Welcome! If you're new to Balancing Beauty and Bedlam, you may like to subscribe for free updates. Subscribe via RSS to read updates in your favorite feed reader, or via email to have new posts delivered directly to your inbox. Thanks for visiting!
If you follow me on Twitter, you know that I recently peeled and mashed ten pounds of potatoes. I wish I could say that is an extraordinary amount and that we ate some but then froze most of them, but that would simply be a lie.
You see, potatoes are my favorite food…french fries, then mashed. I could eat them every day, all day…I think. I haven’t really tried, but I wouldn’t mind. So, when the ten pounds were mashed, well, five pounds were gone in ONE SITTING! My kids love them as much as I do and considering that it was my #1 food of choice during all five pregnancies, I understand, I passed it to them through the genes. 
Mashed potatoes are one of the easiest comfort foods around. You really can’t mess them up, especially when you add lots of yummy goodness.
This photo is art personified to me…a warm, creamy, heaping bowl full of mashed potatoes. But enough about my favorite things, here is a wonderful make ahead recipe for you.:) This is a great option for large groups as you can make them a few days ahead and just store in the fridge.
(Just to give you a heads up. I never make them the same way. I will give you a basic recipe and then explain).
Gourmet Make Ahead Mashed Potatoes
- Ten potatoes (Russet are the best for mashing. Helps avoid gooey mashed potatoes)
- 1 cup sour cream
- 1 package cream cheese
- 6 TB butter
- salt, pepper, onion powder (to taste)
- minced onions (optional)
- shredded cheese (optional)
Peel and then boil potatoes till fork spears them easily. Mash potatoes by hand, beater or potato masher, but never use a food processor or blender as this will lead to over mashing (another leading cause of gooey potatoes.) Add in all ingredients.
Spread in 9×13 baking dish. Either refrigerate for later, freeze, or bake immediately.
Bake at 350 degrees for 40 minutes. Uncover and bake 20 minutes longer.
(Let stand at room temperature first, if they were refrigerated). If freezing them, take out night before and thaw.
Crock Pot: Preparing these in the crock pot is as good as baking . If mixing by hand, just do everything in the crock pot with only one dish to wash. Follow the directions, but instead of baking, cook in crock pot on low 2-3 hours (or 6-7 if needed…haha, yes, sometimes that happens). Add in a few extra tablespoons of butter and a bit of milk for creaminess.
I begin the potatoes in my Kitchen Aid to break them down, but if I don’t want any lumps, I finish them with my hand held mixer. (I never claimed to be a neat cook.)
Once you get the hand of Gourmet style potatoes, begin experimenting. If I make them for my family, I typically try and make them low fat, so instead of using butter and cream cheese, I may only use a little warmed milk (cold will make it gluey) and light sour cream, completely eliminating the butter and just seasoning them with french fry seasoning. Add just enough liquid to make smooth mixture.
My extended family are huge grilled onion fans, so I will saute onions in a little butter, and add that to the mix. Bacon, garlic, green onions/chives are also huge hits.
Whatever you decide , the key is to add them quickly, and do all the mixing before your potatoes get cold.
Freezer Directions: Place in freezer bags or alternative freezer dishes.They will freeze well up to six months, but make sure you fill up the bag or dish to avoid leaving additional air space which leads to freezer burn.
Two options for reheating – Thaw and heat in microwave, stirring every few minutes until completely mixed, or thaw and bake in oven for 30 minutes.
Please note that after they are thawed they will look really watering and you will panic. This is normal. As you stir during the microwave process, they will come back to their original consistency. Same with baking. I did pour out a bit of the water first, but as it reheated, it was perfect by the end and I even then added more sour cream and sprinkled cheese on top.
Wow – how could such an easy recipe take so many words to describe.
Enjoy….
A re there any variations that I have left out? How do you all eat your mashed potatoes?
Posted at: Kimba’s
{ 17 comments }
I like my mashed taters with butter only and salt & pepper. No milk, just buttery goodness!
It’s a bit more work but sooooo amazing – I boil the wet ingredients before mixing them in with the potatoes – it varies but could include any or all of the following; butter, milk, sour cream, cream cheese. I add salt and pepper to that too. I put it in a smaller saucepan along side the potatoes and bring it to a boil – making sure to stir so it doesn’t stick.
I love potatoes any way they come, but something about boiling the wet stuff before adding it to the potatoes makes them all the more AMAZING!!
Oh my goodness!! (mouth watering) Sour cream and cream cheese and butter… no wonder they are your favorite food. That sounds WAY too good!! Thanks for the yummy recipe!
