Make-Ahead Mashed Potatoes


  • 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
  • 1 ½ cups half and half, plus extra if necessary
  • Salt, to taste
  • 6 tablespoons butter, softened
  • Directions

  • Step 1

    Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.


  • Step 2

    Heat half and half in microwave.

  • Step 3

    Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)

  • Step 4

    Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

  • Tips

    Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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