Make-Ahead Creamy Potatoes
Ingredients
- 5 pounds potatoes (about 6 large) ⓘ
- 1/2 cup butter, divided ⓘ
- 1/2 cup chopped fresh mushrooms ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 cup 2% milk or half-and-half cream ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 2 cups shredded sharp cheddar cheese ⓘ
- 2 cups sour cream ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 cup dry bread crumbs ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
Instructions
- Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain.
- Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
- Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.
Nutrition & Diet Analysis (per serving)
958
kcal
48% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).