Make Ahead Creamy Mashed Potatoes Recipes

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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



Creamy Make-Ahead Mashed Potatoes image

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

3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 ½ cups half and half, plus extra if necessary
Salt, to taste
6 tablespoons butter, softened

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



Creamy Make-Ahead Mashed Potatoes image

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.

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 green onions, chopped

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



Make-Ahead Creamy Mashed Potatoes image

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

5 lbs potatoes
8 ounces cream cheese
1 cup sour cream
1/4 cup onion, chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup margarine
1 tablespoon margarine

MAKE-AHEAD MASHED POTATOES

Provided by Food Network

Time 1h30m

Number Of Ingredients 6



Make-Ahead Mashed Potatoes image

Steps:

  • Peel and dice potatoes; boil in salted water until soft but not mushy. Drain well, return to pot, and mash roughly. Continue mashing while adding cream cheese, butter, and sour cream; mix until smooth. Season with salt and pepper; fold in chives. Cover and refrigerate until needed. Reheat about 45 minutes in a preheated 350 degree oven or until hot.;

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

CREAMY MASHED POTATOES

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 7



Creamy Mashed Potatoes image

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
  • Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

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



Make-Ahead Mashed Potatoes image

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.

4 pounds russet potatoes (about 6 large potatoes)
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups heavy cream or half-and-half (see Cook's Note)

MAKE-AHEAD CREAMY POTATOES

For the holidays, I usually serve the traditional foods with a new spin or two on family favorites. I put together these creamy potatoes the night before and simply bake the day of to save precious holiday time. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13



Make-Ahead Creamy Potatoes image

Steps:

  • Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.

Nutrition Facts : Calories 283 calories, Fat 16g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 345mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

5 pounds potatoes (about 6 large)
1/2 cup butter, divided
1/2 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1 cup 2% milk or half-and-half cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese
2 cups sour cream
1 medium onion, chopped
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

MAKE-AHEAD MASHED POTATOES

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Provided by Carol Evans

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6



Make-Ahead Mashed Potatoes image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
  • In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
  • Cover, and bake for 50 minutes in the preheated oven.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

MAKE-AHEAD MASHED POTATOES

You can make and chill these mashed potatoes up to two days before the big night.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     Side     Potato     Winter     Milk/Cream     Butter     Sour Cream     Peanut Free     Soy Free     Wheat/Gluten-Free     Tree Nut Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 9



Make-Ahead Mashed Potatoes image

Steps:

  • 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 a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).
  • Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
  • Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
  • Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
  • Do Ahead
  • Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.

4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
2/3-1 cup heavy cream
2/3-1 cup whole milk
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces
1/2 cup sour cream
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk

MAKE AHEAD MASHED POTATOES

These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking.

Provided by Kim D.

Categories     Potato

Time 1h15m

Yield 11 serving(s)

Number Of Ingredients 9



Make Ahead Mashed Potatoes image

Steps:

  • 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.
  • Mix until all ingredients are blended.
  • Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • Brush top of mixture with melted butter; sprinkle with paprika.
  • Bake immediately, or cover and refrigerate.
  • If refrigerated, let stand at room temperature for 30 minutes before baking.
  • Bake at 350F, uncovered for 30 minutes or until hot.

3 lbs potatoes (about 4 large)
1/2 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 (3 ounce) packages cream cheese, softened
2/3 cup sour cream
1/4 cup milk
3/4 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine, melted
1/2 teaspoon paprika

TRACY'S MAKE-AHEAD MASHED POTATOES

Ease the dinnertime rush with Tracy's Make-Ahead Mashed Potatoes. Tracy's Make-Ahead Mashed Potatoes recipe includes Yukon Golds, reduced-fat cream cheese spread and sour cream for delicious flavor and a super creamy texture.

Provided by My Food and Family

Categories     Spices

Time 1h30m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 6



Tracy's Make-Ahead Mashed Potatoes image

Steps:

  • Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
  • Spoon into 2-qt. casserole sprayed with cooking spray. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
  • Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

4 lb. white or Yukon Gold potatoes (about 10), peeled, cubed
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 tsp. onion powder
1 slice OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced

MAKE AHEAD MASHED POTATOES

Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9



Make Ahead Mashed Potatoes image

Steps:

  • 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 and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.

