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Make-Ahead Mashed Potatoes
Recipe Type:
Potato,
Potato History
Menu:
Thanksgiving Turkey Dinner
Yields: Makes 12 to 15 servings
Prep time: 20 min
Oven cook time: 40 min
Crock Pot (Slow Cooker) cook time: 3 hr
Ingredients:
15 medium (5 pounds)
potatoes, peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly ground
black pepper to taste
2
egg whites, slightly beaten
4 tablespoons butter
1/3 cup chopped chives (optional)
Preparing Make-Ahead Mashed Potatoes:
Spray a large casserole dish or crockpot 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, fork, or beat with electric hand mixer. Mash potatoes until there are no lumps.
NEVER use a blender or food processor to make mashed potatoes.
Note: Gluey or gooey mashed potatoes are caused by vigorous over
mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those
granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.
I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed
potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional
potato masher. If you don't have one and would like to purchase a
potato ricer, just click on the green links.
Add cream cheese, 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 a week 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:
I, personally, like and use this
crock pot/slow cooker version, as it frees up my oven for other dishes when making my holiday meals. 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. See Preparing Make-Ahead Mashed Potatoes above.
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.
Leftover Mashed Potatoes:
If you have any leftover mashed potatoes, place them in a resealable plastic bag and freeze.
Makes 12 to 15 servings.
