Thanksgiving day can be a real hassle preparing all the sides, but this make-ahead mashed potato casserole can take some of your troubles away. Prep this mashed potato casserole the day before, put it in the fridge, then stick it in the oven for 45 minutes on Thanksgiving day, and enjoy a perfect potato dish for your homemade gravy.
No more heating up the kitchen, boiling potatoes, then having to mix them up while your guests are waiting for Thanksgiving dinner. All the hard work is done and the onion infused mashed potatoes will be a hit. The flavor of these is fantastic.
Our Thanksgiving dinner is full of side dishes. Sweet potatoes, creamy string beans with crunchy fried onions, two kinds of cranberry sauce, and of course, lots of dressing. Having the potatoes ready to slide into the oven is a definite plus. And the mashed potatoes are an integral part of the whole meal so they have to be good.
Mashed potatoes can be kind of bland, but these potatoes are really kicked up with some softened onions that get pureed and mixed in with vegetable broth, half and half, butter and eggs to hold it all together. The best thing is that you can make this the day before, put them in a casserole dish and store in the refrigerator overnight.
Take the casserole out of the refrigerator about an hour before you bake it to let it warm up a bit. Take a spoon or fork to lift up some nice peaks that will brown in the oven.
This makes not only an easy side dish, but one that looks fabulous with a nice crust and creamy insides. Your guests will be impressed with the look and amazed by the flavor.
Have a great Thanksgiving Day and happy holiday season.
Make-Ahead Mashed Potato Casserole
- 4 lbs. russet potatoes, peeled and cut into 1 inch pieces (8 or 9 medium to med-large potatoes)
- 2 yellow onions, coarsely chopped about 2 cups
- 1 tbsp vegetable oil
- 2 garlic cloves, coarsely chopped
- 3/4 cup vegetable broth, (I use Better than Bouillon, seasoned veg. base, 1 1/2 tsp.)
- 1/2 cup half and half
- 8 tbsp butter
- 1/4 cup chopped scallions, green parts only
- 3 eggs
- 1 1/2 tsp salt
- pepper, if desired
- Place potatoes in a large sauce pan or stock pot with water and 1 tsp salt. Bring to a boil and cook until soft, 15 to 20 minutes.
- While the potatoes are cooking, place chopped onions and 1/2 tsp salt into a skillet with the vegetable oil and cook on low heat until the onions have softened, 5 to 7 minutes.
- In a small saucepan, melt the butter, then add the half and half and 1 cup of the vegetable broth, keep warm.
- Once the onions are done, place them into a food processor along with the garlic and the remaining vegetable broth. Chop until the onions are finely chopped.
- Drain the potatoes, add the onions and the melted butter with the liquids. Use a hand mixer to mash them until they are smooth. Let the potatoes cool. (I put 4 inches of cold water in the sink and placed the pot into it for 15 minutes).
- Add the eggs one at a time and mix them in. (Alternatively, you could use 4 to 6 ounces of softened cream cheese rather than the eggs. The eggs give the potatoes an airy lift while the cream cheese would not. Both would be equally good). Taste the potatoes and adjust salt and pepper seasoning.
- Add the scallion greens and fold in with a spoon or spatula.
- Spray cooking oil in a 3 quart casserole dish and add the mashed potatoes. Cover with plastic wrap and store in the refrigerator overnight.
- Take the potatoes out of the refrigerator at least one hour before placing in the oven. Use a spoon or fork to make peaks, then place into a 350 degree oven for 45 minutes until the potatoes are warm and the peaks are starting to brown. (If you make this the same day, allow 30 to 35 minutes in the oven).
- Serve hot.
Here are a couple more recipes to consider for Thanksgiving