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Prep 25min
Total25hr40min
Servings8
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Ingredients
9
medium potatoes (3 pounds)
3/4
cup milk
1/2
cup whipping (heavy) cream
1/2
cup butter
1
teaspoon salt
1/8
teaspoon pepper
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Steps
1
Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
2
Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
3
Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
4
Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
5
When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
6
ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.
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A 2-quart oval casserole holds the same amount of potatoes as an 8x8x2-inch baking dish.
Drying the potatoes for a bit after boiling them ensures the potatoes will be fluffier than if they are waterlogged. Russet or Idaho potatoes are the best variety to use in this recipe. They're easier to peel, light and starchy. Use either an old-fashioned handheld potato masher (the kind with a grid head works particularly well) or an electric hand mixer, just be watchful the potatoes don’t become overworked and gluey.
Warm milk slightly so that potatoes stay hot while mixing. This can be done in the microwave or in a small saucepan on the stovetop.
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