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make ahead mashed potatoes recipeIf you have ever read this blog before (if you haven’t, hello, welcome!), than you know that I feel very strongly about making as many things as you possibly can before your Thanksgiving meal.  Mashed potatoes were one of those things like gravy, that I was making right before everyone sat down to dinner.  By that time, I was over it.  I had been cooking for days, I just wanted to sit down with my guests, and have a big glass of wine.  Now I know that you can make them ahead of time, and they are even better than the ones that I was making moments before we sat down for dinner.

My friend Corey introduced me to this method, and I need to publicly thank her for introducing me to the richest, creamiest, fluffiest, mashed potatoes on the planet.  You start by boiling your potatoes, and putting them through a food mill (Corey uses a ricer, but I much prefer a food mill, same result, less time).  You add warm cream, cream cheese, butter, salt and pepper.  And then there is a secret ingredient.  When Corey told me what it was, I thought that she was nuts, how could this ingredient make such a difference?  But it does.  It is cream of tartar.  Trust me on this one, try it. The best part (other than the deliciousness), is that you can make it a day ahead of time.

You could also use this recipe as a base, and add fresh herbs, roasted garlic, Boursin cheese, caramelized onions, whatever you like.

make ahead mashed potatoes recipe5 pound bag Yukon Gold potatoes
1 cup warm heavy cream
1 stick butter at room temperature
1 block cream cheese at room temperature
salt and pepper to taste (you will need a lot)
1 Tablespoon cream of tartar

make ahead mashed potatoes recipeStart the potatoes in cold water, add salt, and bring to a boil.  Boil until a fork comes out easily.  Use a fork and not a knife, it will give you a more accurate measure of if the potatoes are cooked through.

make ahead mashed potatoes recipeDrain the potatoes in a colander.

make ahead mashed potatoes recipePut the warm potatoes through a food mill (or a ricer).

make ahead mashed potatoes recipeAdd the butter, cream cheese, salt, pepper, and cream of tartar.

make ahead mashed potatoes recipeAdd about half of the warm cream.  Save the rest to get the right consistency.  You can always add, but cannot take away, so it is better to start slow.

make ahead mashed potatoes recipeWhip until light and fluffy.

make ahead mashed potatoes recipeSpray a casserole dish (mine was 2 quarts) with cooking spray.

make ahead mashed potatoes recipeSpread the potato mixture into the casserole dish.  At this point, you can cover it with plastic wrap and keep it in the fridge overnight.

make ahead mashed potatoes recipeIf you are baking this straight away, bake at 350 degrees for 30 minutes.  Put it under the broiler for a few seconds to crisp up the top.  If you are taking this from the fridge, let it sit out at room temperature so that it is not ice cold, and then bake.

make ahead mashed potatoes recipe

Make Ahead Mashed Potatoes

Ingredients

  • 5 pound bag Yukon Gold potatoes
  • 1 cup warm heavy cream
  • 1 stick butter at room temperature
  • 1 block cream cheese at room temperature
  • salt and pepper to taste (you will need a lot)
  • 1 Tablespoon cream of tartar

Instructions

  1. Start the potatoes in cold water, add salt, and bring to a boil. Boil until a fork comes out easily. Use a fork and not a knife, it will give you a more accurate measure of if the potatoes are cooked through.
  2. Drain the potatoes in a colander.
  3. Put the warm potatoes through a food mill (or a ricer).
  4. Add the butter, cream cheese, salt, pepper, and cream of tartar.
  5. Add about half of the warm cream. Save the rest to get the right consistency. You can always add, but cannot take away, so it is better to start slow.
  6. Whip until light and fluffy. Check for seasoning.
  7. Spray a casserole dish (mine was 2 quarts) with cooking spray.
  8. Spread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.
  9. If you are baking this straight away, bake at 350 degrees for 30 minutes. Put it under the broiler for a few seconds to crisp up the top. If you are taking this from the fridge, let it sit out at room temperature so that it is not ice cold, and then bake.
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74 Responses to Make Ahead Mashed Potatoes

  1. julia says:

    I haven’t made your exact recipe (considering it as posted all 5 minutes ago;) ) but I’ve made a very similar recipe, and they turn out perfect! They really are a perfect make ahead Thanksgiving side dish! Everyone, you should make these, you’ll love ‘em!

