Mashed Potatoes (made ahead of time! re-run)

Yesterday was mashed squash, today it's mashed potatoes - but not just any mashed potatoes, these can be made ahead of time saving you one less thing to make on Thanksgiving day. And who doesn't need that hahah? 

This is from 11/23/16:

There's so much going on when making Thanksgiving dinner that anything I can do ahead of time is great. I've made these a couple of times now and they are delish - the secret is to not add the butter until you're ready to serve the potatoes. You can make these up to 2 days ahead of time - 30 minutes prior to serving warm them up and then stir in the butter.

• 3 pounds medium Idaho potatoes, scrubbed
• 1 1/2 cups half-and-half, heated plus extra if necessary
• Salt
• 6 Tablespoons (3/4 stick) butter, softened

1. Place potatoes in a large pot with water to cover. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a thin-bladed knife, about 20 minutes.

2. Run unpeeled potatoes thru a food mill into a medium bowl. Or, holding hot potatoes with a pot holder, peel them, then place them in a standing mixer and beat until smooth; or place in a large bowl and beat with a hand mixer. Add half-and-half and a generous sprinkling of salt to potatoes. Stir, or continue to beat, adding more half-and-half if necessary, until smooth, light, and fluffy.
-If not serving immediately, transfer to a heatproof bowl set over a pan of simmering water. Or if making ahead, cool, cover, and refrigerate. 30 minutes before serving, microwave potatoes until warm and pour into a heatproof bowl set over a pan of simmering water (or simply warm them in heatproof bowl set over a pan of simmering water).

3. Stir butter into potatoes until melted. Serve, or cover with plastic wrap and keep warm over simmering water until ready to serve. Makes 8-10 servings.

Note: that's the instructions given with the recipe, I did not warm back up over simmering water but simply microwaved until hot, if you do it that way check if they need more half-and-half to moisten them. Tesha made them last Thanksgiving and after they were mashed with half-and-half she put them in a crock pot to keep warm, then added the butter before serving.

Recipe from "perfect recipes for having people over" by Pam Anderson

11.23.21: tip-sy tuesday: egg shells 

11.23.20: 🔥week 47

11.23.19: turkey gravy (I'm telling ya - it's foolproof!)

11.23.18: fabric bread basket

11.23.16: make ahead mashed potatoes 

11.23.15: organize your cookie cutters