CREAMY MAKE-AHEAD MASHED POTATOES
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
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.
LOADED MASHED POTATOES
This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!
Provided by Jaime Lee C.
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
- Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
Nutrition Facts : Calories 493 calories, Carbohydrate 32.6 g, Cholesterol 90.2 mg, Fat 34.8 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 21.3 g, Sodium 421.4 mg, Sugar 1.6 g
MAKE AHEAD LOADED MASHED POTATOES
Make and share this Make Ahead Loaded Mashed Potatoes recipe from Food.com.
Provided by aronsinvest
Categories Mashed Potatoes
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a pot of boiling water until fork tender. Drain.
- Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.
- Scoop the potatoes into a baking dish, and spread evenly. Sprinkle with the cheese, bacon, & green onions.
- Cover & refrigerate up to 36 hours. Set it on the counter about 30 minutes prior to baking. When you are ready to eat, bake uncovered at 350 for 40 minutes.
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
LOADED MASHED POTATOES
This one is popular. It has everything and then some. Not something for the calorie conscious! I've used instant potatoes, but of course fresh is best. Good for the holidays.
Provided by pies and cakes and
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Mix first six ingredients in mixer on medium speed until smooth and creamy.
- Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
- Cover with foil and bake for 30 minutes.
Nutrition Facts : Calories 321, Fat 22.9, SaturatedFat 11.2, Cholesterol 57.1, Sodium 614.6, Carbohydrate 20.7, Fiber 1.6, Sugar 2.9, Protein 8.5
TO DIE FOR MAKE-AHEAD MASHED POTATOES
These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source.
Provided by Helping Hands
Categories Potato
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender.
- Beat softened cream cheese and sour cream in mixing bowl.
- Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
- Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
- Add garlic, green onions, and marjoram and beat until well-mixed.
- Pour into either casserole dish or crockpot.
- Dot with additional butter and sprinkle with paprika.
- Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
- Sprinkle with Bacon Bits or crumpled bacon just before serving.
- NOTE: Can be refrigerated overnight in either casserole dish or crockpot.
MAKE AHEAD MASHED POTATOES
These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking.
Provided by Kim D.
Categories Potato
Time 1h15m
Yield 11 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
- Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
- Drain.
- Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
- Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
- Mix until all ingredients are blended.
- Spoon mixture into a lightly greased 12X8X2-inch baking dish.
- Brush top of mixture with melted butter; sprinkle with paprika.
- Bake immediately, or cover and refrigerate.
- If refrigerated, let stand at room temperature for 30 minutes before baking.
- Bake at 350F, uncovered for 30 minutes or until hot.
MAKE AHEAD MASHED POTATOES
Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.
Nutrition Facts : Calories 247 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MAKE-AHEAD MASHED/SMASHED POTATOES
My mom clipped the basic recipe out of a newspaper (a very small clipping -so the name of the newspaper and column are not included, unfortunately) several years ago. It has since become the only mashed potato recipe we use, especially since the pickiest eaters race to get up the next morning to eat all of the leftovers! Mashed potatoes seem to be one of those foods that really brings out strong opinions, so I am including all of the various variations that please the various preferences in our house, and you should feel free to adjust to suit your tastes too! We always use fat free sour cream and low-fat cream cheese with excellent results, but the full-fat ingredients should also work just fine. These can be made up to 3 days in advance and kept in the refrigerator.
Provided by Starrynews
Categories Low Protein
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the potatoes while bringing a large pot of water to a boil on the stove. If you don't like the skins in your mashed potatoes, you can also peel them at this point if you would like.
- Add potatoes and simmer 30 minutes, or until potatoes are soft and ready to be mashed.
- Mash the potatoes and season with salt and pepper.
- Add the cream cheese and sour cream and mix well.
- Sprinkle with any other herbs, spices, or seasonings you like.
- Final decision-- if you like your potatoes more on the smashed/chunky side, enjoy. If you want them smooth and completely mashed, then use mixer to whip them to your desired consistency.
- When ready, bring to room temperature, tent with foil, and reheat in 350-375 degree oven until hot, about 40 minutes. Reportedly, it can also be reheated in microwave or crockpot, but we have only ever tried it in the oven, so if you use another method, would love to hear how it works out.
MAKE AHEAD MASHED POTATOES
Fantastic make-ahead mashed potato recipe that can be reheated in the oven or the crockpot. Make holidays easier for yourself!
Provided by Tammy
Categories Mashed Potatoes
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350°F Bake, covered, 40 minutes or until steaming hot in center.
- Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Nutrition Facts : Calories 242.8, Fat 9.8, SaturatedFat 5.6, Cholesterol 28.1, Sodium 283.6, Carbohydrate 34.3, Fiber 4.2, Sugar 2.6, Protein 5.7
MAKE-AHEAD MASHED POTATOES FOR A CROWD
Make and share this Make-Ahead Mashed Potatoes For A Crowd recipe from Food.com.
Provided by Miss Annie
Categories Potato
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients; mixing well.
- Place in large casserole.
- Refrigerate until ready to use.
- (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
- Bake at 350 degrees F.
- for 50-60 minutes, or until heated through.
LOADED MASHED POTATOES
Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. -Dawn Reuter, Oxford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
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