how far in advance can i cut potatoes for mashed potatoes?
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When you're planning a major feast, you want to get as much prepared in advance as possible. (So see all the Thanksgiving recipes you can make ahead.) If you're making mashed potatoes, you can prep the potatoes themselves a few days beforehand, or actually mash them up to one day before.
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Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork.
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You can store your cut potatoes in the fridge. Place them in container(s) and cover them completely with plain, unsalted water. They should be fine for at least 2 or 3 days.
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However, new potatoes should be used within 4 days of purchase. Generally, three medium russet potatoes or eight to 10 small new white potatoes equal one pound. One pound of russet potatoes equals approximately 3-1/2 cups chopped or 2 to 3 cups mashed.
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Make-ahead tip! Sliced, shredded, cubed, or really any kind of peeled potato can be stored in cold water for about 24 hours before any noticeable change happens to the potato's structure or texture.
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Transfer the mashed potatoes to the slow cooker, and set to LOW. Keep warm for up to 4 hours, stirring once an hour. Stir before serving. The mashed potatoes will stay warm and creamy.
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In general, early potatoes like 'Accent' could take from 60-80 days to harvest; mid-season potatoes might range between 80-95 days and late potatoes fall approximately between 95 to 130 days. But there are always exceptions to the rule such as a mid to late season potato like the 'Russet Burbank' (95 to 110 days).
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The cooking time will vary based on the shape and size that you've cut your potatoes into. Once your potatoes are al dente, drain them, and immediately transfer to a large bowl of ice water (this stops the cooking process). ... You can store your frozen potatoes in their freezer bags or containers for up to 3 months.
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Cubed potatoes will cook more quickly than whole potatoes; smaller potatoes will cook more quickly than larger potatoes. Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 to 20 minutes.
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Do cut some types of potatoes right before cooking. If your dish depends on the most crisp exterior (like pommes Anna) or requires your potatoes to give off very little moisture (like a gratin with other water-heavy veggies), there's no need to cut those ahead of time and soak them.
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You can prepare the spuds up to 24 hours before you need to cook with them. Then, on the evening you're planning to serve them, you can make creamy potatoes at the drop of the hat.
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POTATOES, PACKAGED INSTANT MIX — UNOPENED OR OPENED Properly stored, a package of instant mashed potatoes will generally stay at best quality for about 12-18 months at room temperature.
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A: Once the potato is baked it should be served within 1-2 hours. Keeping it warm for four hours will result in a wrinkled skin, probably some browning under the surface and it may pick up some off flavors.
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When all you want is mashed potatoes fast and you're reheating food in the microwave already, try this: Move the potatoes to a covered dish and heat them in the microwave at half-power for five minutes, stirring occasionally. Once hot, stir well, and add additional dairy and butter, as needed.
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While most chefs advocate for making them fresh, mashed potatoes can be made ahead and frozen until ready to use. ... For this Classic Mashed Potatoes recipe (pictured), all you need is potatoes, milk and butter.
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Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
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You will want to keep any extra potatoes you don't eat in a container in the refrigerator. Then store for 3-5 days in the fridge.