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Mashed potatoes, how much can be done ahead of time?

15 years ago

I posted this first in recipe exchange and realize I should have started here. I would like to prepare the potatoes as far as peeling, cutting and boiling them on Tuesday, but wait to mash them on Thursday for Thanksgiving dinner? Will this work? What gave me the idea is the new steam and mash frozen potatoes I've seen advertized on TV. I think they are not cooked though, just peeled and cut....

Thanks in advance for any help you can give me!

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Comments (4)

arleneb
15 years ago
My daughter always makes them ahead . . . the recipe below is similar to what she uses, and they're great. Search on "Oven mashed potatoes" and you'll come up with other versions.

MAKE AHEAD MASHED POTATOES

14 potatoes, peeled and boiled
1 stick butter
1 (8 oz.) pkg. of cream cheese
1 c. milk

Heat oven to 350 degrees. Mash all ingredients together. Place in casserole and bake for 30 minutes. This dish can be made a day ahead and refrigerated. Bring back to room temperature before baking. It can also be frozen, thawed and baked, and will be the same as freshly made!

Arlene
grainlady_ks
15 years ago
Have you thought about making refrigerator (aka make-ahead) mashed potatoes? They keep very well for days in the refrigerator. I make them and freeze them in dollops for individual servings, then vacuum-seal them in FoodSaver bags. A great way to take advantage of potatoes when they are buy one bag and get one bag free...and you can't possibly consume that much - as another alternative use for the recipes.

There have been many recipes posted recently (so scroll down the pages), but here's the one I use, and you'll find many by Googling - refrigerator mashed potatoes or make-ahead mashed potatoes.

5# potatoes (washed and used whole, or peeled - your choice)
6 oz. cream cheese
1 c. sour cream
1/4 c. butter

Cook potatoes per usual, drain. Mash adding the remaining ingredients.

Some recipes say these potatoes keep 10 days. Other recipes add chives, garlic, onion powder, etc. I tend to add those just before serving since some of the strong flavors can change when frozen, or intensify when refrigerated.

-Grainlady
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Hi Barb - I was the one who originally shared the first make-ahead recipe, and I don't think you'll be disappointed if you give it a try. My family loves these potatoes - I've been making them for years. My daughter and her boyfriend are hosting Thanksgiving this year, but she's requested I bring these potatoes :-) I know they're not lowfat, low cholesterol or low anything else, but I think with all of the other sides on the table that you'll easily get 12 servings out of a 9x13 pan. Now a couple of notes - if you put them into the oven from the fridge, they'll take longer to heat than 30 minutes at 350F, more like 45 minutes, I think. Or bump up the temp, they're pretty forgiving. The other thing I want to add is that while these can be frozen, they're better if they're not. If you do freeze them, they'll try to seperate as they thaw, and you'll need to stir them some. Becky
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Yes indeedy...I do this all the time when I have holidays. Here is the recipe I use but if you google there are alot out there. Make Ahead Mashed Potatoes 5 lbs. potatoes, peeled and quartered 6 oz. cream cheese 1 C. sour cream 1 t. salt 1/2 t. black pepper 2 egg whites, slightly beaten 1 T. butter Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9 x 13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 3 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350Â°F. Bake, covered, 40 minutes or until steaming hot in center. Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more. Makes 12 servings Here is a link that might be useful: Razzledazzlerecipe Link for Thanksgiving
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Cooks Illustrated has a recipe that I used last year at Thanksgiving and it is great. I made the potatoes and the gravy the day before and they were both devoured. I've used multiple times since and will use again this Tday. And one of the best parts is you don't have to peel the potatoes but just scoop out the flesh. You'd think there would be nothing left of the potato with the cooking times but it works. I used a potato ricer and then my hand blender to make very smooth before adding the additional ingredients. The key is that additional 1/2c of cream. The potatoes become kind of soupy and aren't too stiff when reheated. The original recipe is for half (2.5lbs) the one posted (5lbs) but I do 7.5 lbs of potatoes for our family, https://www.geniuskitchen.com/recipe/make-ahead-mashed-potatoes-267672
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rachelellen
15 years ago
Make your mashed potatoes like you always do, then put them in a buttered casserole dish. Day of, take them out of the fridge and let them come to room temp, and then dot the top with butter and zap them in the microwave, then sprinkle a bit of paprika or chopped chives on top before serving. Or, top them with garlic-buttered bread crumbs and grated Parmesan and warm them in the oven.

Mashed potatoes are very forgiving.
User
15 years ago
Mashed potatoes are the easiest part of the dinner. Potatoes made a day in advance do not taste the same as fresh cooked potatoes. Not something I want made in advance. Just have them peeled and cut and covered with water earlier in the day or even the day before. But don't cook them until shortly before you intend to eat them. I always put them on to cook after the turkey comes out of the oven and is resting. Mashed potatoes are really easy, especially if you have a potato ricer.

Ann

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