  2. Kristi H. says:

    I NEVER make mashed potatoes except for when the major holidays roll around, and even then I’m not a big fan of all the work that goes into them at the last minute. I might just change my mind with this tasty looking make-ahead recipe in hand! Thank you, Bree!

  3. Karin says:

    Thanks for sharing this recipe. How many times have I rushed making the mash potatoes while my guests have arrived for dinner? Tooo many times. This recipe is wonderful. I much prefer to finish the majority of my cooking before my guests have arrived, so I can enjoy their company and not hide in the kitchen. Can’t wait to try your recipe. Hope you have a wonderful Thanksgiving.

  4. [...] Add this recipe to ZipList! Make Ahead Mashed Potatoes Ingredients5 pound bag Yukon Gold potatoes 1 cup warm heavy cream 1 [...]

  5. Lisa says:

    So intrigued! I am definitely going to try this next week. And I absolutely love the idea of adding in boursin cheese – yum!! Thank you!

  6. Jess says:

    Hi, Bree. These potatoes look wonderful! I don’t have a food mill or a ricer. I assume that if I make these without one, the end result may not be as creamy?

  7. Kitty says:

    Bree, how many days ahead could you make these and still have them taste good? Could you make them over the weekend before or is that too far ahead?

  8. Natalie says:

    Those potatoes looks so creamy and delicious! I want some now!

  9. JenS says:

    I’m curious to know why you bake your mashed potatoes? I’ve never heard of doing that before. Is that because you’re making them the day before and need to heat them up or do you always make your potatoes that way? Does it make them better to bake them?

    • bakedbree says:

      Because we are making them ahead of time and need to reheat them. I think that it makes them better because I love the crust, but I also love not having to make something right before dinner is about to be served.

  10. Brandon says:

    Mmmm… I love a nice, brown crust on top of potatoes! Have you ever had duchess potatoes? Basically, you take your mashed potatoes mixed with an egg yolk or two, and put them into a piping bag fitted with a star tip. On a sheet pan, you pipe out the potatoes, traditionally in a swirl, and bake until crispy on top… so good! I might create a blog post on them next week.

  11. Forgive my ignorance, but what exactly does the cream of tartar do for the recipe? I only ask because I don’t have any on hand, but if it’s truly integral to the recipe I don’t mind running out to get some. Thank you!

  12. Thank you for this! I will definitely be adding it to my Thanksgiving menu. MUCH better than whipping them up at the last minute.

  13. Hello there!
    I am all about make ahead items! These mashed potatoes look AMAZING! I am so happy your recipe consists of an entire block of cheese! :) I will certainly be making these soon!

    Thank you so much for sharing!

    Cheers,
    Christi

  14. Corey says:

    Awwww, Bree! Thanks for including my potatoes in your Tday menu! You are the sweetest! I only wish that we were in the same place to share Thanksgiving together. I’ve had so many people ask me for this recipe and never taken the time to write it down. Yours is perfect! I think I may have to invest in a food mill. That looks so much easier than the ricer!

  15. Haley says:

    Mmm… just found your blog for the first time. Your recipes look delicious – and your photography is awesome!

  16. Kim Lanigan-Sottile says:

    Hey Bree- How many people do you estimate this recipe to feed? …With Dan & Sarah and the kids coming- this Thanksgiving needs to be perfect!!! Have a wonderful holiday! -Kim

  17. Yum!! I will try anything that will save me time on Thanksgiving. Thanks for the great recipe!

  18. jan says:

    Made these last night for lunch today after church. My son-in-law said they were the best mashed potatoes he had ever eaten. I think there’s a tiny bowl left and I am going to go reheat them as soon as I finish this comment!!

  19. Hannah says:

    Thank you so much for sharing this Bree!! I will definitely be making these the day before and patting myself on the back as I pull them out of the fridge the day of. I’m very proud of myself this year for canning homemade cranberry relish ahead of time that I can just pop open and put on the table!

  20. [...] Ahead Mashed Potatoes (recipe by Baked Bree) Photo from [...]

  21. Gaye says:

    I’m wondering if you could make them ahead but leave the cream cheese out? They sound so rich, and feel like maybe you wouldn’t miss it too much with all the other thanksgiving goodies!

