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Party Potatoes

Did you know that in my “former life,” I owned a restaurant/cafe/catering business in Carytown named Gourmet Delights?
One of the things we were known for were our carryout catering items. This was waaaay before supermarkets had the plethora of ready made items they do now, so being able to stock your freezer with delicious pasta dishes, soups, and and side dishes was a big deal. And one of the top sellers, especially around the holidays, was this one. Party Potatoes.
Easy to make ahead, easy to travel, and always a hit. Did I mention make ahead? (Around the holidays, that certainly deserves a second mention!)
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 cups mashed potatoes about 8 – 10 russet potatoes
  • 8 tbsp butter
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1/3 cup chopped fresh chives
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Grease a 9×13 baking dish with one tablespoon of butter.
  2. In a large bowl, mix together the prepared mashed potatoes (I highly recommend using a ricer for these!) with six tablespoons of the butter, cream cheese, sour cream, salt, and pepper. Fold in the chopped chives.
  3. Transfer the party potatoes to the prepared baking dish. Dot the top with the remaining one tablespoon of butter.
  4. At this point you can cover the dish with plastic wrap and store overnight in the refrigerator.
  5. When ready to serve, preheat the oven to 350 degrees and remove the plastic wrap. Bake the potatoes for 50 – 60 minutes.

Notes

This dish also freezes well; make sure you thaw it completely before baking. What a way to make Thanksgiving just a little easier!

Tried this recipe?

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