Make Ahead
Mashed Potatoes

Most of us have tried eating nasty leftover potatoes tasting nothing like the smooth creamy potatoes we had the night before.  Even re-heating, adding a little liquid and smooshing them around never seems to restore them adequately to their once glorious state which I guess is why we steer away from Mashed Potatoes made ahead.

The recipe given here will dispel the myth that potatoes cannot be as delicious prepared ahead of time.  Make them for your family first before trying it on company if you have any doubts.  You will be amazed.

Make Ahead Mashed Potatoes

Serves 10


5 lbs Potatoes, Yukon Gold if available

1/2 tsp Salt

2+ Tbs Butter, diced

6 oz Cream Cheese, diced

1/4+ Cup of Milk

Peel your potatoes and cut them into a medium to large dice. (if they are of a similar size they will cook much more evenly) Bring them to a boil, cover leaving the lid cracked open a bit, and then immediately turn the temperature down to a medium simmer.  Cook for 15-25 minutes until the potatoes break apart easily with a fork. Drain well.

With a fork begin pressing on the cooked potatoes breaking them up, add Salt, Butter and Cream Cheese.  Using a potato masher begin mashing.  Slowly add the milk, a little at a time until they reach the perfect, fluffy consistency that you like.  Add a little more or a little less as needed.  

Place the Mashed Potatoes in a greased (or non-stick sprayed) 9 x 13 baking dish, cover with plastic wrap and refrigerate overnight.

Let them stand at room temperature for an hour before warming them in a 350 degree oven for 30 minutes.  You may drizzle them with a little more butter prior to baking if you wish.

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