Do-Ahead Party Mashed Potatoes
Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.
Yield
8 servingsPrep
45 minCook
45 minReady
90 minCan mashed potatoes be made ahead?
Absolutely, mashed potatoes can be made ahead of time!
Many people find it helpful to prepare mashed potatoes in advance to save time and effort on busy days or during special events.
There are several methods to make mashed potatoes ahead of time, such as preparing them and refrigerating them for a couple of days or freezing them for later use.
Just make sure to reheat them properly, following the directions below when you're ready to serve, and you'll have delicious, creamy mashed potatoes that taste like they were just made.
Can mashed potatoes be reheated?
Definitely, mashed potatoes can be reheated!
Reheating mashed potatoes is a great way to enjoy them as leftovers without compromising their delicious taste and creamy texture.
You can reheat them in the oven, on the stove, in the microwave, or even in an air fryer, making sure to add a bit of liquid to keep them moist.
Just make sure to heat them to a safe internal temperature of 165°F (74°C) to ensure they're ready to enjoy. Happy reheating and bon appétit!
How to make ahead mashed potatoes?
Follow the method below to make mashed potatoes in advance.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | medium |
potatoes
|
|
| 6 | ounces |
cream cheese
room temp |
|
| 1 | cup |
sour cream
dairy or, plain yogurt |
|
| 2 | teaspoons |
onion salt
or 1 ts onion salt, 1 ts garlic salt |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
butter
|
|
|
cheese
grated, and or paprika |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | medium |
potatoes
|
|
| 173.4 | ml/g |
cream cheese
room temp |
|
| 237 | ml |
sour cream
dairy or, plain yogurt |
|
| 1E+1 | ml |
onion salt
or 1 ts onion salt, 1 ts garlic salt |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
cheese
grated, and or paprika |
*
|
Directions
Peel and quarter potatoes. You will have 7 to 8 cups peeled potatoes.
Put potatoes in large saucepan with water to cover. Bring to a boil and boil until tender, about 20 to 25 minutes. Drain well. Mash until smooth with potato masher or electric mixer.
Mix cream cheese with sour cream or yogurt, onion salt and pepper. Beat into the potatoes and beat with a whisk until smooth and fluffy. Taste for seasoning: you may wish to add a teaspoon of plain salt.
Place in two-quart casserole or a refrigerator container. Cool and cover.
To serve:
Place desired amount in greased casserole, dot with butter or margarine and sprinkle with paprika or top with lots of cheese (freshly grated, if possible).
Bake at 350℉ (180℃) for 30 to 45 minutes, uncovered, until heated through.
Tastes best if refrigerated 12 to 24 hours before baking. Can be kept in covered refrigerator container for up to two weeks.
POTATOES WITH CHIVES:
Instead of 2 teaspoon onion salt, use 1 teaspoon garlic salt or onion salt, 1 teaspoon plain salt, and one tablespoon minced freeze-dried or fresh chives.
