Perfect & Creamy Make Ahead Mashed Potatoes

 

These potatoes are perfectly
delicious~ What a great option to
make a day or two before serving! 

Ingredients: 

3 1/2 pounds of russet potatoes

2 cups half & half

8 tablespoons butter

1 1/2 teapoons sea salt

fresh ground black pepper

Optional Garnishes:

fresh ground black pepper

fresh chopped chives or a sprig of fresh parsley

Method:

Arrange oven rack to middle position. Prehaet oven to 450*

Use a fork to prick each potato a few times. Place the potatoes on the oven rack and bake for 50 to 60 minutes or until the poatoes are very soft. (It is better to over cook than undercook.)

Just before the potatoes finish baking, heat the half & half and 6 tablespoons of the butter just to a simmer. (Do not boil.) Turn off burner.

Remove the potatoes from the oven. Immediately, while the potatoes are still hot, use a pot holder or oven mitt to hold the potatoes and cut in half lengthwise. Use a large spoon to scoop out the cooked potato from the skins. (Leave behind any tough or harder parts of the potato closest to the skin.)** Place all of the cooked potato in a large microwavable bowl. While the potatoe are still hot, mash with a potato masher.*** Beat on low speed with an electric mixer for a couple of minutes, just until no lumps remain. (During this step, as needed, stop the mixer to scrape down the sides.) 

Add a portion of the simmered liquid to the potatoes and use a large rubber or silicone spatula to fold in. Repeat to gradually mix all of the liquid until the mixture is smooth and creamy. Stir in the salt. (The mixture will appear very liquidy and are not yet ready to serve.)

Cover the bowl tightly with plastic wrap. Refrigerate for 1 or 2 days. (Do not freeze.) 

When ready to reheat, use a knife to poke 8 to 10 whole in the plastic wrap. Microwave at medium high power ( 70 to 75 percent) for 7 minutes. Lift the plastic and stir. Replace the plastic and microwave for another 7 minutes. Remove the plastic wrap.

Cut the remaining 2 tablespoons of butter into 2 or 3 portions and place on top of the hot potatoes. Sprinkle with freshly ground black pepper. If desired, garnish with chopped chives or a sprig of parsley. Makes 8 servings.

**The hollowed out potato skins can be saved to make baked or air fried potato skin appetizers or side dish.

***In order to prevent lumps, it's important to mash the potatoes while they are hot.

Notes: I was very surprised at how excellent the potatoes turned out ~ everyone loved them!