Tuesday, April 23, 2013

Make Ahead Mashed Potatoes

I've mentioned before that mashed potatoes are one of my favorite things. I make some mean mashers, but new recipes are always fun to try! This recipe was great because you can prepare it beforehand, and then throw it in the oven when you're ready! Give it a try when you have a busy night!


Make Ahead Mashed Potatoes-adapted from Betty Crocker
Total Time: 1 hour 55 minutes
Serves 8

  • 3 pounds potatoes, peeled (if desired) and cut into pieces
  • 6 cloves garlic, minced
  • 3/4 cup milk
  • 1/2 cup whipping cream
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
In a large sauce pan, place potatoes and garlic in enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Return potatoes and garlic to pan and mash until no lumps remain.

In a small saucepan, heat milk, whipping cream, butter, salt and pepper over medium low heat, stirring occassionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. Add remaining milk mixture in small amounts to potatoes, mashing after each addition until potatoes are light and fluffy

Grease 2 quart casserole. Spoon potatoes into casserole; cover and refrigeratue up to 24 hours.

Heat oven to 350 degrees. Pour reserved milk mixture over potatoes. Bake uncovered for 40 to 45 minutes or until hot. Stir potatoes before serving.
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