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Subject: Make-ahead mashed potatoes
Newsgroups: rec.food.cooking

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From: ck 
Date: Sat, 06 Nov 1999 20:26:54 GMT
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I would like to make mashed potatoes the day before Thanksgiving and reheat
the next day.  Any recipes or suggestions?

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From: sportkite1[at]aol.comfly (SportKite1)
Date: 06 Nov 1999 21:46:32 GMT
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I would discourage this if at all possible. There is nothing like fluffy fresh
mashed potatoes with turkey gravy. 

Peeling, cooking and mashing them fits right in with so much of the schedule of
making Thanksgiving Dinner. If you peel the potatoes right before pulling out
the turkey, you can cook them as the turkey is resting and you make the gravy &
warm thru your other casserole dishes/rolls in the oven or microwave. 

When they are done cooking, it takes only a moment or two to season and mash
them. By this time the rest of the dinner is ready or close to it.

Not meaning to preach or anything, but based on experience I've found that a
traditional Thanksgiving dinner is the easiest meal to prepare for a large
crowd. It's all in the timing.

If you are determined to make them ahead I would suggest making chantilly style
potatoes and piping them in individual servings or a potato cassarole similar
to the filling you would do for twice baked potatoes. Mashing them with the
addition of Cream Cheese or Sour Cream, Butter, Salt and Pepper, Parsley and/or
Chives, etc. 

Hope this helps!
Color My Sky, Ellen

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From: aem 
Date: Sat, 06 Nov 1999 13:49:29 -0800
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ck wrote:
> I would like to make mashed potatoes the day before Thanksgiving and reheat
> the next day.  Any recipes or suggestions?

The sincerest suggestion I can offer is not to do it.  Of course it can be
done, but they simply are not as good.  If you are thinking about minimizing
the number of last minute tasks, why not delegate someone else to do the
mashing?  As to recipes, our bias is for plain potatoes (i.e., salt, pepper, a
lot of butter, a bit of milk), so as not to distract from the gravy.  We *love*
the gravy.

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From: SANDRA L WHALEN 
Date: Sat, 6 Nov 1999 16:26:22 -0600
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I make my mashed potatoes very early in the day.  I make the first batch
using red potatoes, salt, pepper, margarine, and canned milk.... except I
add a little extra butter and milk.  I then put them in the crock pot and
let sit while I'm making the second batch... I prepare the same way.... mix
together and then about a hr. before dinner is to be ready I put the
crockpot on low add extra butter.  I have done this for years..... Sandra

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From: Jack Schidt 
Date: Sat, 6 Nov 1999 19:36:47 -0500
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>I would like to make mashed potatoes the day before Thanksgiving and
>reheat the next day.  Any recipes or suggestions?

not unless you want to present some leftover, maybe, like fritters or baked
mashed potatoes

I'd say fresh mashed potatoes are one of the only things you don't want to
prep the day before

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From: Gloria Puester 
Date: Sat, 06 Nov 1999 20:06:07 -0700
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ck wrote:
> I would like to make mashed potatoes the day before Thanksgiving and reheat
> the next day.  Any recipes or suggestions?

You can do this and they turn out quite well.  The trick is to add more
milk and beat it in before you reheat or they come out too dry.  The potato
starch somehow absorbs the liquid while it sits in the fridge.  There is an
interesting recipe called "Pickaroon Potatoes" from the Colorado Cache
cookbook.  It's a casserole of mashed potatoes flavored lightly with horseradish
and topped with whipped cream, then baked.  If anyone's interested, I'll post
the recipe.

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From: Robb 
Date: Sun, 7 Nov 1999 20:10:10 -0500
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You could certainly prep the potatoes, but I wouldn't cook and mash 
ahead of time.  Scrub, peel, and cut potatoes as for cooking.  Store, 
covered in water, in the refrigerator to prevent darkening.  Cook and 
mash as usual the next day.  It doesn't that long.

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From: Goomba 
Date: Mon, 08 Nov 1999 06:30:27 -0500
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Robb wrote:
> You could certainly prep the potatoes, but I wouldn't cook and mash
> ahead of time.  Scrub, peel, and cut potatoes as for cooking.  Store,
> covered in water, in the refrigerator to prevent darkening.  Cook and
> mash as usual the next day. 
 
When ever I prep potatoes earlier than I am going to cook them I keep
them in water with about a tablespoon of vinegar in it to keep them nice
and white. When time to cook just drain and cover with fresh water.
Goomba

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From: Jill McQuown 
Date: Mon, 8 Nov 1999 19:10:12 -0600
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Goomba wrote:
>When ever I prep potatoes earlier than I am going to cook them I keep them
>in water with about a tablespoon of vinegar in it to keep them nice and
>white. When time to cook just drain and cover with fresh water.

A bit of lemon juice in the water does the same trick :-)

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From: Cindy 
Date: Mon, 8 Nov 1999 10:32:01 -0500
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ck wrote:
> I would like to make mashed potatoes the day before Thanksgiving and reheat
> the next day.  Any recipes or suggestions?

My sister gave me this recipe and I just love it. My dad is the ultimate in
being picky about trying new things, and he loved these potatoes. You can
modify the ingredients to suit your own tastes. You can add more or less
cheese and you don't have to use cheddar.  You can experiment with the
spices also. These potatoes taste best if they sit overnight in the fridge.
Hope you enjoy them as much as we do.

Twice cooked potatoes

6-8 medium potatoes
Cheddar cheese (shredded) about 1/4 to 1/2 lb.
2 pint containers of heavy cream
Salt and pepper to taste

Cook the potatoes in the skins. When cool peel and shred. Mix with the
cheese. Pour the heavy cream over the potatoes, refrigerate a couple hours
or overnight.  Bake at 350 degrees for about 45 minutes.

WARNING: This is NOT low fat, but hey, what are the holidays for, Right?!?!


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