Time 25m Number Of Ingredients 7 Steps:
Peel and cut the potatoes into large chunks. Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart. Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes. Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey. To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required. On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream. If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir. Season with salt and pepper. Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
Time 55m Yield 12 servings (3/4 cup each). Number Of Ingredients 9 Steps:
Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.
Time 2h Yield About 9 cups Number Of Ingredients 4 Steps:
Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes. Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot. Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat. Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside. Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook’s Note). Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months. To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish. Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed. To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up. Transfer the hot mashed potatoes to a large bowl for serving.
Time 3h45m Yield 10 Number Of Ingredients 9 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low and simmer until fork tender, 20 to 25 minutes. Drain water and place pot with potatoes back over medium heat until potatoes are dry, 1 to 2 minutes. Mash potatoes using a hand mixer until smooth. Stir in cream cheese, half-and-half, egg whites, chives, onion powder, salt, and pepper. Blend well. Spray a slow cooker insert with nonstick spray and add mashed potato mixture. Cut 1/2 cup butter into tablespoon-sized pieces and add to potatoes. Cook on Low for 2 1/2 hours, stirring once or twice during the cook time. Stir in remaining 1/4 cup of butter 1 tablespoon at a time and cook for an additional 30 minutes.
Time 1h40m Yield 10-12 serving(s) Number Of Ingredients 4 Steps:
Combine all ingredients; mixing well. Place in large casserole. Refrigerate until ready to use. (May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes. Bake at 350 degrees F. for 50-60 minutes, or until heated through.
Time 1h15m Yield 20-25 serving(s) Number Of Ingredients 5 Steps:
Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient. Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender. While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside. Chop green onions, and refrigerate in a ziplock bag till serving time. Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.). Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions. Once it’s all mixed, load it into your crockpot and whack it into the fridge. On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to ‘keep warm’ setting (if your crockpot has one) till dinner time. Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 5 Steps:
Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don’t worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.
Time 1h20m Yield 12 Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. Cover, and bake for 50 minutes in the preheated oven.
More about “make ahead mashed potatoes for a crowd recipes”
Time 1h45m Yield 12 servings. Number Of Ingredients 7 Steps:
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
