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Make-Ahead Herb Buttered Mashed Potatoes

These mashed potatoes are so rich you can forgo the gravy.

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2.5 by 23 people

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Prep: 25 mins
  • Cook: 25 mins
  • Chill: 3 hrs

Make-Ahead Herb Buttered Mashed Potatoes

Directions

  1. Prepare Herbed Butter. Cover and chill at least 3 hours to allow flavors to blend. Let half-and-half stand at room temperature for 30 minutes. Meanwhile, place potatoes in a 4-quart Dutch oven with enough lightly salted water to cover. Bring to boiling; reduce heat. Cover and cook for 25 minutes or until potatoes are very tender.
  2. Drain potatoes. Return to pan with half-and-half, Herbed Butter, and the 1 teaspoon salt. Using a large wooden or other sturdy spoon, carefully stir potatoes, smashing lightly by pressing potato pieces against the side of the pan with the back of the spoon, leaving mixture slightly chunky. Makes 8 to 10 (3/4-cup) servings.
  3. Place prepared potatoes in a covered 1-1/2- to 2-quart casserole. Place covered casserole in a 12-inch skillet with 1-inch of simmering water. Hold over very low heat up to 2 hours.

From the Test Kitchen

Test Kitchen Tip:

To soften butter before making Herbed Butter and to soften the Herbed Butter before adding to potatoes, let stand at room temperature for 1 hour or place in a microwave-safe bowl and microwave on 100% power (high) for 10 to 15 seconds, watching carefully so the butter does not melt.

Herbed Butter

Directions

  1. In a small bowl stir together 1/2 cup butter, softened; 1 tablespoon snipped fresh Italian (flat-leaf) parsley; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; and 1/4 teaspoon cracked black pepper until well combined. Cover and chill at least 3 hours before using to allow flavors to blend. Chill butter up to 1 week or place in an airtight freezer container and freeze up to 3 months. Thaw before using. Makes 1/2 cup.

Nutrition Facts (Make-Ahead Herb Buttered Mashed Potatoes)

  • Per serving:
  • 248 kcal cal.,
  • 15 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 41 mg chol.,
  • 397 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

23 Ratings
58 Days Ago
how about just putting the finished casserole in the oven till they get hot again... its not that difficult ladies- shouldn't take more than 1/2 hr.  Stick the potatoes in the oven.   :Preheat the oven to 350º.  Be sure its an oven-safe dish. Stir the potatoes with a small amount of cream to rehydrate them. Cover them with either the dish¿s lid or aluminum foil.  Cook for roughly 30 minutes. Depending on the amount of potatoes you¿re reheating, check them every 5 minutes starting at the 15-minute mark to see if they¿ve already heated through. Stir in more cream if the potatoes are drying out too much.
94 Days Ago
I am wondering the same thing. Is the herbed butter the only make ahead part?
99 Days Ago
how long does it take to warm them up from the fridge? I can see that you are able to simmer for 2 hours, but I want to know how long it takes to reheat to get them ready for dinner.

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