Make Ahead Mashed Potatoes Recipe

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.

Rating: 5/5(176)
Total Time: 1 hr 15 mins
Category: Potato
Calories: 207 per serving

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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. …

Rating: 4/5(4)
Author: Food Network Kitchen
Servings: 9
Category: Side-Dish
1. 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.
2. 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.
3. 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.
4. Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.

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Directions. 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 …

Rating: 5/5(15)
Category: Side Dishes
Servings: 12
Total Time: 55 mins
1. Place potatoes in a large saucepan; add water to cover and bring to a boil.
2. Reduce heat; cook, uncovered, until tender, 15-20 minutes.
3. Drain. , In a large bowl, beat cream cheese and sour cream until smooth.
4. Add potatoes; beat until light and fluffy.

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Drain. Place hot, cooked potatoes in bowl. Add 1/4 cup milk, butter, and cream cheese; mash with potato masher or beat with hand mixer until smooth. Add salt and pepper …

Rating: 5/5(1)
Category: Potato, Mashed, Side Dish, Vegetable
Servings: 10
Calories: 260 per serving
1. Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes 15-18 minutes or until fork tender. Drain.
2. Place hot, cooked potatoes in bowl. Add 1/4 cup milk, butter, and cream cheese; mash with potato masher or beat with hand mixer until smooth. Add salt and pepper to taste. Place potatoes in 3-quart casserole. Cover; refrigerate 4 hours or overnight.
3. Heat oven to 325°F.
4. Pour remaining 1/2 cup milk over potatoes. Cover; bake 30 minutes. Stir. Cover; continue baking 30-40 minutes or until heated through. Sprinkle with paprika and chopped parsley, if desired.

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Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig. Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes. Once potatoes are done, drain the potatoes.

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Step 1. 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 …

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Recipe tips and variations. Yield: This recipes makes about 12 cups mashed potatoes, enough for 12 (1-cup) servings. Storage: Store leftovers covered in the refrigerator for up to 4 days. Freezing: This recipe has enough fat to protect the potatoes in the freezer for up to 6 months. Wrap tightly in plastic and a layer of aluminum foil, label, and date. Thaw overnight …

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Not only are the mashed potatoes ultra-creamy, but they can also be made two days ahead of time and reheated in the microwave — a huge bonus when oven and burner space is at a premium during the holidays. What you’ll need for make-ahead mashed potatoes. Interestingly, the recipe calls for baking the potatoes instead of boiling them.

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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.

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Step 3. 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.

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Deselect All. 5 pounds Yukon gold potatoes. 8 ounces cream cheese. 1 stick butter. 1 cup sour cream. Salt and freshly ground white pepper, to taste. 1/2 cup chopped chives or scallion greens

Author: B. Smith
Difficulty: 1 hr 30 min

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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

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Place potatoes in a large pot and cover with water. Bring to a boil over high heat; reduce heat to maintain a lively simmer and cook until very tender, 25 to 30 minutes. Drain. Quarter the cooked potatoes and, in batches, pass them through a ricer or food mill into a large microwaveable bowl. Stir in butter, milk, salt and pepper.

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Directions: Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when …

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Yield: 10-15 servings. I often make a full batch and divide the mashed potatoes between two serving dishes. Then I serve one now and serve the other in a few days. Make ahead tip: These can be made several days ahead and kept in the refrigerator. 45 minutes before serving, place in an oven preheated to 350° and bake for 30-45 minutes or until hot.

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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. 2. 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.

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Get FREE ACCESS to every recipe and rating from this season of our TV show. Make-Ahead Mashed Potatoes. SERVES 8 to 10. WHY THIS RECIPE WORKS. We prefer to buy loose potatoes rather than bagged potatoes, as their quality is far superior. Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than

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