Creamy Make-Ahead Mashed Potatoes
Indulge in velvety, rich mashed potatoes with this make-ahead recipe, perfect for family gatherings and holiday feasts.
Ingredients
Main Ingredients
- 3.5 pounds Russet potatoes Starchy potatoes perfect for mashing.
- 2 cups heavy cream Adds richness and smooth mouthfeel.
- 0.5 cup unsalted butter, divided Butter adds depth and creaminess.
- 1.5 teaspoons salt Essential for perfectly seasoned mashed potatoes.
- to taste Chives, for serving Adds color and a subtle oniony flavor.
Instructions
Preparation
- Preheat your oven to 450°F (235°C), adjusting the oven rack to the middle position.
- Prick each Russet potato several times with a fork and bake them on the oven rack or on a wire rack set in a rimmed baking sheet for 50 to 60 minutes until tender.
- Once baked, slice each potato in half lengthwise and scoop out the creamy flesh into a stand mixer bowl.
- Beat the potato mixture on low speed for about 1 to 2 minutes until smooth.
Mixing Ingredients
- In a small saucepan, combine the heavy cream and 6 tablespoons of butter over medium heat until simmering.
- Gradually fold the hot cream and butter mixture into the mashed potatoes and stir in the salt. Adjust seasoning if necessary.
Storage and Reheating
- Transfer the mashed potatoes to a microwave-safe bowl and cover tightly with plastic wrap, making sure it doesn't touch the potatoes.
- Refrigerate for up to 2 days or reheat in the microwave at medium-high for about 14 minutes, stirring halfway through.
Serving
- Once reheated, transfer to a serving dish, top with the remaining 2 tablespoons of butter and freshly chopped chives. Serve hot.
Notes
Use flavored butter for added depth. Optionally mix in roasted garlic or cheese for flavor variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.