Day Before Mashed Potatoes
I found this recipe on another site and did a couple changes to it for my personal preference but I love this recipe and the fact that you can make it and throw it in the crockpot on warm and leave it sit until you are ready to serve dinner. Saves a lot of time during the holidays.
I found this recipe on another site and did a couple changes to it for my personal preference but I love this recipe and the fact that you can make it and throw it in the crockpot on warm and leave it sit until you are ready to serve dinner. Saves a lot of time during the holidays.
- Carbohydrate 43.3914912502036 g
- Cholesterol 45.855 mg
- Fat 16.3981775000021 g
- Fiber 5.18326260939032 g
- Protein 7.86862625004704 g
- Saturated Fat 9.79285475000038 g
- Serving Size 1 1 Serving (285g)
- Sodium 135.204000000073 mg
- Sugar 38.2082286408133 g
- Trans Fat 1.59625450000064 g
- Calories 345 calories
Step-by-step
- Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
- Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, garlic powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
Undercooking the initial boil guarantees watery potatoes that will reject added fats later. Boiling thirteen peeled and cubed potatoes requires rolling salted water and a strict fifteen-minute window to achieve tenderness without waterlogging. Drain the cooked tubers thoroughly in a colander before mashing. Residual moisture ruins the texture by diluting the rich dairy components.
Blending eight ounces of cream cheese and one and a half cups of sour cream directly into warm potatoes creates a heavy emulsion. This high fat content protects the starch granules during overnight storage. Chill the covered bowl promptly below 40 degrees Fahrenheit. Storing dairy-heavy starches safely means avoiding the danger zone where bacteria multiply rapidly.
Baking the chilled mixture at 350 degrees Fahrenheit for thirty minutes rewarmed the center evenly during testing. Alternatively, transferring the cold mixture to a slow cooker on the warm setting requires dotting the top with one-quarter cup of cubed butter. Butter melting across the surface prevents a dry skin from forming over prolonged holding times.
Starch retrogradation causes starches to recrystallize and firm up when chilled. Reheating forces those molecules to absorb surrounding moisture again, which restores creaminess. Monitor the internal temperature closely during the final thermal phase to ensure even heat distribution throughout the dish.
