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ISO: ISO: Make Ahead Mash Potatoes Recipe
- Thread starter julieinva
- Start date
In Search Of:
Rec: Make-Ahead Mashed Potatoes...anyone tried this? I think it was in a link someone here gave to
Pam Anderson's recipes recently. I've not tried it. Other options are the recipes with cream cheese, etc, but this would be nicer with gravy.
Make-Ahead Mashed Potatoes
THE TRICK: Stirring in butter at the last minute makes do-ahead potatoes taste freshly mashed.
3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 1/2 cups half and half, plus extra if necessary
Salt, to taste
6 Tbs. butter, softened
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. Purée 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.
Serves: 8 to 10.
Per serving, based on 10: 215 calories, 4g protein, 26g carbohydrates, 11g fat (6g saturated), 1g fiber, 91mg sodium.http://www.usaweekend.com/03_issues/031116/031116cooksmart.html#mashed_potatoes
Pam Anderson's recipes recently. I've not tried it. Other options are the recipes with cream cheese, etc, but this would be nicer with gravy.
Make-Ahead Mashed Potatoes
THE TRICK: Stirring in butter at the last minute makes do-ahead potatoes taste freshly mashed.
3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 1/2 cups half and half, plus extra if necessary
Salt, to taste
6 Tbs. butter, softened
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. Purée 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.
Serves: 8 to 10.
Per serving, based on 10: 215 calories, 4g protein, 26g carbohydrates, 11g fat (6g saturated), 1g fiber, 91mg sodium.http://www.usaweekend.com/03_issues/031116/031116cooksmart.html#mashed_potatoes
julie-r-wa
Well-known member
Try some of these links. They have good reviews...
Make Ahead Mashed Potatoes by Kim D
Make-Ahead Mashed Potatoes For A Crowd by Miss Annie
To Die for Make-Ahead Mashed Potatoes by Helping Hands
Make-Ahead Cheesy Mashed Potatoes by Chris from Kansas
Make Ahead Mashed Potatoes by Kim D
Make-Ahead Mashed Potatoes For A Crowd by Miss Annie
To Die for Make-Ahead Mashed Potatoes by Helping Hands
Make-Ahead Cheesy Mashed Potatoes by Chris from Kansas
Yes- I mash potatoes a day ahead
I just cook the potatoes, drain, mash and refrigerate. The next day I reheat them and add chopped onion, sour cream, butter, wasabi, salt, pepper and they taste just like I just made them.
Most of the time I reheat in a pan over water then, after they are hot, I put the pan directly on the stove and add the other stuff.
I just cook the potatoes, drain, mash and refrigerate. The next day I reheat them and add chopped onion, sour cream, butter, wasabi, salt, pepper and they taste just like I just made them.
Most of the time I reheat in a pan over water then, after they are hot, I put the pan directly on the stove and add the other stuff.
Rec: Fix-Ahead Mashed Potatoes -- an oldie from Southern Living
This one goes on our table every Thanksgiving and Christmas. I've made it with reduced fat cream cheese and sour cream and it still tastes great.
Fix-Ahead Mashed Potatoes
3 pounds potatoes (about 4 large)
1/2 tsp salt
2 Tbl butter or margarine
2 (3-ounce) packages cream cheese, softened
2/3 cup commercial sour cream
1/4 cup milk
3/4 tsp salt
1 Tbl butter or margarine, melted
1/2 tsp paprika
Place potatoes in a saucepan; add water to cover and 1/2 tsp salt. Bring to a boil; cover, reduce heat to medium, and simmer 25 minutes or until potatoes are tender. Drain. Peel potatoes; place in a large mixing bowl, and mash with a potato masher. Add 2 tablespoons butter and next 4 ingredients, mixing until all ingredients are blended.
Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Brush top of mixture with melted butter; sprinkle with paprika. Bake immediately, or cover amd refrigerate. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350 degrees, uncovered, 30 minutes or until hot. Yield: 6 to 8 servings.
This one goes on our table every Thanksgiving and Christmas. I've made it with reduced fat cream cheese and sour cream and it still tastes great.
Fix-Ahead Mashed Potatoes
3 pounds potatoes (about 4 large)
1/2 tsp salt
2 Tbl butter or margarine
2 (3-ounce) packages cream cheese, softened
2/3 cup commercial sour cream
1/4 cup milk
3/4 tsp salt
1 Tbl butter or margarine, melted
1/2 tsp paprika
Place potatoes in a saucepan; add water to cover and 1/2 tsp salt. Bring to a boil; cover, reduce heat to medium, and simmer 25 minutes or until potatoes are tender. Drain. Peel potatoes; place in a large mixing bowl, and mash with a potato masher. Add 2 tablespoons butter and next 4 ingredients, mixing until all ingredients are blended.
Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Brush top of mixture with melted butter; sprinkle with paprika. Bake immediately, or cover amd refrigerate. If refrigerated, let stand at room temperature 30 minutes before baking. Bake at 350 degrees, uncovered, 30 minutes or until hot. Yield: 6 to 8 servings.