DO-AHEAD GARLIC MASHED POTATOES
Homemade mashed potatoes you can make ahead! It doesn't get much better. Mmm.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 8
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, mix potatoes and garlic; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes and garlic in pan with potato masher or electric mixer until no lumps remain.
- In 1-quart saucepan, heat milk, whipping cream, butter, salt and pepper over medium-low heat, stirring occasionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. Add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Grease 2-quart casserole. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
- Heat oven to 350°F. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot. Stir potatoes before serving.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg
GARLIC MASHED POTATOES
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
- Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
- In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
MAKE AHEAD GARLIC MASHED POTATOES
These Make Ahead Garlic Mashed Potatoes are truly the perfect side dish recipe!
Provided by Blair Lonergan
Categories Side Dish
Time 1h15m
Number Of Ingredients 10
Steps:
- Peel and quarter potatoes. Cover with warm water and boil until tender (about 30 minutes). Drain really well. Mash the potatoes with a potato masher or press them through a potato ricer.
- Add cream cheese, sour cream, ¼ cup of milk or cream, garlic powder, onion powder, salt and pepper. Beat until light and fluffy. Gradually add more milk or cream, as necessary, to reach the desired consistency. You may not need the full ½ cup, or you might need more than that -- it will depend on the moisture in your potatoes.
- Serve immediately with butter on top, or transfer potatoes to a baking dish that has been sprayed with cooking spray. Cover and refrigerate for up to 48 hours.
- To reheat: dot with butter and bake, uncovered, for about 30 minutes at 350 degrees F (or until heated through).
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 254 kcal, Carbohydrate 23 g, Protein 6 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 424 mg, Fiber 4 g, Sugar 1 g
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
GARLIC MASHED POTATOES
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
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 GARLIC MASHED POTATOES
This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish.
Provided by Kate in Ontario
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in medium saucepan with enough (salted if desired) water to cover.
- Cover and heat to boiling, reduce heat and simmer until tender (about 20 minutes).
- Drain and shake potatoes to dry over low heat.
- Mash potatoes and garlic in pan until lump free (my personal preference is to use a potato ricer).
- Heat rest of ingredients stirring over low heat until butter melts.
- Reserve 1/4 C of mixture.
- Add rest of milk mix in small amounts stirring after each addition until light and fluffy (amount needed depends on type of potato used).
- Grease a 2 quart casserole and spoon in potatoes.
- Cover and refrigerate up to 24 hours.
- Heat oven to 350.
- Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot.
- Stir before serving.
GARLIC-HERB MAKE-AHEAD MASHED POTATOES
Make and share this Garlic-Herb Make-Ahead Mashed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes and garlic in salted water to cover until tender; drain.
- Preheat the oven to 350° degrees; rub a 13 x 9 inch baking dish with 2 tablespoons butter.
- Sprinkle the parmesan cheese into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
- Put the potatoes and garlic into a large bowl, add the sour cream, Boursin, 2 tablespoons of the remaining butter, and the chives.
- Using an electric mixer, beat the potatoes until smooth.
- Taste for seasoning and add salt and pepper to taste.
- Transfer to the prepared dish and dot with the remaining 2 tablespoons butter.
- **At this point, you can cover and refrigerate for 2-3 days or freeze for up to 1 month.
- Bring to room temperature before continuing.
- Bake the potatoes until golden, about 25 minutes; serve hot.
MAKE AHEAD MASHED POTATOES WITH ROASTED GARLIC AND CHIVES
This creation is a result of what I had on hand at the moment, and the need to get at least one dish out of the way before the main meal needed to be started. It was very well received, and I plan to make it again later this month for Thanksgiving. This time I had roasted garlic in a jar that I wanted to use up, but I prefer to roast my own, which is way easier than it sounds. I use my Recipe #412117 recipe when I make it homemade. Making the mashed potatoes ahead of time is a huge time-saver for holidays or other gatherings!
Provided by Tinkerbell
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the chicken broth into a large pot and bring to a boil.
- Meanwhile, peel potatoes and slice them into 1-inch thick slices. Add to the boiling chicken broth. If needed, add water enough to cover the potatoes. Boil until fork tender. Remove about 1/2 cup of the cooking liquid, then drain the potatoes.
- In a mixer bowl, combine potatoes, cream cheese, butter, roasted garlic, milk, salt, pepper and chives. Add small amounts of cooking liquid, as needed. Mix or whip until combined.
- Spray a 9x13 baking dish with non-stick cooking spray, and spread potatoes into dish. Cool and refrigerate overnight.
- 30 minutes before baking: Preheat oven to 350° and.remove the potatoes from the refrigerator.
- Bake uncovered for 30 minutes, or until lightly browned. Sprinkle with chopped chives and serve.
Nutrition Facts : Calories 487.1, Fat 24.2, SaturatedFat 14, Cholesterol 68.5, Sodium 727.8, Carbohydrate 57, Fiber 6.8, Sugar 4.2, Protein 12.4
ROASTED GARLIC MAKE-AHEAD MASHED POTATOES
The texture to this dish is just as though you've made them minutes before serving. I'm pretty much a purest, as is most of my family, and these potatoes were a big hit!
Provided by BasilLover
Categories Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid.
- Cream the cooked potatoes, roasted garlic and cream cheese. If necessary, use small portions at a time of the reserved liquid to obtain the desired creaminess for the potatoes. (I don't usually need to add much, if at all.).
- Add salt and pepper, to taste.
- Transfer to a greased, 9 x 13 baking dish.
- Cool and refrigerate over night.
- Let the potatoes come to room temperature for 30 minutes.
- Preheat oven to 350.
- Top with parmesan.
- Bake for 30 minutes at 350.
Nutrition Facts : Calories 256.6, Fat 6.2, SaturatedFat 3.6, Cholesterol 16.9, Sodium 429.5, Carbohydrate 41.7, Fiber 5.1, Sugar 2.1, Protein 9.5
DO-AHEAD MASHED POTATOES
Make and share this Do-Ahead Mashed Potatoes recipe from Food.com.
Provided by PollyB
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes.
- Leave skins on, if desired, or peel thinly and remove eyes.
- Cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
- Cover and heat to boiling; reduce heat.
- Cook covered 20 to 25 minutes or until tender; drain.
- Shake pan gently over low heat to dry potatoes.
- Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
- Measure out 1/4 cup of the milk mixture; cover and refrigerate.
- Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
- (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
- Spray 2-quart casserole with cooking spray.
- Spoon potatoes into casserole.
- Bake immediately, or cover and refrigerate up to 24 hours.
- Heat oven to 350 degrees.
- Pour reserved milk mixture over potatoes.
- Bake uncovered 40 to 45 minutes or until potatoes are hot.
- Just before serving, stir potatoes.
- Variation: Love garlic?
- Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.
Nutrition Facts : Calories 352.3, Fat 18.1, SaturatedFat 11.3, Cholesterol 54.1, Sodium 403.7, Carbohydrate 43.4, Fiber 5.3, Sugar 1.9, Protein 6
MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES
This may be made up to 24 hours in advance which makes this perfect to serve at a holiday meal or dinner party, if you are not an onion-lover you may omit. --- prep time does not include cooking the potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
- Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
- Cook until the potatoes are fork tender.
- Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
- Mash the potatoes and the garlic.
- While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
- Season with fresh ground black pepper to taste.
- Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
- At this point you may cool completely then refrigerate for up to 24 hours or until needed.
- Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).
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