CAN YOU MAKE MASHED POTATOES AHEAD OF TIME RECIPES

MAKE-AHEAD MASHED POTATOES RECIPE | ALLRECIPES

Make-Ahead Mashed Potatoes Recipe | Allrecipes image

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 Mashed Potatoes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 12 servings

Number Of Ingredients 6

Ingredients

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

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, CarbohydrateContent 35.8 g, CholesterolContent 24.7 mg, FatContent 9.3 g, FiberContent 3.1 g, ProteinContent 5.9 g, SaturatedFatContent 5.8 g, SodiumContent 369.6 mg, SugarContent 0.5 g

MAKE-AHEAD MASHED POTATOES RECIPE | BON APPéTIT

Make-Ahead Mashed Potatoes Recipe | Bon Appétit image

These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
⅔–1 cup heavy cream
⅔–1 cup whole milk
1¼ cups (2½ sticks) unsalted butter, cut into pieces
½ cup sour cream
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

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 ⅔ cup cream and ⅔ 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 ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.

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