MAKE AHEAD MASHED POTATOES
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Just add a little extra liquid to mashed potatoes if you want to refrigerate them for reheating the next day. It simplifies preparation and dirty dishes the day of serving. Also works well to tote to a family gathering. Just wrap the warmed potatoes in a heavy towel or warmer while transporting. If necessary, microwave a few minutes to bring back to serving temperature.
MAKE AHEAD MASHED POTATOES
8 medium potatoes, about 3 lbs.
1/2 cup water
1 cup milk
1/2 stick butter (1/4 cup)
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped chives, if desired
1/2 cup whipping cream
1. Peel and cut cut potatoes into quarters. Combine potatoes and water in 2-quart microwave-safe casserole. Cover tightly.
2. MICROWAVE (100%) 15 to 18 minutes or until potatoes are tender, stirring twice. Drain. Let stand uncovered. Combine milk and butter in 2-cup microwave-safe measure.
3. MICROWAVE (100%) 1 1/2 to 2 minutes or until hot. Mash potatoes until smooth with potato masher or mixer. Slowly blend in hot milk mixture, continuing to beat until light and fluffy. Stir in salt, pepper and chives. Spread evenly in dish. Pour cream over potatoes. Cover and refrigerate up to 24 hours.
4. To Serve, MICROWAVE (100%), covered, 12 to 14 minutes or until heated through, stirring once or twice.
About 8 Servings
TIPS · Half and half cream can be substituted for milk and whipping cream. Use 1 cup in potatoes and 1/2 cup as topping.
>When planning to serve immediately, heat cream with milk and mix into potatoes.
>Potato varieties vary with how much milk they need. If necessary, add a little extra to achieve the desired consistency. After refrigerating, the potatoes will be thicker than when freshly prepared.
>You can wait to add whipping cream until ready to heat potatoes. It is added earlier to keep preparation simple on the day of serving.
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