Do-Ahead Mashed Potatoes

Submitted by PollyB

"Once you make these, you'll never again do the last-minute mash!"

 

• Ready In: 1hr 35mins
• Ingredients: 6
• Serves: 8

ingredients

• 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

1. Scrub potatoes.
2. Leave skins on, if desired, or peel thinly and remove eyes.
3. Cut into large pieces.
4. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
5. Cover and heat to boiling; reduce heat.
6. Cook covered 20 to 25 minutes or until tender; drain.
7. Shake pan gently over low heat to dry potatoes.
8. Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
9. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
10. Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
11. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
12. Spray 2-quart casserole with cooking spray.
13. Spoon potatoes into casserole.
14. Bake immediately, or cover and refrigerate up to 24 hours.
15. Heat oven to 350 degrees.
16. Pour reserved milk mixture over potatoes.
17. Bake uncovered 40 to 45 minutes or until potatoes are hot.
18. Just before serving, stir potatoes.
19. Variation: Love garlic?
20. Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.

Reviews

[Chef for the love o]

EXCELLENT! EXCELLENT! EXCELLENT! Sooooo good. Thank you!

 

[Laura in Texas]

Easy, easy! The butter and cream make this a special occasion dish for us, but it will go into my tried and true file. Thanks!

 

[kaslerma]

I was hesitant to make mashed potatoes for a friend who is recuperating from surgery because I couldn't figure out how to reheat them. This recipe can not only "travel" and "wait", it is DELICIOUS ---- better than any I have ever made. I would guess the secret is all that butter and cream.

 

[Junebug]

I made these around lunch time and refrigerated them for about 6 hours. Then I followed the cooking directions and the result was delicious mashed potatoes with no last minute fuss. Thanks for sharing your recipe with us Crabbycakes.

 

[Kate in Ontario]

I make this recipe all the time and love it. It is so nice not to have to worry about them at the last minute. The reserved milk mixture gives them a nice golden crust.