Make-Ahead Mashed Potatoes Best Dishes

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Make-Ahead Mashed Potatoes

"Mashed potatoes can be made nearly absolutely beforehand. Do nearly everything - boil, peel and mash; stir in milk and salt - up to 2 days beforehand. Before serving, reheat. Adding butter on the last minute makes them flavor freshly mashed."

Ingredients :

three kilos russet (Idaho) potatoes, scrubbed but unpeeled
1 1/2 cups half and half of, plus more if vital
Salt, to flavor
6 tablespoons butter, softened

Instructions :

Prep :	Cook : 10M	Ready in :

Place potatoes in a huge pan with water to cowl. Bring to a boil. Reduce heat and simmer, included, till smooth when pierced with a thin-bladed knife, 20 to 30 minutes.
Heat 1/2 and 1/2 in microwave.
Process unpeeled potatoes via a food mill into a medium bowl. (Or, using a potholder, peel and drop them right into a bowl. Puree the usage of a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if the use of mixer) till clean and fluffy. (Can be cooled and refrigerated in an airtight field up to 2 days.)
Thirty mins before serving, microwave until heat. 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.

Notes :

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it evenly, and make smooth-up less difficult.

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