Perfect Make Ahead Mashed Potatoes Recipes

MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)

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

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.

MAKE AHEAD MASHED POTATOES

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.

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 450°F and adjust an oven rack to the middle position.
• Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
• Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it's important to mash the potatoes while they are still hot, otherwise you'll end up with lumps.)
• Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
• Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir 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 (the bowl should be large enough that the potatoes don't touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
• To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
• Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

MAKE-AHEAD MASHED POTATOES

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

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 MASHED POTATOES

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.

HOMEMADE MAKE AHEAD MASHED POTATOES

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.

MAKE-AHEAD MASHED POTATOES

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.

THE BEST MAKE-AHEAD MASHED POTATOES

Steps:

• Adjust an oven rack to the middle position and preheat to 450 degrees.
• Microwave the potatoes on high for 16 minutes, turning them over once.
• Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh.
• Remove from from oven and cut each potato in half lengthwise.
• Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl.
• Use a fork, masher, or spatula, break the potato flesh into small pieces.
• Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.)
• Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes.
• Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy).
• Fold in up to 1/2 cup more cream as needed to reach desired consistency.
• Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately.
• Add any additional seasonings you desire (I like adding parmesan and roasted garlic).
• TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
• TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.

MAKE-AHEAD MASHED POTATOES RECIPE

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.

CREAMY MAKE-AHEAD MASHED POTATOES

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.

CLASSIC MAKE-AHEAD MASHED POTATOES

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°.