1 hr 10 mins
1 hr 10 mins
From America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. This is what mashed potatoes are supposed to taste like. Roasting the pototoes instead of boiling adds to the rich potato flavor and folding in the cream and butter at the end prevents them from becoming gluey. The mashed potatoes can be made up to 2 days in advance and I love that they heat in the microwave instead of the oven for serving . . . also I love that I didn't have to peel, cube, and boil a single potato! Great for when your oven is tied up with other dishes. I made this for Easter dinner and it fed 8 adults and 2 children and the bowl was scraped clean.
My Private Note
Units: US | Metric
- 1Adjust an oven rack to the middle position and preheat to 450 degrees.
- 2Microwave the potatoes on high for 16 minutes, turning them over once.
- 3Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh.
- 4Remove from from oven and cut each potato in half lengthwise.
- 5Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl.
- 6Use a fork, masher, or spatula, break the potato flesh into small pieces.
- 7Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.)
- 8Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes.
- 9Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy).
- 10Fold in up to 1/2 cup more cream as needed to reach desired consistency.
- 11Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately.
- 12Add any additional seasonings you desire (I like adding parmesan and roasted garlic).
- 13TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
- 14TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.
Browse Our Top Low Protein Recipes
You Might Also Like...View All Low Protein Recipes
Nutritional Facts for The Best Make-Ahead Mashed Potatoes
Serving Size: 1 (311 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 628.2
- Calories from Fat 403
- Total Fat 44.8 g
- Saturated Fat 27.9 g
- Cholesterol 152.8 mg
- Sodium 633.8 mg
- Total Carbohydrate 52.0 g
- Dietary Fiber 6.2 g
- Sugars 2.3 g
- Protein 7.6 g