Refrigerate or freeze, then reheat.
Perfect for meal planning or holidays.
Mashed potatoesare central to our holiday meals (how else can you makegravyvolcanoes?)
Elise Bauer
and they are the easiest thing in the world to make ahead.
(At least the potato part.)
You could also use sour cream.
Elise Bauer
Add the mashed potatoes, cool completely, then freeze in the casserole dish until solid.
Freeze for up to two weeks.
If thawing overnight, cover and place in the fridge.
Elise Bauer
If your mashed potatoes are thawed, follow the baking directions in the recipe as written.
If baking from frozen, add 15 to 20 minutes to the warming time.
More Favorite Potato Side Dish Recipes
Do you oughta Use a Potato Ricer?
Elise Bauer
Put them in the slow cooker on low, stirring occasionally.
Mashed potatoes that go straight from freezer to slow cooker need to thaw out some before stirring.
Turn the slow cooker down to warm when you have heated the potatoes through.
They will take longer to reheat than thawed mashed potatoes, though, so factor that extra time in.
Add 2 teaspoons of salt to the water.
Add the garlic cloves and rosemary sprig.
Once potatoes are done, drain the potatoes.
Discard the rosemary sprig, save the garlic cloves with the potatoes.
A ricer will yield fluffier, less gluey, mashed potatoes.
(Don’t overmix!)
Stir in the minced rosemary, salt and pepper.
Taste and add more salt and pepper if needed.
Butter generously the inside of a 2-quart casserole dish.
Add the mashed potatoes, and spread out in an even layer.
Dot with the remaining 1 tablespoon of butter.
At this point, you’ve done the make-ahead part of the recipe.
you’re able to cover with plastic wrap and chill until ready to bake.
you’re able to make up to 2 days ahead.
When ready to make, remove from refrigerator and let sit for an hour to come to room temperature.
Bake at 350F for 30 to 45 minutes, until the top is lightly browned.
