There’s something about mashed potatoes that just feels like a warm hug on a chilly day. I remember, just the other weekend, I was lazily flipping through channels and stumbled upon an old episode of a cooking show—one of those where the host would chat about life as much as they cooked. It made me think about how mashed potatoes are the unsung heroes of holiday dinners.
Sure, the turkey or roast might get the spotlight, but it’s the creamy, dreamy potatoes that everyone piles high on their plates. These are the ones you can make ahead, saving you from the last-minute scramble while ensuring they’re still the star of the show. Maybe it’s the buttery richness or the way they pair perfectly with everything else on the plate.
Who knows? All I can say is, they’re a classic for a reason.
Steps
- Preheat your oven to 450°F and position a rack in the middle. Poke each potato several times with a fork and place them directly on the oven rack. Bake the potatoes until they are very soft, about 50 to 60 minutes.
- Once baked, remove the potatoes from the oven and cut each one in half lengthwise while still hot. Scoop out the potato flesh into a mixing bowl, leaving behind any tough parts near the skin. Break the potato flesh into small pieces using a fork, potato masher, or rubber spatula.
- Use a stand mixer on low speed to beat the potatoes until they are completely smooth, making sure to scrape down the sides of the bowl as needed. It’s crucial to mash the potatoes while they’re hot to avoid lumps.
- In a small saucepan over medium heat, bring the cream and 6 tablespoons of butter to a simmer. Remove the mixing bowl from the stand and fold in the hot cream and butter mixture using a rubber spatula until the potatoes are creamy.
- Mix in the salt, and adjust seasoning if necessary. Transfer the mashed potatoes to a large, microwave-safe bowl, cover tightly with plastic wrap, and refrigerate for up to two days.
- When ready to serve, poke holes in the plastic wrap with a knife, and microwave at medium-high power for about 14 minutes, stirring halfway through. Adjust seasoning if needed, then transfer to a serving dish. Top with the remaining butter and chives before serving.
Ingredients
- 3½ pounds of Russet potatoes
- 2 cups of heavy cream
- 8 tablespoons of unsalted butter, divided
- 1½ teaspoons of salt
- Chives for garnish
Nutritional Values
Calories: 3712 | Fat: 272 g | Saturated fat: 168 g | Carbohydrates: 304 g | Sugar: 24 g | Fiber: 24 g | Protein: 48 g | Sodium: 3760 mg | Cholesterol: 896 mg
FAQ
- How far in advance can I prepare these mashed potatoes?
- You can make these mashed potatoes up to two days ahead of time. They stay creamy when stored in the refrigerator and can be reheated just before serving.
- What is the best way to reheat make-ahead mashed potatoes?
- Reheat the potatoes by poking holes in the plastic wrap and microwaving them at 75% power for about 14 minutes, stirring halfway through. Alternatively, you can reheat them in the oven at 350°F for 30 to 40 minutes, stirring halfway.
- Why do you bake the potatoes instead of boiling them?
- Baking helps avoid adding excess water to the potatoes, which can make them dense. This method is similar to how you prepare twice-baked potatoes and results in a creamier texture.
- Can I freeze these mashed potatoes?
- It is not recommended to freeze these mashed potatoes. Freezing can alter the texture, making them less creamy when reheated.
- What if I don’t have a stand mixer?
- If you don’t have a stand mixer, you can use a hand-held electric mixer or pass the potatoes through a food mill or potato ricer, then whip them by hand with a wooden spoon.
Tips
- Bake, Don’t Boil: Instead of boiling, bake the potatoes to keep them from becoming waterlogged. This method ensures the potatoes remain fluffy and not dense, as excess moisture is the enemy of smooth mashed potatoes.
- Mash While Hot: Make sure to mash the potatoes while they are still hot to avoid lumps. Whether using a stand mixer or a hand masher, the heat helps achieve a smoother consistency.
- Gentle Folding: When incorporating the cream and butter mixture into the potatoes, use a folding motion rather than stirring. This gentle technique prevents the mashed potatoes from turning gluey.
- Reheat with Care: For even reheating, poke holes in the plastic wrap covering the potatoes before microwaving. Stir halfway through the reheating process to ensure the potatoes are warmed evenly.
Equipment
- Ahead Mashed Potatoes recipe:
- Stand mixer with paddle attachment
- Potato ricer or food mill
- Hand-held electric mixer (if not using a stand mixer)
