Delicious and creamy mashed potatoes are an essential part of the Thanksgiving table. They are however, a bit of work and with so many other things going on in the kitchen that day, discovering that they can be made successfully in advance has been a game-changer.
This recipe is shared each year by my wise and clever friend, Laura Jean. When Laura suggests something, I take note! Her family has been using this recipe for over twenty years and was clipped from the Women’s Day November 16, 1999 issue.
Make-ahead mashed potatoes & gravy is not only a true time-saver, it is incredibly delicious and can be made up to two days in advance. (really)
Creamy Make-Ahead Mashed Potatoes
A true time saver. These delicious and creamy make-ahead mashed potatoes gives you the gift of time on your next busy holiday.
Ingredients
- 3 pounds Idaho Potatoes
- 1/4 cup Milk I used organic whole milk
- 2 Eggs lightly beaten
- 6 tbsp Butter
- Salt & Pepper To taste
Instructions
- Peel potatoes and cut into cubes. Boil, drain, and then mash potatoes.
- Add Milk, Salt & Pepper
- Add one egg at a time, beating between
- Add 4 tbsp of the butter
- Butter the baking dish and then add potatoes
- Cut up remaining butter into pieces and place on top.
- Cover and refrigerate overnight.
- Remove from refrigerator about two hours before and place on counter to bring to room temperature before baking.
- Bake with lid OFF.
- Stir half way through baking time
Notes
Bake at 450 degrees for 20 minutes (longer if you have made a double batch)
Be sure to bake with lid off and stir half way through.
Servings: 8
Make-ahead gravy
Can you really make gravy in advance? Yes, you can! In fact, you can make it and refrigerate up to one week or freeze up to three months. I make as many dishes that I can the day or two before Thanksgiving. This way I can focus on cooking the turkey and enjoy my time with family and friends .
Ingredients
- 4 Turkey wings Aprox 3 pounds
- 2 onions peeled & quartered
- 1 cup Water
- 8 cups Chicken broth
- 3/4 cup Carrots chopped
- 1/2 tsp Dried Thyme
- 3/4 cup Flour
- 2 tsp Butter
- 1/2 tsp Freshly ground pepper
Instructions
- Heat oven to 400 F. degrees. Have a large roasting pan ready.
- Arrange wings in a single layer pan. Scatter onions over top. Roast 1 1/4 hours until the wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot and add 6 cups broth (refrigerate remaining 2 cups) carrot & thyme. Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hours.
- Remove wings to a cutting board. When cool, pull off skin and meat. Discard skin, save meat for another use.
- Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables, skin fat off broth and discard. If time permits, refrigerate broth overnight to make fat-skimming easier.
- Whisk flour into remaining 2 cups broth until blended & smooth.
- Bring broth in a pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove flour taste.
- Stir in butter and pepper.
- Serve or pour into containers if saving for latter.
Notes
If you want extra flavor, drain the fat off the pan drippings once the turkey is done on Thanksgiving Day and then stir them into the heated gravy.
