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Mashed Potatoes easy to prepare early

Mashed potatoes are the perfect make-ahead dish. They reheat without losing flavor.
Oklahoman Modified: November 17, 2010 at 2:52 pm •  Published: November 17, 2010

Mashed Potatoes for 12

The beauty of mashed potatoes is in making them the day before and reheating.

I like to keep the pan of drained, cooked potatoes in the refrigerator until ready to reheat, mash and serve. The cooling of the cooked potatoes makes fluffier mashed potatoes. The starch molecules tend to explode when reheated, making a fluffier mashed potato. This way, they can be mostly made the day before. I have discovered the hard way that potatoes other than Russets or Yukon Gold tend to whip into a gloppy paste of unappetizing goo. Get out that potato masher for best results or beat minimally with a hand mixer on very low speed.

3 pounds Russet or Yukon Gold potatoes

1½ teaspoons salt

1 cup whole milk or in combination with cream or half and half

¼ to 1/3 cup unsalted butter

White pepper and additional salt, if desired

• Peel potatoes and cut into 1-inch cubes. Place in a 3-quart heavy saucepan and cover with 5 cups cold water and salt, bringing to a boil. Reduce heat and simmer, partially covered, until potatoes are fork tender. (About 10 to 15 minutes).

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