Making mashed potatoes at the last minute in order to keep them hot is very tricky while your juggling everything else for Thanksgiving. I make them a day or two before. I just make them as usual, sometimes adding sour cream and garlic salt. Put them in a casserole dish and refrigerate.
Then on Thanksgiving, I pull them out and let set to room temperature and microwave to warm them up at the last minute. No one knows they were done early.
By Candace from Annapolis, MD
I also read recently that you can make them ahead the same day and keep warm in the crock pot on low to free up stove space for other things. (11/21/2004)
Whenever you make mashed potatoes for a meal, double or triple the amount. After dinner, divide the leftovers into meal size servings, and put them in quart size Ziploc bags. Press them into the corners of the bag and flatten them, pressing out as much air as possible. Lay them on a cookie sheet to freeze. Stack several together in a large Ziploc bag and store in the freezer.
To use them, just take a bag from the freezer and let it thaw. Put the thawed potatoes in a bowl and microwave until hot. Stirring with a fork will fluff them up and nobody, but you will know they aren't freshly made. If you want gravy, thicken a can of chicken or beef broth with cornstarch. This is flavorful, but lowfat.
Harlean from Arkansas
Hi, Great Idea, but a Warning!
A few years ago I was shocked to find out that potatoes, pasta, rice and cooked beans (dried) could cause food poisoning. The article stated that you have to treat them as you would a meat to avoid growth of bacteria. In other words, keep refrigerated unless eating in the same time frame as meat.
Probably leaving them in the frig until heating them up would keep them safe.
I couldn't find the original article, but here is one that might explain the bug in question.
iastate.edu/foodsafety The original article explained that many picnic food poisonings might be due to these foods being neglected.
Love the idea of fixing it ahead, though.
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