Cook's Illustrated MAKE-AHEAD MASHED POTATOES
Serves 8 to 10. Cooks Illustrated - Published March 12, 2007.
Bake the potatoes until they are thoroughly tender. It's better to err on the side of overcooked rather than undercooked. A hand mixer can be used, but the potatoes may have more lumps than using a stand mixer.
INGREDIENTS
5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
3 cups heavy cream , hot
8 tablespoons unsalted butter (1 stick), melted
2 teaspoons salt
INSTRUCTIONS
1. Set the oven rack in the middle position and preheat the oven to 450-F.
2.Cook potatoes in microwave on high for 16-minutes. At the halfway point, turn the potatoes over. Move potatoes into the hot oven and place directly on the oven rack. Bake about 30 minutes, until a skewer can be easily pushed through the potato flesh. Flip the potatoes over halfway through the baking time. Don't undercook.
3. Take potatoes out of oven and cut each one in half lenghtwise. Take the potato halves amd scoop out all of the flesh and place in a medium size bowl. Using a fork, rubber spatula or potato masher, break the scooped potato down into small pieces.
4. Place half of the scooped, crumbled potato flesh into a stand mixer bowl and use the mixing paddle attachement. Beat the potatoes at high speed for about 30 seconds until they are smooth. Slowly add the other half of the scooped crumbled potatoes to the running mixer. Mix about 1 or 2 minutes until the potatoes are completely smooth. Stop mixing and scrape down the mixing bowl as needed during the mixing process.
5. Take mixing bowl off the stand mixer and fold in 2 cups of cream. Now fold in butter and salt. Carefully fold in as much as an additional 1/2 cup of cream, as needed, to create the desired consistency. When the potatoes have reached the desired consistency fold in a final 1/2 cup of cream.
6. To Store: Use a microwave safe bowl. Place the mashed potatoes in bowl and cover them tightly with plastic wrap. They can be stored in the refrigerator for up to 2-days.
7. To Reheat: Poke many holes in plastic wrap using knife. Microwave at 75% power (Medium-High) until the potatoes are heated through. About 14-minutes. Gently stir halfway through reheating time.