Here’s a great way to save a little time in the kitchen Thanksgiving Day…..make your masked potatoes ahead of time! These will store in the refrigerator up to 24 hours, so you can make them the day before to give you some extra time on “T Day” (Thanksgiving Day : )
Make-Ahead Mashed Potatoes
Printable Version: Make-Ahead Masked Potatoes
- 9 medium potatoes (3 lbs)
- 3/4 cup milk
- 1/2 cup whipping (heavy) cream
- 1/2 butter or margarine
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted, if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to poling; reduce heat. Cook covered 20-25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
- Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
- Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition (use a hand held potato masher for the fluffiest mashed potatoes. If using an electric mixer, do not mix too long; overmixing releases more starch from the potatoes and they become gummy) (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
- Spray 2-quart casserole with cooking spray. Spoons potatoes into casserole. Bake immediately, or cover and refrigerate up to 24 hours.
- Heat oven to 350 degrees F. Pour reserved milk mixture over potatoes. Bake uncovered 40-45 minutes or until potatoes are hot. Just before serving, stir potatoes.
*Add a little extra flavor by sprinkling 1 cup crushed herb-seasoned croutons or shredded Parmesan cheese over masked potatoes.