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Creamy Make-Ahead Russet Mashed Potatoes

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Pixicook editorial team

A creamy and convenient make-ahead mashed potato dish perfect for any occasion.

Ingredients for Creamy Make-Ahead Russet Mashed Potatoes

units in
USchevron
serves
10 peoplechevron

Russet Potatoes, unpeeled

0 lb

Heavy Cream, hot

cups

Unsalted Butter, melted

tablespoons

Salt

teaspoons

Black Pepper

to taste

How to Make Creamy Make-Ahead Russet Mashed Potatoes

1. Prep the Potatoes

Pierce the skins all over with a fork. Microwave the potatoes on high power for 16 minutes, turning them halfway through.

2. Bake the Potatoes

Transfer the microwaved potatoes to a hot oven rack and bake at 450°F for about 30 minutes, flipping them halfway through. They are ready when a skewer glides easily through the flesh.

3. Mash the Potatoes

Carefully cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl. Break down the potato flesh with a fork, potato masher, or rubber spatula.

4. Mix with Mixer

Place half of the mashed potatoes in a standing mixer fitted with the paddle attachment. Beat on high speed until smooth, gradually adding the rest of the potatoes.

5. Fold in Cream and Butter

Fold in 2 cups of the hot heavy cream, the melted butter, and 2 teaspoons of salt using a rubber spatula. If the potatoes are too thick, fold in up to 1/2 cup more cream to achieve desired consistency.

6. Final Cream Addition

Gently fold in the additional 1/2 cup of cream to ensure the mashed potatoes stay rich and velvety.

7. Store and Reheat

Transfer the mashed potatoes to a large microwave-safe bowl and cover with plastic wrap. Refrigerate for up to 2 days. To reheat, poke holes in the plastic wrap and microwave on medium-high for about 14 minutes, stirring gently halfway through. Season with salt and pepper before serving.

Variations

Loaded Mashed Potatoes

Stir in cooked bacon bits, chives, sour cream, and shredded cheese for a dish reminiscent of a loaded baked potato.

Cheesy Mashed Potatoes

Mix in grated cheddar, Gruyère, or your favorite melting cheese, along with a spoonful of mustard for extra tang.

Savory Additions - Bacon Bits

Crispy bacon bits offer a smoky, savory crunch that pairs wonderfully with the creamy texture.

Garlic Herb Mashed Potatoes

Add roasted garlic and a mix of fresh herbs like parsley, rosemary, and thyme for an aromatic twist.

Savory Additions - Caramelized Onions

Mix in caramelized onions to add a sweet and savory depth.

Pitfalls and tips

Choose the Right Potato

Select firm Russet potatoes free of blemishes or green spots for the best fluffiness and absorption.

Use a Potato Ricer or Food Mill

For the smoothest texture, pass potatoes through a ricer or mill, avoiding overworking which can cause glueyness.

Don't Overcook

Boil just until fork-tender to avoid waterlogged and gluey potatoes.

Start in Cold Water

Begin boiling in cold, salted water for even cooking; the water should taste like seawater for proper seasoning.

Season Well

Generously salt the potatoes and adjust seasoning to taste.

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