Do Ahead Garlic Mashed Potatoes Recipes

DO-AHEAD GARLIC MASHED POTATOES

Steps:

• In 3-quart saucepan, mix potatoes and garlic; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes and garlic in pan with potato masher or electric mixer until no lumps remain.
• In 1-quart saucepan, heat milk, whipping cream, butter, salt and pepper over medium-low heat, stirring occasionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. Add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
• Grease 2-quart casserole. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
• Heat oven to 350°F. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot. Stir potatoes before serving.

MAKE AHEAD GARLIC MASHED POTATOES

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 POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

MAKE-AHEAD MASHED POTATOES

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.

CREAMY MAKE-AHEAD MASHED POTATOES

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.

MAKE-AHEAD GARLIC MASHED POTATOES

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain. Return potatoes and garlic to pan; mash until smooth. Add sour cream, cheese, parsley and half the onions; mix well. Refrigerate remaining onions for later use.
• Spoon into 2-qt casserole sprayed with cooking spray. Cool to room temperature; cover. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
• Heat oven to 350ºF. Bake potatoes, covered, 40 to 45 min. or until heated through. Sprinkle with remaining onions.

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.

DO-AHEAD MASHED POTATOES

Steps:

• Scrub potatoes.
• Leave skins on, if desired, or peel thinly and remove eyes.
• Cut into large pieces.
• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
• Cover and heat to boiling; reduce heat.
• Cook covered 20 to 25 minutes or until tender; drain.
• Shake pan gently over low heat to dry potatoes.
• Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
• Measure out 1/4 cup of the milk mixture; cover and refrigerate.
• Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
• (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
• Spray 2-quart casserole with cooking spray.
• Spoon potatoes into casserole.
• Bake immediately, or cover and refrigerate up to 24 hours.
• Heat oven to 350 degrees.
• Pour reserved milk mixture over potatoes.
• Bake uncovered 40 to 45 minutes or until potatoes are hot.
• Just before serving, stir potatoes.
• Variation: Love garlic?
• Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.

HOMEMADE MAKE AHEAD MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
• Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
• Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
• When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
• ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.