Make Ahead Mashed Potatoes (Restaurant Trick) Recipe

Do you know you can also make forward mashed potatoes? It’s a restaurant trick!

Everytime you order a dish with mashed potatoes at a restaurant, did you ever ponder whether they peeled, boiled and mashed the potatoes to order? No they don’t!

Eating places put together the potatoes forward by boiling and mashing simply the potato, then simply earlier than serving, it’s blended into boiling cream (or milk and even broth or a mixture thereof) to reheat it and make it good and creamy.

On the subject of ridiculously creamy restaurant fashion mashed potatoes, there’s not a lot to it. The key is simply a great deal of cream and butter. The creamier the mashed potato, the extra cream and butter it has in it!

Right here’s one other little tip for you – in case your pot is a bit small and there may be threat of the bubble overflowing, simply place a wood spoon throughout the highest. No extra overflow!

Mashed potatoes are a “will need to have” for big day feasts like Thanksgiving and Christmas. So having this make-ahead trick readily available could be very helpful!

Make Ahead Mashed Potatoes (Restaurant Trick) Recipe

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Serves: 5 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lb / 1 kg starchy potatoes (Note 1)
• 1 cup / 250 ml cream , half and half or milk (Note 2)
• 60g / 1/4 cup butter
• Salt and pepper
• Olive oil
• Chives , finely chopped
• Pepper

Instructions

1. Peel and cut the potatoes into large chunks.
2. Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
3. Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
4. Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
5. To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
6. On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
7. If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
8. Season with salt and pepper.
9. Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.

Notes

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. Half and half is half cream and half milk, available in the US. To make your own, just mix equal amounts of cream and milk.