Do Ahead Mashed Potato Recipe Recipes Recipe For Deviled

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MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)



Make Ahead Mashed Potatoes (Restaurant Trick) image

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

2 lb / 1 kg starchy potatoes ((Note 1))
1 cup / 250 ml cream (, half and half or milk (Note 2))
60g / 1/4 cup butter
Salt and pepper
Olive oil
Chives (, finely chopped)
Pepper

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



Make-Ahead Mashed Potatoes image

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

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

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

DO-AHEAD GARLIC MASHED POTATOES



Do-Ahead Garlic Mashed Potatoes image

Homemade mashed potatoes you can make ahead! It doesn't get much better. Mmm.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h55m

Yield 8

Number Of Ingredients 7

3 pounds potatoes (about 9 medium), peeled and cut into pieces
6 cloves garlic, peeled
3/4 cup milk
1/2 cup whipping (heavy) cream
1/2 cup butter or margarine
1 teaspoon salt
Dash of pepper

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.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg

DO-AHEAD MASHED POTATOES



Do-Ahead Mashed Potatoes image

Make and share this Do-Ahead Mashed Potatoes recipe from Food.com.

Provided by PollyB

Categories     Potato

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 6

9 medium potatoes (3 pounds)
3/4 cup milk
1/2 cup whipping cream (heavy)
1/2 cup butter or 1/2 cup margarine
1 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 352.3, Fat 18.1, SaturatedFat 11.3, Cholesterol 54.1, Sodium 403.7, Carbohydrate 43.4, Fiber 5.3, Sugar 1.9, Protein 6

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 8

Number Of Ingredients 5

3½ pounds Russet potatoes
2 cups heavy cream
8 tablespoons unsalted butter, divided
1½ teaspoons salt
Chives, for serving

Steps:

  • Preheat the oven to 450°F and adjust an oven rack to the middle position.
  • Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
  • Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it's important to mash the potatoes while they are still hot, otherwise you'll end up with lumps.)
  • Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  • Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don't touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
  • To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
  • Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Nutrition Facts : Calories 464, Fat 34 g, Carbohydrate 38 g, Protein 6 g, SaturatedFat 21 g, Sugar 3 g, Fiber 3 g, Sodium 470 mg, Cholesterol 112 mg

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

Provided by Food Network

Time 1h30m

Number Of Ingredients 6

5 pounds Yukon gold potatoes
8 ounces cream cheese
1 stick butter
1 cup sour cream
Salt and freshly ground white pepper, to taste
1/2 cup chopped chives or scallion greens

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 MASHED POTATOES



Make-Ahead Mashed Potatoes image

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

4 pounds russet potatoes (about 6 large potatoes)
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups heavy cream or half-and-half (see Cook's Note)

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



Make-Ahead Mashed Potatoes image

You can make and chill these mashed potatoes up to two days before the big night.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     Side     Potato     Winter     Milk/Cream     Butter     Sour Cream     Peanut Free     Soy Free     Wheat/Gluten-Free     Tree Nut Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 9

4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
2/3-1 cup heavy cream
2/3-1 cup whole milk
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces
1/2 cup sour cream
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk

Steps:

  • 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 2/3 cup cream and 2/3 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.
  • Do Ahead
  • Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.

MAKE-AHEAD MASHED POTATOES RECIPE



Make-Ahead Mashed Potatoes Recipe image

These Make-ahead mashed potatoes will make your Thanksgiving preparations a lot easier. They are creamy and delicious.

Provided by Camille Beckstrand

Categories     Side Dish

Time 1h15m

Number Of Ingredients 9

3 pounds Yukon Gold potatoes
2 Tablespoons butter
4 ounces cream cheese
⅔ cup sour cream
¼ cup whole milk
¾ teaspoon salt
2 Tablespoons butter (optional topping)
½ Tablespoons fresh parsley (optional topping)
½ teaspoon paprika (optional topping)

Steps:

  • Place potatoes in a large stockpot and add enough water to cover potatoes.
  • Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain the water.
  • If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
  • Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
  • Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
  • If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
  • If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
  • When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
  • Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.

Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 274 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CLASSIC MAKE-AHEAD MASHED POTATOES



Classic Make-Ahead Mashed Potatoes image

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

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

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 CREAMY MASHED POTATOES



Make-Ahead Creamy Mashed Potatoes image

Do these ahead and save time! I will not eat mashed potatoes that are leftover but my sister said I would like these. I love them!!! You can not tell they were made the day before. What a time saver when you are having a big dinner. They can even be done 2 days before. You will make these again and again! 40 minutes prep time is also boiling time for the potatoes.

Provided by Cats Eye

Categories     Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 lbs potatoes
8 ounces cream cheese
1 cup sour cream
1/4 cup onion, chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup margarine
1 tablespoon margarine

Steps:

  • Peel and boil potatoes.
  • Mash potatoes.
  • Add cream cheese, sour cream, onion, salt and pepper and 1/2 cup margarine.
  • Mix well with mixer.
  • Put in a 13 x 9 inch pan.
  • Dot top with 1 Tablespoon margarine.
  • Refrigerate 1 to 2 days.
  • Bake at 350 degrees Fahrenheit for 45 minutes.

Nutrition Facts : Calories 660.1, Fat 38.6, SaturatedFat 16.4, Cholesterol 58.5, Sodium 548.3, Carbohydrate 69.6, Fiber 8.4, Sugar 3.4, Protein 12

MAKE-AHEAD POTATOES



Make-Ahead Potatoes image

There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 7

10 large potatoes, peeled and quartered
1 cup sour cream
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
Paprika

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.

Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

HOMEMADE MAKE AHEAD MASHED POTATOES



Homemade Make Ahead Mashed Potatoes image

Quintessential to almost all holiday meals, but most famously eaten on Turkey day, Thanksgiving mashed potatoes are the one side that's truly adored by everyone. That's why we're showing you how to make mashed potatoes ahead of time, with nothing more than a few pounds of spuds, milk, butter, cream, salt and pepper. Make-ahead mashed potatoes can be prepped in just 25 minutes, and you can even make them the night before, so come dinnertime you can stress a little less knowing all you have to do is pop your prepped casserole dish in the oven.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 8

Number Of Ingredients 6

9 medium potatoes (3 pounds)
3/4 cup milk
1/2 cup whipping (heavy) cream
1/2 cup butter
1 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

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

3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 ½ cups half and half, plus extra if necessary
Salt, to taste
6 tablespoons butter, softened

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

DELICIOUS DO AHEAD MASHED POTATO CASSEROLE



Delicious Do Ahead Mashed Potato Casserole image

This is a great dish that can be assembled ahead of time and then put in the refrigerator until you are ready to bake it. It's delicious and creamy and will be a hit wherever you take it!

Provided by Dine Dish

Categories     Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

10 large baking potatoes, peeled, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 teaspoon garlic salt
chives, finely chopped
paprika
butter, to taste

Steps:

  • Combine all the ingredients, except paprika and butter.
  • Beat until fluffy.
  • Place in a greased casserole dish.
  • Top with butter and sprinkle with paprika and refrigerate until ready to bake.
  • Bake at 350 degrees for 25-30 minutes.

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2011-03-13 37 comments on “Make Ahead Loaded Mashed Potatoes” [email protected] Apples and Twinkies — March 13, 2011 @ 3:04 am Reply I love Make Ahead Mashed Potatoes.
From mrshappyhomemaker.com


MASHED POTATOES, THAT YOU DO-AHEAD! THE EASY MASHED POTATOES …
2017-04-06 Instructions. Mash potatoes with softened cream cheese, sour cream and onion powder. If needed, add small amount of milk for desired consistency. Put the potatoes into a 9X13 buttered casserole dish. Cover with foil and place in fridge overnight....or bake immediately, whichever is most convenient.
From meandmycaptain.com


