Make Ahead Mashed Potatoes Recipes

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MAKE AHEAD MASHED POTATOES



Make Ahead Mashed Potatoes image

Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

4 pounds medium potatoes (about 12), peeled and quartered
1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/3 cup butter, softened
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 cup minced fresh chives, optional
2 tablespoons 2% milk

Steps:

  • Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.

Nutrition Facts : Calories 247 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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

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.

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

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

TO DIE FOR MAKE-AHEAD MASHED POTATOES



To Die for Make-Ahead Mashed Potatoes image

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source.

Provided by Helping Hands

Categories     Potato

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 medium potatoes
1 cup sour cream
8 ounces cream cheese
4 tablespoons butter
1/4 cup chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 1/2 teaspoons onion powder
1 pinch marjoram (optional)
1/2-1 cup thinly sliced green onion
bacon bits or 2 slices cooked crumpled bacon
milk
paprika

Steps:

  • Boil potatoes until tender.
  • Beat softened cream cheese and sour cream in mixing bowl.
  • Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
  • Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
  • Add garlic, green onions, and marjoram and beat until well-mixed.
  • Pour into either casserole dish or crockpot.
  • Dot with additional butter and sprinkle with paprika.
  • Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
  • Sprinkle with Bacon Bits or crumpled bacon just before serving.
  • NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

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

MAKE AHEAD MASHED POTATOES



Make Ahead Mashed Potatoes image

These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking.

Provided by Kim D.

Categories     Potato

Time 1h15m

Yield 11 serving(s)

Number Of Ingredients 9

3 lbs potatoes (about 4 large)
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 (3 ounce) packages cream cheese, softened
2/3 cup sour cream
1/4 cup milk
3/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine, melted
1/2 teaspoon paprika

Steps:

  • Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
  • Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
  • Drain.
  • Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
  • Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
  • Mix until all ingredients are blended.
  • Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • Brush top of mixture with melted butter; sprinkle with paprika.
  • Bake immediately, or cover and refrigerate.
  • If refrigerated, let stand at room temperature for 30 minutes before baking.
  • Bake at 350F, uncovered for 30 minutes or until hot.

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

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

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.

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From savorthebest.com


MAKE-AHEAD MASHED POTATOES • FAMILY AROUND THE TABLE
2022-03-01 Turn off the stove and add 1 ½ sticks of butter, the cream cheese, and ½ cup of half-and-half. If potatoes are still thick, gradually add more ½ and ½. Stir to combine. Add salt and pepper to taste. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes.
From familyaroundthetable.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


EASY MAKE-AHEAD MASHED POTATOES (THAT REHEAT PERFECTLY)
2021-11-05 Bring the water to a boil over high heat, then turn down to medium. Simmer until the potatoes are very soft, about 15-20 minutes. Drain the potatoes in a colander. Add the milk and butter to the pot and heat to melt over low heat. Add the potatoes back to the pot, stir in the yogurt, and blend using an immersion blender.
From yummytoddlerfood.com


MAKE-AHEAD MASHED POTATOES | METRO
Preparation. Cook potatoes until tender, drain and mash until smooth. Add remaining ingredients except butter and blend well. Place in a 9 x 13 in. (22 x 33 cm) casserole that has been sprayed with non-stick vegetable spray. Dot with butter. (If preparing ahead, allow to cool, cover and refrigerate for up to two days.
From metro.ca


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 - CULINARY HILL
2021-10-06 Instructions. In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes.
From culinaryhill.com


MAKE AHEAD MASHED POTATOES - RECIPE GIRL
2018-10-09 Onion salt and pepper are added for a little flavor. If serving right away, cover and bake in a preheated oven at 325°F. for 50 minutes. However, you can make this recipe up to several days ahead and store in the fridge. If baking cold, let stand at room temperature for 30 minutes first. Add melted butter on top and maybe some chopped chives!
From recipegirl.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 {WITH GARLIC - FIVEHEARTHOME
2020-12-04 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 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.
From fivehearthome.com


MAKE AHEAD MASHED POTATOES RECIPE | RECIPES.NET
2022-03-23 Taste and add more salt and pepper if needed. Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 tablespoon of butter. When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350 degrees F for 30 to 45 ...
From recipes.net


MAKE-AHEAD MASHED POTATOES (PIONEER WOMAN RECIPE)
2022-06-16 To reheat frozen mashed potatoes, thaw them in the fridge overnight and then reheat gently before serving. Add a little milk or cream to the mashed potatoes when reheating, if needed. Season the mashed potatoes with salt and pepper to taste before serving. Stir in fresh herbs, such as chives, parsley, or thyme, before serving.
From hotsalty.com


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Top Asked Questions

How do you make the best mashed potatoes?
Beat softened cream cheese and sour cream in mixing bowl. Add hot potatoes and beat until smooth, adding small amounts of milk as needed. Add butter, chives, salt, pepper and onion powder and beat until well-mixed. Add garlic, green onions, and marjoram and beat until well-mixed.
How long to cook mashed potatoes in oven?
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.
How do you make mashed potatoes with cream cheese and eggs?
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.
Can you make mashed potatoes the day before the feast?
These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast. Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. In a large bowl, beat cream cheese and sour cream until smooth.

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