“Do Ahead” Mashed Potatoes

various potato dishes: potato chips, hashbrown...As you may have gathered from other articles we have written, you know that Mary never made any food in advance.

The woman just didn’t plan ahead in that way.  Her mashed potatoes were fairly dry and her gravy was pretty greasy.  Today I am sharing a “do ahead” recipe that I am trying for Thanksgiving.

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 10 to 12

Ingredients:

  •     5 pounds potatoes
  •     4 tablespoons butter
  •     1 teaspoon salt
  •     1/4 teaspoon ground black pepper
  •     1 package (5.2 ounces) Boursin cheese with garlic and herbs
  •     1 tablespoon fresh chopped parsley, optional
  •     1 tablespoon fresh chopped chives, optional
  •     2/3 cup sour cream
  •     milk, as needed
  •     butter for the slow cooker, if making ahead

Preparation:

Peel potatoes, cut into chunks, rinse, and put in a large saucepan

Cover with water and bring to a boil over medium-high heat

Reduce heat to medium-low, cover

Boil for about 15 to 20 minutes, or until tender

Drain and partially cover the pan to allow potatoes to dry

In a large bowl, mash the potatoes with butter, salt, pepper, Boursin cheese, parsley, chives, and sour cream

Mix in milk until desired consistency is reached

If making these a day in advance refrigerate overnight. About 2 to 3 hours before serving, butter the crockery insert of a slow cooker. Add potatoes, cover, and cook on HIGH for 1 hour. Turn to LOW and continue cooking until serving time. Stir a few times.

 

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