MAKE-AHEAD MASHED POTATOES - SAVOR THE BEST
2022-03-30 Instructions. Peel the potatoes and slice them into 1 to 2-inch chunks. Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil then reduce the heat to a simmer. cook for 15 to 20 minutes or until the potatoes are very tender.
From savorthebest.com


MAKE AHEAD MASHED POTATO CASSEROLE - SEASONS AND SUPPERS
2016-10-07 In a large bowl with an electric mixer (or the bowl of a stand mixer or by hand with a whisk), mix cream cheese, sour cream, eggs, green onion, butter, salt and pepper until smooth. Pour over mashed potatoes and stir to combine thoroughly. Spoon into a …
From seasonsandsuppers.ca


MAKE AHEAD MASHED POTATOES - MY FUSSY EATER | EASY KIDS RECIPES
2019-12-04 Drain the potatoes well and add them back into the saucepan. Add the milk and butter and mash with a potato masher or a ricer until there are no lumps. Transfer the mashed potato into two large freezer bags and leave to cool. Once cool transfer them into the freezer. To defrost, take the bags out of the freezer about 4 or 5 hours before dinner ...
From myfussyeater.com


MAKE-AHEAD MASHED POTATOES - NO. 2 PENCIL
2019-11-14 Bring potatoes to a boil, then reduce heat and let simmer for 15 to 20 minutes. Once potatoes are tender, drain really well in a colander. Return potatoes to pot. Cube one stick of butter and add to hot potatoes. Sprinkle in salt and pepper and begin mashing using a hand masher. Mash until smooth.
From number-2-pencil.com


MAKE-AHEAD MASHED POTATOES RECIPE - NOSHING WITH THE NOLANDS
Mix cream cheese, sour cream, salt, pepper, and nutmeg together with a hand mixer until well combined and smooth. Preheat oven to 350F. Drain the potatoes and put them through a ricer. Mash with the butter. Add cream cheese mixture and with the hand mixer combine until light and fluffy. Fold in the green onions.
From noshingwiththenolands.com


DO-AHEAD MASHED POTATOES - RECIPE | COOKS.COM
Grated cheese or paprika. After potatoes are peeled and boiled 20-25 minutes, drain well. Mash until very smooth. Mix cream cheese with sour cream or yogurt, salt, chives and pepper. Adjust seasonings to taste. Place in 2-quart casserole. Cool and cover. Tastes best if refrigerated 12-24 hours before baking. This will keep up to 2 weeks.
From cooks.com


MAKE AHEAD MASHED POTATOES (FREEZER RECIPE) - DESSERT FOR TWO
2019-11-23 Add the half and half and one stick of the butter. Using an electric mixer, beat the potatoes to mash them and combine them with the half and half and butter. Place the potaotes in whichever freezer storage dish you prefer: either 8x8" pans or mini loaf pans. Slice the remaining stick of butter and dot it along the surface.
From dessertfortwo.com


MAKE AHEAD MASHED POTATOES - GONNA WANT SECONDS
2018-11-19 2. In a pot, cover potatoes with 1-inch water. Add whole garlic cloves to potatoes. Bring to a boil, then reduce heat and simmer, until the potatoes are tender when pierced with fork. 3. Drain potatoes and garlic in a colander. Allow to sit in colander until water is well drained. 4. Add the remaining ingredients.
From gonnawantseconds.com


MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT
2018-10-16 Step 1. 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 …
From bonappetit.com


MAKE-AHEAD MASHED POTATOES - CHEESE CURD IN PARADISE
2019-10-27 To store, cover the potatoes tightly with foil and store in fridge till about ready to serve. Allow potatoes to come to sit at room temperature for 35 minutes. Place a few additional pats of butter on top. Pre-heat the oven to 350°F. Place potatoes in the oven and bake for 15-20 minutes or until nice and warm.
From cheesecurdinparadise.com


