These make-ahead mashed potatoes are fluffy, easy, and creamy thanks to creme fraiche and cultured butter.
magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.
With this technique, Pittman relies on russet potatoes, which are prized for their fluffier, dry texture. She mashes them with a duo of crème fraîche and cultured butter, which add tangy richness that turns this simple side dish into a holiday standout. Best of all, these potatoes reheat like a dream, and can easily be made ahead of time: The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave.
Every bit of the process works to make mashed potatoes that stay creamy after being stored and reheated and don’t turn gluey. This includes baking the potatoes so they don’t run the risk of being waterlogged, as well as working the potato flesh while it’s quite hot. First, mash the flesh by hand, then mix with a beater to ensure they’re super smooth. Stir in the liquid ingredients by hand.Store cooled mashed potatoes in an airtight container in the refrigerator for up to three days.
During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot. Working with 1 potato at a time while potatoes are still very hot, cut potato in half lengthwise. Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes. Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute.
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