If you’ve ever reheated leftover mashed potatoes and been disappointed with the result, you’ll welcome this recipe from Jessie Fortune of Pocahontas, Arkansas.
“There’s just my husband Joel and me, so I like to make these potatoes ahead and use as I need them…without the dirty pans and all the fuss of mashing them,” says Jessie.
The oven-baked mashed potatoes keep their flavor and creamy texture even after reheating, so you won’t feel like you’re serving leftovers.
Although the recipe calls for reheating in the oven, you can also use your microwave. Simply cook 2-3 minutes on high, stirring twice.
Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.
Says Julia Daubresse of Sun City Center, Florida: “I received this recipe from my sister some 60 years ago and so many people have requested it since then! The potatoes are rich, creamy and taste like twice-baked. It offers make-ahead convenience, so it’s great for potlucks.”
I dreamed up this family favorite after dining on something similar in a restaurant. My family asks for these potatoes on special occasions, but I like them anytime. They're a nice change from our everyday mashed potatoes.
-Patti Lacey, Lincoln, Nebraska
Simply seasoned, these creamy mashed potatoes go so well with Mom's meat loaf. They've always been a favorite at our house. You can make the potatoes ahead and keep them warm, covered, in the baking pan in the oven. —Emily Dennis, Hancock, Michigan
We love potatoes, so I'm always searching for new ways to make them. I came up with this recipe as a change of pace from the usual baked potatoes. This dish travels well to a picnic or other gathering.
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.
“This is a good way to spice up plain instant potatoes. I prepare these when I'm running out of time to get dinner on the table but want something that still tastes homemade.” Carolyn Coop - Stuarts Draft, Virginia
The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana