Twice Baked Mashed Potatoes

Recipe by Katherine Joy
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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put potatoes in a large sauce pan and add water to cover.
  • Salt the water, bring to a boil over medium heat and cover partially.
  • Cook potatoes, stirring once or twice, until very tender, about 40 minutes.
  • Drain.
  • Return the potatoes to the pan and place over medium heat (it cooks off extra moisture in the potatoes and makes them absorb the milk and butter better).
  • With a potato masher or hand mixer, mash potatoes thoroughly.
  • With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition.
  • Gradually stir in the hot milk.
  • Stir in the season salt to taste.
  • Refridgerate the potatoes in an airtight container until about an hour and a half before serving.
  • Preheat oven to 350 (if oven is on a different temperature due to another dish it's fine, just check on the potatoes frequently to prevent drying out).
  • Place potatoes in a covered casserole dish and place in the preheated oven until heated thoroughly, about an hour.
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