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When there's a recipe for mashed potatoes, Thanksgiving is as easy as it sounds. Squash them a day or two before, then gently reheat them in the oven or slow cooker. Each bite is creamy and fluffy.
Don't make this recipe just once a year. Preparing mashed potatoes ahead are just as delicious with grilled pork chops or easy roast chicken made at home, any night of the week.
Do you need a Thanksgiving potluck recipe? If it is your job to bring the potatoes, then your job will be easier.
Thanksgiving's favorite vegetable can compete this year with my recipe for the world's most delicious mashed potatoes. They are so forgiving that they taste like you're on the stove all day. Little does anyone have to know that you did them the night before, between episodes of your favorite television show.
Do you need mashed potatoes prepared for 100 or even more mashed potatoes anticipated for a crowd? Click and slide the number next to "servings" on the recipe card below to adjust the ingredients to match the amount you're feeding – the recipe does the math for you, it's that easy.
Mashed potato myths:
It's just that mashed potatoes should be done in a frenzy, seconds before everyone sits down to eat.
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That just sets things up for a certain disaster, because it's easy to make mistakes when you're in a hurry and everyone is hungry.
This perfect mashed potato recipe has a few tricks up your sleeve to make sure the fluffy, creamy, and decadent mashed potatoes can be made the day before and remain absolutely fabulous.
The trick? Prepare mashed potatoes made with cream cheese, sour cream, and beaten egg whites, all of which flesh the mashed potatoes and reheat it wonderfully, melt into the potatoes and make overnight storage a breeze, without sacrificing flavor or texture. That is what will make them so delicious the next day.
How to mash potatoes ahead:
Unlike my super simple, hassle-free and hassle-free version of traditional mashed potatoes that uses just three ingredients, these mashers are a bit more, shall we say, rich?
(Oh, and these photos take you through the steps without using specific amounts of ingredients. Especially for Thanksgiving, everyone may need a different amount of mashed potatoes, depending on their crowd. Look at the card. recipes below for details!)
- Peel and cube the potatoes first, then soak them in cold water up to 24 hours in advance (keep them cold in the refrigerator).
- Then add the potatoes to a large pot of salted water. Cook the potatoes in boiling water until the fork is tender.
- Then drain the potatoes and mash them with the cream cheese.
- In a separate bowl, combine beaten egg whites, sour cream, salt, pepper, and spices; fold the mixture into the potatoes.
- Spread them in a buttered saucepan, cover with aluminum foil and refrigerate until needed. If you are reheating the mashed potatoes in a slow cooker, use it in a crock pot. Then sprinkle the potatoes with a little melted butter!
Prepare mashed potatoes in a slow cooker:
Reheat the mashed potatoes in the slow cooker or slow cooker on LOW temperature until heated through, adding more butter if necessary. Check your internal temperature with a food thermometer – they should be 160 degrees when ready to serve.
Plus, you can keep mashed potatoes warm in the pot all day.
Prepare the mashed potato casserole in the oven:
Reheat the mashed potatoes in a 350 degree oven. Bake for about 50 minutes, covered with foil, then remove the foil and bake for another 5 to 10 minutes. Check your internal temperature with a thermometer – they should be 160 degrees when ready to serve.
What are the best potatoes for mashed potatoes?
One of the secrets to the best mashed potatoes is choosing the right type of potato.
For the best mashed potatoes, choose potatoes with the highest starch content, such as Russets or Yukon golds. They make the mashed potatoes fluffier, smoother, and tastier.
Waxy potatoes (like new, red, or white varieties) require more maceration to become creamy, which could result in sticky, pasty potatoes. Save them for another recipe.
How to make mashed potatoes without cream cheese:
Here are some ideas for ultra creamy mashed potatoes that don't require cream cheese:
- Thick cream. Whipped cream is an excellent substitute for cream cheese.
- Crème fraiche. This luxury ingredient is easier to find than ever and adds a delicious flavor to everything you touch.
- Neufchatel A soft cheese of French origin. It melts into hot potatoes like a dream.
- Ricotta cheese. Soft, fluffy ricotta is an excellent substitute for cream cheese.
Can you puree sweet potatoes in advance?
If your family loves mashed sweet potatoes, I bet this recipe would work great. Let me know in the comments how you are doing!
Make variations of mashed potatoes ahead:
Whether you need to make mashed potatoes ahead of time, or just a small amount for two, potatoes take just about anything you can give them, which is why everyone loves them.
If you're wondering what you can add to dress up simple mashed potatoes, here are some stellar ideas:
- Mashed potatoes with goat cheese: You can substitute half the cream cheese with goat cheese with all the fat. Check out my Boursin mashed potato recipe too!
- Roasted garlic mashed potatoes: Make your own roasted garlic and add roasted garlic to your mashes.
- Truffled mashed potatoes: If you have a little, drizzle white truffle oil over the potatoes instead of (or in addition to) the melted butter.
- Herbed mashed potatoes: Use the extra fresh herbs from your purchases to make an herb butter to mix with your mashed potatoes, or just garnish the potatoes with a pinch of chopped fresh chives.
- Mashed potatoes with leeks: Crispy fried leeks are fun and good when sprinkled on mashed potatoes at the last minute.
When there's a recipe for mashed potatoes, Thanksgiving is as easy as it sounds. Squash them a day or two before, then gently reheat them in the oven or slow cooker. Each bite is creamy and fluffy. Type of American cuisine Preparation time: 40 minutes Cook time: 55 minutes Total time: 1 hour 35 minutes Servings: 12 people Calories: 281 kcal
- 5 pounds potatoes, peeled and cut into wedges
- 8 ounces diced low-fat cream cheese (1 package)
- 2 beaten egg whites
- 1 cup low-fat sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon butter, melted
- Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; Cover and cook 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes with cream cheese. Combine egg whites, sour cream, onion powder, salt, and pepper; stir in potatoes until combined.
- Transfer to a greased 3-quarter baking sheet. Sprinkle potatoes with melted butter. Cover and refrigerate overnight.
- Remove the potatoes from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees. Bake, covered, for 50 minutes. Uncover the potatoes; Bake an additional 5 to 10 minutes or until a thermometer inserted into the potatoes reads 160 degrees.
Calories :: 281kcal