Make Ahead Mashed 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.

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

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 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 SLOW COOKER MASHED POTATOES



Make-Ahead Slow Cooker Mashed Potatoes image

My mother gave me this recipe after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in the insert of my slow cooker. It frees up my holiday to enjoy with family and is delicious!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 3h45m

Yield 10

Number Of Ingredients 9

5 pounds potatoes, peeled
1 (8 ounce) package cream cheese, softened
½ cup half-and-half, or more as needed
2 egg whites, slightly beaten
⅓ cup chopped fresh chives
2 teaspoons onion powder
nonstick cooking spray
salt and ground black pepper to taste
¾ cup butter, divided

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
  • Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
  • Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
  • Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 41.2 g, Cholesterol 65.7 mg, Fat 23.3 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 14.6 g, Sodium 209.8 mg, Sugar 2.1 g

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 POTATO CASSEROLE



Make Ahead Mashed Potato Casserole image

Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.

Provided by Derf2440

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

10 potatoes (about 3 1/2 lbs)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onion
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
salt and pepper
1/2 cup coarse fresh breadcrumb

Steps:

  • In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
  • Drain and let cool slightly, peel.
  • With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  • Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  • Transfer to 8 inch (2 L) baking dish, smooth top.
  • Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 green onions, chopped

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

MAKE AHEAD MASHED POTATOES FOR A CROWD



Make Ahead Mashed Potatoes for a Crowd image

A variation on Cindy Scheck's recipe # 71205, Make Ahead Mashed Potatoes for Crock Pot, adjusted to feed my large family at holiday gatherings. These are super easy and very good. It looks like a lot of directions, but it's really not - that's just me being loquacious and sleep-deprived. Cooking time is a rough estimate - I wasn't really paying attention. Don't look at the calories!

Provided by StylinDog

Categories     Potato

Time 1h15m

Yield 20-25 serving(s)

Number Of Ingredients 5

10 lbs russet potatoes
1 lb butter, divided
500 g cream cheese
750 ml sour cream
1 bunch chives (optional garnish) or 1 bunch green onion, chopped (optional garnish)

Steps:

  • Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
  • Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
  • While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
  • Chop green onions, and refrigerate in a ziplock bag till serving time.
  • Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
  • Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
  • Once it's all mixed, load it into your crockpot and whack it into the fridge.
  • On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
  • Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

MAKE-AHEAD MASHED POTATOES FOR A CROWD



Make-Ahead Mashed Potatoes For A Crowd image

Make and share this Make-Ahead Mashed Potatoes For A Crowd recipe from Food.com.

Provided by Miss Annie

Categories     Potato

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 4

5 lbs potatoes, cooked and mashed (about 8 Medium)
2 cups sour cream
2 (3 ounce) packages cream cheese
salt and pepper

Steps:

  • Combine all ingredients; mixing well.
  • Place in large casserole.
  • Refrigerate until ready to use.
  • (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
  • Bake at 350 degrees F.
  • for 50-60 minutes, or until heated through.

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.

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

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MAKE AHEAD MASHED POTATOES - THE KITCHEN MAGPIE
2021-03-24  · Instructions. Wash, peel and slice the potatoes into one-inch chunks. Place in a large saucepan and fill with water to cover the potatoes. Bring a large pot of water to boil. Add in a teaspoon of salt. Boil at a low boil for 20-25 minutes, or …
From thekitchenmagpie.com
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MAKE-AHEAD RED SKIN MASHED POTATOES • MANDY JACKSON
2018-12-24  · Transfer cooked potatoes to the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed and add in the milk, butter, cream cheese, salt, and pepper. Mix until well-combined. Transfer potatoes to a 2-quart baking dish. Cover and refrigerate. These can be made up to 3 days in advance. When ready to heat, cover and bake in a 375 ...
From mandyjackson.com
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MAKE-AHEAD MASHED POTATOES RECIPE - SIX SISTERS' STUFF
2022-04-06  · Drain and 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.
From sixsistersstuff.com
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CREAMY MAKE-AHEAD MASHED POTATOES - ONCE UPON A CHEF
Mix 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. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes.
From onceuponachef.com
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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
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DO AHEAD MASHED POTATO RECIPE - THERESCIPES.INFO
Easy Make-Ahead Mashed Potatoes (that Reheat Perfectly) new www.yummytoddlerfood.com. Add potatoes and salt to a large pot and cover with two inches of water.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 …
From therecipes.info
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RECIPE FOR MAKE AHEAD MASHED POTATOES WITHOUT CREAM CHEESE ...
2022-04-30  · Recipe For Make Ahead Mashed Potatoes Without Cream Cheese And Onion; Recipe For Make Ahead Mashed Potatoes Without Cream Cheese And Milk; Recipe For Make Ahead Mashed Potatoes Without Cream Cheese And Tomato; Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Related. …
From deporecipe.co
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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
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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
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Top Asked Questions

How do you make mashed potatoes ahead of time?
So fluffy & buttery, and they can be made up to 2 days ahead! Fill a large pot with cold water and add about 3 1/2 tablespoons of salt. Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer. While the potatoes are cooking, warm the milk and cream in a small pot over low heat.
What is the best recipe for mashed potatoes and cream cheese?
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
How to make fluffy mashed potatoes?
Fluffy, decadent mashed potatoes made ahead of time and then baked in the oven for a buttery, crispy exterior. A perfect side dish. Wash, peel and slice the potatoes into one-inch chunks. Place in a large saucepan and fill with water to cover the potatoes. Bring a large pot of water to boil. Add in a teaspoon of salt.
What are make-ahead mashed potatoes?
Creamy, decadent Make-Ahead Mashed Potatoes are loaded with mellow garlic & fresh herbs and topped with a golden Parmesan crust for a perfect holiday side dish! The holiday season is upon us! Are you busy getting your menus all set?

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