Garlic Yukon Gold Mashed Potatoes Make Ahead Food

MAKE AHEAD GARLIC MASHED POTATOES

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).

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.

MASHED YUKON GOLD POTATOES WITH GARLIC

Steps:

• Cut potatoes into pieces (the smaller they are, the faster they will cook).
• Place potatoes and garlic in a large saucepan.
• Bring to a boil.
• Cook on medium heat for 15 minutes, or until potatoes are tender.
• Drain, but do not discard garlic.
• Add remaining ingredients, and mash with a potato masher until smooth.
• Add additional milk if necessary.
• If desired, season with additional salt and pepper.

MAKE AHEAD GARLIC MASHED POTATOES

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.

YUKON GOLD MASHED POTATOES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

GARLIC YUKON GOLD MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
• While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
• While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

MAKE-AHEAD MASHED POTATOES

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.