Creamy Make-Ahead Mashed Potatoes
Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 ½ cups half and half, plus extra if necessary
- Salt, to taste
- 6 tablespoons butter, softened
- 1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
- 2. Heat half and half in microwave.
- 3. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
- 4. Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.
serving: 10 servings
calories: 213.2 kcal
carbohydrates: 25.4 g
protein: 3.9 g
saturated fat: 7 g
cholesterol: 31.7 mg
sodium: 72.1 mg
fiber: 3 g
sugar: 1.1 g