Make Ahead Mashed Potatoes

16 December 2015

Tags:recipes recipes recipes, recipes healthy, quick easy lunch recipes healthy, easy food recipes


Note on freezing. If you freeze and then defrost, you may need to stir up the mashed potatoes before baking.

Make Ahead Mashed Potatoes Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 6 to 8

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

Method

1 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.

make-ahead-mashed-potatoes-method-3

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

2 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.

make-ahead-mashed-potatoes-method-2

3 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.

make-ahead-mashed-potatoes-method-3

4 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.)

5 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.

Tags:recipes recipes recipes, recipes healthy, quick easy lunch recipes healthy, easy food recipes

Source

 


 

 

Recipes see also….

 

Sausage Breakfast Casserole

11 December 2015

Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why….read more


Our Favorite Holiday Fruitcake

8 December 2015

holiday-fruitcake-recipes-people re-el magazineBest to slice this fruitcake with a knife with a serrated edge, such as a bread knife….read more

 

 


Salmon Patties

3 December 2015

salmon-patties-recipes-people re-el magazineSalmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon,….read more

 

 


Mom’s Roast Turkey

26 November 2015

roast-turkey-breast-recipes-people re-el magazineHandle raw turkey the way you would raw chicken, with care. Use a separate cutting board and utensils….read more

 

 


Balsamic Roasted Brussels Sprouts and Shallots

19 November 2015

balsamic-roasted-brussels-sprouts-horiz-recipes-people re-el magazineIt’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic,….read more

 

 


Categories