Fluffiest Make Ahead Mashed Potatoes

 

Hello everyone!  I am here today, sharing a handy recipe for make ahead mashed potatoes. This is a recipe which comes in very handy for the holiday meals when space on the stove is limited and at a premium. You can make these potatoes up to two days ahead of time and simply reheat them in the oven with a few other bits while the turkey is resting.

They are rich and creamy and go together simply and easily, using only four simple ingredients. Potatoes, butter, cream and cream cheese.  You could leave the cream cheese out if you wish, but heck, it's the holidays and extravagance is the order of the day!

 

I chose to reheat my potatoes in a mauve colored vintage Pyrex baking dish.  It ended up making them look pinkish on the edges. I apologize for that. It's not my potatoes, simply the light being cast on them from the dish!  

These are fabulously tasty and for more than just the holidays!  Whenever you are wanting to serve potatoes and know that you are going to be rushed for space and time, this is a recipe which will come in very handy.   Feeding more than four people?  Simply double the recipe!  No problem!

 

WHAT YOU NEED TO MAKE FLUFFIEST MAKE AHEAD MASHED POTATOES

Four simple ingredients aside from the seasoning.  That's all.

• 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
• kosher salt and white pepper to taste
• 3/4 cup (180ml) of half and half cream
• 1 TBS finely grated onion (optional)
• 2 ounces (56g) full fat cream cheese
• 1/4 cup (57g) butter

for reheating:

• 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)

For serving as desired:

• extra butter, snipped parsley or chives

 

I always use full fat everything. Butter, cream cheese, milk.  I have not made with lower fat ingredients, but they might be just as nice. I just have not tried it.

Floury potatoes are potatoes which contain more starch.  This means that they break down nicely when cooked, and mash well, coming out lovely and fluffy.  New potatoes or waxy potatoes are not desirable when it comes to making mash. The mash will end up being gluey and lumpy.

The onion is entirely optional. My mother always added some grated onion to her mashed potatoes and that is how we like them. It was her "secret" ingredient.

 

HOW TO MAKE FLUFFIEST MAKE AHEAD MASHD POTATOES

These are very simple to make, really.  You can prep them up to two days in advance and then simply reheat in the oven or in a slow cooker if oven space is at a premium.

Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.

While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil but keep it warm.

 

Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.

Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.

 

On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.

Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..

Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.

 

Notes

To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.

 

VARIATIONS ON THE THEME

GARLIC AND HERB - Infuse the cream with a couple of crushed cloves of garlic while heating it, along with a few TBS of your favorite herbs, such as thyme or rosemary.

ROASTED GARLIC - Roast a small head of garlic, squeeze the roasted garlic from the cloves and then mash.  Stir this into the mashed potatoes

CHEESY MASH - Stir your favorite melty cheese into the mashed potatoes. Some favorites are cheddar, gruyere, stilton, blue cheese, goats cheese or gouda.

If the potato is your favorite vegetable as it is mine, you might also be interested in the following fabulous side dishes, for your holiday dinner or not!

TRIPLE MASH WITH HORSERADISH CRUMBS - Mashed potatoes with the addition of parsnips and rutabaga (swede).  Mashed together with butter, milk and cream for a triple whammy of deliciousness.  Served hot and topped with some crisp and buttery horseradish breadcrumbs. Altogether very lush and delicious. 

TWO POTATO GRATIN - Layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese.  There is no butter as you don't need butter with the cheese. There is no cream either. Once again, the cheese adds a richness that cream often adds. It is thickened merely with a bit of flour between the layers. The only seasoning is a bit of salt and pepper, and the moisture comes from ordinary milk. Altogether delicious.

Yield: Five to Six servings

Author: Marie Rayner

Fluffiest Make Ahead Mashed Potatoes

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

Fluffy and delicious this simple mashed potato recipe uses only four ingredients (not including seasoning) and can be made up to two days ahead of time. Simply reheat in the oven or slow cooker. They are the ultimate mashed potato side for the holidays!

Ingredients

• 2 pounds of floury potatoes (King Edward, Maris Piper, Russet, Yukon Gold)
• kosher salt and white pepper to taste
• 3/4 cup (180ml) of half and half cream
• 1 TBS finely grated onion (optional)
• 2 ounces (56g) full fat cream cheese
• 1/4 cup (57g) butter

for reheating:

• 4 TBS butter, cut into bits and divided (Half for buttering the baking dish, half for garnishing)

For serving as desired:

• extra butter, snipped parsley or chives

Instructions

1. Peel your potatoes and put them into a saucepan of lightly salted cold water to cover them completely. Bring to the boil and them cook at a rapid simmer for 15 to 20 minutes until they are fork tender. Drain well and return to the pot. Shake the saucepan over the residual heat of the burner to dry them out well.
2. While the potatoes are cooking, heat the half and half cream, butter, grated onion (if using) and cream cheese over medium heat until quite warm. Don't let it boil, but keep warm.
3. Mash the potatoes with a potato masher or put then through a potato ricer, depending on how smooth you want them. Season to taste with salt and white pepper. Beat in the cream and cream cheese by hand. Don't use an electric mixer or you will end up with gluey potatoes.
4. Butter an 8-inch square casserole dish. Spoon the potatoes into the dish, smoothing over the top. Press the remaining cubed butter at even intervals over the top. Cover tightly with some plastic cling film and then refrigerate for up to two days.
5. On the day you wish to serve them, bring them out of the refrigerator at least half an hour or up to one hour prior to reheating them.
6. Cover tightly with aluminum foil and then reheat in a 350*F/180*C/gas mark 4 oven for half an hour..
7. Remove the foil and stir the melted butter on top through. Return to the oven for a further 10 minutes until heated through completely. Dot the top with the remaining butter, sprinkle with chives or parsley as desired, and serve.

Notes

To reheat in the slow cooker - Generously grease the bottom and sides of your slow cooker. Transfer the potatoes to the slow cooker, dot with butter as above, cover and cook on low for 3 to 4 hours, stirring once or twice during the cook time. Serve as above.

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