Easy Make In Advance Mashed Potatoes Recipe
When holidays are closing in I always get way ahead of myself when it comes to thinking about the side dishes. I stress myself out.
It’s about time I learn to take a deep breath, relax and then calmly plan for my menu. Trying to prepare as many side dishes in advance takes planning and finding the right recipes that will handle the early prepping.
This year my planning ahead has led me to thinking about potatoes, specifically mashed potatoes. Mashed white potatoes are always a favorite side dish anytime. They also partner well with the ever popular sweet potato we usually make during the fall holidays.
My grandson has been making his own mashed potatoes for the past few years. It’s a pleasure when boys learn to cook for themselves! Let’s move on. I will say that Dan’s mashed potatoes are buttery and chunky. Chunky mashed potatoes is a personal preference.
If you have chunky mashed potato lovers and also creamy mashed potato lovers you can split the potatoes into two separate bowls. Make one half of the mashed potatoes a creamy version. Then make the other half a chunky style mash. It’s really not that much trouble.
POTATOES: Use Russet Potatoes or Yukon Gold. The russet potato has less water content and will result in a creamier mash. Yukon Gold potatoes are most preferred for the flavor and color. It’s your choice.
Here are a few TIPS from www.cookinglight.com for making delicious mashed potatoes a day in advance.
#1 Cook the potatoes with the skin on added to a pot of cold salted water. The skin protects against adding excess water to help attain a creamy mash.
#2 Drain the potatoes but keep them in the hot pot off the heat.
#3 Using a ricer for the potatoes will result in silky, creamy mashed potatoes. Do Not use a blender or food processor. Though you can use a masher if you do not have a ricer.
#4 Adding the milk and butter at the right time will also help to create creamy mashed potatoes. Keep the potatoes warm while mashing, and add “hot” milk. Then add in butter with each batch of potatoes added in the ricer. If using your masher, add 1-2 teaspoons of the butter when mashing, repeat until creamy. (Use the amount of butter you wish.)
Here’s the easy make in advance mashed potatoes recipe you will be happy to add to your recipe box when life gets hectic.Print
Easy Make In Advance Mashed Potatoes Recipe
Easy Make In Advance Mashed Potatoes Recipe when you are planning a special Holiday dinner. There are a few tips that will help you make the best creamy mashed potatoes. Yes, you can cook the potatoes a day in advance when preparing your Holiday Dinner Menu.
- Prep Time: 5 minutes
- Cook Time: 20-35 minutes
- Total Time: 40-45 min.
- Yield: 6-8 servings
- Category: Side Dish
- Cuisine: American
- 5 pounds Yukon Gold or Russet potatoes, well-scrubbed
- 3 tbls. kosher salt, divided
- 2 sticks (8 ounces) unsalted butter
- 2 cups milk – You can use both milk & half-and-half if you wish
- 2 tbls. chopped fresh parsley
- 2 tbls. chopped fresh chives (optional)
- Freshly ground black pepper (optional)
- Additional pat of butter (optional)
Place the potatoes with skin on in a large pot of cold water to cover potatoes just up to about 1 inch. Stir in 2 tablespoons of kosher salt. Cover the pot and bring to a gentle boil over medium-high heat.
When the potatoes are almost 3/4 cooked, heat the butter, and milk or half & half and add 1 tsp. kosher salt in a small pan and set aside. Keep both warm.
When water with the potatoes starts to boil, uncover the pot and reduce heat to a light simmer. Test for doneness at about 2o-35 or 40 minutes, based on how small or large potatoes. Test for doneness using a sharp knife. The knife should easily go through the potato.
Peel the the potatoes — you can pick each one up with a pot holder and peel with a paring knife. Place the peeled potatoes back into the warm pot. If using a food mill, don’t peel the potatoes.
Mash the potatoes and add in the hot butter a little at a time while mashing. Then gently stir with a wooden spoon or spatula to incorporated the butter. Add in the hot half-and-half and/or milk. Stir in gently. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
Taste and add additional seasoning if needed.
Add to a warm bowl when ready to serve.
TO REHEAT THE COOKED MASHED POTATOES:
- The mashed potatoes can be chilled and re-heated in the oven or microwave. Top with additional butter, you can add cheese or other toppings as desired.
- AVOID stirring them when reheating. This will make them gluey.
- These tips and hints were adapted from cooking light magazine and the www.kitchn
Keywords: Mashed Potatoes, Make in advance, mashed potatoes, russet potatoes, easy holiday recipe
When reheating, use a low heat and gently add hot milk, and the potatoes will be as velvety as if you had whipped them only moments ago. How does it work? When you combine the butter and the hot potatoes, and then add the dairy, the butterfat coats the potato starches, preventing the dish from ever getting sticky, gluey, or gummy. It’s definitely worth giving a try.
The key to enjoying the holidays when you have to prepare an entire meal is prep, prep, and enjoy! Whatever recipes we can prepare in advance will make a world of difference. This one dish will get you started and you are on your way to a great meal.
For a low carb version you can make this Low Carb Cauliflower Mash in advance as well. It’s really a delicious recipe.