Make Ahead Mashed Potatoes

Name: Make Ahead Mashed Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 servings servings
Cuisine: American
Ingredients: 4 to 5 pounds potatoes (russets, yukon gold or a combination), peeled and cut into 2-inch chunks; Salt; 3 garlic cloves, peeled and whole; 1 small sprig fresh rosemary; 3 Tbsp unsalted butter, divided 2 Tbsp and 1 Tbsp; 8 ounces cream cheese (full fat), room temperature; 1/2 cup plain or greek yogurt (can sub with sour cream); 1/4 teaspoon fresh minced rosemary; 2 teaspoons kosher salt; 1/8 teaspoon freshly ground black pepper; Chives for garnish

Jennifer

1 year ago

Cuisine: American

Categories: Side Dishes & Family-Style Meals

Recipe Source: Elise Bauer

Make-Ahead Mashed Potatoes are a convenient and time-saving solution for those who want to enjoy creamy, fluffy mashed potatoes without the last-minute hassle. Made with tender potatoes, butter, cream, and a touch of seasoning, these mashed potatoes are perfectly whipped to a smooth, velvety consistency. The beauty of this recipe lies in its ability to be prepared in advance and stored in the fridge until you're ready to serve. Simply reheat and give them a quick stir before serving, and you'll have rich, flavorful mashed potatoes that are just as delicious as freshly made. Ideal for holiday meals, family gatherings, or busy weeknights, Make-Ahead Mashed Potatoes are the perfect side dish to complement any meal.

Tags:

potatoes

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serving Size: 6-8 servings

Ingredients:

4 to 5 pounds potatoes (russets, yukon gold or a combination), peeled and cut into 2-inch chunks
Salt
3 garlic cloves, peeled and whole
1 small sprig fresh rosemary
3 Tbsp unsalted butter, divided 2 Tbsp and 1 Tbsp
8 ounces cream cheese (full fat), room temperature
1/2 cup plain or greek yogurt (can sub with sour cream)
1/4 teaspoon fresh minced rosemary
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
Chives for garnish

Directions:

Cook the potatoes. Place peeled cut potatoes in a large saucepan, cover with an inch of cold water. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig. Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes.
Once potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.
Mash the potatoes and garlic cloves. While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes in a large bowl. A ricer will yield fluffier, less gluey, mashed potatoes.
Mix in cream cheese and yogurt. In a large upright mixer (or if you have strong arms, you can do this by hand), add the riced or roughly mashed potatoes into the mixer bowl, along with 2 Tbsp of butter, the softened cream cheese, and the yogurt. Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. (Don't overmix!) Stir in the minced rosemary, the salt and pepper. Taste and add more salt and pepper if needed.
Place in casserole dish. Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 Tbsp butter.
At this point, you've done the make-ahead part of the recipe. You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead. (Or you can freeze for up to 2 weeks ahead.)
Bake. When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350°F for 30 to 45 minutes, until the top is lightly browned.

Ingredients:

4 to 5 pounds potatoes (russets, yukon gold or a combination), peeled and cut into 2-inch chunks

Salt

3 garlic cloves, peeled and whole

1 small sprig fresh rosemary

3 Tbsp unsalted butter, divided 2 Tbsp and 1 Tbsp

8 ounces cream cheese (full fat), room temperature

1/2 cup plain or greek yogurt (can sub with sour cream)

1/4 teaspoon fresh minced rosemary

2 teaspoons kosher salt

1/8 teaspoon freshly ground black pepper

Chives for garnish

Directions:

Cook the potatoes. Place peeled cut potatoes in a large saucepan, cover with an inch of cold water. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig. Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes.

Once potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.

Mash the potatoes and garlic cloves. While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes in a large bowl. A ricer will yield fluffier, less gluey, mashed potatoes.

Mix in cream cheese and yogurt. In a large upright mixer (or if you have strong arms, you can do this by hand), add the riced or roughly mashed potatoes into the mixer bowl, along with 2 Tbsp of butter, the softened cream cheese, and the yogurt. Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. (Don't overmix!) Stir in the minced rosemary, the salt and pepper. Taste and add more salt and pepper if needed.

Place in casserole dish. Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 Tbsp butter.

At this point, you've done the make-ahead part of the recipe. You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead. (Or you can freeze for up to 2 weeks ahead.)

Bake. When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350°F for 30 to 45 minutes, until the top is lightly browned.