Fluffy Creamy Make-Ahead Mashed Potatoes
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
Preparation
In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt. Water should be enough to cover the potatoes.
Rinse, peel and dice potatoes into one inch chunks.
Place potatoes into boiling water and cover. Cook over medium 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 well.
In a small saucepan, add butter with milk, cream, and 1/4 teaspoon pepper, and place over medium-low heat until butter is melted. Reserve 1/4 cup and set aside. Or melt in the microwave.
Pour half of the butter mixture over the mashed potatoes and mix well. Add more of the butter mixture until potatoes are light and fluffy.
Pour potatoes into a greased 9"x13" pan. Cover and refrigerate for up to 24 hours.
To serve
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.