    • bakedbree says:

      The cream cheese makes this recipe, you could take it out, but it is not going to be the same. It is Thanksgiving, you do it once a year, so I don’t mind the richness.

  22. Hannah says:

    The recipe is from Williams-Sonoma’s Art of Preserving: combine half a cup of cider vinegar, 2 cups of brown sugar, and half a cup of water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Stir in 3 1/2 cups of fresh cranberries, one cup of dried cranberries, 1/4 cup of crystallized ginger, 2 tablespoons of grated orange zest, one cup of orange juice, and 1 pound of peeled, cored, and diced Granny Smith apples. Bring to a boil and cook, stirring, until the fresh cranberries pop and the mixture thickens, about 15 to 20 minutes. Remove from heat. If canning, ladle into hot, sterilized jars, leaving 1/4 inch of headspace. Process in hot water bath for 10 minutes. Can be stored in a cool dry place for two months, and in the refrigerator for one week once opened. Enjoy!

  23. Traci says:

    Hi Bree! We are actually doing our Thanksgiving on Friday. What do you think about making these Wed night to eat Fri for dinner? Yay or Nay??

  24. Laura says:

    Hello Bree, your mashed potatoe recipe looks so good I think I will try them with our Thanksgiving dinner this year. My family loves mashed potatoes and I usually keep them warm in a crock pot. Do you think these could be made the night before and then put in a crock pot on low in the morning to heat in time for dinner?

  25. Laura says:

    Hi Bree, one more thing….is your block of cream cheese a 3 or 8 oz block?

  26. Laura Villardi says:

    Hi Bree, This recipe looks great! I plan on using it for Thanksgiving. Do you think it would be just as good if I made it the night before and then heated them up in a crock pot on Thanksgiving day?

  27. Lisa says:

    I made these twice and both times they had a weird tang to them. The first time I thought it was the boursin I added, so I tried again and omitted the boursin…same thing the second time around. I’m thinking it’s the cream of tartar (I did buy a new one for this recipe) – is that possible? Hopefully the tang will subside. : ( But I must say the technique definitely resulted in the best textured/fluffiest mashers I’ve ever made!

  28. Sherlly says:

    I made this for Thanksgiving and it was super delicious! A hit with my family and friends =D

  29. Christina says:

    Hi Bree!

    I am going to make this dish for Christmas, how many people does it serve?!

    Thanks!

  30. Rexanne says:

    Have you tried a garlic version?
    This looks great, and plan to try this weekend .

  31. [...] mom that do the cooking.  I found this recipe for make ahead mashed potatoes on the blog bakedbree.com.  If you haven’t been there yet, please check it out.  She always has some really great [...]

  32. Bernice says:

    I am making mashed potatoes now for tomorrow. I add cream cheese,milk, salt and pepper also 1 stick butter and sour cream .. I top it with fried bacon bits green onions and 1 cup shredded cheese. I will be serving it tomorrow ,hopefully it turns out ok

  33. Sally says:

    Can you freeze these as well?

  34. Veronica says:

    Do you really use 5 pounds of potatoes? That seems like a lot of potatoes and more than what would fit in a 2 quart dish.

  35. Sally says:

    I made 20 pounds and put them in various tins. Some I give as presents and have a well stocked freezer. I wondered how they would freeze and then reheat. BakedBree you were kind of email me back and thought they might get mealy when thawed and baked. Last night I tested a tin on my husband who is not a fan of baked potatoes. They were creamy goodness. It takes a long time to cook them and you might worry that they look watery. Fear not while they took a long time to cook they were fabulous. I even think I can get my husband to peel potatoes when I make another batch for the freezer.

  36. Bill Brunswick says:

    This seems to be the best recipe for mashed potatoes I’ve seen, but I have a couple of questions:
    Can I get away without the cream cheese? Not crazy about the flavor it adds.
    I will be making the recipe on Thanksgiving morning, but we don’t eat till about 5:00pm. Can I use my slow cooker to keep the potatoes warm without killing them?
    Thanks for your response.

    • bakedbree says:

      No, the cream cheese is what makes these able to be made ahead. It is a souffle like casserole, it will not have the same texture in the slow cooker.

  37. Thank you! I think this will be my go to recipe for Mashed Potatoes from now on…..
    Hugs, Kari

    http://sourdoughnative.blogspot.com

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