Make them ahead of time. Put them in a casserole dish the day of, sprinkle cheese and bread crumbs on top and cook at 350 for 20 to 30 minutes till hot and cheese is melty.
When I have too many potatoes I make a large batch of mashed potatoes and put them in meal size freezer bags. When you thaw them you need to stir them a little. They keep a long time. So make your potatoes ahead, put them in the freezer or in the refrigerator for a few days. Just heat them.
I'm trying it for the first time this year. 5 lbs. potatoes l stick butter (room temperature) 1 8-oz. cream cheese (not low-fat) (room temperature) 8 oz. sour cream (not low-fat) (room teperature) Salt and pepper cook potatoes, mash and add ingredients. Take out of fridge a couple of hours before serving, and then microwave, stirring occasionally.
Yes, absolutely. I make my mashed potatoes ahead and put them in the refrigerator. Thanksgiving morning, I put them in my crock pot and let them warm up slowly. You can also microwave them to warm them up before you need to serve them. You might need to add a little extra milk while they are warming up.
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Request: Make Mashed Potatoes Ahead (11/23/2009)
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.
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Request: Make Mashed Potatoes Ahead
Archived on 11/23/2009
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
Feedback:
RE: Make Mashed Potatoes Ahead
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)
By Tawnda
RE: Make Mashed Potatoes Ahead
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.
Hi, Great Idea, but a Warning!
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.
(10/25/2009)
