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.
HERBED GOAT CHEESE MASHED POTATOES
Mashed potatoes with chives, dill and parsley get even creamier with the addition of goat cheese.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.
MAKE-AHEAD MASHED POTATOES
Provided by Food Network
Time 1h30m
Number Of Ingredients 6
Steps:
- Peel and dice potatoes; boil in salted water until soft but not mushy. Drain well, return to pot, and mash roughly. Continue mashing while adding cream cheese, butter, and sour cream; mix until smooth. Season with salt and pepper; fold in chives. Cover and refrigerate until needed. Reheat about 45 minutes in a preheated 350 degree oven or until hot.;
MAKE-AHEAD CHEESY MASHED POTATOES
These three-cheese mashed potatoes can be made up to two days ahead up to the point of baking. I adapted the original recipe to make it a little healthier. They are convenient and delicious.
Provided by Chris from Kansas
Categories Potato
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
- Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
- Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
- (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
- Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Nutrition Facts : Calories 126.1, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 309.7, Carbohydrate 20, Fiber 1.9, Sugar 0.9, Protein 4.5
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