My friend Therese asked how I make mashed potatoes the day before Thanksgiving. Honestly, I try to do as much as humanly possible before the Big Day, and potatoes definitely fall in that category. When you make these potatoes, they initially appear relatively liquid-y. But when you reheat them the next day...perfection.
P.S. These are my Thanksgiving Mashed Potatoes. You'll understand why when you see how much butter I used. I try not to think about it. It's just once a year.
Thanksgiving Mashed Potatoes
From The America's Test Kitchen Family Cookbook
2 pounds potatoes (the folks at America's Test Kitchen recommend russets, but I like yukon golds)
8 tablespoons butter, melted (yes, that is one ENTIRE stick)
1 cup half-and-half, hot
Salt and pepper
Peel potatoes, then quarter them and cut into 1" chunks. Cover the potatoes by 1" of water in a large saucepan. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 20 to 25 minutes.
Drain potatoes in a colander, tossing to remove any excess water. Add the potatoes back to the pot and mash to a uniform consistency.
Using a rubber spatula, fold in the melted butter until just incorporated. Fold in 3/4 cup of the half-and-half, adding the remaining 1/4 cup as needed to adjust the consistency. Season with salt and pepper.
If you're making these a day ahead, transfer them to a baking dish, cover with foil, and refrigerate. Take them out of the fridge about 30 minutes before you want to start heating them up so they come to room temperature. Dot the top of the potatoes with butter (yes, MORE BUTTER) and bake at 350 degrees until they're heated through. This will take about 30-45 minutes. If the potatoes are getting too brown on top, cover them with aluminum foil until they finish baking.