Best Make-Ahead Mashed Potato Recipe
Perfect Mashed Potato Recipe


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Wonderful recipe - Use this easy-to-do Make-Ahead Mashed Potato dish for your next Thanksgiving and Christmas dinners. These make-ahead Mashed Potatoes are a GREAT time saver for a busy holiday.

This recipe is especially great when serving a crowd as it eliminates the mess and last-minute hassle of whipping potatoes. Mashing potatoes is not difficult, but it does take time. I use this recipe every Thanksgiving to save myself time. The mashed potatoes always turn out creamy and fluffy every time I make them. This is also a great potluck dish, as everyone loves mashed potatoes.

Perfect Mashed Potatoes

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Make-Ahead Mashed Potato Recipe:

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/slow cooker dish with vegetable-oil cooking spray.

In a large pot, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Overcooking can cause the potatoes to become gummy.

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same cooking pan, mash potatoes with a potato masher or potato ricer until there are no lumps. NEVER use a blender, electric mixer, 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 link for What's Cooking Americas' online Amazon Store.

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 Make Ahead Mashed PotatoesCock Pot - Slow Cooker Make-Ahead Mashed Potato Recipe:

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. Heating 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 the mashed potatoes in the crock-pot/slow cooker. 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 re-sealable plastic bag and freeze.

Makes 12 to 15 servings.
 





Frequent question asked by readers:

Question:
What causes mashed potatoes to become gooey and how can I prevent this from happening?

Question:
Help! I've been making mashed potatoes all my life and have never had the problem I had today. I just made 5 pounds of mashed potatoes, using a ricer, and for the first time ever I ended up with gluey mashed potatoes. My ingredients were identical to what I always have used (potatoes, melted butter, scalded milk, salt, and pepper) but as soon as I added the butter to the riced potatoes, the potatoes became gluey. I tried to save them by using a blender and thinning with the milk but the problem intensified. Is there any way to save the potatoes or do I have to start over? Please answer as soon as possible. I have company coming tomorrow for dinner and time is of the essence.

Answers:

Russet potatoes make the best mashed potatoes. Peel them and cut into equal-sized pieces. Boil and drain.

Dry over low heat for a few minutes. Mash with a potato masher, potato ricer, or an electric beaters. Do this very quickly so the potatoes will remain hot.

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.

NEVER use a blender or food processor to make mashed potatoes. There are starch packets inside the potato cells and the blender blades rip right through them, releasing the starch and this makes the potatoes into library paste. The cells of the potato flesh contain a very fine starch. Mashing gently leaves most of the cells intact. Processing in a blender or a Food Processor acts like a cell homogenizer and releases all that starch into the liquid. Adding any liquid early just makes the process more efficient.

Add one tablespoon butter (more or less if you like) for each two potatoes, and salt to your taste. Beat until the butter is melted. Then add milk or light cream that has been heated but not brought to a boil (if you add cold liquid, the potatoes will be cold and gummy). Beat the liquid into the potatoes to make a smooth, fluffy mixture. Add only enough liquid to make the mixture smooth, about one tablespoon for each potato. Do not over beat. they should be soft and moist, but firm enough to hold their shape.

All this should be done as quickly as possible so the potatoes never have a chance to get cold - that is the secret of delicious mashed potatoes!

 


Question:
For 20 people how many pounds of potatoes would you cook for mashed potatoes?

Answer:

Plan on 3/4 cup of mashed potatoes per person:

20 people x  ¾ (.75) cup =  15 pounds of mashed potatoes needed

The equation:  1 ¼ (1.25) pounds boiled potatoes = 2 ½ (2.50) cups mashed potatoes = 3 1/3 (3.33) servings of mashed potatoes @ ¾ (.75) cup per person

20 people divided by 3 1/3 (3.33) = 6

6 x 1 ¼ (1.25) lbs  =  7.5 lbs of raw or boiled potatoes


I hope I haven’t confused you too much, but you will need 7.5 lbs of raw or boiled potatoes.

 



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