ButterYum — a tasty little food blog

View Original

Make Ahead Mashed Potatoes

Entertaining can be fun, but it can also be stressful. If you have a few tried and true recipes that can be made ahead of time, you can reduce some of that stress (and a ton of dirty dishes!). Make these delicious mashed potatoes days (or weeks) ahead and reheated just before needed.

See this content in the original post

Items needed to make this recipe:

(affiliate links)


Make Ahead Mashed Potatoes

makes 6 servings (recipe can be doubled)

Printable Recipe

Ingredients

  • 2 pound russet potatoes, peeled and cut into 3/4-inch cubes

  • 1 clove garlic, peeled

  • 1/2 teaspoon kosher salt

  • 4 ounces unsalted butter

  • 3 ounces sour cream

  • 1/2 cup whole milk

  • 1 teaspoon granulated onion

  • 1 tablespoon dried parsley

  • salt and pepper to taste

Directions

  1. Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.

  2. Drain potatoes and mash with remaining ingredients until well combined. Use a handheld potato masher if you don’t mind a few lumps, otherwise use a potato ricer or food mill to make smooth mashed potatoes.

  3. Serve right away or chill/freeze in an airtight container for later (follow instructions below).

To Reheat

  • Place mashed potatoes in slow cooker and heat on low for about 4 hours or spread mashed potatoes in a casserole dish and bake in a preheated 350F oven for 30-40 minutes. Alternatively, you can reheat in a microwave-safe container, stirring every few minutes until heated through.

  • If frozen, thaw overnight in the fridge before reheating.

See this form in the original post