The Christy Kitchen
MAKE-AHEAD MASHED POTATOES
3 /12 pounds Idaho potatoes
2 cups heavy cream
8 Tbsp. butter or margarine
Salt to taste
3 /12 pounds Idaho potatoes
2 cups heavy cream
8 Tbsp. butter or margarine
Salt to taste
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Preheat oven to 450 degrees. Clean potatoes leaving skin on. Place them on a baking sheet and, using a fork, prick a few holes in each potato to prevent them from exploding in the oven. Bake 50-60 minutes depending on the size of the potatoes.
When potatoes are soft and done, and still hot, cut them in half and scoop out all the potatoes from the skin and put them in a mixing bowl.
Over medium heat, bring milk and 6 Tbsp. of butter or margarine to a simmer.
Mix the potatoes with a hand mixer, slowly adding the warm milk and butter. Season with salt and pepper.
Transfer to a large bowl or a casserole dish and refrigerate. To reheat, microwave at 2 minute intervals stirring each time until hot. Top with remaining two Tbsp. of butter
Preheat oven to 450 degrees. Clean potatoes leaving skin on. Place them on a baking sheet and, using a fork, prick a few holes in each potato to prevent them from exploding in the oven. Bake 50-60 minutes depending on the size of the potatoes.
When potatoes are soft and done, and still hot, cut them in half and scoop out all the potatoes from the skin and put them in a mixing bowl.
Over medium heat, bring milk and 6 Tbsp. of butter or margarine to a simmer.
Mix the potatoes with a hand mixer, slowly adding the warm milk and butter. Season with salt and pepper.
Transfer to a large bowl or a casserole dish and refrigerate. To reheat, microwave at 2 minute intervals stirring each time until hot. Top with remaining two Tbsp. of butter