Make Ahead Perfect Creamy Mashed Potatoes

I have two older brothers.  Both of them are bachelors.  If they were married, I'd be in bettter luck. I think. At least, I could potentially recruit the women to help make Thanksgiving Dinner. So, for now, I am the only girl cook in the family. In high school, this was a good thing.  My brothers had good looking friends.  But that's another story, or two.  For another day.

 
Over the last few decades, it seems that I've been the designated Thanksgiving Chief Cook and Bottle Washer.  My small family loves their Thanksgiving dinners.  My mother (may she rest in peace),  so looked forward to turkey and all the trimmings.  You see, her Motherland of Bavaria doesn't celebrate Thanksgiving. Of course not!  This is an American tradition.  Both of my parents are now celebrating their celestial Thanksgivings amongst the heavens.  That brings us back to earth.  Unless I opt to go out to eat (which means no leftovers), I cook. I bake. I clean pots and pans.  I serve.

My kitchen is so small that there is barely enough room for just myself.   That's why I've finally devised a plan.  The plan is to make a few dishes, starting the weekend before Thanksgiving.   Until one of my brothers brings a girlfriend (perhaps future wife?) to my kitchen, who can cook,(and I can Shanghai)  I'm pretty much running the show. Let's face it-- Thanksgiving Dinner is a lot of work!

Turkey cannot be fully enjoyed without mashed potatoes.  Rice or pasta just doesn't cut it. My favorite potatoes are Yukon Golds.  I'm going to show you how I make mashed potatoes that are creamy and packed with flavor.  You can make these a few days ahead of time-- you could even freeze them.  Today, I cooked about 5 pounds of Yukon Gold potatoes.  You can use Russets, or Red Bliss, of course.  I love the buttery notes of Yukons, and the light yellow color.  I also like that I don't have to peel them.  Less work is good.  I cook them in salted water until fork tender. If you scrutinize photos, I'm using a knife. Either way, I just make sure that they're tender, but not cooked to mush. Drain them.

This is my kitchen helper.  I love my OXO food mill.   I love this kitchen tool more than my potato ricer.  A potato masher? Fuhgetaboutit.   For one, there are rubber "legs" that come out and helps to position the food mill over a pot.   I simply insert the grater with the larger holes, and snap the handy dandy handle on. I'm ready to go.  I simply cut the potatoes in smaller quarters, grab the handle and turn...

Turn right a few spins, turn left. Turn right, turn left.  This is much easier than squeezing a potato ricer, and I can fit a lot more potatoes at once.  Mashing is more work than I want to do. So, my first batch of potatoes are beautifully "riced".

Now, here are the ingredients I use to make these delicious mashed potatoes.  Cream cheese. Uh-huh. I don't measure, but 1/2  brick looks good.  Then I add 1/2 stick of unsalted butter.  I add more hot potatoes and continue to mill them.  The heat of the potatoes will start to melt the cream cheese and butter.  Look at the underside of the food mill, and there's all kinds of lovely potato goodness. Scrape that into the pot.

So, now it's time to add the liquids.  Again, I don't measure.  Here's whole milk. I add in 1/4 cup increments.  It's better to go slow and easy, so you don't end up with potato soup.

 The pot is filling up, and I'm not even breaking a sweat.

The milled/riced potatoes are easily stirred.  Start blending, gently.

Last night, I made roasted garlic and used half of it. I decided to squeeze the sweet tasting garlic and mash it up. This is totally optional. But good.

I don't always do this, but today-- for Thanksgiving-- I added 2 beaten eggs.  The eggs give a lovely richness to the potatoes.   Now give the potatoes a stir.  Amazing!  You really don't need to use a hand mixer.  I never do.  I find that when potatoes are run through a food mill, all the hard work is done.  Give the potatoes a taste.  There's one more ingredient I love to add.  For Thanksgiving.

Heavy cream. Yes! Just go for it.  I added about 1/4 cup.   Basically, I'm done when the potatoes have a lovely silky texture. That's why I don't measure.  Just go slow and easy, and you'll do fine.  Now, you can go in with a hand mixer, but I like a little bit of texture. Your choice. (Whatever you do, don't use a food processor-- or you'll end up with potato glue!)   I've got enough dishes to clean up, anyway.

I sprayed olive oil on an oven-proof dish.  You can butter it, but I'm watching my calories. (Not.)

Cover ...

...and put into the refrigerator.

Now, pat yourself on the back that these pots and pans are washed and put away, before Thanksgiving Day. You won't be scrambling to make these while your guests are drinking, and eating appetizers, while you are slaving away in the kitchen.  I speak for myself.

So, how to you serve these?  Pop them into a 350 degree oven, for about 20-30 minutes.  I put a few pieces of butter on top, and stir them right before serving.  Or, you can heat these in a slow cooker, on low-- which frees up the oven.  Either way, these are guaranteed to be excellent.  If you're the designated side dish bringer-- make these.  They'll disappear.

 My sinful indulgence.  So delicious!

My next post-- Make Ahead Turkey Gravy.  

...another life time saver.

NOTE: OXO did not pay me to promote their food mill.  I wish they did. I wish they were sponsoring a giveaway so y'all could win one.  But, they aren't.  You can still use a good old-fashioned potato masher.  The potatoes will still taste fantastic.  

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Enjoy!