Nutrition Facts : Calories 247 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

4 pounds medium potatoes (about 12), peeled and quartered
1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/3 cup butter, softened
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 cup minced fresh chives, optional
2 tablespoons 2% milk

TO DIE FOR MAKE-AHEAD MASHED POTATOES

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source.

Provided by Helping Hands

Categories     Potato

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14



To Die for Make-Ahead Mashed Potatoes image

Steps:

  • 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 crockpot.
  • Dot with additional butter and sprinkle with paprika.
  • Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
  • Sprinkle with Bacon Bits or crumpled bacon just before serving.
  • NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

8 medium potatoes
1 cup sour cream
8 ounces cream cheese
4 tablespoons butter
1/4 cup chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 1/2 teaspoons onion powder
1 pinch marjoram (optional)
1/2-1 cup thinly sliced green onion
bacon bits or 2 slices cooked crumpled bacon
milk
paprika

FOOLPROOF MAKE-AHEAD MASHED POTATOES

A super easy, delightfully creamy make-ahead mashed potato recipe. I used it for my first Thanksgiving. I made it the day before and just popped it in the oven on Thanksgiving day - it definitely alleviated some stress that day. I got this from the St. Louis Today website. Also, a lot of make-ahead mashed potatoes recipes require sour cream or cream cheese. My family doesn't particularly like those flavors, so this was a great alternative.

Provided by cappycha

Categories     Mashed Potatoes

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 6



Foolproof Make-Ahead Mashed Potatoes image

Steps:

  • Combine enough water to cover the potatoes (about 6 cups) with 2 teaspoons salt and vinegar in a large pot. Bring to a simmer over high heat, then reduce the heat and add the potato slices. Cook just below a simmer for 30 to 35 minutes, until potatoes are tender when a fork is pressed into a slice. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot and add some ice. (You want to make sure that the potatoes are cool through before you mash them. This will help prevent gluey potatoes.).
  • Drain well. Mash with an old-fashioned potato masher or large fork or run them through a ricer (don't use the food processor). When you have mashed fairly well, slowly stir in the cream. Stir the remaining 2 teaspoons salt and the pepper into the half-and-half, then stir into the potatoes until they are a little moister than you want the final dish to be. Taste; if necessary, add salt and pepper.
  • Spoon potatoes into a large casserole (about 2 quarts) and cover with foil. Refrigerate overnight or hold at room temperature for up to 2 hours.
  • Preheat the oven to 325 degrees. Heat potatoes in the covered casserole for 40 minutes, then uncover and serve. Potatoes will stay hot for the entire meal.

Nutrition Facts : Calories 363.5, Fat 25.6, SaturatedFat 15.9, Cholesterol 92.7, Sodium 2366, Carbohydrate 30.4, Fiber 2.5, Sugar 1.3, Protein 4.7

4 teaspoons sea salt, divided
1/2 teaspoon cider vinegar
4 -5 medium yukon gold potatoes or 4 -5 medium idaho russet potatoes, peeled if desired and sliced 1/3 inch thick
1 cup heavy cream
1/4 teaspoon ground white pepper
1/2-1 cup half-and-half or 1/2-1 cup milk

THE BEST MAKE-AHEAD MASHED POTATOES

From America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. This is what mashed potatoes are supposed to taste like. Roasting the pototoes instead of boiling adds to the rich potato flavor and folding in the cream and butter at the end prevents them from becoming gluey. The mashed potatoes can be made up to 2 days in advance and I love that they heat in the microwave instead of the oven for serving . . . also I love that I didn't have to peel, cube, and boil a single potato! Great for when your oven is tied up with other dishes. I made this for Easter dinner and it fed 8 adults and 2 children and the bowl was scraped clean.

Provided by muncheechee

Categories     Low Protein

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5



The Best Make-Ahead Mashed Potatoes image

Steps:

  • Adjust an oven rack to the middle position and preheat to 450 degrees.
  • Microwave the potatoes on high for 16 minutes, turning them over once.
  • Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh.
  • Remove from from oven and cut each potato in half lengthwise.
  • Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl.
  • Use a fork, masher, or spatula, break the potato flesh into small pieces.
  • Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.)
  • Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes.
  • Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy).
  • Fold in up to 1/2 cup more cream as needed to reach desired consistency.
  • Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately.
  • Add any additional seasonings you desire (I like adding parmesan and roasted garlic).
  • TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  • TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.

5 lbs russet potatoes, scrubbed and poked several times with a fork
3 cups heavy cream, hot
8 tablespoons unsalted butter, melted
2 teaspoons salt, add more to taste
black pepper, to taste (optional)

CLASSIC MAKE-AHEAD MASHED POTATOES

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings (3/4 cup each)

Number Of Ingredients 8



Classic Make-Ahead Mashed Potatoes image

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

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From culinaryhill.com


MAKE-AHEAD MASHED POTATOES | FN DISH - FOOD NETWORK
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food ...
From foodnetwork.com


CREAMY MAKE AHEAD MASHED POTATOES - JUST A LITTLE BIT OF BACON
Remove the pot from the heat. Mash: Add the kosher salt and black pepper to the pot with the potatoes. Either with a masher with a ricer, mash the potatoes until smooth. Add the Mix-ins: Add the cream cheese and gently fold the potatoes a few times to start mixing it in. Add 1 cup of the milk mixture and fold that in.
From justalittlebitofbacon.com


MAKE-AHEAD RED SKIN MASHED POTATOES • MANDY JACKSON
Transfer cooked potatoes to the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed and add in the milk, butter, cream cheese, salt, and pepper. Mix until well-combined. Transfer potatoes to a 2-quart baking dish. Cover and refrigerate. These can be made up to 3 days in advance. When ready to heat, cover and bake in a 375 ...
From mandyjackson.com


MAKE AHEAD MASHED POTATOES RECIPE - JULIE'S EATS & TREATS
Bring to a boil over medium heat and simmer until the potatoes are tender with pierce with a fork, about 20 minutes depending on how big you dice your potatoes. Drain water off of potatoes and return to large pot. Add the rest of the ingredients and beat until fluffy. Smooth out the potatoes in the prepare baking dish.
From julieseatsandtreats.com


BEST CREAMY MAKE AHEAD MASHED POTATOES – UNSOPHISTICOOK
With an electric mixer, gradually beat in sour cream, cream cheese, milk, 4 tablespoons of the butter, onion salt, and pepper until light and fluffy. Spread the mixture in a greased casserole dish and cover with foil. Chill for up to 48 hours. When ready to bake, preheat the oven to 350 degrees.
From unsophisticook.com


CREAMY MAKE-AHEAD MASHED POTATOES RECIPE | EATINGWELL
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.
From eatingwell.com


MAKE-AHEAD MASHED POTATOES - SAVOR THE BEST
Instructions. Peel the potatoes and slice them into 1 to 2-inch chunks. Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil then reduce the heat to a simmer. cook for 15 to 20 minutes or until the potatoes are very tender.
From savorthebest.com


MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT
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 …
From bonappetit.com


MAKE AHEAD MASHED POTATOES - THE KITCHEN MAGPIE
Wash, peel and slice the potatoes into one-inch chunks. Place in a large saucepan of water enough to cover the potatoes, heavily salt the water and then bring to a boil. Boil on low for 20 minutes until the potatoes are fork tender. Drain thoroughly. While the potatoes are still hot, mash using a potato masher or ricer.
From thekitchenmagpie.com


CREAMY MAKE AHEAD MASHED POTATOES - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Creamy Make Ahead Mashed Potatoes are provided here for you to discover and enjoy ... Healthy Ice Cream Maker Recipe Healthy Slow Cooker Oatmeal Vegan Overnight Oats Recipe Healthy Easy Recipes. Almond Milk Dessert Recipes Easy Carrot Recipes Easy Easy Recipes With Common Ingredients Easy Everyday Cooking …
From recipeshappy.com


MAKE-AHEAD MASHED POTATOES WITH CREAM CHEESE RECIPE
Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl. Advertisement. Step 2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat).
From southernliving.com


MAKE AHEAD CREAMY ITALIAN MASHED POTATOES - THE FOOD CHARLATAN
Boil for about 15-20 minutes until the potatoes are very tender. Preheat the oven to 400 degrees F. Drain well. Add the cream cheese, butter, 2 packets of Italian dressing mix, and Chicken Base. Use a hand mixer to beat the potatoes. This should only take about 2 minutes. Taste the potatoes and see if you want to add any salt and pepper.
From thefoodcharlatan.com


