adapted from Food & Wine’s Herb-Scented Mashed Potatoes (Nov. 2017)
Mashed potatoes are a favorite in my family, but often have to be prepared in a flurry of last-minute activity. I offer you a solution: Make-Ahead Mashed Potatoes, an adaption from Food & Wine’s Herb- Scented Mashed Potatoes (Nov. 2017). They’re a hit in my house, and I hope they are in yours, too!
Yield 10-12 Servings
5 pounds baking potatoes (russet or yukons), peeled and cut into 2-inch pieces 1 cup (2 sticks) unsalted butter 1¼ cup heavy cream 1¼ cup whole milk 2 sprigs each rosemary and sage Salt and freshly ground black pepper for finishing
Bring a large pot of water to boil and add salt, as you would when boiling pasta. Add potato chunks and cook until fork tender, about 20 minutes. Drain.
While potatoes are boiling, bring to a simmer the cream, butter, milk, and herb sprigs in a medium saucepan, then turn off the heat, cover, and let steep for 15 minutes. Discard the herb sprigs.
When the potatoes are cooked, pass them through a ricer into a bowl and fold in the hot cream. Taste and season with salt and freshly ground black pepper. Serve immediately, or refrigerate overnight.
To reheat, transfer to a buttered slow cooker insert and set the temperature to low for a couple hours. They’ll be perfect.