MAKE-AHEAD SLOW COOKER MASHED POTATOES
My mother gave me this recipe after looking online for something to suit her taste. This was what she came up with. I usually make this the night before Thanksgiving or Christmas and store it in the refrigerator in the insert of my slow cooker. It frees up my holiday to enjoy with family and is delicious!
Provided by tcasa
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 3h45m
Yield 10
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes.
- Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well.
- Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes.
- Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 41.2 g, Cholesterol 65.7 mg, Fat 23.3 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 14.6 g, Sodium 209.8 mg, Sugar 2.1 g
MAKE-AHEAD MASHED POTATOES
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
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.
SLOW-COOKER MASHED POTATOES
The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.
Provided by Food Network Kitchen
Categories side-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
- Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.
CREAMY MAKE-AHEAD MASHED POTATOES
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.
CREAMY MAKE-AHEAD MASHED POTATOES
Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Provided by Ben S.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 10
Number Of Ingredients 4
Steps:
- 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. 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. (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.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 25.4 g, Cholesterol 31.7 mg, Fat 11.2 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 72.1 mg, Sugar 1.1 g
SLOW-COOKER MASHED POTATOES
Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. -Trudy Vincent, Valles Mines, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cream cheese, sour cream, 1/4 cup butter, salad dressing mix and parsley; stir in mashed potatoes. Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Top with remaining butter.
Nutrition Facts : Calories 210 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 670mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein.
MAKE AHEAD MASHED POTATOES FOR CROCK POT
I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.
Provided by clw721
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil peeled potatoes until tender.
- Beat sour cream and cream cheese together.
- Add hot potatoes and beat until smooth.
- Add butter, chives, salt and pepper to taste.
- Place in greased two quart casserole.
- Dot with butter and sprinkle paprika on top.
- Bake at 350 degrees for 25 minutes.
- Serves 8-10.
- NOTE****this recipe can be made the day before dinner and refrigerated in crock pot.
- Then, on the serving day, just turn on crock pot at low setting and cook potatoes for about 2-3 hours, to be ready when the rest of the dinner is ready.
- You may add more butter, cream cheese or sour cream depending upon the consistency you prefer.
MAKE-AHEAD CREAMY MASHED POTATOES
Do these ahead and save time! I will not eat mashed potatoes that are leftover but my sister said I would like these. I love them!!! You can not tell they were made the day before. What a time saver when you are having a big dinner. They can even be done 2 days before. You will make these again and again! 40 minutes prep time is also boiling time for the potatoes.
Provided by Cats Eye
Categories Potato
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil potatoes.
- Mash potatoes.
- Add cream cheese, sour cream, onion, salt and pepper and 1/2 cup margarine.
- Mix well with mixer.
- Put in a 13 x 9 inch pan.
- Dot top with 1 Tablespoon margarine.
- Refrigerate 1 to 2 days.
- Bake at 350 degrees Fahrenheit for 45 minutes.
Nutrition Facts : Calories 660.1, Fat 38.6, SaturatedFat 16.4, Cholesterol 58.5, Sodium 548.3, Carbohydrate 69.6, Fiber 8.4, Sugar 3.4, Protein 12
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