Comments on: Mashed Potato Tips http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/ You Have To Eat, So Learn To Cook & Eat Well Sat, 21 Nov 2009 07:04:20 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: star http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/comment-page-1/#comment-57499 star Sat, 29 Nov 2008 02:30:59 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/#comment-57499 i have a catering company, and i can not have everything coming off the stove at the same time as everything comes out of the oven, so i cook and mash the potatoes ahead (the same afternoon) so they are ready mashed and spread in a baking dish with dollops of butter , and sprinkled with paprika on top. depending on how much potatoes you have to heat ,i give it about 1/2 an hour in the oven. it heats the potatoes and crisps up the top,,, very delicious and takes the stress off. i have a catering company, and i can not have everything coming off the stove at the same time as everything comes out of the oven, so i cook and mash the potatoes ahead (the same afternoon) so they are ready mashed and spread in a baking dish with dollops of butter , and sprinkled with paprika on top.
depending on how much potatoes you have to heat ,i give it about 1/2 an hour in the oven. it heats the potatoes and crisps up the top,,, very delicious and takes the stress off.

]]> By: Lydia http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/comment-page-1/#comment-57286 Lydia Fri, 28 Nov 2008 02:00:47 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/#comment-57286 I came from a family that tries to keep all food preparion to a minum on Saturday. Much was fixed on Friday and then reheated for dinner the next day. That's made me fond of reheated mashed potatoes. They would be completely made (butter, milk ect.) and then just popped in the oven. Maybe it was the way my mom made them but they puffed up during the reheating and were light and fluffy. I came from a family that tries to keep all food preparion to a minum on Saturday. Much was fixed on Friday and then reheated for dinner the next day. That’s made me fond of reheated mashed potatoes. They would be completely made (butter, milk ect.) and then just popped in the oven. Maybe it was the way my mom made them but they puffed up during the reheating and were light and fluffy.

]]> By: jfield http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/comment-page-1/#comment-56756 jfield Mon, 24 Nov 2008 02:39:26 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/#comment-56756 Just to underscore the don't make them ahead rule, my mom made some mashed potatoes for a family meal yesterday (pre-Thanksgiving, since we'll be out of town). At any rate, she thought it would be fun to try "Make-Ahead Mashed Potatoes" from a recipe she found in the paper: Yukon Golds, cream cheese, sour cream and I'm not sure what else. Everything goes in a 9X13 Pyrex dish, paprika gets sprinkled all over the top and then finished w/pats of butter and refrigerated. When ready to serve, you reheat them in a 350 degree oven until hot. They tasted just like instant potatoes. They were smooth to the point of slick, were much looser than I like them, and they seriously tasted like they came from a box. Learn from my mom's experiment, and do what RG says--don't make mashed potatoes ahead! Happy Thanksgiving, everyone:) Just to underscore the don’t make them ahead rule, my mom made some mashed potatoes for a family meal yesterday (pre-Thanksgiving, since we’ll be out of town). At any rate, she thought it would be fun to try “Make-Ahead Mashed Potatoes” from a recipe she found in the paper: Yukon Golds, cream cheese, sour cream and I’m not sure what else. Everything goes in a 9X13 Pyrex dish, paprika gets sprinkled all over the top and then finished w/pats of butter and refrigerated. When ready to serve, you reheat them in a 350 degree oven until hot.

They tasted just like instant potatoes. They were smooth to the point of slick, were much looser than I like them, and they seriously tasted like they came from a box.

Learn from my mom’s experiment, and do what RG says–don’t make mashed potatoes ahead! Happy Thanksgiving, everyone:)

]]> By: snooky doodle http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/comment-page-1/#comment-56452 snooky doodle Fri, 21 Nov 2008 07:24:00 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/#comment-56452 wow i just discovered your blog and its a great for a novice in cooking like me. Thanks for the info and recipes :) wow i just discovered your blog and its a great for a novice in cooking like me. Thanks for the info and recipes :)

]]> By: Greg http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/comment-page-1/#comment-56393 Greg Thu, 20 Nov 2008 20:33:14 +0000 http://www.reluctantgourmet.com/blog/side-dish-recipes/mashed-potato-tips/#comment-56393 Hi all, the rule of thumb I have seen in cheffing text books is that mashed potatoes can be held warm for up to three hours with no loss of quality. However, you can hold cooked, un-mashed potatoes in the fridge for up to three days before they take on the "old chip" smell. Then just before serving, place in boiling water/microwave till hot, and mash. Hi all,
the rule of thumb I have seen in cheffing text books is that mashed potatoes can be held warm for up to three hours with no loss of quality.

However, you can hold cooked, un-mashed potatoes in the fridge for up to three days before they take on the “old chip” smell.
Then just before serving, place in boiling water/microwave till hot, and mash.

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