Mashed Potatoes question

[sapphireblue]

So I am making mashed potatoes for Thanksgiving. Last year no one did and there were no potatoes.

I have made scalloped potatoes for Christmas dinner but, oddly, I have NEVER made mashed potatoes!

I found a recipe that looks pretty good, and they seem super easy to make.

Here is my question: Is it crazy to make them on Wednesday evening and reheat them for Thanksgiving?

My dad will have the kitchen occupied, so it would work a lot better if I could make them at my house Wednesday and then drive up with them Thursday.

[killercupcake]

I would just prep them Wednesday night. They're not difficult to make on Thanksgiving.

[tacokick]

You can keep them warm in a slow cooker too!

[stellas]

Mashed potatoes don't reheat well.

[bonquiqui]

Mashed potatoes are super simple, but can just be a pita. I would not make ahead.

[madringal]

Nov 22, 2014 16:33:44 GMT -5 cjoy said:

I make the pioneer woman's make ahead mashed potato recipe and they're awesome.

I was going to say this too!

[sapphireblue]

Nov 22, 2014 16:30:22 GMT -5 stellas said:

Mashed potatoes don't reheat well.

This was my concern. I like the idea of a nice crust from reheating but oven space will be at a premium so I'll just figure it out on Thanksgiving.

Thanks!

[sapphireblue]

Nov 22, 2014 16:33:44 GMT -5 cjoy said:

I make the pioneer woman's make ahead mashed potato recipe and they're awesome.

Oh thanks! I'm going to look this up right now.

[looseseal]

Nov 22, 2014 16:23:55 GMT -5 killercupcake said:

I would just prep them Wednesday night. They're not difficult to make on Thanksgiving.

Yeah, this is what I was wondering. If you peel and chop them Wednesday, and place them in a pot of water, you should be able to cook and mash them Thursday.

[livinitup]

Don't do that.

You can mash them early in the day and leave them on warm, in a crock pot and out of the way, for hours.

[VillainV]

Don't make ahead...and you don't need a recipe. Wash and cut up potatoes. Put in salted water, boil until soft enough to easily pierce with a knife. Drain. Mash. Add milk, butter, sour cream, salt, and pepper to taste. Whip with a hand or stand mixer if desired. I like mine with the skin left on (I cut smaller pieces of potato) and "smashed" (so not whipped). It is REALLY hard to mess up mashed potatoes.

Having said that, they don't reheat well. Just do them the day of.

[usuallylurking]

Nov 22, 2014 16:33:44 GMT -5 cjoy said:

I make the pioneer woman's make ahead mashed potato recipe and they're awesome.

This was going to be my suggestion as well. We've made them several times and they reheat just fine.

[curtains]

My only input is use some Yukon potatoes in with the regular Idaho. They make such a difference. Yumm

[Miss Phryne Fisher]

Do it the day of. And I don't care how much people (and Ree) say you can't taste the cream cheese in her potatoes, I will never ever try them. That stuff has a strong flavor so I don't believe it.

[moolarkey]

Nov 22, 2014 16:46:20 GMT -5 VillainV said:

Don't make ahead...and you don't need a recipe. Wash and cut up potatoes. Put in salted water, boil until soft enough to easily pierce with a knife. Drain. Mash. Add milk, butter, sour cream, salt, and pepper to taste. Whip with a hand or stand mixer if desired. I like mine with the skin left on (I cut smaller pieces of potato) and "smashed" (so not whipped). It is REALLY hard to mess up mashed potatoes.

Having said that, they don't reheat well. Just do them the day of.

I don't do the sour cream,, DS likes it if I add a block of cream cheese but I typically don't do that.  Peel, cut up, boil in water with salt.  Strain, mix. I melt butter in milk (microwave) so that it's hot, stir in as I mix with mixer. I don't like potatoes mashed by hand, I want them creamy from the mixer.

So easy.  You can peel and chop them ahead of time, put in pan and cover with water. You could cook them early, keep them hot in a slow cooker plugged in elsewhere- even your bathroom if necessary to be out of your dad's way.

[bonquiqui]

I most definitely don't do sour cream. Potatoes are easy. Butter milk salt and done.

[dirtyred]

I you don't mix any butter in them, they'll be fine to reheat on T-Day.  In fact, they'll even get a little fluffier after the reheat.  Then add butter, or just put it on top.

[sapphireblue]

Thanks a lot, everyone! I appreciate the advice and recipes.

[lostrn]

Nov 22, 2014 16:48:30 GMT -5 usuallylurking said:

Nov 22, 2014 16:33:44 GMT -5 cjoy said:

I make the pioneer woman's make ahead mashed potato recipe and they're awesome.

This was going to be my suggestion as well. We've made them several times and they reheat just fine.

Another vote for pioneer woman's mashed potatoes. They are fantastic. And easy to make a day or two before.

[sara76]

I've actually messed up mashed potatoes a few times and they've turned out pasty. It's because of too much moisture. After you drain the potatoes put them back in the warm empty pot and let them sit for a few minutes to dry before mashing and adding your milk and butter.

[cbwm1]

Make sure you put them on the stove in COLD water.

Also, heat your milk or cream before adding to the potatoes or they'll be gummy.

[maggiemoo]

Pioneer recipe. It turns out great. Even made the night before. If you go another route, pell and cut them. Put in a big bowl of ice water. It will keep them from browning.

[hisno1girl]

I've never had a problem reheating mashed potatoes so I don't know what the issue is.

Anyway, I just Cooke them in salted water and mash with butter, a little bit of minced garlic and sour cream. You can leave those out and just do butter, S&P.

[littlepeanut]

My favorite tip is to drain the cooked potatoes and put them back over low heat for a few minutes while gently shaking them. It makes them so soft and fluffy. Ditto to warming up the milk/butter.

[bugandbibs]

Huh, I reheat mashed potatoes with no problems. Just cover and fluff with a fork.

I add parsnips to mine, it adds a little something extra.