Make-Ahead Mashed Potatoes
No Thanksgiving feast is complete without a big bowl of buttery mashed potatoes, but how can you get them to the table piping hot when you’re dealing with the turkey and gravy at the last minute? Using this foolproof recipe, you can cook and rice the potatoes up to 6 hours ahead, leaving only a few steps for those final hectic minutes.
Ingredients
- 4 lb. (2 kg) russet or Yukon Gold potatoes, peeled and quartered
- Kosher salt and freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 1 cup (8 fl. oz./250 ml) heavy cream, plus more as needed
- Snipped fresh chives for garnish (optional)
Directions
Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well.
Working in batches, pass the potatoes through a ricer into a clean pot, then cover the surface of the potatoes with aluminum foil. Set aside for up to 6 hours.
When ready to serve, in a small saucepan over medium heat, combine the butter and cream and heat, stirring occasionally, until the butter is melted and the mixture is hot, about 5 minutes. Pour the butter mixture into the mashed potatoes and stir until combined. Season to taste with salt and pepper. If the potatoes are cold, return the pot to medium-low heat and add up to 1/2 cup (4 fl. oz./125 ml) additional cream. Cook, stirring frequently, until the potatoes are warmed through, about 5 minutes. Transfer to a serving bowl, garnish with chives and serve. Serves 8 to 10.
Williams Sonoma Test Kitchen