Make Ahead Mashed Potatoes
Want to know the secret to the best mashed potatoes? Keep it simple, no fancy ingredients - just the right ratio of butter, cream and salt.
Servings: 8 servings
Ingredients
- 4 pounds Russet potatoes about 8 medium
- Salt
- 1/2 cup Butter 1 stick
- 3/4 cup Milk
- 1/2 cup Heavy cream
- Kosher salt
- 1/4 teaspoon Pepper
- Fresh minced parsley for garnish, if desired
Instructions
- In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt.
- While the water is coming to a boil, rinse, peel and dice potatoes into one inch chunks. Place potatoes into boiling water and cover with a lid. (Water should be enough to fully cover the potatoes). Cook over medium-low heat for 20-25 minutes, or until potatoes are fork tender.
- Remove from heat and drain. Place potatoes back into the pan and sprinkle with 1 teaspoon salt. Mash several times with a potato masher.
- In a small saucepan, add butter with milk, cream, and 1/4 teaspoon pepper, and place over medium-low heat until butter is melted. Warm dairy prevents the potatoes from tightening up. Reserve 1/4 cup and set aside. (You can also melt in the microwave).
- Pour half of the butter mixture over the mashed potatoes and combine. Add more of the butter mixture and mix just until potatoes are light and fluffy. Don't overmix.
- Pour potatoes into a greased 9"x13" pan. Cover and refrigerate for up to 24 hours.
When you are ready to bake:
- Pour remaining butter mixture over the top of the potatoes (you may need to melt in the microwave). Bake uncovered in a preheated 350 degree oven for 40-45 minutes. Stir before serving, if desired.
- *If baking immediately (while potatoes are still hot), reduce baking time.
Notes
- This recipe serves 8 to 10 people.
- Chop potatoes into evenly sized chunks for even cooking.
- Salt the water generously — this adds flavor from the start.
- Warm the butter and dairy together so they absorb smoothly into the potatoes.
- To prevent a gluey texture, mash gently and avoid overmixing.
- For the make-ahead version, be sure to reserve ¼ cup of the butter mixture for topping before baking.
- If baking while still hot, reduce the bake time.
- Leftovers reheat well with a splash of milk or cream.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 4 months.
- If frozen, thaw completely in the fridge overnight. Reheat in the microwave, or cover with foil and heat in the oven at 375 degrees.
Nutrition
Calories: 340kcal | Carbohydrates: 43g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 128mg | Potassium: 993mg | Fiber: 3g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg
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