Make Ahead Mashed Potatoes

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

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Make Ahead Mashed Potatoes

makes 6 servings (recipe can be doubled)

Printable Recipe

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

1. Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.

2. 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.

3. 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.

Cold Broccoli Salad (Keto)

It’s the end of August and all I can say is, don’t let summer end without trying this awesome Cold Broccoli Salad. It’s keto-friendly and super easy to make… and to be completely honest, you can skip blanching the broccoli if that’s too much trouble for you, but you’ll see in the photos below why I like to do it.

before blanching

after blanching

Prepare the broccoli. Just look at huge difference blanching makes! A quick minute in boiling water is all it takes, then rinse with cold water to stop the cooking process.

Drain well - really, well. Broccoli acts like a sponge and holds a lot of water.

Look at how much water my salad spinner got, and that was AFTER I drained it in a colander! Almost a full cup. Wow! That water would really dilute the dressing so you definitely want to get rid of it. If you don’t have a salad spinner (and you really should), wrap the broccoli in a clean kitchen towel (or I’ve heard of people also using a clean pillowcase) and swing your arm around and around like a giant propeller (of course, you’ll want to do this outside!).

Next you’ll need to cook the bacon. I think this recipe works best when the bacon is cooked on the chewy side more than the crisp side, but you do what you like.

Carefully chop the bacon and be sure to save all those bacon drippings - they’re going to add amazing flavor to the dressing.

For the dressing, you’ll need mayonnaise, red wine vinegar, kosher salt, and freshly cracked black pepper.

Whisk the dressing ingredients together in a large mixing bowl.

Add the blanched and drained broccoli….

And the bacon and bacon drippings - scrape every last bit out of the pan.

Toss everything together and try not to eat the entire bowl before you’ve had a chance to chill it - trust me, the flavors get better over time.

Serve cold or at room temperature. Enjoy!

Items used to make this recipe:

(affiliate links)

• salad spinner https://amzn.to/321kH2U

• Duke’s mayonnaise https://amzn.to/3oEwhPp

• red wine vinegar https://amzn.to/3GYnHBv

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Cold Broccoli Salad (Keto)

makes 8 servings

Printable Recipe

Ingredients

• 6 cups broccoli florets

• 6 slices bacon, cooked and crumbled (reserve drippings)

• 1/2 cup mayonnaise (we love to use Duke’s)

• 1 tablespoon red wine vinegar (we like this one)

• kosher salt and freshly ground black pepper to taste

Directions

1. Blanch broccoli in boiling water for 1 minute; rinse with cold water to stop the cooking and drain very well (use a salad spinner if you have one).

2. In a large mixing bowl, whisk together the bacon, bacon drippings, mayonnaise, vinegar, salt, and pepper; add broccoli and stir well to combine.

3. Chill well and serve cold or at room temperature.