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Old 11-20-2011, 05:51 PM   #1
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Mashed potatoes in advance. Comments please.

In Saveur magazine a tip said you could peel, boil and mash potatoes the day before. It said pass the cooked potatoes through a ricer directly into a ziplock bag and refrigerate. Next day you can add your butter and cream. Has anyone tried this? Won't the potatoes turn a funny color?
Thanks

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Old 11-20-2011, 06:01 PM   #2
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Originally Posted by julesthegolfer View Post
In Saveur magazine a tip said you could peel, boil and mash potatoes the day before. It said pass the cooked potatoes through a ricer directly into a ziplock bag and refrigerate. Next day you can add your butter and cream. Has anyone tried this? Won't the potatoes turn a funny color?
Thanks
I have stored leftover mashed taters and they stayed white.
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Old 11-20-2011, 06:05 PM   #3
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Old 11-20-2011, 06:08 PM   #4
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I've stored left over cooked mashed taters and they stay white. Sounds like a great idea to me.
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Old 11-20-2011, 08:26 PM   #5
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Quote:
Originally Posted by julesthegolfer View Post
In Saveur magazine a tip said you could peel, boil and mash potatoes the day before. It said pass the cooked potatoes through a ricer directly into a ziplock bag and refrigerate. Next day you can add your butter and cream. Has anyone tried this? Won't the potatoes turn a funny color?
Thanks
This should work well. Cooked potatoes won't discolor. Uncooked potatoes will oxidize and turn a brown or copper color, even under water.

I'd say go for it and enjoy your make ahead dish.
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Old 11-21-2011, 02:28 AM   #6
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Mashed potatoes are one of the few foods that don' really change flavor when they are leftovers.
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Old 11-21-2011, 10:21 AM   #7
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I'm making the mashed potatoes the night before and warming them in a crock pot in the morning. I don't see a problem with it since I've stored many o' mashed potatoes as leftovers on several occassions.
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Old 11-21-2011, 10:48 AM   #8
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Quote:
Originally Posted by julesthegolfer View Post
In Saveur magazine a tip said you could peel, boil and mash potatoes the day before. It said pass the cooked potatoes through a ricer directly into a ziplock bag and refrigerate. Next day you can add your butter and cream. Has anyone tried this? Won't the potatoes turn a funny color?
Thanks
They won't turn colors, and that is an EXCELLENT do-ahead idea! Be sure to warm the cream first in a separate pot before whipping them into the warmed up potatoes.
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Old 11-21-2011, 11:45 AM   #9
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Would you be surprised to find that frozen mashed potatoes in a microwavable plastic bag are available in most supermarket frozen food sections? You nuke them, add salt, butter and milk or cream and you're good to go. If they can do it, why can't you?
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Old 11-21-2011, 11:53 AM   #10
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They won't turn colors, and that is an EXCELLENT do-ahead idea! Be sure to warm the cream first in a separate pot before whipping them into the warmed up potatoes.

Can you make them entirely ahead of time (potaotes, buter, cream/milk)?

Or just the potatoes?

Ive never trusted make-ahead potatoes but I have too much to do this year.

Ideally I'd like to complete them on Wednesday and reheat on Thursday.
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