Wednesday, 14 November 2012

Make Ahead Mashed Potatoes

When making a a roast or turkey dinner for a large crowd this is the perfect recipe and the bonus is you can make them ahead. These mashed potatoes are very creamy and moist. If you need your oven for other dishes you can heat them up in the crock pot

Prep time: 20 minutes

Oven cook time: 40 minutes
Crock Pot (Slow Cooker) cook time: 3 hours
Yields: Makes 12 to 15 servings

15 medium (5 pounds) potatoes, peeled and quartered
½ cup butter
250 grams or 8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
salt and freshly ground pepper to taste
2 egg whites, slightly beaten
4 tablespoons butter
½ teaspoon marjoram
1/3 cup chopped chives (optional)

Preparing Make-Ahead Mashed Potatoes:

Spray a large casserole dish, foil pan or crock pot dish (if desired) with vegetable-oil cooking spray.

In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain.
In the same cooking pan, mash potatoes with a potato masher,potato ricer (see below), fork, or beat with electric hand mixer. Mash potatoes until there are no lumps. I personally use a potato ricer when making these mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy.
Add cream cheese, butter, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well. Dot with butter.
Cool mashed potatoes slightly, cover, and then refrigerate.
The prepared mashed potatoes may be made up to 4 days ahead of time. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.

When ready to heat the potatoes:
Preheat oven to 350 degrees F.
Take potatoes out of the refrigerator 30 minutes before baking.
Bake, loosely covered, 40 minutes or until steaming hot in center.

Crock-pot (Slow Cooker) Variation:
Cooking the prepared mashed potatoes in the crock-pot is a great way to keep the oven freed up for the other dishes.
Take the prepared mashed potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crock-pot. Cover and cook on low heat for approximately 3 hours, stirring once or twice.After potatoes are cooked, stir, and then add some additional dollops of butter just before serving.

Link to Recipe: Make Ahead Mashed Potatoes
Boil potatoes until tender and drain

Place potatoes into a ricer or mash with regular masher or hand mixer
Rice or mash the potatoes until there are no lumps
Add cream cheese, butter, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired);

Mix well until creamy and fluffy
Dot with butter.
At this point either refrigerate until ready to use or bake for approx. 40-50 minutes 

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