MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Provided by Nagi | RecipeTin Eats
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into large chunks.
- Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
- To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
- On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
- If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
- Season with salt and pepper.
- Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
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
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 YOUR MASHED POTATO RECIPE AHEAD OF TIME!
Here is an easy fix to the hectic scramble to get your holiday meal on the table- One lady said she even freezes the potatoes in single serving baggies for med-week meals. BTW- I just invested in an OXO potato ricer after seeing Lydia cook Italian style potatoes- love it! (Riced potatoes & a little olive oil) It also wrings out cooked spinach!
Provided by That Napa Chicken R
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Boil water, add peeled potatoes cut into large chunks, cook and drain.
- Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
- Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
- Source: Idaho Potato Commission.
Nutrition Facts : Calories 175.1, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6
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.;
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
CLASSIC MAKE-AHEAD MASHED POTATOES
These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings (3/4 cup each)
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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.
DAY BEFORE MASHED POTATOES
This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!
Provided by ERIN DAUGHENBAUGH
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 8h50m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
- Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 44.1 g, Cholesterol 43.7 mg, Fat 16.5 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 10.3 g, Sodium 404 mg, Sugar 2.1 g
CREAMY MAKE-AHEAD MASHED POTATOES
Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Provided by Ben S.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
- Heat half and half in microwave.
- Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
- Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 25.4 g, Cholesterol 31.7 mg, Fat 11.2 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 72.1 mg, Sugar 1.1 g
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MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (33)Author Chris MoroccoServings 8Total Time 50 mins
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
- Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
- Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
- Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
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