Make-ahead mashed potatoes.
Wednesday, November 18, 2009 at 9:17AM I'm getting off pretty easy this year for Thanksgiving. My folks just moved into a new house this summer and we're gathering there for Thanksgiving. The last few years, we've hosted. And to say I like to go overboard on the menu is an understatement--all of the magazines I get tempt me with fabulous looking recipes...and before I know it, I'm making a dozen things in varying textures and tastes, both savory and sweet. And that's just the appetizers.
My folks will have an abundant spread, to be sure. But it'll be nice and traditional, no frou frou. Good, delicious, time-tested family dishes--everything from feel and memory. In fact, my mind simply cannot form the image of my parents cooking in their kitchen while referring to a recipe in a magazine or cookbook. You might as well ask me to picture myself eating nothing but raw celery (the one veggie I cannot stand--and it does so have a flavor).
Along with my sister-in-law, I get to bring dessert. I'm also allowed to bring one or two starters. This means I'll bring five. And they asked me to make the mashed potatoes!! I about fell over. But then I remembered that I recently made mashed potatoes for them (using the below recipe) and my mom and I "tasted for seasoning" a good quarter of the dish before it made it to the table. And then I caught her licking the mixing bowl.
This recipe initially caught my eye because you can make it ahead and store in your fridge for up to 2 days--when planning a large meal, this really works for me. But even if I'm serving it immediately, it's the only recipe I use because it is amazing. Once you see the quantity of butter and cream, I doubt you'll doubt that. Plus, it's from Cook's Illustrated--enough said, right?
Make-Ahead Mashed Potatoess
from Cook's Illustrated
Note: bake the potatoes until they are completely tender; err on the side of over (rather than under) cooking.
Ingredients
- 5 lbs russet baking potatoes (evenly sized), scrubbed and poked several times with a fork
- 3 cups heavy cream, hot (** sometimes I use a cup of half and half but I've never replaced all of the cream)
- 8 tbl (1 stick) unsalted butter, melted
- salt (I use kosher) & pepper to taste
1. Adjust oven rack to the middle position; preheat oven to 450 degrees.
2. Microwave potatoes on high power for 16 minutes, turning over halfway through the cooking time. Transfer to the oven, placing directly on the hot oven rack (use tongs). Bake until a skewer glides easily through the flesh, about 30 minutes, flipping over halfway through the baking time (do not under cook).
3. Remove potatoes from oven and cut each potato in half lengthwise. Using an oven mitt or folded kitchen towel to hold the hot potato, scoop out all of the flesh into a medium bowl. Break the cooked potato flesh into small pieces.
4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping to scrape sides and bottom as needed (you can use a hand mixer instead but lumps will remain).
5. Remove bowl from mixer and gently fold in 2 cups of cream, followed by the butter and 2 teaspoons of salt (this is for kosher salt--start with a lot less if you are using table salt). Gently fold in up to 1/2 cup more of the cream as needed to reach your desired consistency. If you are serving immediately, you are done--so dive in. If storing--continue: Once the desired serving consistency is reached, gently fold in an additional 1/2 cup cream (the potatoes will be quite loose...don't worry).
6. To store: transfer potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
7. To serve: poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently half-way through the reheating time. Add salt and pepper to taste--always stirring gently. Enjoy!
*check out more "works for me" ideas over at We Are THAT Family.
Thanksgiving, make-ahead, side dishes, works for me Wednesday | in in the kitchen, my life 
Reader Comments (6)
Thank you so much! I have never made mashed potatoes ahead and I would love to move that labor intensive job out of the last minute line-up!
Cooks Illustrated - MY favorite go to source for recipes and help.
Yum.....love mashed potato's! Sounds delicious!
I made these last night ---- yummy!
THank you so much for this recipe!!! Up until about 6 months ago my mashed potatoes stunk and I finally started buying them in the refig. section at the grocery store. Every single time I have potatoes, my family asks if I am serving the good ones!
I never comment but had to. I think you saved our Thanksgiving. I tried earlier in the week to make a batch of potatoes and they came out gummy!! I am not kidding, you could have bounced balls of it. So I did a test run of this recipe just now and they taste wonderful. I'm doing our first Thanksgiving instead of my in-laws so definitely appreciate any tips. I'm probably going to pass out from the stress of making the turkey so this way, at least I know there will be yummy potatoes to eat as I'll do them ahead of time. Also, do you like squarespace? I want to start a blog next year and notice many of the blogs I like use them. Thanks! I really enjoy your blog!!
I don't know if there is any greater pleasure than a big bowl of mashed potatoes. This recipe looks great and convenient. I found this other recipe and made them a few days ago and they were some of the best ive ever had. check it out!
/www.life123.com/food/sides/potatoes/how-to-make-special-mashed-potatoes-for-thanksgivi.shtml