Mashed: Mashed potatoes ahead of time?
Subject: Mashed potatoes ahead of time?
Newsgroups: rec.food.cooking
From: GJD at webtv.net (Grace Droste)
Date: Wed, 17 Nov 1999 09:02:51 -0500 (EST)
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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
From: Goomba (goomba at mindspring.com)
Date: Wed, 17 Nov 1999 10:33:57 -0500
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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)
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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.
From: sapphireblue_dotcom at my-deja.com
Date: Mon, 22 Nov 1999 18:42:20 GMT
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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.
From: Bulla (bullabulla at my-deja.com)
Date: Mon, 22 Nov 1999 20:21:40 GMT
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> 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 the 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 service.
From: Karen O'Mara (karen at randomgraphics.com)
Date: Mon, 22 Nov 1999 15:54:16 -0800
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Bulla wrote:
> 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
> service.
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 (WHALENS at prodigy.net)
Date: Wed, 17 Nov 1999 23:25:05 -0600
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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
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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.