Home / Christmas / Best Make-Ahead Mashed Potatoes

Best Make-Ahead Mashed Potatoes

Let’s admit it. Making mashed potatoes from scratch is a hassle. The hassle increases exponentially on holidays like Thanksgiving when there are a million other things to do. That is why this recipe for the best make-ahead mashed potatoes is so great. You can make them up to two days in advance, and they heat up in the microwave when you want to serve them. No one will even know you made them ahead.

Ingredients

5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream, hot
8 tablespoons unsalted butter (1 stick), melted

Special Equipment

Potato Ricer . A potato ricer will create fluffy, smooth mashed potatoes. In making these potatoes, it is important to mash the potatoes thoroughly. If you do not have a ricer, you can use a standing or hand-held mixer.

Instructions

Adjust an oven rack to the middle position and heat the oven to 450 degrees.

Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time.

Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the skin, about 30 minutes, flipping them over halfway through the baking time. (Do not undercook the potatoes. Err on the side of overcooking.)

Heat the heavy cream in a microwave until hot, about 150 degrees. Also, melt the butter in the microwave.

Remove the potatoes from the oven, and cut each potato in half lengthwise.

Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop into a medium bowl all of the flesh from each potato half. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula. Run all the potatoes through a potato ricer. If you do not have a ricer, transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate. Continue until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

Gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to 1/2 cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream.

Best Make-Ahead Mashed PotatoesTo Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.

To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.

Best Make-Ahead Mashed Potatoes
Author: 
 
Let's admit it. Making mashed potatoes from scratch is a hassle. The hassle increases exponentially on holidays like Thanksgiving when there are a million other things to do. That is why this recipe for the best make-ahead mashed potatoes is so great. You can make them up to two days in advance, and they heat up in the microwave when you want to serve them. No one will even know you made them ahead.
Ingredients
  • 5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
  • 3 cups heavy cream, hot
  • 8 tablespoons unsalted butter (1 stick), melted
  • Special Equipment
  • Potato Ricer . A potato ricer will create fluffy, smooth mashed potatoes. In making these potatoes, it is important to mash the potatoes thoroughly. If you do not have a ricer, you can use a standing or hand-held mixer.
Instructions
  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time.
  3. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the skin, about 30 minutes, flipping them over halfway through the baking time. (Do not undercook the potatoes. Err on the side of overcooking.)
  4. Heat the heavy cream in a microwave until hot, about 150 degrees. Also, melt the butter in the microwave.
  5. Remove the potatoes from the oven, and cut each potato in half lengthwise.
  6. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop into a medium bowl all of the flesh from each potato half. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula. Run all the potatoes through a potato ricer. If you do not have a ricer, transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate. Continue until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
  7. Gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to ½ cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream.
  8. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  9. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Hasselback potatoes

If you like baked potatoes, you should really try Hasselback potatoes.  This method of baking …

Leave a Reply

Your email address will not be published.

Rate this recipe: