Subject: Mashed potatoes ahead of time?
From: GJD[at]webtv.net (Grace Droste)
Date: Wed, 17 Nov 1999 09:02:51 -0500 (EST)
Is it possible to make the potatoes for Thanksgiving the day ahead?
Would you freeze them,if possible?
It seems like such nuisance to be messing with potatoes on
Thanksgiving....anyone else feel this way or is it just me!!???
Thanks for all the great input in this group!
also for any help with this question! Grace
Date: Wed, 17 Nov 1999 10:33:57 -0500
I dont seem to have any problem fitting them into the workload. The
turkey is in the oven, with other baking items. The stove top is full of
stuff, but I have the potatoes all cut up early in the day and left in
the pot with cold water (and a splash of vinegar to keep white-dump out
and use fresh water when time to cook, don't forget the salt!!) while I
go about other things. When its almost time to take the turkey out to
"rest" I cook the potatoes up and do the mashing at the very last
minute. Most casserole dishes will remain sitting around the stove top
keeping warm, or into the oven in the serving dishes on very low temp
while the turkey gravy made and the 'taters smashed. I make a LOT of
potatoes too, as we love em leftover. I think it's just a matter of
planning out the timing and where things fit into the prep schedule. I
love cooking for large crowds and have it down to an art, I think.
From: BKF531[at]webtv.net (Brian Fowler)
Date: Wed, 17 Nov 1999 17:51:14 -0500 (EST)
In respect to your question...and with all due repect to the potato, I
do not recommend making mashed potatoes ahead of time. You can make
them early in the morning, then keep them hot, by uing a water bath.
Make the potatoes, making sure they are extra moist. put them in a
metal pan, cover with foil, and keep the water bath hot...not boiling.
Then serve them at dinner. Good luck, and happy holidays.
Date: Mon, 22 Nov 1999 18:42:20 GMT
What about slicing the potatoes and storing them
in water in the fridge overnight, then doing the
cooking/mashing the next day? I have to bring
potatoes to an office potluck, so doing them that
day isn't a good option.
Date: Mon, 22 Nov 1999 20:21:40 GMT
> What about slicing the potatoes and storing them
> in water in the fridge overnight, then doing the
> cooking/mashing the next day?
That is the best thing to do to get ahead on the potatoes. Most of the
work involves peeling and removing eyes from the potatoes. Boiling and
mashing only takes a few minutes of work, plus cooking time. This is
how we do it in the restaurants. Peel and cut up the spuds the day
before, steam and mash with a paddle attachement in a big mixer when
ready to serve.
The longer you hold the mashers after cooking, especially with butter
and cream in the mix, the less attractive they get. The start turning
brown and ugly. It is difficult to maintain the proper temperature to
keep this from happening. Sooooooo...
Peal and cut potatoes the day before. Store in water in teh frig.
Cook the spuds right before dinner. Use your Kitchen Aid with the
paddle attachment to mash them. Works great.
Also, large batches of mashed potatoes hold heat like molten lava. You
can make them 30 minutes to 1 hour ahead, and they will be warm at
From: Karen O'Mara
Date: Mon, 22 Nov 1999 15:54:16 -0800
> Also, large batches of mashed potatoes hold heat like molten lava. You
> can make them 30 minutes to 1 hour ahead, and they will be warm at
Whew, ain't that the truth? I have a scar on my wrist from a mashed potato
burn to prove it.
From: SANDRA L WHALEN
Date: Wed, 17 Nov 1999 23:25:05 -0600
I make my mashed potatoes very early in the morning after the turkey goes in
the oven. I then place them in the crockpot and keep in the refrigerator
until about 1hr before the turkey is done and then heat them on low and they
are perfect. The only adjustment I use is I add more milk and more butter.
No complaints. Sandra
From: bfilton[at]aol.com (Betsy)
Date: 20 Nov 1999 12:50:42 GMT
I always make the potatoes ahead of time, using this recipe.
Overnight Mashed Potatoes
3 lbs. well cooked potatoes
1 1/2 cups sour cream
1/2 stick butter (4 oz.)
1 1/2 tsp. salt
1/4 tsp. pepper (or more to taste)
Beat together using electric mixer at low speed until well blended, then at
high speed until fluffy. Put into buttered two-quart casserole and refrigerate
overnight. Bake covered at 325 degrees for one hour, then uncovered for an
additional 30 minutes.