Make-Ahead Mashed Potatoes
Why This Recipe Works
We prefer to buy loose potatoes rather than bagged potatoes, as their quality is far superior. Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than underbaking. The texture of the mash will be quite loose after you introduce the remaining ½ cup of cream in step 5; the potatoes will thicken once refrigerated and reheated. This recipe can easily be halved to serve 4 to 6, but the mixing times in step 4 may be slightly shorter.