Make-Ahead Mashed Potatoes
ByPublished on December 19, 2011
Time
1¼ hours
Yield
Serves 8 to 10
Featured Comment
"This is my go-to recipe and a time/labor saver on the day of the event." —Deborah L.
Ingredients
Before You Begin
We prefer to buy loose potatoes instead of bagged as their quality is far superior. Be sure to bake the potatoes until they are completely tender; err on the side of over rather than underbaking. The texture of the mash will be quite loose after you introduce the remaining ½ cup of cream in step 5; the potatoes will thicken once refrigerated and reheated. This recipe can easily be halved to serve 4 to 6, but the mixing times in step 4 may be slightly shorter.
Make Ahead: Mashed potatoes in bowl, covered tightly with plastic wrap, can be refrigerated up to 2 days.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Pierce skins of 5 pounds russet potatoes all over with fork. Microwave for 16 minutes, turning over potatoes half-way through microwaving. Transfer potatoes directly to oven rack and bake, flipping halfway through baking, until paring knife slides easily in and out of potatoes, about 30 minutes (do not underbake).
- Remove potatoes from oven and cut each potato in half lengthwise. Using oven mitt or folded dish towel to hold hot potatoes, scoop out all flesh from each potato half into medium bowl. Using fork, potato masher, or silicone spatula, mash flesh into small pieces.
- Transfer half of potatoes to bowl of stand mixer fitted with paddle. Beat on high speed until smooth, about 30 seconds. Gradually add remaining potatoes and continue beating, scraping down bowl as needed, until completely smooth and no lumps remain, 1 to 2 minutes.
- Remove bowl from mixer. Using silicone spatula, gently fold in 2 cups hot heavy cream until combined, followed by 8 tablespoons melted unsalted butter and 2 teaspoons table salt. Gently fold in ½ cup hot cream until combined, then gently fold in remaining ½ cup hot cream (potatoes will be quite loose).
- Transfer mashed potatoes to large bowl and cover bowl tightly with plastic wrap. Refrigerate for up to 2 days.
- When ready to serve, evenly poke small holes in plastic with tip of knife and microwave until potatoes are hot, about 14 minutes, stirring halfway through microwaving. Season with salt and pepper to taste, and serve.
Time
1¼ hoursYield
Serves 8 to 10Featured Comment
"This is my go-to recipe and a time/labor saver on the day of the event." —Deborah L.Ingredients
Ingredients
Ingredients
Why This Recipe Works
Make-ahead mashed potatoes usually reheat into something stiff, grainy, and muddied in flavor, but we wanted a batch we could make up to two days ahead that tastes every bit as good as freshly mashed. We stick with russets for their classic flavor and reach for heavy cream instead of half-and-half, which keeps the reheated potatoes rich and smooth rather than watery. Because the potatoes drink up moisture as they sit, we fold in an extra half cup of cream before refrigerating, so they thicken to a perfect consistency. Parcooking the potatoes in the microwave and then finishing them in a hot oven drives off excess moisture for a lush, creamy puree. Beating half the potatoes with the paddle attachment before gradually adding the rest smooths out any chunks, and folding in the cream and butter by hand afterward keeps the mash from turning gluey.
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