Homemade Make Ahead Mashed Potatoes
When something as delicious as mashed potatoes is involved, it’s no wonder there’s some jostling for credit about who invented the iconic dish. Some food historians say that 17th century England was the birthplace of our now-beloved mashed potatoes and gravy, while others credit a 1771 potato-making competition hosted by a Frenchman named Antoine Parmentier as the event that started the centuries-long craze. While we may never know the whole story, we can offer you plenty of information on the whole potato, from savory skin to meltingly soft insides, in this guide to making perfect mashed potatoes every time (hint: don’t forget the cream cheese). If you’d like to add some creative twists to this basic recipe
Ingredient
- 9 medium potatoes (3 pounds)
- 3/4 cup milk
- 1/2 cup whipping (heavy) cream
- 1/2 cup butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
Direction
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
- Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
- Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
- When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
- ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.
