Description
Creamy, make-ahead homemade mashed potatoes that reheat perfectly and taste like they were just made.
Ingredients
- 3½ pounds russet potatoes
- 2 cups heavy cream
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons kosher salt
- Fresh chives for serving
Instructions
- Preheat oven to 450°F. Pierce potatoes with a fork and bake directly on oven rack for 50-60 minutes until very soft.
- While hot, halve potatoes lengthwise and scoop flesh into stand mixer bowl with paddle attachment. Break up with fork and beat on low until smooth, 1-2 minutes.
- Heat cream and 6 tablespoons butter in saucepan until simmering.
- Remove mixer bowl and fold in hot cream mixture by hand with rubber spatula until smooth and creamy. Season with salt.
- Transfer to microwave-safe bowl, cover with plastic wrap, and refrigerate up to 2 days.
- To reheat: Poke holes in plastic wrap and microwave at 75% power for 14 minutes, stirring halfway through. Top with remaining butter and chives before serving.
Notes
Work with potatoes while hot to prevent lumps. Fold cream mixture by hand to avoid gluey texture. Don’t freeze – refrigerate only.
- Prep Time: 15 minutes
- Cook Time: 60 minutes