Lindas Politically Incorrect Make Ahead Smashed Potatoes Recipes

MAKE-AHEAD MASHED/SMASHED POTATOES

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.

MAKE AHEAD MASHED POTATOES

Steps:

• Combine all ingredients.
• Can be warmed in a crockpot or put in 9x13 pan and baked at 350 degrees for 30 minutes.

MAKE AHEAD MASHED POTATOES

Steps:

• Peel and cook the potatoes in a pot filled with water and salt. Water should just cover the potatoes. Boil until potatoes are easy to pierce with a fork. Drain completely. Mash the potatoes with a potato masher.
• Add sour cream, cream cheese, butter and onion salt to the potatoes and mix with an electric mixer. White mixing, slowly add milk until at the desired consistency. Add salt and pepper to taste. Transfer to lightly buttered casserole dish.
• Cover and refrigerate. To reheat, bake at 400 degrees about 30 minutes. Serves 14. This can be made a day or two in advance and reheats beautifully for individual leftovers for the next week afterwards.

LINDA'S POLITICALLY INCORRECT MAKE AHEAD SMASHED POTATOES

Steps:

• Gently boil the potaotes in a large pot of water. Make sure to add the salt to the water before it boils.
• Potatoes should take 15 minutes or so, just boiled until they are fork tender.
• Drain potatoes and return to hot pot and shake them around until they are on the dry side and no water remains.
• Add cream cheese and butter and smash the potatoes with a potato masher or large spoon.
• Add ceam a little at a time until the potatoes are the consistancy you desire. You may need more or less depending on the moisture content of the potatoes.
• Pile into a warm buttered bowl with a pat of butter on top.
• You can make this dish up to 3 days ahead.
• To add interest to the potatoes add a little paprika, parsley or snipped chives after you plate them.
• NOTE: If you are using large potatoes just cut them in half or quarters.