Hello everyone! I am here today, sharing a handy recipe for make ahead mashed potatoes. This is a recipe which comes in very handy for the holiday meals when space on the stove is limited and at a premium. You can make these potatoes up to two days ahead of time and simply reheat them in the oven with a few other bits while the turkey is resting.
They are rich and creamy and go together simply and easily, using only four simple ingredients. Potatoes, butter, cream and cream cheese. You could leave the cream cheese out if you wish, but heck, it's the holidays and extravagance is the order of the day!
I chose to reheat my potatoes in a mauve colored vintage Pyrex baking dish. It ended up making them look pinkish on the edges. I apologize for that. It's not my potatoes, simply the light being cast on them from the dish!
These are fabulously tasty and for more than just the holidays! Whenever you are wanting to serve potatoes and know that you are going to be rushed for space and time, this is a recipe which will come in very handy. Feeding more than four people? Simply double the recipe! No problem!
WHAT YOU NEED TO MAKE FLUFFIEST MAKE AHEAD MASHED POTATOES
Four simple ingredients aside from the seasoning. That's all.
2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
kosher salt and white pepper to taste
3/4 cup (180ml) of half and half cream
1 TBS finely grated onion (optional)
2 ounces (56g) full fat cream cheese
1/4 cup (57g) butter
for reheating:
4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
extra butter, snipped parsley or chives
I always use full fat everything. Butter, cream cheese, milk. I have not made with lower fat ingredients, but they might be just as nice. I just have not tried it.
Floury potatoes are potatoes which contain more starch. This means that they break down nicely when cooked, and mash well, coming out lovely and fluffy. New potatoes or waxy potatoes are not desirable when it comes to making mash. The mash will end up being gluey and lumpy.
The onion is entirely optional. My mother always added some grated onion to her mashed potatoes and that is how we like them. It was her "secret" ingredient.
HOW TO MAKE FLUFFIEST MAKE AHEAD MASHD POTATOES
These are very simple to make, really. You can prep them up to two days in advance and then simply reheat in the oven or in a slow cooker if oven space is at a premium.
Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil but keep it warm.
Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
VARIATIONS ON THE THEME
GARLIC AND HERB - Infuse the cream with a couple of crushed cloves of garlic while heating it, along with a few TBS of your favorite herbs, such as thyme or rosemary.
ROASTED GARLIC - Roast a small head of garlic, squeeze the roasted garlic from the cloves and then mash. Stir this into the mashed potatoes
CHEESY MASH - Stir your favorite melty cheese into the mashed potatoes. Some favorites are cheddar, gruyere, stilton, blue cheese, goats cheese or gouda.
If the potato is your favorite vegetable as it is mine, you might also be interested in the following fabulous side dishes, for your holiday dinner or not!
TRIPLE MASH WITH HORSERADISH CRUMBS - Mashed potatoes with the addition of parsnips and rutabaga (swede). Mashed together with butter, milk and cream for a triple whammy of deliciousness. Served hot and topped with some crisp and buttery horseradish breadcrumbs. Altogether very lush and delicious.
TWO POTATO GRATIN - Layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese. There is no butter as you don't need butter with the cheese. There is no cream either. Once again, the cheese adds a richness that cream often adds. It is thickened merely with a bit of flour between the layers. The only seasoning is a bit of salt and pepper, and the moisture comes from ordinary milk. Altogether delicious.
Yield: Five to Six servings
Author: Marie Rayner
Fluffiest Make Ahead Mashed Potatoes
Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M
Fluffy and delicious this simple mashed potato recipe uses only four ingredients (not including seasoning) and can be made up to two days ahead of time. Simply reheat in the oven or slow cooker. They are the ultimate mashed potato side for the holidays!
Ingredients
2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
kosher salt and white pepper to taste
3/4 cup (180ml) of half and half cream
1 TBS finely grated onion (optional)
2 ounces (56g) full fat cream cheese
1/4 cup (57g) butter
for reheating:
4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)
For serving as desired:
extra butter, snipped parsley or chives
Instructions
Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil, but keep warm.
Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.
Notes
To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!
This fun recipe which I am sharing with you today for a Cozy Green Bean Mac & Cheese Casserole is a fun twist on the traditional Green Bean Casserole that is usually served as a side dish at many Holiday Meals.
It is a delicious mash up of two favorite casseroles. The Green Bean Casserole and Macaroni and Cheese. Both of which are holiday favorites.
I adapted the recipe from one which I found on a page called This is Not Diet Food. And trust me, its not diet food for sure, but hey, its the holidays!
I did take the liberty of cutting the recipe in half to make a small batch casserole that feeds only four people as a tasty side dish. If you would like to cook the full batch, do check it out on the original page.
