Creamy Make-Ahead Mashed Potatoes
Serves 8
Directions
- 1Preheat the oven to 450°F and adjust an oven rack to the middle position.
- 2Prick each potato a few times all over with a fork, then place them directly on the oven rack. Bake until very soft.
- 3Cut each hot potato in half lengthwise and scoop out the flesh into a stand mixer bowl, leaving the skin behind.
- 4Break the potato flesh into small pieces using a potato masher, fork, or rubber spatula, then beat on low speed until smooth.
- 5In a small saucepan over medium heat, bring the cream and 6 tablespoons of butter to a simmer.
- 6Gradually fold the hot cream and butter mixture into the potatoes using a large rubber spatula until smooth and creamy. Stir in the salt.
- 7Transfer the mashed potatoes to a large microwave-safe bowl, cover tightly with plastic wrap, and refrigerate for up to 2 days.
- 8To reheat, poke about 10 holes in the plastic wrap and microwave at 75 percent power until hot. Top with the remaining 2 tablespoons of butter and chives before serving.
Ingredients
- 3 1/2 pounds Russet potato
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 1/2 teaspoons salt
- chives (optional)
Equipment
ovenforkstand mixerpaddle attachmentpotato masherrubber spatulasaucepanmicrowave-safe bowlplastic wrap
Tips
- Do not freeze the potatoes.
- For perfectly smooth potatoes, pass the flesh through a potato ricer or food mill before adding to the mixer.
- If you do not have a stand mixer, you can use a hand-held electric mixer, or pass through a food mill/ricer and whip by hand with a wooden spoon.
- To reheat in the oven, transfer to an oven-safe dish, cover with foil, and bake at 350°F for 30 to 40 minutes, stirring halfway through.
- Use the remaining 2 tablespoons of butter to top the dish after reheating.
