Creamy Make-Ahead Mashed Potatoes II
Monday, December 6, 2021Ingredients
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.
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
The above steps are pretty close to the original instructions linked below but we riced, then sieved the potatoes. It's extra work, but they come out suuuuper nice.
Tips for Thanksgiving:
We made 2 batches of this in 2021 and that filled a 9x12 baking dish. Wit this amount we had some left overs.
We made these ahead (on Tuesday), then reheated them on Thursday (Thanksgiving) and they were still great.
When we made 2 batches, we did 1 at a time, because 7 pounds of potatoes is a shitload and you want the potatoes to be warm when sieving them. (The starch will break down too much and could become gummy if they cool off too much while you're still working with them.)
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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