I never think of Green Bean Casserole without thinking of my mother's cousin Polly who lived in Vermont. She was the last of the cousins to pass away, having passed only a few years ago now. She was a sweetheart. I used to talk to her just about every day on Facebook. Loved her to pieces. She was a very family-oriented person, and we all meant the world to her.
The first time I ever tasted a traditional Green Bean Casserole was at Polly's home. I was 10 years old and we were travelling through on our way from Manitoba to Nova Scotia. She lived in Vermont. We had a lovely visit with her and her husband Red and all of their children.
I remember us eating supper at picnic tables out in the back garden of their home. It was on the top of a hill overlooking the most beautiful Vermont scenery. Green Bean Casserole was a part of the meal that she served, and we all fell in love with it.
My mother was quite surprised! I don't think she felt that we children would eat any of it as it wasn't something we were used to. It was quite simply love at first bite and we begged mom for years and years to make it for us at home. It is something I made often for my own family through the years. They loved it and I think they would love this version of it as well!
WHAT YOU NEED TO MAKE GREEN BEAN MAC & CHEESE CASSEROLE
Really, just a few store cupboard ingredients. This is very simple and quite thrifty.
1 cup (4 ounces/115g) uncooked macaroni noodles
1/2 tin (5 1/4 ounces/150g) condensed cheddar cheese sauce (alternately you can make a thick cheese sauce to equal 5 1/4 ounces/150g)
1 cup (85g) crispy fried salad onions (such as French's)
I used the cut macaroni with extra fiber added. I think it is called smart macaroni. I used the condensed Campell's cheddar cheese soup (you can freeze what you don't use today to use another time). If you cannot get cheddar cheese soup I have provided the instructions to make a simple thick cheese sauce to use in it's place.
Make sure you use the onion and garlic powders, not the salts, or your dish will be too salty.
You can use canned green beans or cooked fresh or frozen green beans. I used canned.
For this casserole it is okay to use ready shredded/grated cheese.
You can find the crispy fried salad onions in the shops near the salad dressings, croutons and mayonnaise.
HOW TO MAKE GREEN BEAN MAC & CHEESE CASSEROLE
This really is very simple to make. You don't have to use tinned soup. If you wish you could also make a thick and tasty cheese sauce in its place. See below.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 7 by 11-inch shallow casserole dish. Set aside.
Cook the macaroni noodles according to the package directions, just to al dente. Drain well.
While the macaroni is cooking measure the soup/sauce and heavy cream into a medium sized mixing bowl. Whisk together well to combine.
Whisk in the onion and garlic powders, the salt and the pepper, blending well together. Stir in 1 cup (120g) of the cheese.
Fold in the cooked macaroni and the green beans, combining well. Spread in the prepared baking dish.
Scatter the remaining cheese on top and then sprinkle the crispy onions on top of the cheese. Cover tightly with aluminum foil.
Bake in the preheated oven for 20 minutes. Uncover and bake for 20 minutes longer, until bubbling and golden brown on top.
Let sit for 5 minutes before serving. Serve hot.
HOW TO MAKE A CHEESE SAUCE SUBSTITION FOR THE CONDENSED SOUP
Do note that this will be a bit thicker than your regular cheese sauce. No worries as you will be diluting it with cream in the casserole.
1 1/2 TBS plain flour
1 1/2 TBS butter
6 ounces (180ml) whole milk
salt, pepper and mustard powder to taste
3/4 cup (90g) strong cheddar cheese
Melt the butter in a saucepan. Whisk in the flour and cook for one minute. Season to taste with salt, pepper and dry mustard powder. Slowly whisk in the milk. Cook, stirring over medium heat until the mixture bubbles and thickens. Whisk and stir for about 2 minutes longer. Whisk in the cheese until it has melted completely. Use as is in this recipe as per the recipe instructions for adding the soup.
This was very rich and delicious. I could quite happily eat this as a main dish. I had no idea until recently that lots of Americans like macaroni and cheese for Thanksgiving. You learn something new all the time!
This was a brilliant combination of the traditional green bean casserole and macaroni and cheese, which was not only quick and easy to throw together but really tasty as well! I could see this being popular all the year through and not just at the holidays!
Are you on the hunt for additional delicious holiday sides? You might want to look at these recipes and give them some thought!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
CREAMY PARMESAN BRUSSELS SPROUTS - Love them, or loathe them, its just not a holiday meal without some Brussels Sprouts to enjoy with your turkey! I am from the love camp and this version is particularly yummy! These are quite simply fabulous. Cooked only until crispy tender, so that they retain some of that beautiful nuttiness that is present in a perfectly cooked sprout. And that sauce they are in is to die for. Best of all, everything cooks all in the one pan. No fuss, no muss!
