Rita’s Make Ahead Mashed Potatoes
It seems as if the holiday table is not complete without a generous bowl of mashed potatoes. Most seasoned cooks don’t give their preparation a second thought, but here are some tips. There are endless variations and any potato can be mashed. Here is the best way to make the light classic mashed potatoes we all love. Start out with a russet potato. Peel all the skin, remove any imperfections and halve or quarter them if they are very large. Immediately place them into a pot of salted water to keep them from turning dark. One potato per person is plenty, and will probably leave you with leftovers. You can do this ahead of time as long as you keep the potatoes completely submerged. When you are ready to cook, place them over a high heat to bring to a boil, then reduce to a simmer and cover and cook until tender. Check them after 20 minutes. Do not overcook! Use a fork or a knife to test for doneness. They should be tender but not falling apart. When they are done remove from heat and drain well. Do not rinse or allow the potatoes to cool. Place in a bowl or return to the pot and add warm milk and butter, and mash. Do not use a food processor, mixer or blender. Over mashing or over processing will cause the starch to break down and your mashed potatoes will be like glue! For six potatoes, you will need about a half to three quarter cup of milk and about half a stick of butter. Add salt and pepper to taste. Taste often to get the desired consistency and flavor. Mashed potatoes should be served right away.
Paul has always made the best mashed potatoes! He uses a recipe that he got from his mother, Rita and they are about as good as any I have ever had. I asked and he was kind enough to share the recipe…I hope his Mom doesn’t mind. Not only are these mashed potatoes delicious but you can make them the day ahead to save time
- 5 lbs russet potatoes
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 teaspoon onion salt
- 1 teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ stick butter
- Start by peeling, cooking and mashing your potatoes.
- Mix in cream cheese, sour cream, and seasoning. Place in a buttered oven-proof dish, cover and refrigerate.
- When you are ready to serve, remove the potatoes and dot with butter. Cook covered until warmed through, about 30-45 minutes at 350 degrees.
Rita says “Enjoy” (and don’t forget to phone your mother).