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 BAKED STUFFED POTATOES
Steps:
- Gather the ingredients.
- Scrub potatoes; pat dry. Preheat oven to 425 F.
- Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the skin intact.
- With an electric mixer on low speed, beat the potato with 5 tablespoons of the milk, along with the butter, salt, and pepper. Add a little more milk, as needed.
- Spoon potato mixture into the potato skins; sprinkle each with Parmesan cheese. Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to one day.
- Preheat oven to 375 F. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.
- Enjoy.
Nutrition Facts : Calories 387 kcal, Carbohydrate 66 g, Cholesterol 26 mg, Fiber 7 g, Protein 10 g, SaturatedFat 6 g, Sodium 540 mg, Sugar 4 g, Fat 10 g, ServingSize 6 potatoes (6 servings), UnsaturatedFat 0 g
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
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
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
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.;
COMPANY'S COMING MAKE -AHEAD POTATOES
When you're having guests, you can pop this in the oven, bake,then keep warm for when you're ready to eat. It allows you more time for the rest of the meal.
Provided by MizzNezz
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cover potatoes with water in lg pot.
- Cook until tender.
- Drain and mash.
- Add sour cream, cream cheese, and 3 T butter; mix well, add salt.
- Spoon into 11x7 baking dish.
- Melt 1 T butter; drizzle over potatoes.
- Bake, covered, at 350* for 30 minutes.
- Uncover and bake 10 minutes more.
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
TRACY'S MAKE-AHEAD MASHED POTATOES
Ease the dinnertime rush with Tracy's Make-Ahead Mashed Potatoes. Tracy's Make-Ahead Mashed Potatoes recipe includes Yukon Golds, reduced-fat cream cheese spread and sour cream for delicious flavor and a super creamy texture.
Provided by My Food and Family
Categories Spices
Time 1h30m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
- Spoon into 2-qt. casserole sprayed with cooking spray. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
- Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MAKE-AHEAD POTATOES
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
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.
MAKE-AHEAD MASHED POTATOES RECIPE
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
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
BEST EVER - MAKE AHEAD POTATOES
If you have looked at any of my other recipes, you will see I am a lover of creating copycat recipes!!! This one is a tribute to Moxie's Stuffed Baked Potato. It is one of the many most requested by dinner guests in our home!!!
Provided by ChickNpie
Categories < 4 Hours
Time 1h45m
Yield 8 Half- Potatos (some male guests have been known to, 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice 4 Potatos in half length ways and wrap in foil (2 together making a whole potato) Bake for 1 hour at 400-425 Or until baked through.
- Boil the remaining potatos, or prepare a box of instant mashed potatos set aside.
- Remove the baked Potatos from the oven, and scoop out middle leaving enough potato that the skin wont collapse.
- Place the scooped out portion and the prepared mashed potatos in a bowl, with the butter, garlic, milk and cheese mix well then add bacon bits and continue mixing.
- At this point you may spoon them into the potato shell, or fill a large piping bag wiht large star tip and pipe it in as I do.
- Once you have filled them, pop them in the oven at 200 or so to keep warm, or make earlier in the day and bake at about 350 for about half an hour.
- Garnish with green onion (I peel mine with a veggie peeler to make curly strips) or Chives.
Nutrition Facts : Calories 224.3, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.6, Sodium 188.1, Carbohydrate 29.6, Fiber 3.6, Sugar 1.3, Protein 6.3
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MAKE-AHEAD MASHED POTATOES {WITH GARLIC - …
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- Peel the potatoes and cut them into equal-sized, 1 1/2-inch chunks. Place the potatoes and the garlic cloves in a large pot and cover with cold water. Bring to a boil and stir in 2 heaping teaspoons of salt. Reduce the heat to a simmer and cook until the potatoes are very tender (but not crumbly) when stabbed with a fork, around 20 minutes.
- While the potatoes are cooking, heat together the milk and the butter (in a small pot on the stove or in a large glass measuring cup in the microwave) until warm and melted.
- 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 1/2 cup Parmesan plus all of the chopped herbs until just combined.
- Spread the mashed potatoes in a 9- by 13-inch (or equivalently sized) baking dish. Evenly sprinkle the remaining Parmesan over the top. Bake immediately or cover and refrigerate for up to 3 days.
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