Make Ahead Garlic White Cheddar Mashed Potatoes Recipes

MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES

Steps:

• Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
• Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
• Cook until the potatoes are fork tender.
• Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
• Mash the potatoes and the garlic.
• While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
• Season with fresh ground black pepper to taste.
• Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
• At this point you may cool completely then refrigerate for up to 24 hours or until needed.
• Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).

WHITE CHEDDAR MASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
• Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
• Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

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.

WHITE CHEDDAR MASHED POTATOES

Steps:

• Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
• Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

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.

ROASTED GARLIC MAKE-AHEAD MASHED POTATOES

Steps:

• Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid.
• Cream the cooked potatoes, roasted garlic and cream cheese. If necessary, use small portions at a time of the reserved liquid to obtain the desired creaminess for the potatoes. (I don't usually need to add much, if at all.).
• Add salt and pepper, to taste.
• Transfer to a greased, 9 x 13 baking dish.
• Cool and refrigerate over night.
• Let the potatoes come to room temperature for 30 minutes.
• Preheat oven to 350.
• Top with parmesan.
• Bake for 30 minutes at 350.

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.

MAKE-AHEAD CHEESY MASHED POTATOES

Steps:

• Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
• Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
• Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
• (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
• Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.