Creamy Make-Ahead Mashed Potatoes
Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com
Dinner,Side Dish 1 Hr. 20 Mins.
Ingredients
10
10 servings
- •3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- •1.5 cups half-and-half
- •salt to taste
- •6 tablespoons butter, softened
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat half-and-half in the microwave until just warm.
- Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
- Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.
Nutritional Facts
Per 10 servings
- Calories: 213
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 3g
- Protein: 4g
- Sugar: 1g
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