Wednesday, November 24, 2010

"Day Before" Mashed Potatoes

Yep, those are the mashed potatoes I'll be serving tomorrow. Done. Done. Done.

I think of all the stressful things about putting together a Thanksgiving dinner, the mashed potatoes cause me the most stress. It's the whole timing thing. Everything is done at once and I'm over in the corner getting a potato steam facial while I'm frantically trying to get them ready.

It wouldn't be such a huge deal, but I have one particular family member who holds my holiday mashed potatoes on a pedestal. She tells me they beat out her own mother's and both of her grandmothers'. (How's that for a complement..... and added pressure!)

I always use a ricer when I make mashed potatoes. It really does make a difference in the fluffiness factor. You could also use a food mill if you have one.

Please keep in mind that these are my "holiday" mashed potatoes, so you'll be more inclined to forgive me for the inordinate amount of fat that I'm adding. It is Thanksgiving after all.

I have these potatoes in a covered crock pot in the fridge as you're reading this post. (You're wondering, does she ever sleep?) Tomorrow I will remove them from the fridge and let them come to room temperature before turning on the heat. The main idea is to gently warm them without recooking or burning them. You made need to add a little extra half & half to fluff them back up again and always remember to put that big pat of butter on the top before serving, just cuz it makes them look gorgeous.

"Day Before" Mashed Potatoes

5 lbs medium- sized russet potatoes, peeled and quartered
4 cloves garlic, peeled
kosher salt
1 stick butter (cut into 8 tablespoons, room temperature)
1 cup sour cream (room temperature)
3 ounces cream cheese, softened
3/4- 1 cup half & half (room temperature)

Place prepared potatoes and garlic cloves in a large pot of cool water. Bring to a boil, season with a moderate amount of salt, reduce heat and simmer until potatoes are tender, 18-20 minutes. Drain.

Rice the potatoes and garlic into a large bowl. Add the butter, sour cream and cream cheese. Stir well. Slowly add in the half & half, whipping the potatoes until desired consistency. Taste and season with additional salt if needed. Place potatoes in crock pot and let cool before covering and transferring to refrigerator. On the day of serving, remove crock pot from fridge and let come to room temperature before turning heat on low and reheating potatoes.

19 comments:

Nanan said...

NO one eats the TURKEY anyway hahahah - it is all about the sides!!!!!!! Especially when YOU make the sides - those look SO good!

June said...

Too funny Mags - that's my mashed recipe too, although sometimes I reduce the garlic and add horseradish instead. You're absolutely right - using a ricer's the only way to go. You sure are organized...today's my all day cookin' day!

PlumpNotFat said...

I have a friend who stated that they aren't making mashed potatoes because they're having sweet potatoes....WHUT?? Like you can have too many potatoes? Crazy people!

What a great idea to make these ahead of time - and perhaps steal a bite or four for yourself right after making - need to make sure they're good. :)

Have a happy Thanksgiving!

Mary said...

These look delicious, Mags. The make-aheads make dinner much easier to get to the table. I hope you and those you love have a wonderful holiday. Blessings...Mary

Mary said...

I'm so jealous of everyone who is celebrating thanksgiving this weekend! I live in Canada so we celebrated last month BUT after reading this post I have a feeling I'm going to need a fix some potatoes and stuffing asap!!!

Mary xo

Frieda said...

Mags, you are killin' me here! I'm working on pies and rolls and have yet to think about taters. BTW, a HUGE "Thank You!" for linking the dinner roll post. It's my most popular post, due to YOU!

Ken Myers said...

Where? Second plate! Then pile it high!

Anonymous said...

oh yummm...these look fantastic...how long do you usually have them on low in the crock pot until they come to serving temp?? Thanks for the great post...

Mags @ the Other Side of 50 said...

anonymous:that varies by crock pot of course, but once brought to room temperature, they should be warm (set on low) in an hour or so.

Julie said...

My sister in law makes these too. They're so amazingly good!

Happy Thanksgiving to you and your family!

Laurie@The Baking Bookworm said...

Mmmm. Very similar to how I like to make my mashed potato casserole. The sour cream and cream cheese add a richness to it. I actually have some in my fridge right now because I made it the other day! Happy Turkey Day to you Mags!

Mags @ the Other Side of 50 said...

Thank you for all your kind comments and I wish all of you a very Happy Thanksgiving!!

Anonymous said...

Best taters ever seriously! They are amazing and the only way to celebrate thanksgiving!

Anonymous said...

Thanks so much for taking the time to answer my question...these will be on my Christmas menu for sure...Happy Thanksgiving..

Sonia (Nasi Lemak Lover) said...

I love this kind of classic mashed potatoes, i must try your recipe one day. Happy Thanksgiving to you.

Barbara Bakes said...

I can see why you're famous for your potatoes. They sound decadent and delicious! I'm doing my potatoes early and putting them in the crockpot too. Maybe I'll throw in some extra butter and sour cream too now. Happy Thanksgiving!

Karen said...

I use a ricer, too... can't beat it for fluffy potatoes! I make my mashed potatoes a few hours before dinner, then put them in a covered stainless pan over some simmering water. Keeps them hot right up to dinner!

Jen @ My Kitchen Addiction said...

These potatoes look divine! I need to get a potato ricer, despite my hatred of gadgets. I really think it's the tool for the job, and mashing by hand just isn't fun.

Tboy said...

What about following this recipe, but the "day of" adding a few potatoes whipped with a mixer. Would it taste like the real thing?