MAKE-AHEAD MASHED POTATOES
You can make and chill these mashed potatoes up to two days before the big night.
Provided by Chris Morocco
Categories Bon Appétit Thanksgiving Side Potato Winter Milk/Cream Butter Sour Cream Peanut Free Soy Free Wheat/Gluten-Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).
- Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
- Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
- Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
- Do Ahead
- Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
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Foxy ThePirate
[email protected]These mashed potatoes were a disappointment. They were dry and flavorless.
OZIOMA CHIAGOZIEM
[email protected]I'm so glad I found this recipe! These mashed potatoes are amazing.
Tim Dent
[email protected]These mashed potatoes were perfect! I'll definitely be making them again.
Aqeel Ik
[email protected]I thought these mashed potatoes were pretty good. They were creamy and flavorful, but I think I would have liked them more if they were a little less salty.
Dorniqucah Clarke
[email protected]These mashed potatoes were a little too garlicky for my taste. I think I'll use less garlic next time.
Dexter Sandefur
[email protected]I'm not a big fan of make-ahead mashed potatoes. I think they lose their flavor and texture if you don't eat them right away.
Sara Asaad
[email protected]These mashed potatoes were just okay. They weren't as creamy as I hoped they would be.
WALEED SALEH
[email protected]I followed the recipe exactly, but my mashed potatoes turned out lumpy. I'm not sure what I did wrong.
Naem Rana
[email protected]These mashed potatoes were a little bland for my taste. I think I'll add more salt and pepper next time.
OH HECK NO
[email protected]I love how versatile this recipe is. I've used different types of potatoes and added different herbs and spices to create different flavors.
Maxine Carlos
[email protected]These mashed potatoes are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
kamya soney
[email protected]I've never been a big fan of mashed potatoes, but this recipe changed my mind. They were so creamy and flavorful.
Betty kakayi
[email protected]I made these mashed potatoes for a potluck and they were a huge success. Everyone raved about them!
Theron Provost
[email protected]These potatoes were delicious! I used Yukon Gold potatoes and they turned out perfectly.
Asmaa Berouane
[email protected]I've tried many mashed potato recipes over the years, but this one is definitely my favorite. The make-ahead option is a lifesaver on busy holidays.
Shahbaz Yousaf
[email protected]These mashed potatoes were a hit at our Thanksgiving dinner! They were creamy, fluffy, and full of flavor. I especially liked the addition of the roasted garlic and fresh herbs.