Photo: Adobe Stock
When preparing Thanksgiving dinner, there are often many things that need to happen at the last minute. But, can you make some things ahead other than pie, like the mashed potatoes, to help save a little time and sanity? This question came up when I was talking with my sister, who usually hosts our family’s holiday dinners and loves making dishes from scratch. Even the most seasoned host-with-the-most can use a little help—in addition to the contributions from the guests. So, I thought I would consult the team of experts with the Idaho Potato Commission on the spud question. Plus, I have gathered tips on turkey, gravy, and recipes I have highlighted here so you’ll have these suggestions at your fingertips—before the last minute.
Q: Can you make mashed potatoes ahead?
A: Yes, but don’t add the milk or butter, etc. until you are reheating for the day of serving, according to the team of experts at the Idaho Potato Commission.
Here’s how: Peel and cut potatoes into even sized chunks, place in cold water, and simmer for about 15 minutes till you can smash a chunk with a fork. You can add some white wine vinegar or concentrated lemon juice to the water once the potatoes are done (a tablespoon is enough and won’t hurt the flavor) and then drain, mash, and cool to room temperature. Note: If the potatoes are still a little wet, place back on the stove on low to take out some of the excess moisture before cooling. Once cooled and mashed, place covered in a plastic freezer bag with as much of the air removed as possible. (Once cooked, the enemy of potatoes is air; oxidation will turn the potatoes gray.) You could do this the day before your dinner and place the bag in the refrigerator, or you can freeze them. Once you remove from the fridge or thaw the potatoes on Thanksgiving, then add your butter, dairy etc. It is not recommended to do so before you freeze them, as your dairy can sour or curdle if added and then frozen, when you reheat them. Reheat the mashed and spices by themselves in the microwave, then mix in the heated milk, cream, or butter just before serving.
Tater Tips
Whether you like mashed potatoes made with heavy cream and butter or on the lighter side, there are a few tips from Idaho Potato Commission you need to know to make sure your taters aren’t too lumpy, creamy, or over-whipped.
- To calculate how much you’ll need for your group, keep in mind that 3 medium potatoes will make approximately 2 cups mashed.
- To ensure your potatoes cook evenly, cut them into similar sizes and place in a pot of cold water, gradually bringing the water to a boil.
- Bring butter and milk to room temperature before adding them to your potatoes to help keep the mixture hot while mashing.
- Try mashing your potatoes with buttermilk instead of milk or cream. Buttermilk tastes like sour cream but has less fat and calories.
- Over-mashing your potatoes will result in gluey and sticky potatoes.
- Add fresh herbs, spices, minced vegetables or grated cheese to boost the flavor and color of your potatoes.
- For fluffier mashed potatoes, add ½ teaspoon of baking power to the mixture while mashing. • Allow the potatoes to sit a few minutes before serving.
- Add a bouillon cube to the boiling water. Save the liquid when you drain the potatoes and add some of it while mashing as a calorie-free flavor enhancer.
Photo Kita Roberts, Idaho Potato Commission
Traditional Mashed Potatoes
Makes 4 to 6 servings | Recipe courtesy of the Idaho Potato Commission
Perfect the classic and make any tweaks with optional add-ins to taste.
2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
¾ cup hot milk (1%, 2%, or whole)
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
Optional Add-Ins:
½ cup grated sharp cheddar cheese
2 tablespoons freshly chopped parsley or dill
- Place potatoes in a large pot and add enough cold water to cover the potatoes. Bring the water up to a boil, then simmer for 13 to 15 minutes or until very tender. Drain potatoes in a colander.
- Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
- With potato masher, mash in hot milk, butter, salt, and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired.
Photo Terry Brennan, Food Styling Lara Miklasevics
Fowl FAQS and Recipes
Frequent Real Food contributor and culinary instructor, Molly Stevens, offered these turkey tips. Plus, check out her recipe for Spice-Rubbed Roast Turkey to get even better results than brining with the flavorful spice rub. If you’re feeding a smaller group, try her Herb-Roasted Turkey Breast with Creamed Gravy recipe or the Lemon-Thyme Turkey Breast with Apples and Onions.
Q: If I’m serving more than 12 people, can I buy a bigger bird?
A. Bigger turkeys are problematic because they’re difficult to cook evenly (the breast meat tends to dry out before the leg meat is done) and they are not as naturally tender as smaller turkeys. If you have a larger crowd, consider roasting two smaller birds or roast an additional breast.
Q: How long to roast?
A: For an unstuffed turkey, use the calculation of 13 minutes per pound as a rough estimate of roasting time.
Q: Do I have to let the turkey rest?
A: Carving into the turkey before letting it rest for at least 30 minutes will ruin all your hard work in pre-seasoning and roasting to the proper temperature. The rest period allows the proteins to firm up and the juices to redistribute so that the turkey remains moist once carved. The turkey will cool down some, but it won’t be anywhere near cold. Also, this gives you time (and oven space) to finish up all those hot side dishes and the gravy.
The Gravy
Speaking of gravy, you can transform turkey drippings into a deliciously decadent gravy with expert tips and a recipe from Twin Cities chef and culinary instructor Jason Ross.
Photo Dairy Farmers Of Wisconsin
Dessert
There is always room for an additional dessert at the table. Try this easy-to-make Pumpkin Sheet Cake with Broiled Pecan Topping recipe, plus check out more deliciously pumpkin-y recipes including a Pumpkin Cheesecake with Gingersnap Crust and more. Apple crisp meets caramel apple pie in these Caramel Apple Pie Bars. Want something chocolaty? Try a delicious chocolaty tart with a splash of spirit or bake up the filling in individual cups for a welcome homemade dessert.
