It’s the holidays y’all! And you know what that means… unrepentant gluttony until January! Huzzah! I will be posting holiday recipes throughout November and December so that we can all join together in the name of family and overindulgence!
Speaking of overindulgence, this creamy mashed potato recipe is crazy good. And the best part? This recipe can be made ahead of time. During the holidays, anything that allows me to get out of my kitchen and actually visit with friends and family is a winner in my book. The fact that this recipe is also filled with butter, cream, cheese, and, (gasp!) truffle oil, makes these mash potatoes as decadent as they are tasty. The only downside? If you were planning on having leftovers the day after Thanksgiving, think again. Whenever, I’ve made these, the bowl has practically been licked clean.
Make Ahead Mashed Potatoes
- 1 stick of butter, plus extra for greasing the dish
- 3/4 cup heavy cream
- 1 ½ pounds Yukon gold potatoes (about 7-8), peeled and sliced into 1/2” thick slices.
- 1 cup of cheese (I used a mix of Parmesan cheese and Gruyere cheese. This also works well with just parmesan or you could even do a combo of Manchego and Parmesan)
- Optional: 1-2 tablespoons of Truffle oil (just subtract the amount of truffle used from the amount of butter)
- Potato masher (optional)
- Pot of cold water
- Sauce pan
- Oven proof baking dish
1) Butter/grease an oven proof serving dish. I used and 8” round soufflé dish. Set aside
2) Place potatoes in a pot of cold water. Put the lid on the pot, and place the pot on the stove. Turn your burner to medium high heat bringing the water an potatoes to a boil. Once the water begins to boil, take the lid off the pot and continue boiling the potatoes for about 20 minutes or until the potatoes are tender and easily pierced with a fork.
3) Drain the potatoes and dump out all the boiling the water. Place the drained potatoes back into the empty pot and cook on low heat for about 3 minutes. This helps dry out the potatoes so that they will absorb more of the butter and cream mixture.
4) Add the melted butter and cream in batches as you mash the potatoes using either a wooden spoon or your potato masher. Keep adding the cream until all the cream and butter have been added and the potatoes are smooth and creamy*.
5) Turn off the heat and mix in 3/4 cup of cheese (reserve ¼ for the top of the potatoes). Season the potatoes with salt and pepper to taste (it is important to taste the potatoes before salting them since parmesan is a very salty cheese. These potatoes will need less salt than the average mashed potato recipe).
6) Scoop the potatoes into the serving dish (if you want to serve them immediately you can either skip to step 10 or serve them “As Is”)
7) To store for later baking, place saran wrap directly on top of the potatoes so that they do not form a skin and store in the fridge until about 15-20 minutes before serving.
8) To serve: Preheat the oven to 375 degrees. Take potatoes out of refrigerator, remove the saran wrap, and top with the ¼ cup of reserved cheese.
9) Place the potatoes in the oven and bake until the potatoes are completely warmed through and ready to serve (about 20 minutes).
10) For an extra bubbly, cheesy crust, turn your oven to “broil” and let them broil for approximately minutes (watching them carefully) until the cheese has browned to a lovely golden color. Serve and enjoy!
*Cookies and Salt Note: These are very creamy potatoes. Don’t worry because some of that moisture will bake off later in the oven. However, if your potatoes are too wet or there is excess cream just cook the potatoes on low heat for a few minutes until the cream has reduced/evaporated.
I received nothing for this post. I just keep giving this stuff away for free.