66 minutes
A creamy and convenient make-ahead mashed potato dish perfect for any occasion.
Russet Potatoes, unpeeled
0 lb
Heavy Cream, hot
cups
Unsalted Butter, melted
tablespoons
teaspoons
to taste
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.
Stir in cooked bacon bits, chives, sour cream, and shredded cheese for a dish reminiscent of a loaded baked potato.
Mix in grated cheddar, Gruyère, or your favorite melting cheese, along with a spoonful of mustard for extra tang.
Crispy bacon bits offer a smoky, savory crunch that pairs wonderfully with the creamy texture.
Add roasted garlic and a mix of fresh herbs like parsley, rosemary, and thyme for an aromatic twist.
Mix in caramelized onions to add a sweet and savory depth.
Select firm Russet potatoes free of blemishes or green spots for the best fluffiness and absorption.
For the smoothest texture, pass potatoes through a ricer or mill, avoiding overworking which can cause glueyness.
Boil just until fork-tender to avoid waterlogged and gluey potatoes.
Begin boiling in cold, salted water for even cooking; the water should taste like seawater for proper seasoning.
Generously salt the potatoes and adjust seasoning to taste.
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