Wednesday, 22 November 2023

Roman Squares

 

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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