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Make Ahead Mashed Potatoes




Source of Recipe


RC


List of Ingredients




5 pounds Yukon Gold potatoes, peeled
½ cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
salt and pepper to taste
1 tablespoon cream of tartar
1 cup heavy cream, warmed
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped



Recipe



Place potatoes in large pot and cover with cold water. Add salt, and bring to a boil. Boil until fork comes out easily, about 15 minutes. Drain the potatoes in colander.

Put the warm potatoes through food mill (or ricer).

Add butter, cream cheese, salt, pepper, and cream of tartar. Add half of warm cream, reserving some in case you need to lighten potatoes later. Whip with an electric mixer until light and fluffy. Add chopped chives and parsley.

Butter a 9×13 casserole dish. Spread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.

If you are baking this straight away, bake at 350°F for 30 minutes. Place under broiler for a few seconds to crisp top.

If you are taking this from the fridge, let it sit out at room temperature, then bake as directed.

If desired, serve with extra butter and garnish with more chives and parsley.

Note: You can make this one day before serving. Cover with plastic wrap and refrigerate over night. Let come to room temperature and bake as directed.