Creamy Make-Ahead Mashed Potatoes
Total Time
1 Hour
Cook Time
50 to 60 minutes
Rating
4.8 out of 5 stars
(479)
Ingredients
8 servings
- 3½ pounds Russet potatoes
- 2 cups heavy cream
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons salt
- Chives, for serving
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 450°F and adjust an oven rack to the middle position.
Step 2
Prick each potato a few times all over with a fork. Place the potatoes directly on the oven rack. Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes.
Step 3
Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes.
Step 4
Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
Step 5
Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. Keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning.
Step 6
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
Step 7
To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time.
Step 8
Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Step 9
Save recipe for the next time?
Chef's notes
For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer.
If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
Oven-Reheating Instructions:
If you’d prefer to reheat the potatoes in the oven, transfer them to an oven-safe dish, cover tightly with foil, and bake in a 350°F oven for 30 to 40 minutes, stirring halfway through to ensure they heat evenly.
