I am posting this here because I don't think enought people check the recipe board:

I need a yummy recipe that I can make the night before and serve Yummy Mashed Potatoes on Thanksgiving...any suggestions?

By Colette on Thursday, November 18, 2004 - 01:35 pm:

I don't think re-heated mashed potatoes taste as good as same day ones. You could - to save time - peel them (unless you are leaving the skins on), quarter them and put them in a pot of cold water in the fridge until you're ready to cook them.

By Feona on Thursday, November 18, 2004 - 01:37 pm:

Okay I just heard this on the radio..... Doesn't anyone know.... I thought they added oil oil. But that doesn't sound right...

By Feona on Thursday, November 18, 2004 - 01:38 pm:

sorry olive oil... Someone should confirm this though. I might be mistaken.

By Vicki on Thursday, November 18, 2004 - 01:44 pm:

I have heard of making them earlier in the day and keeping them warm in the crock pot, but I agree that re-heated just aren't as good.

By Insaneusmcwife on Thursday, November 18, 2004 - 01:45 pm:

Here is a recipe you can try-

Make-Ahead Mashed Potatoes
Submitted by: Carol Evans
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first." Original recipe yield: 12 servings.


INGREDIENTS:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste

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DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.

By Andi on Thursday, November 18, 2004 - 01:52 pm:

That is so funny...that is the recipe I printed before I posted! My mother in law has one we use every year and it's really yummy, I just wanted to try something new.

Colette: These kind are a bit different than reg. Mashed Potatoes...you should try them they come out so hot and yummy.

I would love to see some other recipes.

By Colette on Thursday, November 18, 2004 - 03:06 pm:

I wonder if you could make them the night before and keep them in the crock pot to keep them warm?

By Kellyj on Thursday, November 18, 2004 - 03:11 pm:

You could cook them in the crockpot all day long and then mash them up right before hand if you do not need the crock pot for something else. I did that the other day while I was at work and they came out really tasty.

By Andi on Thursday, November 18, 2004 - 11:27 pm:

So how do you make mashed potatoes in the Crock Pot? I'm guessing you peel them then what? Do you add any liquid? Do you cook them on High or Low?

By Kellyj on Friday, November 19, 2004 - 12:02 am:

I cooked them in water on low all day long. When they were ready I drained them really well, mashed them up then added some milk, butter and whatever else. I imagine that you could cook them on high for less time but I'm not sure how long. I'm sure that if you goggle for crockpot mashed potatoes you could find more specific instructions. I just tossed them into the pot the other day and hoped for the best. And they turned out great!

By Kellyj on Friday, November 19, 2004 - 12:06 am:

oops...my bad. I quartered them. I didn't peel them but you could. Since I couldn't check them all day long while they cooked, I didn't want them to be a mushy mess so I left them in quarters. If you're checking them once in a while you could cut them smaller and they'll cook faster.