Description
Mashed potatoes can be made almost completely ahead. Do nearly everything – boil, peel and mash; stir in milk and salt – up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Ingredients
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 ½ cups half and half, plus extra if necessary
- Salt, to taste
- 6 tablespoons butter, softened
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes. Drain.
- Heat half-and-half in the microwave until just warm.
- Process unpeeled potatoes through a food mill into a medium bowl. (Or
- using a potholder
- peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat
- if using a mixer) until smooth and fluffy. Cool
- cover
- and refrigerate potatoes in a microwave-safe
- airtight container for up to 2 days.
- Thirty minutes before serving
- microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.
Servings: 10