Tuesday, December 1, 2009

Make Ahead Mashed Potatoes

These are my favorite mashed potatoes!!! They are amazing.
recipe from cooks Illustrated
5 lbs russet baking potatoes (about 9 med) scrubbed poked several times with fork
3 c heavy cream hot
8 Tbsp (1 stick) unsalted butter melted
Salt and ground black pepper

Adjust oven rack to middle position of oven 450
Microwave potatoes on high power for 16 minutes turning them over halfway through cooking time.Transfer the potatoes to the oven & place them directly on the hot oven rack. Bake until a skewer slides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook.)

Remove potatoes from the oven, and cut ea potato in half lengthwise. Using an oven mitt kitchen towel to hold the hot potatoes, scoop out all flesh from each potato half into a med bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Transfer half the potatoes to the bowl of a standing mixer with the paddle attachment. Beat potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down sides and bottom of bowl as needed.

Remove bowl from the mixer and gently fold in 2 c of cream, followed by butter and 2 teaspoons salt. Gently fold in up to ½ cup the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream (if serving next day).
Adding extra cream- to prevent potatoes from drying out as they sit overnight, make them quite soupy. Add cream to your desired consistency then add 1/2c + to accommodate their over night storage.

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