Make Ahead Sour Cream And Chive Mashed Potatoes Food

MAKE-AHEAD SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
• Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

CREAMY MAKE-AHEAD MASHED POTATOES

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.

SOUR CREAM REFRIGERATOR MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
• When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

SOUR CREAM 'N' CHIVE POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. , In a large bowl, mash the potatoes, sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.

SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Cut potatoes into quarters. Rinse off thoroughly and add to a large pot along with peel whole garlic clove. Add just enough water to cover the potatoes.
• Place on stove and heat to medium high heat.
• Cook potatoes until they are fork tender, about 15-20 minutes.
• Drain the potatoes and garlic cloves into a strainer. Once liquid is removed add potatoes and garlic back to the large pot, along with sour cream, cream cheese, garlic powder, green onions and salt to taste.
• Using a hand mixer, mix/mash until the potatoes are the consistency you'd like. Add salt to taste.
• Place mashed potatoes in an 9×9 baking dish. Drizzle the top with butter.
• Place in oven uncovered and bake for 30 minutes.
• Remove and serve!

CREAMY MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Place potatoes in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Add plenty of salt to the water. Bring to a boil over high heat. Once the water boils, reduce the heat so that the water is simmering. Simmer uncovered until the potatoes are very tender when pierced with a knife, about 10-12 minutes. Drain the potatoes really well; return them to the pot.
• Turn the stove to low heat and gently shake the pan of potatoes over the low flame for about 1 minute, just to make sure that any excess moisture evaporates. You want really dry potatoes!
• Use a potato masher, potato ricer, or food mill to mash the potatoes. Add the butter and enough half-and-half or milk until the potatoes are very creamy (you might not need all of the milk, so add it gradually and stop when the potatoes reach the desired consistency). Whisk in the sour cream and chives until completely combined. Taste and season with salt and pepper. Transfer to a serving bowl and top with additional butter or chives, if desired.

CREAMY CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water to 2 inches above potatoes. Season water generously with salt and bring potatoes to a boil to cook for 40 minutes, until very tender.
• Drain potatoes and return to pot. Mash potatoes with warm milk until smooth. Fold in mascarpone and chives. Season with 1 teaspoon salt.

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).

CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)

Steps:

• In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
• Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
• Mash potatoes with electric mixer or potatoe masher. (Do not overbeat).
• Mix in cheese until melted.
• Mix in milk and chives.
• Season with salt and pepper.
• Stir gently over low heat just until heated through.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place the potato chunks in a pot and cover with 1 inch of cold water. Bring to a boil over high heat, then reduce to a simmer and cook for about 20 minutes until the potatoes are tender.
• Mix half-and-half and butter in a separate small pot. Heat over low heat until hot but not simmering.
• Drain the potatoes in a colander. Toss well to remove any excess water. Wipe the pot dry and return the potatoes to it. Mash the potatoes to your desired consistency.
• Fold in the melted butter and half-and-half until just incorporated. Add the sour cream and ¼ cup chives. Mix gently and season with salt and pepper to taste.
• Serve in a large bowl, garnished with chopped chives.

MAKE-AHEAD MASHED POTATOES

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.;

SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• In a large saucepan, add potatoes and cover by 1 inch with cold water; bring to a boil. Continue to boil until potatoes are very tender, 15 to 18 minutes. Drain potatoes and return mixture to pot. Add sour cream, milk and ½ tsp salt and mash with a potato masher to desired consistency. Stir in chives and additional salt, if desired.

MAKE AHEAD SOUR CREAM 'N CHIVE MASHED POTATOES

Steps:

• Spray 13x9 inch pan with cooking spray; set aside. In a 4 quart Dutch oven, placepotatoes; add enough water to just cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20-25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350*. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15-20 minutes longer or until potatoes ar hot.
• (To bake immediately: drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.).