Make-Ahead Mashed Potatoes - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:USA WEEKEND columnist Pam Anderson
"Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed."
Ingredients
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 1/2 cups half and half, plus extra if necessary
- Salt, to taste
- 6 tablespoons butter, softened
Directions
- Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
- Heat half and half in microwave.
- 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 standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container 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 with plastic wrap. Keep warm until serving time.
Make-Ahead Mashed Potatoes - Vegetarian Recipes - Best Vegetarian Recipes
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Make-Ahead Mashed Potatoes - Vegetarian Recipes - Best Vegetarian Recipes
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