Categories:Christmas Holiday Turkey Dinners Mashed Potatoes Potatoes Side Dishes Thanksgiving
Wonderful recipe – Use this easy-to-do Make Ahead Mashed Potatoes dish for your next Thanksgiving and Christmas dinners. These make-ahead Mashed Potatoes are a GREAT time saver for a busy holiday.
You can prepare your mash potatoes up to a week ahead of time and refrigerate. Then warm them back up in the oven or slow cooker that day of Thanksgiving. 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. Lots of great tips to make perfect mashed potatoes!
I use this recipe every Thanksgiving to save myself time. This is also a great potluck dish, as everyone loves mashed potatoes.
Check out Thanksgiving Dinner Menu – Ideas and recipes for your Thanksgiving dinner menu.
Make-Ahead Mashed Potato Recipe:
Additional Mashed Potato Recipes:
Garlic Mashed Potatoes
Microwave Mashed Potatoes – 10 Minute Mashed Potatoes
Browned Butter Smashed Potatoes with Butternut Squash
Frequent questions asked by readers:
What causes mashed potatoes to become gooey and how can I prevent this from happening?
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.
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!
Can you make bulk batches of mashed potatoes and freeze? If so, how long can they be stored in the freezer?
You can freeze mashed potatoes for up to 6 months and reheat, but the texture may not quite be the same. Freeze the mashed potatoes in smaller batch sizes and thaw in the refrigerator the day before serving. Then follow the instructions to warm the mashed potatoes in oven or slow cooker the day of Thanksgiving.
For 20 people how many pounds of potatoes would you cook for mashed potatoes?
Plan on 3/4 cup of mashed potatoes per person:
20 people x (.75) cup = 15 pounds of mashed potatoes needed
The equation: 1 (1.25) pounds boiled potatoes = 2 (2.50) cups mashed potatoes = 3 1/3 (3.33) servings of mashed potatoes @ (.75) cup per person
20 people divided by 3 1/3 (3.33) = 6
6 x 1 (1.25) lbs = 7.5 lbs of raw or boiled potatoes
I hope I have not confused you too much, but you will need 7.5 pounds of raw or boiled potatoes.