These make-ahead mashed potatoes can be made up to two days ahead to save you time; adding butter after reheating makes them taste freshly mashed!
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
213 Calories
Recipe Instructions
Step 1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 2
Heat half-and-half in the microwave until just warm.
Step 3
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 and keep warm.
Step 4
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 stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy.
Step 5
Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
Ingredients
6 tablespoons butter, softened
salt to taste
3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
