Do-Ahead Mashed Potatoes
 

Do-Ahead Mashed Potatoes

4 to 6 large peeled all-purpose potatoes, cooked
Salt & pepper
Milk or cream
Butter or margarine

Mash potatoes and season to taste; add milk and butter to reach the
desired consistency.

Butter a 2-quart casserole and spoon mashed potatoes into it. Melt
enough butter or margarine to cover top of surface completely. Smooth
surface so that it is completely sealed with butter. Cool, then
refrigerate, covered.

Before serving, heat casserole in preheated 300-degree oven until heated
through. Poke some holes in the top so butter trickles down into
potatoes. Potatoes also can be reheated in the top of a double boiler
over simmering water. Makes 6 to 10 servings.

Deliberately top-posted:

This sounds great, and I'm always looking for "do-ahead" things
for Christmas. Any of you experts see anything wrong with this
suggestion?

One time on Usenet, said:

> Do-Ahead Mashed Potatoes
>
> 4 to 6 large peeled all-purpose potatoes, cooked
> Salt & pepper
> Milk or cream
> Butter or margarine
>
> Mash potatoes and season to taste; add milk and butter to reach the
> desired consistency.
>
> Butter a 2-quart casserole and spoon mashed potatoes into it. Melt
> enough butter or margarine to cover top of surface completely. Smooth
> surface so that it is completely sealed with butter. Cool, then
> refrigerate, covered.
>
> Before serving, heat casserole in preheated 300-degree oven until heated
> through. Poke some holes in the top so butter trickles down into
> potatoes. Potatoes also can be reheated in the top of a double boiler
> over simmering water. Makes 6 to 10 servings.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, (Gal Called J.J.)
said:

> Deliberately top-posted:
>
> This sounds great, and I'm always looking for "do-ahead" things
> for Christmas. Any of you experts see anything wrong with this
> suggestion?

Well, I didn't do this for Christmas, but finally got around to
trying it this past Sunday, served with fried chicken and milk gravy.
We had five people eating dinner that night -- everyone loved the potato
method and fortunately I had a copy of the recipe to hand out. The spuds
didn't taste reheated at all; they were a little caramelized on the
edges, but I like that. I'll definitely do this again...

> One time on Usenet, said:
>
> > Do-Ahead Mashed Potatoes
> >
> > 4 to 6 large peeled all-purpose potatoes, cooked
> > Salt & pepper
> > Milk or cream
> > Butter or margarine
> >
> > Mash potatoes and season to taste; add milk and butter to reach the
> > desired consistency.
> >
> > Butter a 2-quart casserole and spoon mashed potatoes into it. Melt
> > enough butter or margarine to cover top of surface completely. Smooth
> > surface so that it is completely sealed with butter. Cool, then
> > refrigerate, covered.
> >
> > Before serving, heat casserole in preheated 300-degree oven until heated
> > through. Poke some holes in the top so butter trickles down into
> > potatoes. Potatoes also can be reheated in the top of a double boiler
> > over simmering water. Makes 6 to 10 servings.
>
>

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:
[snip]
> Well, I didn't do this for Christmas, but finally got around to
> trying it this past Sunday, served with fried chicken and milk gravy.

> We had five people eating dinner that night -- everyone loved the
potato
> method and fortunately I had a copy of the recipe to hand out. The
spuds
> didn't taste reheated at all; they were a little caramelized on the
> edges, but I like that. I'll definitely do this again...
[snip]
Interesting. If I have too many last-minute things to do I like to get
a guest, especially a young one, to mash the potatoes. But it's good
to know about this method.

Sometimes I have chicken fat from the tops of jars of homemade stock.
You could melt that and use it in place of the butter, especially for a
fried chicken dinner.

-aem