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Do-Ahead Mashed Potatoes

 106 Ratings
39 Comments
  • Prep Time 25 min
  • Total Time 25 hr 40 min
  • Servings 8
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Who doesn’t love creamy, smooth, fluffy mashed potatoes? With just six ingredients (two of which are salt and pepper) this comfort food staple comes together in no time. These Do-Ahead Mashed Potatoes can be made up to 24 hours ahead of time, refrigerated, and baked when you’re ready for a no-stress, no-fuss side. Whether it’s Thanksgiving or just for dinner, Do-Ahead Mashed Potatoes will be your go-to recipe when you’re craving a heaping helping of mashed potatoes.

Ingredients

9
medium potatoes (3 pounds)
3/4
cup milk
1/2
cup whipping (heavy) cream
1/2
cup butter or margarine
1
teaspoon salt
1/8
teaspoon pepper

Directions

  • 1 Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  • 2 Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
  • 3 Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
  • 4 Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole. Bake immediately, or cover and refrigerate up to 24 hours.
  • 5 Heat oven to 350ºF. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.

Expert Tips

Shake pan with drained potatoes over low heat to dry them so mashed potatoes will be fluffier.

Warm milk slightly so that potatoes stay hot while mixing. This can be done in the microwave or in a small saucepan on the stovetop.

Add milk in small amounts, mashing after each addition, to get fluffy mashed potatoes.

Use round red, white or Yukon Gold potatoes for mashed potatoes that have a lot of texture.

Use russet potatoes if you like smooth potatoes with minimum lumps.

Try these variations of mashed potatoes for extra flavor -Love garlic? Cook 6 cloves garlic, peeled, with the potatoes. Mash garlic with the potatoes. -If you’re a buttermilk fan, make Buttermilk Mashed Potatoes by substituting buttermilk for milk.

For extra flavor, sprinkle 1 cup crushed herb-seasoned croutons or shredded Parmesan cheese over mashed potatoes. Or place purchased basil pesto in a resealable plastic bag, snip off a tiny corner and drizzle pesto over potatoes.

Use a handheld potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more starch from the potatoes and they can become gummy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
Calories from Fat
155
% Daily Value
Total Fat
17 g
Saturated Fat
10 g
Cholesterol
50 mg
Sodium
400 mg
Total Carbohydrate
35 g
Dietary Fiber
3 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
2 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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