Yield: 4 generous servings
Author: Marie Rayner
Cozy Green Bean Mac & Cheese Casserole
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a fabulous side dish, loaded with macaroni and green beans in a cheesy sauce and topped with the crunch of crispy fried salad onions.
Ingredients
1 cup (4 ounces/115g) uncooked macaroni noodles
1/2 tin (5 1/4 ounces/150g) condensed cheddar cheese sauce (alternately you can make a thick cheese sauce to equal 5 1/4 ounces/150g)
1 cup (85g) crispy fried salad onions (such as French's)
Instructions
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 7 by 11-inch shallow casserole dish. Set aside.
Cook the macaroni noodles according to the package directions, just to al dente. Drain well.
While the macaroni is cooking measure the soup/sauce and heavy cream into a medium sized mixing bowl. Whisk together well to combine.
Whisk in the onion and garlic powders, the salt and the pepper, blending well together. Stir in 1 cup (120g) of the cheese.
Fold in the cooked macaroni and the green beans, combining well. Spread in the prepared baking dish.
Scatter the remaining cheese on top and then sprinkle the crispy onions on top of the cheese. Cover tightly with aluminum foil.
Bake in the preheated oven for 20 minutes. Uncover and bake for 20 minutes longer, until bubbling and golden brown on top.
Let sit for 5 minutes before serving. Serve hot.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!
I have always wanted to try Sausage & Chestnut stuffing. The stuffing is always the favorite part of any holiday meal for me, but we usually go for the traditional stuffing recipe which we have always used. This year I thought I would try out a new recipe ahead of time on the off-chance that we would like it enough to want to make it for the holidays.
I had picked up a couple of packages of boiled Italian Chestnuts in the shops a few months ago and went on a search for a recipe that I could use them in. I think chestnuts in stuffing are very Dickensian and British, especially if you are planning on roasting a goose. We are not. But they are also good with turkey.
Sausage is also a very British thing to add so stuffing. My friend Jo makes her stuffing by mixing together equal parts of the Paxo stuffing mix and bulk sausage meat. It's really delicious! It just gets packed into a baking dish, baked, and then is cut into squares to serve.
This Sausage & Chestnut Stuffing recipe which I am sharing with you today is one that I adapted from a site called She Loves Biscotti. It looked and sounded really delicious.
It was.
I did make a few changes. First, I cut the recipe in half to make only six servings rather than twelve. If you are wanting to make more by all means, check out her recipe. Second, I used celery instead of fennel. Fennel is just not something that is available here where I live very often.
Third I used dry herbs. You just cannot always get the fresh herbs here either and it is no longer growing season. If you have fresh herbs, by all means use them, just double the amounts as dried herbs are much more concentrated in flavor!
This was fabulously tasty. A new favorite!!
WHAT YOU NEED TO MAKE SAUSAGE & CHESTNUT STUFFING
It's amazing how delicious this is. A few simple ingredients, put together in a simple way. Fabulously tasty!
1 TBS butter to butter the baking dish
1/2 pound (225g) crusty white bread, crust removed, in ½-inch pieces (dry out in a slow oven.)
1 TBS olive oil separated
1/2 pound (227g) sweet Italian sausage, casings removed & discarded
2 TBS butter
1 medium brown onion, peeled and diced (about 1 cup)
1 large stalk of celery, trimmed and diced (about 1 cup)
2 TBS dried flat leaf parsley
1/2 TBS dried crumbled sage leaves
1 tsp dried thyme leaves
salt and pepper to taste
6 ounces (170g) boiled Italian chestnuts, chopped
1¼-1½ cups (300 ml to 360ml) vegetable or chicken broth separated
1 large egg
chopped parsley to garnish
I used salted butter and some stale kaiser buns, which I trimmed the crusts off and cubed. I also used light olive oil, which is olive oil with a lighter color and flavor.
You could use fresh herbs if you want, simply double the amounts.
I found the chestnuts in my local grocery store several months back and nabbed a couple of packages for the holidays. If you cannot get them, feel free to substitute hazelnuts, macadamia nuts or pecans for the chestnuts. Delicious!
The original recipe used fresh fennel instead of celery. That is not always available where I lived so I used celery. If you can get fennel, by all means use that. You could also use chopped apple.
HOW TO MAKE SAUSAGE & CHESTNUT STUFFING
Fairly simple to make and delicious. Be prepared to fall in love. A very worthy holiday side. I hope you will give it a go!
Butter a deep casserole dish (about 9 inches square) with the first amount of butter. Set aside.
