Make Ahead Party Mashed Potatoes 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 MASHED POTATOES

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.

MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)

Steps:

• Peel and cut the potatoes into large chunks.
• Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
• Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
• Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
• 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.
• If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
• Season with salt and pepper.
• Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.

PARTY MASHED POTATOES

Steps:

• Boil potatoes until tender and then drain.
• Using a potato masher, or hand mixer, mash the potatoes with the butter until well blended.
• Add remaining ingredients and continue mixing and mashing until blended throughout, with a smooth and creamy consistency.
• Serve immediately, or cover and refrigerate.
• If serving later, reheat in 350 degree oven for 45 minutes, or until heated through.

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.

PARTY MASHED POTATOES

Steps:

• Cook potato, covered, in boiling water to cover for 15 minutes or until tender. Drain well; mash the potato in a medium mixing bowl.
• Add the cream cheese, sour cream, garlic salt, chives, and parsley. Beat at a medium speed of an electric mixer until smooth.
• Spoon the potato mixture into a 1 1/2 quart casserole; brush with the melted butter and sprinkle with paprika.
• Bake at 350 degrees for 30 minutes.

MAKE AHEAD PARTY MASHED POTATOES

Steps:

• 1. Peel and boil potatoes, mash. Add rest of ingredients. Top with paprika, or parsley . Keep in refrigerator til ready to bring them to your gathering, or just heat the next day for a dinner party, Thanksgiving, Christmas, etc. It makes your prep work so much easier.

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.