Can you make mashed potatoes ahead of time?

[IloveWINNIEthePOOH]

We are trying to cut down our meal making time on Thanksgiving. Can you make mashed potatoes the day before you eat them- and put them in the fridge? Will they taste the same? Thanks!

 

[JennyMominRI]

I put them in the crock pot on low

 

[Lisa loves Pooh]

Too me they don't. Fresh mashed potatos are best. Once refridgerated, it alters the consistency which alters the taste to me.

You might be able to pre-peel and just place in water so they don't discolor..you can also cut them into small chunks to decrease the cooking time.

If time is truly of the essence--you can always use instant potatos. Some would taste better than day old fresh mashed taters to me.

 

[Daxx]

Well, have you ever had leftover mashed potatoes? I'd guess they'd taste the same way. I have had leftover mashed potatoes and usually added a little milk to them and they were enjoyable enough. I don't traditionally like leftovers but, for whatever reason, holiday meals are the only exception!

I think that I might cook the potatoes the day before, keep 'em in the fridge and mash them the next day? That way, they're still freshly mashed.

 

[helenabear]

I personally do not like how left over mashed potatos taste to me. So I wouldn't try to do those early. I'd do Jenny's suggestion of a crock pot, or just pre peel & cut them in the morning. I found that if made in a metal bowl the potatos keep their heat for a LONG time! So I whip mine up in a kitchen aid mixer and just keep whipping and mixing them until the rest of the meal is done (usually have about 10-15 mins left). They are smooth as silk and hot whne they hit the table.

 

[Erie Islands]

"Make Ahead" Mashed Potatoes

5 lb potatoes, 3 oz. cream cheese, 4 oz. sour cream, milk, butter-enough as desired.

Cook and mash potatoes...add rest of ingredients; mash. Place in buttered 9 x 13 pan; bake at 350' for one hour. Spread more butter on top when baked. May be refrigerated for several days before baking.

The taste is just a little different and the sour cream and cream cheese keep them really moist.

 

[Beth76]

"Make Ahead" Mashed Potatoes

5 lb potatoes, 3 oz. cream cheese, 4 oz. sour cream, milk, butter-enough as desired.

Cook and mash potatoes...add rest of ingredients; mash. Place in buttered 9 x 13 pan; bake at 350' for one hour. Spread more butter on top when baked. May be refrigerated for several days before baking.

The taste is just a little different and the sour cream and cream cheese keep them really moist.

We use a similar recipe and actually freeze it. Bake it right from freezing. Awesome. Last year we even used the already made country crock potatoes (didn't freeze them though) and they were really good. This year, I'm trying to decide which way to do it.

 

[Kimberle]

Yup, with the right receipe! I have a similar one with cream cheese and sour cream. It's actually better making it the day before, then baking it in the oven or crock pot. The flavors have a chance to "mesh"......

 

[Sandy22]

I also make them a day ahead with milk and cream cheese. What a time saver!

 

[golfgal]

"Make Ahead" Mashed Potatoes

5 lb potatoes, 3 oz. cream cheese, 4 oz. sour cream, milk, butter-enough as desired.

Cook and mash potatoes...add rest of ingredients; mash. Place in buttered 9 x 13 pan; bake at 350' for one hour. Spread more butter on top when baked. May be refrigerated for several days before baking.

The taste is just a little different and the sour cream and cream cheese keep them really moist.

I make these all the time and they taste better if you let them sit overnight!

If you want to make plain mashed potatoes early, make them a little soupy with extra milk, not quite pourable, but close, and they will be fine the next day-bake them covered for about an hour at 350°.

 

[Nancyg56]

"Make Ahead" Mashed Potatoes

5 lb potatoes, 3 oz. cream cheese, 4 oz. sour cream, milk, butter-enough as desired.

Cook and mash potatoes...add rest of ingredients; mash. Place in buttered 9 x 13 pan; bake at 350' for one hour. Spread more butter on top when baked. May be refrigerated for several days before baking.

The taste is just a little different and the sour cream and cream cheese keep them really moist.

I have used this recipe, and my family liked it. It is a little different than regular mashed potatoes, but good. A really nice make ahead.

 

[Amy]

Here's a recipe I've used quite a bit, and they're delicious! The recipe says they'll keep for up to 10 days - I've never kept mine that long, usually just a day or two ahead of time. Sour Cream Refrigerator Mashed Potatoes

 

[famofsix]

I made them ahead one year with the milk and cream cheese but when my family found out I made them they day before they turned their noses up. They tasted fine but I'll never forget the horror on their faces that I made them the day before. I almost got a Thanksgiving fine from the family.

 

[Beth76]

Yup, with the right receipe! I have a similar one with cream cheese and sour cream. It's actually better making it the day before, then baking it in the oven or crock pot. The flavors have a chance to "mesh"......

Can you share how to use the crock pot for this? That sounds like a great idea.

 

[Amy]

This recipe Slow Cooker Mashed Potatoes was right below the sour cream one when I searched allrecipes.com. Haven't tried it, so I can't comment. Seems similar to the sour cream/cream cheese one, only you heat it up in the crock pot instead of the oven; good if you need the oven for other things.

 

[Kimberle]

Can you share how to use the crock pot for this? That sounds like a great idea.

I just put them in the crock pot on low. I think it took 2-3 hours to get really hot. When they were hot, I unplugged the crock. They stayed hot for hours. Just remember to stir once in a while.