Recipe by PollyB
Once you make these, you'll never again do the last-minute mash!
Top Tweak by BettyBoop330
I believe I will try this by preparing it early in the morning according to the recipe but heating it up in a greased slow cooker. This would have the advantage of keeping it warm for a lunch time meal. Alternatively, for dinner, refrigerate mashed potatoes, and put them in the slow cooker around noon.
- 9 medium potatoes (3 pounds)
- 3⁄4 cup milk
- 1⁄2 cup whipping cream (heavy)
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Scrub potatoes.
- Leave skins on, if desired, or peel thinly and remove eyes.
- Cut into large pieces.
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
- Cover and heat to boiling; reduce heat.
- Cook covered 20 to 25 minutes or until tender; drain.
- Shake pan gently over low heat to dry potatoes.
- Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
- Measure out 1/4 cup of the milk mixture; cover and refrigerate.
- Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
- (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
- Spray 2-quart casserole with cooking spray.
- Spoon potatoes into casserole.
- Bake immediately, or cover and refrigerate up to 24 hours.
- Heat oven to 350 degrees.
- Pour reserved milk mixture over potatoes.
- Bake uncovered 40 to 45 minutes or until potatoes are hot.
- Just before serving, stir potatoes.
- Variation: Love garlic?
- Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.