Place the toasted bread in a large bowl. (I toasted the bread cubes on a baking tray in a 325*F/160*C/gas mark 3 oven for about 20 minutes.)
Heat 1/2 TBS of oil in a large skillet. Crumble the sausage into the skillet and cook until lightly browned and no longer pink, mashing with a fork to break it up into smaller pieces. Using a slotted spoon, remove to the boil and toss with the bread. Stir in the chopped chestnuts.
Add 1/2 TBS of oil and 2 TBS of butter to the skillet. Add the onions and celery. Sauté over medium heat, stirring occasionally, until softened, 8 - 10 minutes. Allow to cool to warm. Add to the sausage and bread in the bowl, tossing to mix everything together. Add 3/4 cup (180ml) of the chicken stock and leave so that the bread can absorb it.
Preheat the oven to 350*F/180*C/ gas mark 4.
Add the seasonings to the bread mixture in the bowl, mixing everything well together. Taste and adjust the seasoning as required.
Beat the egg well with a fork. Whisk in 1/2 cup (120ml) of chicken broth. Add this to the bowl also, mixing well together again.
Spoon the stuffing into your prepared baking dish. Cover tightly with a buttered sheet of aluminum foil, butter side down.
Bake for 40 to 45 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is crisp and golden brown.
Garnish with chopped parsley and serve.
NOTE - I have not cooked this in the bird so cannot make any solid recommendations as per taking that route.
Although I had tasted British stuffing with sausage meat added in (a box of Paxo and a packet of sausage meat crumbled) and enjoyed it, this was my first time trying this version of Sausage stuffing. I love chestnuts as well and they were a great addition.
This was fabulously delicious. I couldn't stop picking at it. This is a new favorite that I will make again and again!!
Love stuffing, but sausage and chestnuts are not your thing. Why not consider the following delicious options!
MARY BERRY'S SAGE & ONION STUFFING - This is one of my favorite stuffings to serve with roast chicken or turkey. It is simple. It is delicious. It is foolproof. Everyone loves this. In fact, I could eat a whole bowl of this and nothing else.
MOM'S BREAD & POTATO STUFFING - This is the way my mother always made her stuffing, and her mother before her, etc. With mashed potatoes, plenty of butter, soft breadcrumbs, onion, herbs and seasonings. A bit of stock. This is quite simply delicious as well. It's a very Canadian Maritime provincial thing. Usually flavored with summer savory.
Yield: 6 servings
Author: Marie Rayner
Chestnut & Sausage stuffing
Prep time: 25 MinCook time: 65 MinTotal time: 1 H & 30 M
This is a fabulous stuffing that is loaded with flavor and texture. This goes wonderfully with the holiday bird!
Ingredients
1 TBS butter to butter the baking dish
1/2 pound (225g) crusty white bread, crust removed, in ½-inch pieces (dry out in a slow oven.)
1 TBS olive oil separated
1/2 pound (227g) sweet Italian sausage, casings removed & discarded
2 TBS butter
1 medium brown onion, peeled and diced (about 1 cup)
1 large stalk of celery, trimmed and diced (about 1 cup)
2 TBS dried flat leaf parsley
1/2 TBS dried crumbled sage leaves
1 tsp dried thyme leaves
salt and pepper to taste
6 ounces (170g) boiled Italian chestnuts, chopped
1¼-1½ cups (300 ml to 360ml) vegetable or chicken broth separated
1 large egg
chopped parsley to garnish
Instructions
Butter a deep casserole dish (about 9 inches square) with the first amount of butter. Set aside.
Place the toasted bread in a large bowl.
Heat 1/2 TBS of oil in a large skillet. Crumble the sausage into the skillet and cook until lightly browned and no longer pink, mashing with a fork to break it up into smaller pieces. Using a slotted spoon, remove to the boil and toss with the bread. Stir in the chopped chestnuts.
Add 1/2 TBS of oil and 2 TBS of butter to the skillet. Add the onions and celery. Sauté over medium heat, stirring occasionally, until softened, 8 - 10 minutes. Allow to cool to warm. Add to the sausage and bread in the bowl, tossing to mix everything together. Add 3/4 cup (180ml) of the chicken stock and leave so that the bread can absorb it.
Preheat the oven to 350*F/180*C/ gas mark 4.
Add the seasonings to the bread mixture in the bowl, mixing everything well together. Taste and adjust the seasoning as required.
Beat the egg well with a fork. Whisk in 1/2 cup (120ml) of chicken broth. Add this to the bowl also, mixing well together again.
Spoon the stuffing into your prepared baking dish. Cover tightly with a buttered sheet of aluminum foil, butter side down.
Bake for 40 to 45 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is crisp and golden brown.
Garnish with chopped parsley and serve.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited!