Let's talk about mashed potatoes.

C

cindy

Well-known member
I am embarrassed to say I have only made real mashed potatoes a couple of times.

So..I am coming here to ask you, the highest authorities I know, my potato questions.

How far in advance can I make them? Can I make them the day before? If so, how do I reheat them?

And is there a way to make good mashed potatoes without lots and lots of butter and cream?

 
About mashed potatoes.

I have sent this onto this board in the past. I cannot remember whose posted these originally, I think they were titles "Russian (?) Mashed Potatoes.

MASHED POTATOES-DO AHEAD


Serving Size : 12 Preparation Time :0:00
Categories : Potatoes


Amount Measure Ingredient -- Preparation Method

6 pounds Potatoes -- (9 LARGE)
6 ounces Cream Cheese
1 cup Sour Cream
1 tablespoon Onion Salt
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Milk
1 stick Butter -- ROOM TEMPERATURE

Optional

Onions
Mushrooms -- Sliced
Butter
To Taste Salt And Pepper

COOK PEELED POTATOES IN BOILING SALTED WATER UNTIL TENDER. DRAIN.
MASH UNTIL SMOOTH.
ADD REMAINING INGREDIENTS AND BEAT UNTIL LIGHT AND FLUFFY.
COOL AND REFRIGERATE.

TO USE
*********
PUT DESIRED AMOUNT IN A GREASED CASSEROLE, DOT WITH BUTTER AND BAKE IN A 350-DEGREE OVEN UNTIL HEATED THROUGH, ABOUT 30 MINUTES.
MAKES 8 CUPS OR 12 SERVINGS

NOTE
*******
WHEN USING ENTIRE RECIPE, ALLOW TO SIT OUT FOR A WHILE AND STIR IT SOME BEFORE PUTTING IN OVEN. IT MIGHT EVEN REQUIRE A BIT MORE BAKING TIME.

OPTIONAL
*************
SAUTE ONIONS AND MUSHROOMS AND SEASON TO TASTE.

PUT HALF OF THE POTATOES ON THE BOTTOM OF A CASSEROLE PUT SAUTEED MUSHROOMS AND ONIONS ON TOP OF THEM, THEN PUT THE REST OF THE MASHED POTATOES ON TOP,

DRIZZLE WITH BUTTER AND TOP WITH PAPRIKA IF DESIRED.

BAKE TIL HOT AND LIGHTLY BROWNED.

******* " ALTERNATE INSTRUCTION"*******

LIGHTLY BUTTER 9x14-INCH OVAL BAKING DISH.
PLACE POTATOES IN LARGE SAUCEPAN & COVER WITH COLD WATER. BOIL UNTIL TENDER, ABOUT 30 MINUTES.DRAIN
USING ELECTRIC MIXER, MASH POTATOES IN LARGE BOWL.
MIX IN SOUR CREAM,CREAM CHEESE, 5 TBSPS BUTTER, MILK AND ONION SALT. SEASON WITH SALT AND PEPPER.
TRANSFER POTATOES TO PREPARED DISH.(CAN BE PREPARED 2 DAYS AHEAD. COVER AND REFRIGERATE.)

PREHEAT OVEN TO 400 DEGREES. SLICE REMAINING 3 TBSPS BUTTER ON TOP OF POTATOES. BAKE TIL HEATED THROUGH & LIGHTLY BROWNED,ABOUT 30 MINUTES.

- - - - - - - - - - - - - - - - - - -

NOTES : MAY BE USED ANY TIME WITHIN 2 WEEKS

 
when we are doing Weight Watcher's I cook the potatoes, drain and reserve the cooking water. then I

mash up the potatoes with a device or just a fork. I add some of the hot cooking water as needed. I also add some powdered milk. Don't worry, it does mix in and a bit of salt. Roasted garlic helps too if you have it on hand. Hey, It's NOT potatoes with milk/cream and butter, but it's not too bad.
I think I saw how to do ahead on Am Test Kit. If I remember correctly, you mash the potatoes as you would normally, put in a bowl over simmering water with a lid on the bowl. When you want to "revitalize" them, add some hot milk and stir it in.

 
I was thinking about doing a mashed potato bar for the teachers.

Which do you think would work better, a slow cooker on low or a Nesco roaster over a hot water bath? I have both available to me. I would be serving it over a 2 hour period. Thanks!

 
I just made 10 lbs of Richard's Killer Mashed with reduced amounts of the fats and it was STILL

fabulous. And reheated well. Next phase is to test some of the leftovers in the freezer and see how they hold up.

 
Cindy, I made them Thursday afternoon, they sat in the frig all night, and our

cafeteria put them in their "warming oven" at 9:00 when I dropped them off.
I told the head cook they needed to go into the oven at 11:00 to be heated at 350 for 35 minutes, but he said that would run into their lunch time and he would put them in their "warming oven." I have no clue what that means, what temperature they were at, or for how long. But both the mashed potatoes and the sweet potato casserole turned out fine; neither one dried out and both stayed hot for the whole luncheon.

I was told by a coworker that you could do mashed potatoes in a crock pot (smooth the finished producdt down, coat with melted butter, then pour some chicken broth on to keep them moist). So I put them in the big stone crock, but then panicked Friday morning and went with the cafeteria heating them up.

The last two nights we've reheated big scoops in the microwave and they are only slightly degraded...not as fluffy anymore, but still as tasty.

 
C, it was on Friday and it went well. The customer ended up bring 5 MORE guests

than he said and my manager who arranged this immediately went into a panic, but I reassured her that--with 10 lbs of mashed potatos with caramelized onions and 8 pounds of sweet yams--no one would go hungry.

And they didn't. I even brought leftovers home since there was a huge green bean casserole, a crock pot of stuffing, cranberry sauce and a table full of desserts as well as the turkey and spiral-cut ham.

 
Thanks Marilyn, I think I'll try this with a trial run. A couple of years ago

I made them early and then left them in the crock pot. Unfortunately I used my new, lovely silver crockpot and when I opened it to serve my fabulous mashed potatoes they were completely dried out.
I want my old avocado green, flowery crockpot back! My new one runs too hot.

 
Try thrift shops, estate sales or garage sales, and you will most certainly find one

of the older ones. I received an older smaller one recently and really like it. You might check ebay but shipping might be rough on one of those.

 
And a big thank you to Dawn/MO for turning us on to Freecycle. Terrific resource. I've received and

given many items in the past few months.

 
Cindy, the biggest risk in doing them ahead of time is a stale "off" taste. They just don't reheat

well. Fortunately, most people are used to reheated potatoes and won't notice, but try this: have mashed potatoes two nights in a row. Save some from the first night, and compare them to freshly made ones. You'll notice a stale, watery raw-potato flavor in the reheated ones.

You can do them an hour or so ahead and keep them warm, or set them aside at room temp. for a few hours and reheat them, or do one of the creamy cheesy casseroles that hide the "off" flavor the day before.

You can also boil the potatoes an hour ahead, leave them in their water to be reheated, set aside a bowl with butter, milk, masher, etc. and give someone the job right before serving. There is nothing like freshly cooked and mashed potatoes!

 
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