Three-Day Make Ahead Mashed Potatoes
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5 pounds Yukon Gold potatoes
1 cup (2 sticks) butter or margarine, at room temperature
1 tablespoon Kosher salt
2 teaspoons ground white pepper
1 (4 ounce) carton of sour cream
1 (8 ounce) carton of small curd cottage cheese
2 tubes single soda crackers or 2 packages of the squares, crushed finely
Butter a 9x12-inch casserole dish or cake pan.
Peel and cook the potatoes (steam or boil); drain off the water.
Mash the cooked potatoes with 1-1/2 sticks of butter and add the salt and pepper. Stir in the sour cream.
Gently fold in the cottage cheese. Put into the casserole dish or cake pan. Top with a dusting of the crushed crackers and dot or drizzle with the remaining 1/2 stick of butter. Cover tightly. You can refrigerate the casserole up to three days.
To serve, preheat oven to 350 degrees F. Bake uncovered for 30 minutes. Gently stir before serving.
Note: I take the casserole out of the fridge about 1/2 hour before I pull the turkey out of the oven. When I take the turkey out, I put the casserole in and bake it while the turkey sits. Timing is perfect. To reheat leftovers, take out of the refrigerator and bring to room temperature. I dot with a little more butter and dust very lightly with more cracker crumbs. Bake in a 350 degree oven for 30 minutes.