Best 6 Do Ahead Garlic Mashed Potatoes Recipes

DO-AHEAD GARLIC MASHED POTATOES

Steps:

• In 3-quart saucepan, mix potatoes and garlic; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes and garlic in pan with potato masher or electric mixer until no lumps remain.
• In 1-quart saucepan, heat milk, whipping cream, butter, salt and pepper over medium-low heat, stirring occasionally, 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. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
• Grease 2-quart casserole. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
• Heat oven to 350°F. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot. Stir potatoes before serving.

MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

MAKE AHEAD GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic in medium saucepan with enough (salted if desired) water to cover.
• Cover and heat to boiling, reduce heat and simmer until tender (about 20 minutes).
• Drain and shake potatoes to dry over low heat.
• Mash potatoes and garlic in pan until lump free (my personal preference is to use a potato ricer).
• Heat rest of ingredients stirring over low heat until butter melts.
• Reserve 1/4 C of mixture.
• Add rest of milk mix in small amounts stirring after each addition until light and fluffy (amount needed depends on type of potato used).
• Grease a 2 quart casserole and spoon in potatoes.
• Cover and refrigerate up to 24 hours.
• Heat oven to 350.
• Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot.
• Stir before serving.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

DO-AHEAD MASHED POTATOES

Steps:

• 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.
• 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.
• 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.
• Spray 2-quart casserole with cooking spray.
• Spoon potatoes into casserole.
• Bake immediately, or cover and refrigerate up to 24 hours.
• Heat oven to 350 degrees.
• Pour reserved milk mixture over potatoes.
• Bake uncovered 40 to 45 minutes or until potatoes are hot.
• Just before serving, stir potatoes.
• Variation: Love garlic?
• Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.