What I did for Thanksgiving last year is boil the potatoes and then rice them. I then put the riced potatoes into a freezer-safe plastic baggie, squeezed out all the air and placed it into the fridge. I did this the day before Thanksgiving, and then right before the meal I pulled this out, put it into a pan with butter, milk and cream, and then heated it up and stirred it all together.
Here is a basic recipe for the Mashed Potatoes I served at Thanksgiving. With the turkey taking up one oven, and even if you are lucky enough to have two ovens, it’s always a juggling act trying to figure out which sides to put in which oven and when. Especially if you make as many side dishes as I do.
This version of mashed potatoes includes a way to keep them warm on the stovetop for several hours before the meal. Here’s the basic recipe. It could be doubled for a large crowd.
Mashed Potatoes
6 pounds baking potatoes (about 10 large russets)
Kosher salt to taste
1 cup whole milk, half and half, or combination, hot, but not boiling (plus more if needed)
About 1 stick (8 tablespoons) unsalted butter, room temperature
Fresh ground black pepper to taste
Wash and peel the potatoes, cut in quarters, keeping them immersed in a bowl of cold water to prevent them from browning as you work.
Put the potatoes in a large pot, covered with cold water. Stir in 2-3 teaspoons of salt.
Cover the pot and bring to a boil over high heat.
Uncover, reduce heat to medium and cook at a medium boil for 15-20 minutes, until the potatoes can easily be pierced with a sharp knife. Taste them to be certain they are done.
Transfer the potatoes to a colander to drain.
Return the potatoes to the empty dry pot, place over moderate heat and toss for 30 to 60 seconds to dry them. Remove from the heat.
Using a ricer or a food mill, press the potatoes through a bit at a time into a large pan or bowl.
Using a wooden spatula beat in the butter, mixing until the butter is melted and the potatoes are smooth. Season with salt and pepper, and pour in 2/3 cup of the hot milk/cream, stirring until completely incorporated.
Adjust seasonings and stir in more butter or milk if you wish. to lighten the the potatoes beat briefly with a wire whisk.
Serve at once or keep warm for several hours using the method below.
Place the mashed potatoes in the top of a double boiler or in a heatproof bowl (or pan) over a larger pot that contains several inches of hot, but not simmering water.
Smooth the top of the potatoes and cover them completely with a thin layer of hot milk.
Totally agree, I also have made a sort of mashed potato casserole with all the baked potato toppings on top (bacon, cheese, scallions) and then a bread crumb topping so when it goes in the oven, it gets a delicious crust on top...yum! You can assemble ahead of time and then just pop in the oven when you're ready.
Though it is best to make them fresh and eat them that night, you can absolutley re heat them as well.
If you are trying to get ahead a day early, you could simply cook the potatoes until they are soft and then cool them as is. Then when you are ready to eat them, you can finish them by mashing them with the other warmed ingredients and seasoning as i describe below!
If you are trying to re-heat already made mash potatoes, depending on how large of a batch you are trying to re heat, I would add a little bit of milk and butter to a sauce pot and warm over medium low heat and then add the potatoes to that pot, stiring carefully until the potatoes are warmed through. Depending on the thickness of the mashed potatoes, you could have more warm milk/butter in a separate sauce pan and add that a little at a time to help warm it through. Adjust salt and pepper and other seasoning accordingly. Be careful not to over mash them, or you'll get sticky gluey potatoes, I am big fan of using a ricer! Hope that helps!
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This version of mashed potatoes includes a way to keep them warm on the stovetop for several hours before the meal. Here’s the basic recipe. It could be doubled for a large crowd.
Mashed Potatoes
6 pounds baking potatoes (about 10 large russets)
Kosher salt to taste
1 cup whole milk, half and half, or combination, hot, but not boiling (plus more if needed)
About 1 stick (8 tablespoons) unsalted butter, room temperature
Fresh ground black pepper to taste
Wash and peel the potatoes, cut in quarters, keeping them immersed in a bowl of cold water to prevent them from browning as you work.
Put the potatoes in a large pot, covered with cold water. Stir in 2-3 teaspoons of salt.
Cover the pot and bring to a boil over high heat.
Uncover, reduce heat to medium and cook at a medium boil for 15-20 minutes, until the potatoes can easily be pierced with a sharp knife. Taste them to be certain they are done.
Transfer the potatoes to a colander to drain.
Return the potatoes to the empty dry pot, place over moderate heat and toss for 30 to 60 seconds to dry them. Remove from the heat.
Using a ricer or a food mill, press the potatoes through a bit at a time into a large pan or bowl.
Using a wooden spatula beat in the butter, mixing until the butter is melted and the potatoes are smooth. Season with salt and pepper, and pour in 2/3 cup of the hot milk/cream, stirring until completely incorporated.
Adjust seasonings and stir in more butter or milk if you wish. to lighten the the potatoes beat briefly with a wire whisk.
Serve at once or keep warm for several hours using the method below.
Place the mashed potatoes in the top of a double boiler or in a heatproof bowl (or pan) over a larger pot that contains several inches of hot, but not simmering water.
Smooth the top of the potatoes and cover them completely with a thin layer of hot milk.
Potatoes can be held like this for up to 3 hours.
Voted the Best Reply!
If you are trying to get ahead a day early, you could simply cook the potatoes until they are soft and then cool them as is. Then when you are ready to eat them, you can finish them by mashing them with the other warmed ingredients and seasoning as i describe below!
If you are trying to re-heat already made mash potatoes, depending on how large of a batch you are trying to re heat, I would add a little bit of milk and butter to a sauce pot and warm over medium low heat and then add the potatoes to that pot, stiring carefully until the potatoes are warmed through. Depending on the thickness of the mashed potatoes, you could have more warm milk/butter in a separate sauce pan and add that a little at a time to help warm it through. Adjust salt and pepper and other seasoning accordingly. Be careful not to over mash them, or you'll get sticky gluey potatoes, I am big fan of using a ricer! Hope that helps!