Make Ahead Mashed Potatoes
Patricia @ ButterYum
Entertaining can be fun, but it can also be stressful. If you have a few tried and true recipes that can be made ahead of time, you can reduce some of that stress (and a ton of dirty dishes!). Make these delicious mashed potatoes days (or weeks) ahead and reheated just before needed.
Items needed to make this recipe:
(affiliate links)
potato masher https://amzn.to/2P0vaH1
potato ricer https://amzn.to/2R3huxH
food mill https://amzn.to/2P3ulgA
Make Ahead Mashed Potatoes
makes 6 servings (recipe can be doubled)
Ingredients
2 pound russet potatoes, peeled and cut into 3/4-inch cubes
1 clove garlic, peeled
1/2 teaspoon kosher salt
4 ounces unsalted butter
3 ounces sour cream
1/2 cup whole milk
1 teaspoon granulated onion
1 tablespoon dried parsley
salt and pepper to taste
Directions
Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.
Drain potatoes and mash with remaining ingredients until well combined. Use a handheld potato masher if you don’t mind a few lumps, otherwise use a potato ricer or food mill to make smooth mashed potatoes.
Serve right away or chill/freeze in an airtight container for later (follow instructions below).
To Reheat
Place mashed potatoes in slow cooker and heat on low for about 4 hours or spread mashed potatoes in a casserole dish and bake in a preheated 350F oven for 30-40 minutes. Alternatively, you can reheat in a microwave-safe container, stirring every few minutes until heated through.
If frozen, thaw overnight in the fridge before reheating.