Make Ahead Party 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

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 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.

MAKE-AHEAD MASHED POTATOES RECIPE



Make-Ahead Mashed Potatoes Recipe image

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

3 pounds Yukon Gold potatoes
2 Tablespoons butter
4 ounces cream cheese
⅔ cup sour cream
¼ cup whole milk
¾ teaspoon salt
2 Tablespoons butter (optional topping)
½ Tablespoons fresh parsley (optional topping)
½ teaspoon paprika (optional topping)

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

PARTY MASHED POTATOES



Party Mashed Potatoes image

I found a variation of this recipe in a Deanna House cookbook years ago, where it's called "Make Ahead Mashed Potatoes". This is my family's favorite mashed potato recipe (and several of them don't like sour cream). It's also an easy, delicious side dish to prepare a day ahead of time. I like to mix potato varieties- red and yellow works well. I also leave the skins on (for extra nutrients), but you can peel the potatoes prior to boiling them, for a creamier end result. This recipe is very easy to double for larger crowds.

Provided by shell42970

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes
2 tablespoons butter
1 cup sour cream
1/3 cup cream cheese
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon white pepper

Steps:

  • Boil potatoes until tender and then drain.
  • Using a potato masher, or hand mixer, mash the potatoes with the butter until well blended.
  • Add remaining ingredients and continue mixing and mashing until blended throughout, with a smooth and creamy consistency.
  • Serve immediately, or cover and refrigerate.
  • If serving later, reheat in 350 degree oven for 45 minutes, or until heated through.

Nutrition Facts : Calories 461.3, Fat 24.8, SaturatedFat 15.5, Cholesterol 61.8, Sodium 727.1, Carbohydrate 52.9, Fiber 6.3, Sugar 2.5, Protein 9.1

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 POTATOES



Make-Ahead Potatoes image

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

10 large potatoes, peeled and quartered
1 cup sour cream
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
Paprika

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.

OUR BEST MAKE-AHEAD MASHED POTATOES



Our Best Make-Ahead Mashed Potatoes image

The best way to avoid party-night jitters? Make-ahead dishes. Try this cheesy mashed potatoes recipe for your next soiree.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 lb. baking potato es (about 6), peeled, quartered
1 cup CHEEZ WHIZ Cheese Dip
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 green onions, chopped
1/2 tsp. black pepper

Steps:

  • Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain.
  • Mash potatoes in microwaveable bowl; stir in remaining ingredients. Refrigerate until just before serving time.
  • Re-heat in microwave on HIGH 5 to 7 min. until heated through, stirring occasionally.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 450 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 7 g

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