These make-ahead mashed potatoes are rich, creamy, and smooth. You can do nearly everything up to two days ahead — a great option to give you a few extra hours on those big holidays.
Adding butter after you reheat them makes them taste freshly mashed.
Ingredients
- 3 pounds russet potatoes, scrubbed but unpeeled
- 1 ½ cups half-and-half
- salt to taste
- 6 tablespoons butter, softened
Directions
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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
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Heat half-and-half in the microwave until just warm.
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Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
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Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.