~Jennifer
http://www.studiojru.com
I try to go as healthy as possible: a little bit of butter and a little bit of milk, just enough to get the right consistency. My favorite things to add are garlic salt and chives.
What is french fry seasoning and where can I get some?!?! Yum-O!!
Jens Reply:
March 8th, 2010 at 5:38 pm
@Jen, I missed responding to this, so sorry. I actually buy French Fry seasoning at Big Lots for a buck. Since it’s the Cheap stuff it does have MSG in it (which I try to avoid) but we’ve tried other brands and we love this cheap stuff.
Most of my other spices, I buy through Homemade Gourmet (which I am a distributor with… ) but we don’t sell french fry seasoning to my dismay. LOL
Glad to know I’m not the only oddball whose favorite food is potatoes. Maybe now I can pretend I have your fashion sense too, and people will believe me…
Liking the idea of freezing. Happy birthday by the way!
First, I love your website! I’ve been following you since Thanksgiving and its always such an encouragement. We love potatoes too at my house, but I hate peeling and therefore do 10 lbs of baked potatoes. I then scoop out the insides and make mashed. Some stay mashed, some become twice baked and some become potatoes skins. The twice baked and skins get frozen for a quick dinner, snack, or lunch. They don’t last long so I often do 20 lbs at a time especially when I find 10 lbs for 99 cents. Blessings.
Jens Reply:
March 8th, 2010 at 1:18 pm
@Mary Waterstreet, You are my kind of potato loving friend, Mary.
Ahhhh, POTATOES!!!! The best food God invented!! I, too, love them any way I can get them…..BUT, I’m lazy – therefore, I always leave the skins on…..even if I’m mashing them – my excuse is: “all the nutrients are in the skin, so why bother peeling it off!” I just found your site and can’t wait to come back often to see what you are up to…..
I just made a healthified version of Shepard’s pie (I needed to use up a lot of left over potatoes too!)
http://lizseverydaylife.wordpress.com/2010/03/04/healthified-shepards-pie/
can i cook the potatoes in the crock pot or just do the final step. also, have you frozen them in freezer bags…or what do you use?
Jens Reply:
March 8th, 2010 at 1:17 pm
@michelle, You can cook the potatoes in the crock pot but this recipe would have to be altered a bit. I freeze them in freezer bags, or my freezer Tupperware type plastic. Bags work really well and you can divide them based on amount you desire.
I don’t care for sour cream or cream cheese, especially in my mashed potatoes. My husband would probably love these though. I grew up on my Grandma’s mashed taters and gravy. Since they were made to accompany gravy she just made them with milk and butter. I’ve since branched out by adding garlic salt and black pepper, occasionally crumbled bacon and french fried onions on top. I just can’t get over the “tang” that the cream cheese especially adds.
All that to say, do you think if I made it the way you make them for your family, trading the lite sour cream for butter, they would turn out alright?
Jens Reply:
March 8th, 2010 at 1:16 pm
@becky, Absolutely – I have made them with only butter as well…believe it or not, when I’ve wanted to make it gourmet (but not full of fat grams) I’ve even used cottage cheese. I know it sounds odd but doesn’t add the tang, yet still different.
thanks! I just had no idea that potatoes could stand up to being frozen and reheated this way. For a while now I’ve used the double boiler method for keeping them warm, but I always thought they’d dry out in a crockpot so never tried. Thanks for the tips.
I use basically this same recipe (without the shredded cheese) for Thanksgiving dinner. I make them ahead and freeze, then a day or two before Thanksgiving I pull them out and let them thaw in the fridge. Then I put them in the Crock-pot, dab a little butter on top of the potatoes and warm them that way. They come out really good. The first time I did it that way, they were soupy at first, then they firmed up as they got warmer. I wonder if the cheese would still work in there? I LOVE cheese!
I have a LOT of potatoes from last year that are in a bucket, under my counter, sprouting like crazy. I think this may be the perfect thing for them.
WhooHoo! Russett potatoes are on sale 5# for .99 AND I’m starting a part-time job next week. I need to batch OAMC some things for the freezer.
Question: you have listed 10 potatoes. Do you really mean 10 potatoes (which could vary greatly in size) or 10 pounds of potatoes?
Thanks so much!
I took on the task of creating a mashed potato martini bar (basically mashed potatoes served in fancy glasses with many different toppings to choose from) for a bridal shower for 60 people. (I need my head examined!) How many pounds of potatoes would you recommend I prepare for 60 people?? Would I be really crazy to try to make them all the morning of the shower?
Comments on this entry are closed.