Our Best Make Ahead Mashed Potatoes Food

TO DIE FOR MAKE-AHEAD MASHED POTATOES

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.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

Steps:

• For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
• Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
• Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
• When ready to bake and serve, preheat the oven to 350 degrees F.
• For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

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.;

OUR BEST MAKE-AHEAD MASHED POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain.
• Mash potatoes in microwaveable bowl; stir in remaining ingredients. Refrigerate until just before serving time.
• Re-heat in microwave on HIGH 5 to 7 min. until heated through, stirring occasionally.

THE BEST MAKE-AHEAD MASHED POTATOES

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

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.