Yep, those are the mashed potatoes I'll be serving tomorrow. Done. Done. Done.
I think of all the stressful things about putting together a Thanksgiving dinner, the mashed potatoes cause me the most stress. It's the whole timing thing. Everything is done at once and I'm over in the corner getting a potato steam facial while I'm frantically trying to get them ready.
It wouldn't be such a huge deal, but I have one particular family member who holds my holiday mashed potatoes on a pedestal. She tells me they beat out her own mother's and both of her grandmothers'. (How's that for a complement..... and added pressure!)
I always use a ricer when I make mashed potatoes. It really does make a difference in the fluffiness factor. You could also use a food mill if you have one.
Please keep in mind that these are my "holiday" mashed potatoes, so you'll be more inclined to forgive me for the inordinate amount of fat that I'm adding. It is Thanksgiving after all.
I have these potatoes in a covered crock pot in the fridge as you're reading this post. (You're wondering, does she ever sleep?) Tomorrow I will remove them from the fridge and let them come to room temperature before turning on the heat. The main idea is to gently warm them without recooking or burning them. You made need to add a little extra half & half to fluff them back up again and always remember to put that big pat of butter on the top before serving, just cuz it makes them look gorgeous.
"Day Before" Mashed Potatoes
5 lbs medium- sized russet potatoes, peeled and quartered
4 cloves garlic, peeled
1 stick butter (cut into 8 tablespoons, room temperature)
1 cup sour cream (room temperature)
3 ounces cream cheese, softened
3/4- 1 cup half & half (room temperature)
Place prepared potatoes and garlic cloves in a large pot of cool water. Bring to a boil, season with a moderate amount of salt, reduce heat and simmer until potatoes are tender, 18-20 minutes. Drain.
Rice the potatoes and garlic into a large bowl. Add the butter, sour cream and cream cheese. Stir well. Slowly add in the half & half, whipping the potatoes until desired consistency. Taste and season with additional salt if needed. Place potatoes in crock pot and let cool before covering and transferring to refrigerator. On the day of serving, remove crock pot from fridge and let come to room temperature before turning heat on low and reheating potatoes.
If Cake Croutons Become A Thing, I WANT CREDIT
5 hours ago