Classic Mashed Potatoes PT85M https://img2.recipesrun.com/201907/2019/1008/8e/c/713124/300x200x90.jpg Don't stress over mashed potatoes, make them ahead! These extra-rich make-ahead mashed potatoes can be kept refrigerated or frozen, and then reheated when you're ready to eat. When it comes to Thanksgiving holiday dinners, the more dishes you can make ahead, the better, right? In this simple recipe we are mashing boiled potatoes and garlic (a potato ricer helps make everything fluffy), mixing them with butter, cream cheese, yogurt, and a touch of rosemary. 8 servings Ingredients: Chives for garnish 1/4 tsp. freshly ground black pepper 2 tsp. kosher salt 1/4 tsp. fresh minced rosemary 1/2 cup plain or greek yogurt 8 oz. cream cheese 3 tbsp. unsalted butter 1 sprig fresh rosemary 3 cloves garlic, peeled and whole 5 pounds potatoes, peeled and cut into 2-inch chunks

Classic Mashed Potatoes

4.8

( By zhanghengshuo )

Don't stress over mashed potatoes, make them ahead! These extra-rich make-ahead mashed potatoes can be kept refrigerated or frozen, and then reheated when you're ready to eat. When it comes to Thanksgiving holiday dinners, the more dishes you can make ahead, the better, right? In this simple recipe we are mashing boiled potatoes and garlic (a potato ricer helps make everything fluffy), mixing them with butter, cream cheese, yogurt, and a touch of rosemary.

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 70 Mins
Total Time 85 Mins

02 Ingredients

- Chives for garnish
- 1/4 tsp. freshly ground black pepper
- 2 tsp. kosher salt
- 1/4 tsp. fresh minced rosemary
- 1/2 cup plain or greek yogurt
- 8 oz. cream cheese
- 3 tbsp. unsalted butter
- 1 sprig fresh rosemary
- 3 cloves garlic, peeled and whole
- 5 pounds potatoes, peeled and cut into 2-inch chunks

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03 Method

Step 1

Cook the potatoes: Place peeled cut potatoes in a large saucepan, cover with an inch of cold water. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig.
Step 2

Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes.
Step 3

Once potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.
Step 4

Mash the potatoes and garlic cloves: While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes and the garlic cloves in a large bowl.
Step 5

A ricer will yield fluffier, less gluey, mashed potatoes. Mix in cream cheese and yogurt: In a large upright mixer, add the riced or roughly mashed potatoes into the mixer bowl, along with 2 tablespoons of butter, the softened cream cheese, and the yogurt.
Step 6

Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. (Don't overmix!) Stir in the minced rosemary, the salt, and pepper. Taste and add more salt and pepper if needed.
Step 7

Place in casserole dish: 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 Tbsp butter.
Step 8

You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead.
Step 9

Bake: When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350°F for 30 to 45 minutes, until the top is lightly browned.

04 Author

zhanghengshuo

104 Recipes

Classic Mashed Potatoes

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