MAKE-AHEAD MASHED POTATOES
These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield About 9 cups
Number Of Ingredients 4
Steps:
- Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
- Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
- Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
- Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
- Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
- Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
- To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
- Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
- To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
- Transfer the hot mashed potatoes to a large bowl for serving.
MAKE-AHEAD POTATOES
There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MAKE-AHEAD SLOW COOKER MASHED POTATOES
My mother gave me this recipe after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in the insert of my slow cooker. It frees up my holiday to enjoy with family and is delicious!
Provided by tcasa
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 3h45m
Yield 10
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
- Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
- Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
- Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 41.2 g, Cholesterol 65.7 mg, Fat 23.3 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 14.6 g, Sodium 209.8 mg, Sugar 2.1 g
MAKE-AHEAD MASHED POTATOES
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Provided by Carol Evans
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
- Cover, and bake for 50 minutes in the preheated oven.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g
THE BEST MAKE-AHEAD MASHED POTATOES
From America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. This is what mashed potatoes are supposed to taste like. Roasting the pototoes instead of boiling adds to the rich potato flavor and folding in the cream and butter at the end prevents them from becoming gluey. The mashed potatoes can be made up to 2 days in advance and I love that they heat in the microwave instead of the oven for serving . . . also I love that I didn't have to peel, cube, and boil a single potato! Great for when your oven is tied up with other dishes. I made this for Easter dinner and it fed 8 adults and 2 children and the bowl was scraped clean.
Provided by muncheechee
Categories Low Protein
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Adjust an oven rack to the middle position and preheat to 450 degrees.
- Microwave the potatoes on high for 16 minutes, turning them over once.
- Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh.
- Remove from from oven and cut each potato in half lengthwise.
- Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl.
- Use a fork, masher, or spatula, break the potato flesh into small pieces.
- Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.)
- Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes.
- Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy).
- Fold in up to 1/2 cup more cream as needed to reach desired consistency.
- Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately.
- Add any additional seasonings you desire (I like adding parmesan and roasted garlic).
- TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
- TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.
MAKE-AHEAD SCALLOPED POTATOES
After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield about 20 servings.
Number Of Ingredients 7
Steps:
- In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
MAKE-AHEAD MASHED POTATOES WITH BROWNED BUTTER
This is my favorite make-ahead mashed potato recipe, adapted from Southern Living. In fact, it's my favorite mashed potato recipe of all that I've tried. It presents beautifully and can stand alone without gravy or further butter. (And it doubles nicely.) Enjoy!
Provided by quikgourmet
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the potatoes, 2 teaspoons salt, and water to a boil. While waiting for the potatoes to come to a boil, melt butter in a heavy saucepan over medium heat, stirring constantly for 6-8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl as butter will continue to get darker if it's left in the saucepan. From the small bowl, remove and reserve 2 tablespoons of the browned butter. Set aside to refrigerate for later use.
- Boil potatoes 20 minutes or until tender. Drain. Reduce heat to low and return potatoes to the pan; cook, stirring occasionally, 3-5 minutes or until potatoes are dry.
- Mash potatoes. Stir in browned butter from the small bowl (meaning all but the 2 tablespoons); buttermilk, milk, pepper, and remaining 1 teaspoon salt, stirring just until blended.
- Place potatoes in a lightly greased ovenproof serving dish. Cover and chill up to 2 days. When ready to cook, let stand at room temperature 30 minutes. Bake uncovered at 350 for 40 minutes or until thorougly heated. (It took about 60 minutes when I doubled the recipe.) Microwave 2 tablespoons reserved brown butter to melt it; drizzle over potatoes.
Nutrition Facts : Calories 492.3, Fat 24.3, SaturatedFat 15.3, Cholesterol 65.1, Sodium 1419.6, Carbohydrate 63.4, Fiber 5.5, Sugar 4.1, Protein 7.6
More about "make ahead mashedsmashed potatoes recipes"
MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (33)Author Chris MoroccoServings 8Total Time 50 mins
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
- Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
- Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
- Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
CREAMY MAKE-AHEAD MASHED POTATOES - ONCE UPON A …
From onceuponachef.com
MAKE-AHEAD THANKSGIVING MASHED POTATOES | LAND O’LAKES
From landolakes.com
CREAMY MAKE AHEAD MASHED POTATOES RECIPE TASTE OF HOME
From xxphotoz.com
RECIPE: MAKE-AHEAD MASHED POTATOES, FROM NEW YORK …
From cbsnews.com
SMASHED FINGERLING POTATOES - FOOLPROOF LIVING
From foolproofliving.com
SCALLOPED POTATOES RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
TIKTOK'S MASHED POTATO CHIPS RECIPE IS THE EASIEST WAY TO MAKE …
From yahoo.com
OUR BEST MASHED POTATO RECIPES - MSN.COM
From msn.com
MAKE AHEAD MASHEDSMASHED POTATOES RECIPES
From tfrecipes.com
10 TIKTOK POTATO RECIPES SO GOOD, YOU'LL FORGET ABOUT MASHED
From yahoo.com
MAKE AHEAD MASHEDSMASHED POTATOES FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
A HOLIDAY MIRACLE: MAKE-AHEAD MASHED POTATOES - ONCE …
From onceuponachef.com
MAKE-AHEAD MASHED POTATOES (PIONEER WOMAN RECIPE) - HOTSALTY
From hotsalty.com
SOUR CREAM MASHED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
MAKE-AHEAD MASHED POTATO CASSEROLE | RECIPETIN EATS
From recipetineats.com
SOUR CREAM AND ONION MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
5 MISTAKES TO AVOID IF YOU WANT TO MAKE THE BEST MASHED POTATOES
From huffpost.com
ROSEMARY GARLIC MASHED POTATOES - GREAT BRITISH RECIPES
From greatbritishrecipes.com
HERE'S HOW TO MAKE THE BEST MASHED POTATOES OF YOUR LIFE
From usatoday.com
MAKE-AHEAD MASHED POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
CREAMY MASHED SWEET POTATOES | SUPER EASY 30 MINUTE RECIPE
From spainonafork.com
EASY MAKE-AHEAD MASHED POTATOES RECIPE | LAND O’LAKES
From landolakes.com
HOW TO MAKE THE BEST INA GARTEN RECIPES FOR THANKSGIVING
From insider.com
MAKE-AHEAD MASHED POTATO CASSEROLE – JUNE OVEN
From juneoven.com
MAKE AHEAD MASHED POTATOES - MASCARPONE MASHED POTATOES …
From youtube.com
MAKE AHEAD MASHED POTATO CASSEROLE: EASY POTATO SIDE DISH
From bakeitwithlove.com
You'll also love