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Do-Ahead Party Mashed Potatoes

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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 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free, Good source of fiber

Can 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.

Do-Ahead Party Mashed Potatoes

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!

Do-Ahead Party Mashed Potatoes

How to make ahead mashed potatoes?

Follow the method below to make mashed potatoes in advance.

Ingredients

Amount Measure Ingredient Features
10 medium potatoes
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6 ounces cream cheese
room temp
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1 cup sour cream
dairy or, plain yogurt
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2 teaspoons onion salt
or 1 ts onion salt, 1 ts garlic salt
¼ teaspoon black pepper
freshly ground
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2 tablespoons butter
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cheese
grated, and or paprika
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Ingredients

Amount Measure Ingredient Features
1E+1 medium potatoes
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173.4 ml/g cream cheese
room temp
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237 ml sour cream
dairy or, plain yogurt
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1E+1 ml onion salt
or 1 ts onion salt, 1 ts garlic salt
1.3 ml black pepper
freshly ground
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3E+1 ml butter
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1 x cheese
grated, and or paprika
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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.

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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 34244% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 700mg 29%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 26%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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