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 MASHED POTATOES
In search of the easiest and best make-ahead mashed potatoes? These extra-rich mashed potatoes can be refrigerated or frozen, then reheated when you're ready to eat.
Provided by Elise Bauer
Categories Side Dish Casserole Make-ahead
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place in a casserole dish: Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 tablespoon of butter. At this point, you've done the make-ahead part of the recipe. You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead. (Or you can freeze for up to 2 weeks ahead; see headnotes for more detailed freezing and reheating instructions.)
Nutrition Facts : Calories 422 kcal, Carbohydrate 64 g, Cholesterol 42 mg, Fiber 7 g, Protein 10 g, SaturatedFat 9 g, Sodium 1036 mg, Sugar 6 g, Fat 15 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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
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 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.
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
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 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
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.
REFRIGERATOR POTATOES (MAKE-AHEAD MASHED POTATOES)
These potatoes are delicious. I think they are great when for Thanksgiving when there are so many other things that need to be done in the kitchen you really don't need the added burden of mashing potatoes. These may be made up to 1 week ahead! Note: Prep time includes cook time for boiling potatoes
Provided by That Girl
Categories Low Protein
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cook potatoes.
- Drain well and mash until smooth.
- Add cream cheese, sour cream, seasonings and butter.
- Beat with hand mixer until smooth and fluffy.
- Place in lightly greased casserole dish.
- Dot with more butter.
- Refrigerate until ready to bake.
- Bake at 350 until heated through (about 30-45 min.).
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.
More about "make ahead mashed potatoes recipe 435 food"
CREAMY MAKE-AHEAD MASHED POTATOES - ONCE UPON A …
From onceuponachef.com
MAKE-AHEAD MASHED POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (290)Category Dinner, Side DishServings 8-12Total Time 1 hr 10 mins
INSTANT POT GARLIC MASHED POTATOES (NO DRAIN) - NASHI FOOD!
From nashifood.com
HERE'S HOW TO MAKE THE BEST MASHED POTATOES OF YOUR LIFE
From usatoday.com
MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: MAKE-AHEAD MASHED POTATOES, FROM NEW YORK …
From cbsnews.com
MASHED POTATO AND BACON PIZZA RECIPE | KITCHN
From thekitchn.com
MAKE AHEAD MASHED POTATOES CROCK POT RECIPE - SEEKING GOOD …
From seekinggoodeats.com
MAKE-AHEAD MASHED POTATOES | FN DISH - FOOD NETWORK
From foodnetwork.com
MAKE AHEAD MASHED POTATOES FREEZER RECIPE RECIPES
From istimewa.dixiesewing.com
MAKE-AHEAD MASHED POTATOES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MAKE-AHEAD MASHED POTATOES | CANADIAN LIVING
From canadianliving.com
15 HOW TO FIX LUMPY MASHED POTATOES - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love