Make-Ahead Mashed Potatoes
By America's Test KitchenPublished on December 19, 2011
Time
1¼ hours
Yield
Serves 8 to 10
Ingredients
5 pounds russet potatoes (about 9 medium), unpeeled3 cups heavy cream, hot8 tablespoons unsalted butter (1 stick), meltedSalt and pepper
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Pierce skins of potatoes all over with fork. Microwave for 16 minutes, turning over potatoes half-way through microwaving. Transfer potatoes directly to oven rack and bake, flipping halfway through baking, until paring knife slides easily in and out of potatoes, about 30 minutes (do not underbake).
- Remove potatoes from oven and cut each potato in half lengthwise. Using oven mitt or folded dish towel to hold hot potatoes, scoop out all flesh from each potato half into medium bowl. Using fork, potato masher, or rubber spatula, mash flesh into small pieces.
- Transfer half of potatoes to bowl of stand mixer fitted with paddle. Beat on high speed until smooth, about 30 seconds. Gradually add remaining potatoes and continue beating, scraping down bowl as needed, until completely smooth and no lumps remain, 1 to 2 minutes.
- Remove bowl from mixer. Using rubber spatula, gently fold in 2 cups cream until combined, followed by melted butter and 2 teaspoons salt. Gently fold in 1⁄2 cup cream until combined, then gently fold in remaining 1⁄2 cup cream (potatoes will be quite loose).TO STORE: Transfer mashed potatoes to large bowl and cover bowl tightly with plastic wrap. Refrigerate for up to 2 days.
- When ready to serve, evenly poke small holes in plastic with tip of knife and microwave until potatoes are hot, about 14 minutes, stirring halfway through microwaving. Season with salt and pepper to taste, and serve.
to reheat
Time
1¼ hoursYield
Serves 8 to 10Ingredients
5 pounds russet potatoes (about 9 medium), unpeeled
3 cups heavy cream, hot
8 tablespoons unsalted butter (1 stick), melted
Salt and pepper
Ingredients
5 pounds russet potatoes (about 9 medium), unpeeled
3 cups heavy cream, hot
8 tablespoons unsalted butter (1 stick), melted
Salt and pepper
Ingredients
5 pounds russet potatoes (about 9 medium), unpeeled
3 cups heavy cream, hot
8 tablespoons unsalted butter (1 stick), melted
Salt and pepper
Why This Recipe Works
We prefer to buy loose potatoes rather than bagged potatoes, as their quality is far superior. Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than underbaking. The texture of the mash will be quite loose after you introduce the remaining ½ cup of cream in step 5; the potatoes will thicken once refrigerated and reheated. This recipe can easily be halved to serve 4 to 6, but the mixing times in step 4 may be slightly shorter.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Pierce skins of potatoes all over with fork. Microwave for 16 minutes, turning over potatoes half-way through microwaving. Transfer potatoes directly to oven rack and bake, flipping halfway through baking, until paring knife slides easily in and out of potatoes, about 30 minutes (do not underbake).
- Remove potatoes from oven and cut each potato in half lengthwise. Using oven mitt or folded dish towel to hold hot potatoes, scoop out all flesh from each potato half into medium bowl. Using fork, potato masher, or rubber spatula, mash flesh into small pieces.
- Transfer half of potatoes to bowl of stand mixer fitted with paddle. Beat on high speed until smooth, about 30 seconds. Gradually add remaining potatoes and continue beating, scraping down bowl as needed, until completely smooth and no lumps remain, 1 to 2 minutes.
- Remove bowl from mixer. Using rubber spatula, gently fold in 2 cups cream until combined, followed by melted butter and 2 teaspoons salt. Gently fold in 1⁄2 cup cream until combined, then gently fold in remaining 1⁄2 cup cream (potatoes will be quite loose).TO STORE: Transfer mashed potatoes to large bowl and cover bowl tightly with plastic wrap. Refrigerate for up to 2 days.
- When ready to serve, evenly poke small holes in plastic with tip of knife and microwave until potatoes are hot, about 14 minutes, stirring halfway through microwaving. Season with salt and pepper to taste, and serve.
to reheat
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