MAKE-AHEAD MASHED POTATOES RECIPE | REAL SIMPLE
Step 2. Meanwhile, melt ¼ cup butter in a medium skillet over medium. Add leek and ½ teaspoon salt. Reduce heat to medium-low; cook, stirring occasionally, until leek is very tender, 10 to 15 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Step 3.
From realsimple.com


VERY CREAMY MASHED POTATOES - RECIPES | COOKS.COM
Beat with hand mixer until smooth. Stir in cheese and season with salt and pepper. Ingredients: 5 (cheese .. cubes .. milk ...) 10. CREAMY MASHED POTATO BAKE. Preheat oven to 350°F. Combine mashed potatoes, sour cream, milk and ... onions and cheese. Bake 5 minutes until onions are golden. Serves 6.
From cooks.com


MAKE-AHEAD MASHED POTATOES- PERFECT FOR THE HOLIDAYS
Instructions. Wash the potatoes, peel (optional) and cut into 1" cubes. Place the potatoes in a large pot, add 1 Tablespoon of salt, and add water to cover. Bring to a boil and boil potatoes for 20-30 minutes, or until they are fork-tender. Drain the water, then add the potatoes back to the pot.
From thecarefreekitchen.com


EASY MAKE-AHEAD MASHED POTATOES RECIPE | LAND O’LAKES
Cook potatoes 15-18 minutes or until fork tender. Drain. STEP 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. STEP 3.
From landolakes.com


MAKE AHEAD CREAMY MASHED POTATOES BEST RECIPES
How to cook mashed potatoes in a pan? Directions. Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Cover, and bake for 50 minutes in ...
From findrecipes.info


CREAMY BAKED MASHED POTATOES (MAKE-AHEAD) - CHEW OUT LOUD
In a large bowl, use a potato masher to mash potatoes with melted butter and milk. Beat in softened cream cheese, garlic, onion, and egg. Beat until combined. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a baking dish. At this point, you can bake it now or cover and chill to bake tomorrow.
From chewoutloud.com


MAKE-AHEAD MASHED POTATOES RECIPE - SEANNA'S KITCHEN
Mashed Potato Toppers: Bacon Bits, Sour Cream, Shredded Cheddar Cheese, Diced Green Onion, Chives, or Chili - Try our tasty Ground Bison Chili Recipe. Reheating Instructions: Set finished recipe to the side, covered with aluminum foil and reheated in the microwave, if necessary. They can also be refrigerated for 2-4 days, taken out and set on the …
From seannaskitchen.com


MAKE AHEAD MASHED POTATOES | EASY LOW CALORIE OPTION
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Mash potatoes using a potato masher or electric beater. Add the rest of the ingredients and mix until no lumps remain. Place in buttered 1 1/2 quart casserole dish. Sprinkle with paprika (if desired).
From theovenlight.net


MAKE-AHEAD MASHED POTATOES (MASHED POTATO CASSEROLE)
Spray a 13 x 9-inch baking dish (or two smaller baking dishes) with cooking spray. Place peeled potatoes and garlic in a pot of cold water to cover. Add a generous amount of salt (approximately 1 tablespoon). Set the pot on the stove burner and set the heat to HIGH.
From fromachefskitchen.com


MAKE-AHEAD MASHED POTATOES | CANADIAN LIVING
In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Rice or mash until smooth. Add sour cream and butter; mix until butter is melted. Stir in green onions, parsley, salt and pepper.
From canadianliving.com


MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)
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.
From recipetineats.com


MAKE AHEAD MASHED POTATOES REHEATED 5 WAYS | DELICIOUS TABLE
5 Ways To Reheat And Keep Mashed Potatoes Warm. Reheat in the oven: cover mashed potatoes with foil and reheat at 375 for 30-40 minutes. Reheat in a slow cooker on medium low, add them to your slow cooker and mix in a little more cream and butter to keep them moist. Stir every 15 minutes until hot.
From delicioustable.com


ULTRA CREAMY, CHEESY, MAKE AHEAD MASHED POTATOES - THE FOOD …
Add the potatoes to the heating water. Smash 5 cloves of garlic and remove the peels. Add the garlic to the water. Bring to a boil, then reduce so that it doesn't boil over. Boil the potatoes for about 20-25 minutes, until very tender. You should be able to easily crush a potato with a fork. Preheat the oven to 375 degrees F.
From thefoodcharlatan.com


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