Creamy Make-Ahead Mashed Potatoes II
Thursday, December 5, 2024Ingredients
Directions
1. Bake all potatoes for 1 hour
2. 15 mins before potatoes are finished in oven, add cream and butter to small pan on stove. Set to low, you want it to be at a low simmer, so if it hasn't started simmering by the time the potatoes are ready, bring up the temperature a bit (but keep an eye on it.)
3. Scoop out inside of potato from skin, discard skins.
3. Run potatoes through ricer.
4. Add salt to riced potatoes.
5. Fold in butter and cream into potatoes gently, using spatula.
6. Press potatoes through sieve. (you really don't need to do this!)
7. Place in baking (or casserole) dish and smooth out.
If making ahead:
8. Let cool, then refrigerate. These can be stored in the fridge for 2 days.
9. Unwrap, add slices of butter to top.
10. Reheat in oven (350-425 degrees), uncovered, for 30-45 mins or so, until warmed thoroughly.
Nutrition Info
Notes
Tips for Thanksgiving:
2 batches worked well 2021 and 2024.
We made these ahead (on Tuesday), then reheated them on Thursday (Thanksgiving) and they were still great.
We followed the original recipe and used a potato ricer, skipping step 6 and it worked really well! it seemed a bit grainy at first, but you didn't notice it at all the next day!
This is best done with 2 people because you really don't want the potatoes to cool off too much after you remove the skins and before mixing in the cream.
I tried adding 1 chicken bullion cube to the first batch, but the 2nd batch without the cube actually tasted better. So don't add that.
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