To Die For Make Ahead Mashed Potatoes Recipes

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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.

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 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 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

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.

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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