Recipe: Make-ahead Mashed Potatoes - 4 recipes (repost)

Here are some recipes for making mashed potatoes ahead of time.

Make ahead mashed potatoes
Posted By: Patsy, La
Date: November 16th 1999

I saw a mashed potato recipe demonstrated on TV for make ahead. The recipe is as follows:

8-10 potatoes peeled, boiled, and mashed
1 cup sour cream
8 oz. cream cheese
4 tbsp. butter
1/3 cups chopped chives
1/4 cups Parmesan cheese
salt and pepper to taste

Add the sour cream, cream cheese, and butter to the hot potatoes and beat until smooth. Salt and pepper to taste, spread in a sprayed or oiled 9x13 baking dish, smooth, dot with butter, sprinkle the cheese and chives over the top. Cool, cover, and refrigerate for 2 to 3 days. To serve, bake in oven at 350 degrees until
golden brown. Serves 8 to 10 people.

---

Recipe(tried): Here is the recipe for make - ahead mashed potatoes
Posted By: Theresa / VA.
Date: November 10th 1998

Make - ahead mashed potatoes
serves 10

5 pds. baking potatoes
2 (3oz) pkg. cream cheese, softened
1 (8oz) container sour cream
1/2 cup butter or margarine, softened
1/2 cup milk
2 tsp. onion salt

Peel potatoes, and cut into 1 inch cubes. Cook in a medium saucepan in boiling water to cover 15-20 minutes or until tender; drain and place into a large mixing bowl. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat) spoon into a lightly greased 13x9 inch or 3 quart baking dish.

Bake covered at 325 for 50 minutes or until thoroughly heated; garnish, if desired with paprika or parsley. NOTE: Unbaked mashed potatoes may be chilled upto 2 days. Let stand at room temperature 30 minutes and bake as directed.

---

Title: Recipe(tried): Yukon Gold Mashed Potatoes....
Posted By: Sarah Phillips
Date: November 19th 1999

I make these delicious Mashed Potatoes for
Thanksgiving. Yukon Gold Potatoes make the very
best mashed potatoes. I adapted the recipe from
Florence Fabricant, NY Times, October 14, 1998. I
have made this recipe several times, and they are sooo delicious ..... You can make these ahead several days and store in the fridge.

For variety, I have added in 1 TBSP garlic oil, instead of 1 TBSP butter (only replace the butter with 1-2 TBSP).

---

The Best Ever Mashed Potatoes - serves 12

5 pounds Yukon Gold potatoes, cooked and mashed
1 stick (8 TBSP) of butter (or more or less to taste),
cut into bits
1/2 cup milk, scalded
salt to taste
ground black pepper to taste

1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potato is easily pierced with a sharp knife.

2. Process the hot potatoes immediately through a
ricer or food mill into a heavy bottomed large
saucepan. The potatoes will peel themselves whenpushed through a ricer or food mill !!

You can also peel them with a hot mit and mash them with a fork or wire masher (never, never use a machine).

3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.

4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees.