I love mashed potatoes, but I hate dealing with the mess of preparing them right as I am trying to serve dinner. These make-ahead potatoes offer a perfect solution. You can prepare them to the point of baking up to a day in advance and then put them in the oven to be ready when you are.
Ensuring Creamy Potatoes
I have found the best way to cook the potatoes is to cut them into one-inch cubes. This both reduces the cooking time and ensures even cooking. Add the potatoes to a large pot and cover with cold water (the water should be at least an inch above the potatoes). Check the potatoes after about 12 minutes. They are done when a table knife can easily pierce all the way through.
Make sure that you drain the potatoes thoroughly and then add them back to the hot pot. Let them sit over low heat until all water has completely evaporated.
In order to prevent the potatoes from seizing when beaten, I warm the milk and butter over medium heat while the potatoes are cooking. You don’t want the milk to boil; turn it to low as soon as the butter melts.
Add the potatoes, milk and butter, and salt and pepper to a large mixing bowl. Using a hand mixer, beat until just combined. You don’t want to over mix them because they can get gummy. For this recipe, I then stir in the parmesan cheese, chives, and sour cream. You can definitely play around with flavors, though, substituting with different cheeses and herbs.
Add the mixture to a greased 8”x8” baking dish, and top with the remaining butter. Bake until the edges are beginning to brown. After removing from the oven, cover and place in a warm spot until ready to serve. I placed mine at the back of the stove while I cooked my Panko Crusted Chicken Breasts, and the potatoes stayed hot for 30 minutes.
If you make this ahead, I recommend removing them from the refrigerator about an hour before baking. They may take an extra five to ten minutes in the oven. Tip: Casseroles are ready when an instant-read thermometer inserted in the center reads 165℉.
Parmesan and Chive Make-ahead Mashed Potatoes
Preheat oven to 350℉.
Prepare the potatoes.
After peeling, cut the potatoes into 1” cubes. Place in a large pot and cover with cold water. Place over high heat and bring the water to a boil. Once boiling, cook potatoes for about 12 minutes, or until a table knife easily pierces through, then drain thoroughly. Return the potatoes to the hot pot and place over low heat until water is completely evaporated, 30 seconds to a minute.
Prepare the mix-ins.
While the potatoes are cooking, warm the milk and 4 T. of butter in a small saucepan over medium heat, just until the butter is melted.
Dice the remaining 2 T butter into small cubes.
Finely grate the parmigiano-reggiano and chop the chives.
Mash the potatoes.
Combine the potatoes, milk and melted butter, salt, and pepper. Beat with a hand mixer at low-medium speed until just incorporated. Stir in the cheese, chives, and sour cream. Taste and add salt and pepper if desired.
Pour the potatoes into a greased 8”x 8” baking dish. If making ahead, go ahead and cover the dish and place in the refrigerator until an hour before baking.
Bake the potatoes.
When ready, dot the top of the mashed potatoes with the remaining 2 T. of butter. Bake at 350℉ for 30-35 minutes, until the edges are just beginning to brown. Cover and sit in a warm spot until ready to serve.
These pair well with my Panko Crusted Chicken Breasts.If the potatoes have been refrigerated, they may take an extra 5-10 minutes.