Make-Ahead Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb. medium Yukon Gold potatoes, scrubbed
Kosher salt
⅔–1 cup heavy cream
⅔–1 cup whole milk
1¼ cups (2½ sticks) unsalted butter, cut into pieces
½ cup sour cream
Freshly ground black pepper
Special Equipment:
A potato ricer or food mill fitted with fine disk
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Directions: |
Directions:Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching. |
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Number Of
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Number Of
Servings:8 |
Personal
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Personal
Notes: Bon Appetit November 2018
I used less than 2/3 cream and 2/3 milk. When reheating, I will add more.
AND, don't let the skins go to waste. After pushing each batch of potatoes and butter through the ricer, remove the skins and save them for a future meal. When you're ready, pan fry the skins in butter until browned then salt, pepper and serve with some of the sour cream. The pan-fried leftover skins are nearly as good as the mashed potatoes!
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