Make Ahead Mashed Potatoes

[stmartinfan]

I thought I'd gotten this recipe from the cooking experts at TUG but couldn't find it when I searched the forums.

I made this recipe a couple of years ago to take to a Thanksgiving pot luck. You made the potatoes the day in advance, and added some sour cream and cream cheese, I think, to the mixture.

There are some versions on allrecipes.com, but I didn't find one that gave me a good sense of pounds of potatoes to other ingredients, because I need to make enough for about 30 people.

Hope someone has a favorite recipe!

 

[spirits]

Never enough!!!

In my humble opinion, you can never have enough sour cream and creamcheese. The more the better and for heaven's sake none of the low fat stuff

 

[CapriciousC]

"Make Ahead Mashed Potatoes"

3 pounds potatoes (about 12 medium)
1 - 8oz cream cheese (room temperature)
1/4 cup butter
1/2 cup sour cream
2 eggs (beaten lightly)
1 tsp salt
dash pepper

In large mixer, mash hot potatoes. With lumps removed add cream cheese in small pieces. Add butter and beat until completely mixed. Then add sour cream. To the milk add eggs, then add to potatoes with salt and pepper. Beat well and place in a greased 9" casserole dish. Bake in a 350 degree oven for 45 minutes until lightly browned.

This is a recipe that has been a favorite in my family for many years. You can do all the prep work the day before, then refrigerate it overnight. Thanksgiving morning, pull the casserole dish out of the fridge and let it get closer to room temperature, then toss it in the oven when ready.

I have made this numerous times over the years for potlucks, dinner parties, etc. and have always gotten rave reviews.

 

[Karen G]

To the milk add eggs, then add to potatoes with salt and pepper.

I've never heard of adding eggs to mashed potatoes. Does it affect the consistency. Are these still raw eggs at the time of eating?

 

[CapriciousC]

I've never heard of adding eggs to mashed potatoes. Does it affect the consistency. Are these still raw eggs at the time of eating?

It does affect the consistency, but only in a positive way (IMO). They come out incredibly creamy. As for them being raw - I would say no. Cooking them for 45 minutes at 350 degrees means that you're cooking them for about twice as long as you'd cook raw eggs if you were making cupcakes, for example.

Edited to add: I know what you mean about adding eggs to mashed potatoes, though. I grew up eating these potatoes, but the first time I made the recipe myself I actually called my mother to say, "Eggs? Really?" She reminded me that I had loved the recipe for 20 years, so I got over the weirdness of it.

 

[Karen G]

Bake in a 350 degree oven for 45 minutes until lightly browned.

Oops! Sorry I missed that last part of the recipe. I stopped at the adding the eggs part. Yes, that would certainly cook the eggs.

 

[ronandjoan]

How long does it take to reheat it in the oven the next day

 

[Tropical lady]

Sounds yummy!! But how much milk? I did not see an amount other than to add the eggs to the milk.
Thanks,...can't wait to try this.

 

[CapriciousC]

How long does it take to reheat it in the oven the next day

Basically you cook the potatoes like you would for normal mashed potatoes, then put everything in a buttered casserole dish. You can refrigerate it overnight, and as long as you let it sit out for a bit before putting it in the oven (let them get close to room temperature - not all the way there, but at least so they don't feel cold anymore) and then cooking them for 45 minutes at 350 will heat them all the way through. I would definitely wait until the day you want to serve them to do the second round of cooking.

 

[CapriciousC]

Sounds yummy!! But how much milk? I did not see an amount other than to add the eggs to the milk.
Thanks,...can't wait to try this.

Sorry, I just cut and pasted the recipe directly from my computer, and forgot to add in the variations I've added over the years. I usually add just a little bit of milk (maybe 1/4 cup) when I beat the eggs, then blend that into the potatoes. From there it's really a judgment as to how much more milk (if any) you want to add, depending on how thick you like your potatoes. I generally don't add any more milk than that first 1/4 cup, because I like my potatoes really thick.

 

[MuranoJo]

And another way to do this which doesn't use up precious oven space...use your crockpot to reheat.

I make the mashed potatoes a day ahead (using cream, butter, sometimes cream cheese and sour cream). Put it in the frig, then about 3-4 hours ahead of dinnertime (depending on amount), put it in a crockpot on low. Stir it every once in awhile. You can add dots of butter to the top.

Turns out great every time.

 

[DebBrown]

And another way to do this which doesn't use up precious oven space...use your crockpot to reheat.

I make the mashed potatoes a day ahead (using cream, butter, sometimes cream cheese and sour cream). Put it in the frig, then about 3-4 hours ahead of dinnertime (depending on amount), put it in a crockpot on low. Stir it every once in awhile. You can add dots of butter to the top.

Turns out great every time.

I might try the crockpot idea. I've got so many other casseroles going in the oven. They all can't cook at the last minute!

Deb

 

[Elan]

Just wanted to mention that an outdoor gas grill is a good second oven when needed. I've used mine numerous times for holiday meals. I would recommend getting a good oven thermometer and "calibrating" the grill well in advance. Also, one has to take into account variations in outdoor conditions (ambient temp, wind, etc) and adjust accordingly.

 

[ScoopKona]

I make truffle jacketed potatoes instead of mash.

I buy truffle cheese from Whole Paycheck, Truffle Salt and Truffle Oil from Dean and Deluca, and then bake a dozen big russets. Once they've cooled, I cut them in half with my sharpest knife, scoop out the flesh, run it through a ricer, and mash with cream, Delitia butter and the truffle cheese and truffle salt/oil. Then I pipe the mash back using my biggest star tip.

I freeze them solid and bag them up. On T-Day, all I need to is remove 1.5 potatoes per guest and bake for 30 minutes while the bird rests. Why 1.5? Some people invariably ask for another potato.

No turkey this year for us. We're SICK of turkey. Even the best heritage bird is no match for a goose. So goose it is, with Peking Duck and crown rack of lamb.

 

[Don]

Collards have been a family Thanksgiving tradition since I was a child. I'm cooking a "mess" of them right now.

 

[stmartinfan]

Thanks CapriciousC for the recipe. I'll give it a try.

 

[ronandjoan]

Thanks CapriciousC for the recipe. I'll give it a try.

Ditto - we are in Hawaii and getting together with family and this will be a great thing to bring

 

[LynnW]

I also found that reheating in the crockpot works the best.

Lynn

 

[SueDonJ]

This year for the first time I'm trying the mashed potatoes in the crockpot because you all raved about it. After prepping the veggies all day, though, I was starving by the time the potatoes got all mashed up. It was a little bit dicey there for a few minutes when all I wanted to do was eat up three servings! Whew, thank goodness I had some crackers to munch on!

 

[DebBrown]

This year for the first time I'm trying the mashed potatoes in the crockpot because you all raved about it. After prepping the veggies all day, though, I was starving by the time the potatoes got all mashed up. It was a little bit dicey there for a few minutes when all I wanted to do was eat up three servings! Whew, thank goodness I had some crackers to munch on!

Funny! I made them tonight following the original recipe but I will transfer to a crockpot tomorrow for reheating. I do admit to a few tastes and I think it will be a success. I've never added cream cheese before - so yummy!

Deb