MAKE AHEAD MASHED POTATOES RECIPE - A TABLE FULL OF JOY
Butter a 9x13 baking dish then place mashed potato mixture in it. Cut butter into small cubes then spread out over the mashed potatoes. Cover with foil and either refrigerate up to three days or bake. When baking: Bake at 400°F for 45-55 minutes* or until heated throughout.
From atablefullofjoy.com


THE BEST MASHED POTATOES! - GIMME SOME OVEN
2018-11-06 Add the garlic and 1 tablespoon salt to the water. Then turn on high heat until the water comes to a boil. And boil the potatoes for about 10-12 minutes until a knife inserted in the middle of a potato goes in with almost no resistance. Carefully drain out all of the water. Prepare your melted butter mixture.
From gimmesomeoven.com


MAKE-AHEAD MASHED POTATO CASSEROLE - KITCHN
2020-10-11 Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Add the kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a …
From thekitchn.com


MAKE-AHEAD MASHED POTATOES | CANADIAN LIVING
2005-10-12 Method. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Rice or mash until smooth. Add sour cream and butter; mix until butter is melted. Stir in …
From canadianliving.com


MAKE AHEAD MASHED POTATOES - THE LIFE JOLIE
2019-11-11 If serving right away, enjoy. If making ahead, place potatoes into a greased 9" x 13" baking pan and cool. Then cover and refrigerate. When you're ready to bake, bring potatoes to room temperature. Take remaining 3 Tablespoons butter and cut into small chunks. Scatter chunks over the top of the potatoes.
From thelifejolie.com


EASY MAKE-AHEAD MASHED POTATOES RECIPE | LAND O’LAKES
Cook potatoes 15-18 minutes or until fork tender. Drain. STEP 2. Place hot, cooked potatoes in bowl. Add 1/4 cup milk, butter, and cream cheese; mash with potato masher or beat with hand mixer until smooth. Add salt and pepper to taste. Place potatoes in 3-quart casserole. Cover; refrigerate 4 hours or overnight. STEP 3.
From landolakes.com


4 WAYS TO MAKE CLASSIC MASHED POTATOES ON ANY SCHEDULE
2017-11-09 1 Classic Stove-Top Mashed Potatoes: These mashed potatoes derive their yellowy hue and super creamy texture from Yukon Gold potatoes, perhaps the potato variety most beautifully suited for mashing. They take about 20 minutes to make. 2 Make-Ahead Mashed Potatoes: These mashed potatoes are can be made and refrigerated up to two days ahead ...
From simplyrecipes.com


MAKE-AHEAD MASHED POTATOES {WITH GARLIC
2020-12-04 Drain the cooked potatoes and garlic and return to the pot. Pour the milk/butter mixture on top and mash with a potato masher until smooth and creamy. Mix in salt and pepper, to taste, making sure to add enough. Fold in ½ cup …
From fivehearthome.com


CHEESY MAKE AHEAD MASHED POTATOES RECIPE + VIDEO
2022-04-12 Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately. Boil mashed potatoes until tender. Add sour cream, butter, seasonings and mash until smooth. Stir in cheese and chives.
From thereciperebel.com


MAKE AHEAD MASHED POTATOES (45 CENTS/SERVING) - GOOD ... - GOOD …
2022-01-03 In a large pot of cold water, bring the potatoes to a boil. Simmer until tender, about 30 minutes. Drain the water.) 2. Mash the cooked potatoes with a potato masher or hand mixer. Do not add any of the fats until the potatoes are mashed very fine. 3. Once smooth, mix in the cream cheese, milk, salt, and pepper.
From goodcheapeats.com


DO - AHEAD MASHED POTATOES - RECIPE | COOKS.COM
Mix in sour cream, cream cheese, 5 tablespoons butter, milk and onion salt. Season with salt and pepper. Transfer potatoes to prepared dish. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 400 degrees. Slice remaining 3 tablespoons butter. Place on top of potatoes. Bake until heated through and light brown, about 30 minutes.
From cooks.com


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