Make Ahead Mashed Potatoes (Restaurant Trick)
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb / 1 kg starchy potatoes ((Note 1))
- 1 cup / 250 ml cream (, half and half or milk (Note 2))
- 60g / 1/4 cup butter
- Salt and pepper
- Olive oil
- Chives (, finely chopped)
- Pepper
Instructions
- 1
Peel and cut the potatoes into large chunks.
- 2
Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- 3
Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- 4
Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
- 5
To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
- 6
On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
- 7
If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
- 8
Season with salt and pepper.
- 9
Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.