Description
Simplify your holiday cooking with these luxurious, make-ahead mashed potatoes. Designed to stay smooth and fluffy, this recipe uses a generous ratio of high-quality butter and heavy cream to ensure they remain moist even after reheating. By preparing them a day in advance, you can clear your stovetop and eliminate last-minute stress, allowing you to focus on hosting your guests with confidence and ease.
Ingredients
5 lbs Russet Potatoes (or Yukon Gold)
1 cup Unsalted Butter, high-quality European style
1.5 cups Heavy Cream, warmed
2 tsp Kosher Salt
0.5 tsp Black Pepper, freshly cracked
1 tsp Garlic Powder
Instructions
Peel the potatoes and cut into uniform two-inch chunks.
Place potatoes in a large pot and cover with cold water by two inches.
Boil over medium-high heat until fork-tender and beginning to break apart.
Drain the water completely and return potatoes to the hot, empty pot to steam off excess moisture.
Use a ricer or food mill to mash the potatoes for the smoothest texture.
In a separate saucepan, warm the heavy cream and butter until fully melted.
Fold the warm cream mixture into the potatoes gently using a spatula until fully incorporated.
Season with salt, pepper, and garlic powder.
Store in an airtight container in the refrigerator if making ahead; reheat gently on the stove or in the oven before serving.
Notes
Ensure you warm the cream and butter before mixing to prevent the potatoes from cooling down too quickly during the folding process. If reheating from the fridge, add a splash of warm milk or cream to restore the creamy consistency. Do not over-mix, as this can make the potatoes gummy.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg