Do-Ahead Mashed Potatoes

[Granny Smith]

Do-Ahead Mashed Potatoes

9 medium potatoes (about 3 lbs)
1/2 cup milk
3/4 cup evaporated milk
1/2 cup butter or margarine
1 t. salt
1/8 t. pepper

Peel potatoes and cut into large pieces. Heat 1" water to boiling in 3 quart pan. Add potatoes, cover, heat to boiling, reduce heat, and cook 20-25 minutes or until tender. Drain. Shake pan gently over low heat to dry potatoes.

Heat milk, evap. milk, butter (or margarine), salt and pepper in 1 quart saucepan (or in microwave-safe bowl) over medium-low heat (or in microwave), stirring occasionally until butter is melted. Measure out 1/4 cup of milk mixture, cover and refrigerate.

Mash potatoes with masher or electric mixer, adding milk mixture gradually. Amount of milk needed to make potatoes smooth and fluffy might vary, depending on type and size of potatoes. Beat vigorously until potatoes are light and fluffy.

Spray 2 quart casserole with cooking spray (or butter it). Spoon potatoes into casserole. Bake immediately or cover and refrigerate up to 24 hours.

If baking immediately, heat oven to 350 degrees. Pour reserved milk mixture over potatoes. Bake uncovered 40-45 minutes or until potatoes are hot. If baking later, pour reserved milk mixture over potatoes, but put them in cold oven (so your casserole doesn't break) and bake 45-50 minutes or until hot.

Just before serving, stir potatoes.

[Valerie]

Gayle, do you like the texture of these, compared to do-it-now type mashed potatoes? I've tried making them ahead and putting them in the crock pot, but it changed the texture somehow.

[Granny Smith]

Valerie, once these are stirred, I can't tell the difference between them and fresh-made.

I use this recipe for all holidays, since it's one less last-minute thing I have to do. If I have to put them in a hot oven, I either make them in a metal pan or take the casserole out about an hour before I want to start heating them.