Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook.
Storing classically-made mashed potatoes overnight and then simply reheating them gave the potatoes a dry, super-grainy texture and off-flavors.
We wanted to make make-ahead mashed potatoes that were still smooth, creamy, and rich-tasting.
First, we microwaved, then baked the potatoes: This two-step process, rather than just boiling the potatoes, prevented the reheated mashed potatoes from tasting grainy. After the cooked flesh was scooped out of the baked potatoes, we found it necessary to beat them (without any dairy) in a standing mixer until smooth. Merely mashing, ricing, or food milling the baked potato flesh wasn’t enough and left unwelcome lumps of dried potato behind. When and how the cream and butter were added to the potatoes made a big difference. If the cream and butter were added to the potatoes before they were beaten smooth, the final texture of the mash became very gluey. Adding them quickly to already smooth, beaten potatoes was key for a silky texture. Also, adding the cream to the potatoes first, then the butter, made the mash taste less mealy. To prevent the mashed potatoes from drying out as they sat overnight, it was necessary to make them quite soupy. Since opinions differ on the ideal texture of mashed potatoes (some like them stiff, while others like them soft), we found it best to add the cream to the desired serving consistency, then add an additional 1/2 cup of cream to accommodate their overnight storage.
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