Hi, there! I decided to share a time-saving recipe that I make every year for Thanksgiving. I figure that any recipe that saves me a little time and effort (and kitchen mess) on that day is a keeper. These can even be made up to a few days before your dinner And, if you're wondering - these potatoes reheat just as creamy and light as when you first make them; they actually puff up a little in the oven. They're seriously yum yum yum.
There are a few ways to reheat them: You can pull them from your fridge and let them come to room temp on your kitchen counter before popping them into the oven. You can put them straight into the oven cold. You can put them cold in your crockpot on low all day. Or, you can cook them that morning and then keep them warm in your crockpot all day. Seriously, they are about as no-fuss as a dish is going to get on Thanksgiving Day. And if you're like me, and insist on hosting dinner every year, any dish that doesn't require babysitting is worth its weight in gold.
Also? These can easily be vegan-ized and made non-dairy. Substitute in your favorite non-dairy milk, and Tofutti brand cream cheese and sour cream. I've made these potatoes completely vegan, and nobody at the table had a clue. I've even been known to make vegan green bean casserole that's seriously delicious. Yes, I do such things. But please don't let that keep you from stopping by sometime for dinner :)
8oz. cream cheese
8oz. sour cream
1/2 c. milk
1 tsp. onion salt
1 tsp. garlic salt
salt and black pepper, to taste
1/4 c. butter, optional
Boil potatoes over medium-high heat in a large pot of salted water. Boil until tender, about 15 minutes. Drain potatoes and mash in a large bowl (either with a mixer or a hand masher).
Add in remaining ingredients and mix until smooth. Transfer to a 9x13 casserole dish and cover. Reheat in a 350 degree oven for 30 minutes (longer if they are straight from the fridge), or in a crock pot on low for 5-6 hours.