As I plan our family’s Thanksgiving meal, I try to choose foods that can be prepared the day before, thereby minimizing my time spent in the kitchen on Thanksgiving Day. There are two different potato recipes that I alternate between, and both are liked equally as well by our family (and some years “our family” includes up to 35 people for dinner!).
The first recipe is more traditional in nature, although it is more time consuming.
Make Ahead Potatoes
10 large potatoes, peeled and quartered
1 cup sour cream
8 oz. cream cheese, softened
6 tablespoons butter, divided
1/2 teaspoon salt
Place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons of butter, and salt; stir until smooth and the cream cheese and butter are melted.
Spread in a greased 9×13 baking dish. Melt remaining butter; drizzle over potatoes. Bake covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If the potatoes are made ahead of time and refrigerated, let stand at room temperature for 30 minutes before baking.
The other recipe is also a huge hit with our family, and is extremely easy to prepare.
Hash Brown Casserole
1 bag country style hash brown potatoes
1 stick butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
16 oz. sour cream
2 – 3 cups shredded cheddar cheese
Mix all ingredients. Spread in a glass 9″x13″ pan. Bake at 350 degrees for 60 – 75 minutes or until bubbly.
Tomorrow I’ll be highlighting other side dishes that are favorites for our family, and move on to desserts and appetizers next week.
Have you missed any other posts from my Hosting Thanksgiving Dinner on a Budget series? If so, you can catch up by reading through the following posts: