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Overnight Mashed Potatoes

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By Dolores Kostelni

Posted July 23rd, 2007

This article is reprinted with permission from THe Potluck Cookbook: Classic Recipes for Any Occasion, by Dolores Kostelni, (2005, Amazon Remainders Account)

THe Potluck Cookbook: Classic Recipes for Any Occasion

Servings:	5
Author Notes:	One secret of light, fluffy potatoes is to shake the hot cooked potatoes in their hot pot. Note that this dish must be refrigerated overnight before baking.
Ingredients:	breadcrumbs 8 to 10 (2 1/2 to 3 pounds) medium potatoes, peeled 1/2 cup whole milk, warmed 6 tablespoons unsalted butter, softened or melted 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup sour cream 2 large eggs, beaten
Instructions:	1. butter a 2 to 2 1/2 quart souffle dish or casserole. Dust the dish with the breadcrumbs and set aside. 2. Cook the potatoes in boiling salted water in a covered saucepan 20 to 30 minutes or until the potatoes drop off a knife inserted into several of them. 3. Drain the potatoes in a colander. Return the potatoes to the saucepan. Over the lower heat, shake vigorously to dry the potatoes. Remove from heat. 4. Mash the potatoes using a hand held potato masher. Add the milk, butter, salt and pepper. Mash until they are smooth and lumpy, or according to your preference. 5. Fold in the sour cream. Add the eggs and combine well using a wooden spoon. The potatoes should be neither loose nor stiff, but just the same consistency as if you were ready to serve them. 6. Transfer the mixture to the prepared souffle dish. Cover with plastic wrap and refrigerate overnight. 7. Preheat the oven to 350° F. Bake 50 to 60 minutes or until the potatoes are puffed and golden brown on top. Serve immediately.