I’m cooking as much as I can today, so it won’t ALL have to
happen Thanksgiving Day.
Make-Ahead Mashed Potatoes
2 pounds starchy potatoes (Russet or Yukon Gold)
1 cup cream or half and half
1/4 cup butter
Salt and pepper to taste
Up to two days ahead, peel and cut potatoes into large chunks. Bring a pot of
water to boil, then add potatoes. Cook about 20 minutes. Drain, then return to pot
on stove (turned off). Cover and steam-dry a few minutes. Mash with potato
masher – NOT a food processor - it will make your potatoes gluey. Transfer to a
bowl and cover with cling wrap, pressing onto potatoes to remove air.
Refrigerate up to 2 days. Shortly before serving, place cream and butter in a
pot and bring to boil. Turn stove off but leave pot on stove. Add potatoes and
stir into cream. Serve warm, seasoned with salt and pepper. Serves four.
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