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Make-Ahead Mashed Potatoes

Have the mashed potatoes done before the holiday craziness even begins! In this video, you’ll see how to prepare make-ahead mashed potatoes. Simply mash the potatoes as usual, combining them with sour cream, cream cheese, and seasonings. Then add your creamy potatoes to a casserole dish and refrigerate until you need them. You can bake them—or if oven space is at a premium, try reheating them in the slow cooker. Make them several days ahead, if you like, and chill in the fridge. Watch the video, then get Carol’s 5-star recipe for Make-Ahead Mashed Potatoes. What a great way to save time and stove space during holiday dinners.

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  • Yendi

aflack41-- Technically you can. I would not. When you start to whip potatoes they sometimes get a gray gluey texture that is very unappealing. So if you have any way of avoiding that, I would say please do. I personally use a potato ricer. (Very similar to a garlic press only big enough to hold pieces of cooked potato and then you squish the two handles and out pops little "riced" bits of potato.) If you don't want to purchase a ricer then I think that I would use either a hand held potato masher(NOT the sort that looks like a disk that has the big holes, but the sort that has a wavy line of metal) Or, I would use a pastry chop the potatoes up in to tiny pieces. Then I would add the warmed milk/butter/cream whatever...season with salt and white pepper then lightly fork "fluff" it all together...stirring the minimum amount to get it all mixed up. But this is strictly a personal choice thing. Do what makes you happy ;-)

  • Raymo777

Better riced.

  • Sharon

I know you can make mashed potatoes ahead of time, and freeze them. Any recipes for freezing them ?