Make Ahead Mashed Potatoes (Restaurant Trick)
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 2 lb / 1 kg starchy potatoes ((Note 1))
- 1 cup / 250 ml cream (, half and half or milk (Note 2))
- 60 g / 1/4 cup butter
- Salt and pepper
- Olive oil
- Chives (, finely chopped)
- Pepper
Steps
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Peel and cut the potatoes into large chunks.
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Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
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Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
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Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
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To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
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On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
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If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
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Season with salt and pepper.
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Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
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