42. Make-Ahead Mashed Potatoes

You can make them healthy or indulgent, plain or fancy. But no matter what style you choose to make, these will be delicious fresh or out of the freezer.


8 large Russet potatoes (approx. 5 lbs), peeled and cut into uniform sized chunks
8 tbs. (1 stick) butter at room temperature
1 to 2 cups milk
salt & pepper to taste

Make-Ahead Preparation:

In a large pot of boiling, salted water, cook the potatoes until they are fork tender. Drain.

Add the butter, salt & pepper and 1 cup of the milk. Mash the potatoes with a potato masher, adding the rest of the milk as needed. Continue to mash, adding milk/butter/salt & pepper until the desired taste and consistency

Allow potatoes to cool completely. Put into airtight containers or a covered baking dish and refrigerate for up to two days or freeze for up to two months.

Last Minute Preparation:

Allow potatoes to defrost overnight in the refrigerator. Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through. Give them a stir about halfway through and add more milk for a lighter consistency.

  • Creamy and indulgent: Cut the milk down to 1/2 cup and add 1 cup sour cream and 6 oz of creamed cheese at room temperature.
  • A hint of onion: Subsitute onion salt for the table salt and add in some snipped chives after mashing.
  • Wasabi mashed: Add in 2 to 3 tablespoons wasabi powder.
  • Cheesy mashed: Add in 1 cup shredded Cheddar cheese.
  • Homestyle: Substitute 5 lbs red potatoes. Scrub them well and leave the skins on. Undermash slightly so there are still some discernable chunks.
  • Healthy: Substitute 4 tbs margarine for the butter. Use skim milk. Add in Molly McButter or Butter Buds to taste.

Goes well with:

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