Mom's Overnight Mashed Potatos

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Executive Chef
Jun 3, 2004
Mom's Overnight Mashed Potatos

1 head garlic
3 lbs white, red or yukon gold potatos, quartered
8 oz brick cream cheese
1/3 cup green onions, chopped
16 oz sour cream
2 1/2 tea salt
fresh black pepper to taste
1 table butter, plus more for greasing pan
emeril's essence or other spicy rub
olive oil

1. Cut 1/2' inch from top of garlic, drizzle with
olive oil, wrap in foil and bake at 350 for 1 hour. When done, allow to cool, pop garlic out of individual cloves and mash with the back of a fork;
2. Boil potatos in salted water for 20 minutes;
3. Meanwhile, saute green onions in butter until
softened and fragrant.
4. Mash potatos, sour cream, cream cheese, salt,
pepper, milk, garlic and green onions together until fluffy.
5. Grease a casserole dish with butter; spoon mixture into it and smooth
the top into something presentable. Sprinkle with Essence to taste; cover
with foil and refridgerate overnight.
6. Take potatos out of the fridge 1 hours before going into the oven. Bake
at 350 for 1 hour, covered. Uncover and serve
Overnight Mashed Potatoes

Rainee... This variation does sound like it would have more flavor than mine. Thanks for sharing. Another irony of your post is our names ... while the name I use is Ray, my real name is spelled RENE and is pronounced, RAY-NEE. Now, that's coincidence!!! /rayt721
Thanks Sushi. You know it a pork fat thang!

Raine is short for the screen name I use, no where close to my real name.

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