A while back (around Thanksgiving) there was a post on how to keep mashed potatoes hot and fresh up to 1/2 hour. I remember something about milk being poured on the mashed potatoes while still in the pot. Does anyone remember this? If so, will you pass it along to me? Thanks
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Saving Mashed Potatoes
- Thread starter susan
- Start date
Sue, this has always worked for me....
1. Drain peeled, cubed and cooked russet potatoes well and then put them back in the hot pan, off the heat, to evaporate any extra water.
2. Add milk or 1/2 & 1/2 that has been heated (cold milk does something to the starch, I believe), soft butter and seasonings (+ sour cream if you like) to the hot pot.
3. Mash with a hand masher or ricer...or very minimally with an electric mixer. Overbeating causes potatoes to turn "gluey."
After mashing, I also add caramelized onions, but it will turn the color.
Cover pan with cloth and put the lid back on. If you have a sizeable amount, it will stay warm for at least 1/2 an hour.
Otherwise, Emeril suggests a 250 degree oven to hold the prepared mashers.
PS: I like to swirl a bit extra soft butter in the potatoes at serving time.
1. Drain peeled, cubed and cooked russet potatoes well and then put them back in the hot pan, off the heat, to evaporate any extra water.
2. Add milk or 1/2 & 1/2 that has been heated (cold milk does something to the starch, I believe), soft butter and seasonings (+ sour cream if you like) to the hot pot.
3. Mash with a hand masher or ricer...or very minimally with an electric mixer. Overbeating causes potatoes to turn "gluey."
After mashing, I also add caramelized onions, but it will turn the color.
Cover pan with cloth and put the lid back on. If you have a sizeable amount, it will stay warm for at least 1/2 an hour.
Otherwise, Emeril suggests a 250 degree oven to hold the prepared mashers.
PS: I like to swirl a bit extra soft butter in the potatoes at serving time.
Technique: Holding Mashed Potatoes
Just saw this tip in a Cook's Illustrated newsletter....
Technique: Holding Mashed Potatoes
Adding mashed (or smashed) potatoes to the menu often entails a juggling act as you struggle to get everything to the table at the same time before the potatoes have cooled off. Follow this tip, which not only frees up those precious few last minutes finishing other dishes, but also saves on valuable stovetop space: Make your mashed potatoes a couple of hours ahead of time and keep them warm in a slow cooker on the low setting. All they’ll need is a quick stir before serving.
Just saw this tip in a Cook's Illustrated newsletter....
Technique: Holding Mashed Potatoes
Adding mashed (or smashed) potatoes to the menu often entails a juggling act as you struggle to get everything to the table at the same time before the potatoes have cooled off. Follow this tip, which not only frees up those precious few last minutes finishing other dishes, but also saves on valuable stovetop space: Make your mashed potatoes a couple of hours ahead of time and keep them warm in a slow cooker on the low setting. All they’ll need is a quick stir before serving.
sandy-in-baltimore
Well-known member
Do Ahead Masshed Potatoes
I've used this successfully for years. I have never held it 2 weeks, but does 1 week count as Do Ahead?
Mashed Potatoes-do Ahead
Serving Size : 12
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 TABLESPOONS 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 TABLESPOONS BUTTER ON TOP OF POTATOES. BAKE TIL HEATED THROUGH & LIGHTLY BROWNED,ABOUT 30 MINUTES.
- - - - - - - - - - - - - - - - - - -
NOTES : MAY BE USED ANY TIME WITHIN 2 WEEKS
I've used this successfully for years. I have never held it 2 weeks, but does 1 week count as Do Ahead?
Mashed Potatoes-do Ahead
Serving Size : 12
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 TABLESPOONS 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 TABLESPOONS BUTTER ON TOP OF POTATOES. BAKE TIL HEATED THROUGH & LIGHTLY BROWNED,ABOUT 30 MINUTES.
- - - - - - - - - - - - - - - - - - -
NOTES : MAY BE USED ANY TIME WITHIN 2 WEEKS
And leftover mashed potatoes make a great breakfast...
We make lots of extra when we make mashed potatoes, just so we can make these. On a greased baking sheet, make little cup shapes out of mounds of potatoes. Put some grated sharp cheddar in the bottoms, break an egg into each one, sprinkle with more cheese, and bake till eggs are done.
We make lots of extra when we make mashed potatoes, just so we can make these. On a greased baking sheet, make little cup shapes out of mounds of potatoes. Put some grated sharp cheddar in the bottoms, break an egg into each one, sprinkle with more cheese, and bake till eggs are done.