Do Ahead Mashed Potatoes For A Crowd Recipes

DO-AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Scrub the potatoes, peel or don't peel. Cut into large chunks and place in a very large pot with plenty of headroom. Fill with water to cover and then add a few extra inches of water; salt the water. Bring to a boil over high heat. Adjust heat and vigorously simmer until potatoes are tender when pierced with a knife, about 20 minutes or until done.
• Meanwhile, warm 3 cups (720 ml) of the milk (or half and half if you want richer mashed potatoes) with the 1/2 cup (113 g) of butter.
• Butter the inside of your slow cooker at this time, as well.
• Drain well in a colander. Return potatoes to the pot over low heat and toss them around a few times to dry out a bit.
• If you are going to mash with a hand-held potato masher you will proceed right in the pot. If you are going to use a ricer or food mill, you will do that right in the slow cooker.
• Using Hand-Held Potato Masher: Use a potato masher to begin mashing the potatoes right in the cooking pot, adding the warmed milk and melted butter. Add additional milk if necessary and keep mashing to achieve desired texture. You want them a little looser than usual, as they will dry out a tad in the slow cooker. Taste and season well with salt and pepper. Transfer to slow cooker. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours.
• Using Ricer or Food Mill: Place ricer or food mill over slow cooker. Add potatoes to ricer or food mill and press potatoes into slow cooker. Clean out skins from food mill as you go. Once all the potatoes are in the slow cooker, add warmed milk and melted butter and use a balloon whisk to bring everything together. Add additional milk if needed, whisking it in well. You want the mashed potatoes little looser than usual, as they will dry out a tad in the slow cooker. Taste and season to taste with salt and pepper. Dot potatoes with the remaining 3 tablespoons of butter. Cover the slow cooker and set on warm for up to 4 hours.

MAKE-AHEAD POTATOES

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.

MAKE-AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Combine all ingredients; mixing well.
• Place in large casserole.
• Refrigerate until ready to use.
• (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
• Bake at 350 degrees F.
• for 50-60 minutes, or until heated through.

MAKE AHEAD MASHED POTATOES FOR A CROWD

Steps:

• Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
• Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
• While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
• Chop green onions, and refrigerate in a ziplock bag till serving time.
• Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
• Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
• Once it's all mixed, load it into your crockpot and whack it into the fridge.
• On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
• Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

CROWD-SOURCED MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes. Drain well and return the potatoes to the pot.
• Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper.
• Transfer the mashed potatoes to a bowl and top with chives.

MAKE-AHEAD MASHED POTATOES

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.

BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

MAKE AHEAD MASHED POTATOES FOR CROCK POT

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.