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.
RANCH MASHED POTATOES
Surprise your guests with the creamiest, most flavorful mashed potatoes ever.
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth. Stir in Ranch seasoning and sour cream. Serve immediately.
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
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
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
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.
ORIGINAL RANCH MASHED POTATOES
Tender Idaho potatoes are blended with a creamy, spicy butter sauce for a delicious variation on a classic side dish.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 42.6 g, Cholesterol 30.4 mg, Fat 11.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 175.3 mg, Sugar 1.4 g
CREAMY RANCH MASHED POTATOES (MAKE AHEAD OPTION)
These potatoes are simply heavenly, start with 1/2 package of the ranch dressing and add in more at the end of mixing.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in boiling water until fork-tender; drain and place in a large bowl.
- To hot potatoes add in cubed butter, cream cheese, sour cream and 1/2 package dry dressing mix; at low speed using an electric mixer beat until until the potatoes are semi chunky (low speed only to start as the potatoes are hot).
- Continue beating at HIGH speed until the potatoes are smooth and very fluffy.
- At this point do a taste-test if you desire a more stronger ranch flavor then add in more dry dressing mix until desired flavor is achieved, you may also add in milk or whipping cream for a more creamy taste (start with a small amount and add in more).
- TO MAKE AHEAD; spread the potato mixture into a greased 13 x 9-inch pan and refrigerate up to 1 day, remove from fridge about 1 hour before baking, then set oven to 350°F and bake uncovered for 30 minutes or until hot.
Nutrition Facts : Calories 373.8, Fat 22.1, SaturatedFat 13.9, Cholesterol 59.5, Sodium 157.5, Carbohydrate 38.8, Fiber 4.7, Sugar 1.8, Protein 6.8
MAKE AHEAD RANCH MASHED POTATOES
Just pop them in the oven! No last minute preparation or dirty pans. To save time you can reheat the potatoes in a microwave. Cook on High 15-20 minutes stirring 3 times. Cooking time includes reheating.
Provided by Lorac
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cover potatoes with water.
- and bring to a boil.
- Reduce heat to low and simmer 20 minutes or until potatoes are fork tender, drain.
- Combine 3/4 cup milk and ranch dressing mix.
- Mash the potatoes gradually adding the milk mix.
- Stir in the sour cream and spoon the potatoes into a 1 1/2 quart baking dish.
- Pour 1/4 cup milk over the potatoes, dot with butter, cover and refrigerate for 4 hours or overnight.
- To serve, bake the potatoes (uncovered) at 400°F.
- for 20 minutes.
- Stir and bake another 25-30 minutes or until heated through.
RANCH POTATOES
This is a basic mashed potato recipe with a ranch twist.
Provided by Erica
Categories Side Dish Potato Side Dish Recipes
Yield 9
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
- Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
- Beat with a mixer until smooth. Serve immediately.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 46.5 g, Cholesterol 36.5 mg, Fat 11.4 g, Fiber 5.5 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 309.1 mg, Sugar 2 g
RANCH MASHED POTATOES
Mashed potatoes flavored with Ranch Soup Mix, sour cream and bacon. I just found this recipe from Lipton Recipe Secrets, sounds delish!!
Provided by Lorac
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cover potatoes with water.
- Bring to a boil.
- Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain.
- Return potatoes to saucepan; mash.
- Stir in remaining ingredients.
RANCH MASHED POTATOES
Take your mashed potatoes game to the next level with our Ranch Mashed Potatoes recipe. The delicious Ranch Mashed Potatoes made with creamy ranch dressing will be a hit amongst kids and adults alike! Plate it up alongside nearly any protein and vegetable.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Cook vegetables in boiling water in large saucepan 20 min. or until tender; drain.
- Add dressing; mash until vegetable mixture is light and fluffy.
Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.9664 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RANCH MASHED POTATOES FOR TWO
Very easy to make mashed potatoes for two. This recipe is great for a beginner. Serve with butter.
Provided by Christina Vance
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
- Beat potatoes with an electric mixer until smooth. Mix in dressing mix.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 42.7 g, Cholesterol 9.8 mg, Fat 1.2 g, Fiber 4.7 g, Protein 6.3 g, SaturatedFat 0.1 g, Sodium 2379.4 mg, Sugar 3.6 g
MAKE-AHEAD POTATOES
There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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