Description
This Creamy Make-Ahead Mashed Potatoes recipe offers a luscious, smooth texture achieved by baking the potatoes until perfectly soft, then mixing them with rich butter and heavy cream. Ideal for preparing in advance, this dish can be refrigerated and quickly reheated, making it a convenient yet indulgent side perfect for holiday dinners or any special occasion.
Ingredients
Potatoes
- 3½ pounds Russet potatoes
Dairy
- 2 cups heavy cream
- ½ cup (1 stick) unsalted butter, divided
Seasoning
- 1½ teaspoons salt
Garnish
- Chives, for serving
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 450°F (235°C) and position an oven rack in the middle. Prick each potato a few times all over with a fork to allow steam to escape during baking.
- Bake Potatoes: Place the potatoes directly on the oven rack or on a wire rack set inside a rimmed baking sheet. Bake for 50 to 60 minutes, or until the potatoes are very soft, being careful not to undercook them.
- Scoop and Mash Potatoes: Remove the hot potatoes from the oven and cut each in half lengthwise. Using an oven mitt or kitchen towel, scoop out the flesh from each half into the bowl of a stand mixer fitted with the paddle attachment. Avoid the flesh near the skin which can be tough. Break down large pieces with a masher or spatula, then beat on low speed until completely smooth and lump-free, scraping down the bowl as needed.
- Heat Cream and Butter: In a small saucepan over medium heat, bring the cream and 6 tablespoons of butter to a simmer, ensuring the butter is fully melted and incorporated.
- Combine Ingredients: Remove the potato bowl from the mixer stand and gradually fold in the hot cream and butter mixture using a large rubber spatula. Continue folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning if necessary.
- Chill for Make-Ahead: Transfer the mashed potatoes into a large microwave-safe bowl. Cover tightly with plastic wrap, ensuring the potatoes do not touch the wrap. Refrigerate for up to two days. Do not freeze.
- Reheat and Serve: To reheat, poke about ten holes in the plastic wrap, microwave on 75% power until hot, about 14 minutes, stirring halfway through. Taste and adjust seasoning as needed. Transfer to a serving dish, top with remaining 2 tablespoons butter and sprinkle with chopped chives before serving hot.
Notes
- Use a potato ricer, food mill, or handheld electric mixer for smoother potatoes, if preferred.
- Mash potatoes while they are still hot to avoid lumps.
- Do not freeze the prepared mashed potatoes as it affects texture negatively.
- Adjust salt seasoning at the end for best flavor.
- For an easier cleanup, place potatoes on a wire rack inside a baking sheet instead of directly on the oven rack.
