinkle over the potatoes. Continue baking, uncovered, about 30
minutes longer.

I made the Pioneer Woman potatoes on Tuesday and put them in the crock pot to re-heat while we roasted the turkey. Timing worked our great and they were lovely.