Make-ahead mashed potatoes
67
- Prep Time20 mins
- Total Time20 mins
- Makes10 cups (2.5 L) for 12 servings
Yvonne Duivenvoorden
Retire your usual mash in favour of a tangy goat-cheese and green onion version. This is our top make-ahead potato recipe because it stays creamy even after reheating.
Ingredients
10 large Yukon gold potatoes, about 5 lb peeled
4 green onions
1 cup milk
3 tbsp butter
1 tsp freshly ground black pepper
1 tsp salt
130-g log creamy goat cheese, or 250 g cream cheese
1 cup light sour cream
Instructions
Quarter potatoes. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat. Simmer, partially covered, until very tender. Meanwhile, slice onions. Just before potatoes are done, heat milk, butter, salt and pepper in a saucepan on the stove or in a bowl in the microwave.
Drain cooked potatoes and return to the large saucepan. Place back on the burner until all water is evaporated. Remove from heat. Add hot milk mixture and goat cheese. Mash until as smooth as you like. Stir in green onions and sour cream.
Nutrition (per serving)
Calories 263, Protein 8g, Carbohydrates 41g, Fat 8g, Fibre 3g.
MAKE AHEAD
Prepare recipe and turn into a baking or microwave-safe dish that will hold at least 10 cups (2.5 L). Cover and refrigerate up to 2 days. To reheat, cover potatoes with foil and bake at 350F (180C) until hot, about 40 min. Or loosely cover and microwave on medium-high until hot, from 8 to 10 min. Stir halfway through.