Do-Ahead Mashed Potatoes

Recipe by PollyB
READY IN: 1hr 35mins




  • 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.