Good homemade mashed potatoes are an essential dinnertime side.
Submerging the potatoes in waterprevents oxidization, a chemical reaction which turns the spuds an unsightly pink-brown color.
If left to soak for too long, smaller pieces of potato will start to break down.
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Can You Make Mashed Potatoes Ahead of Time?
Yes, c’mon).
If you’re preparing yourmashed potatoes in advance, reheat them on the stove or in the oven.
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How To Store Mashed Potatoes
Store cooled mashed potatoes in an airtight container in the refrigerator.
They will last three to four days if stored correctly.
Thaw overnight in the fridge, and reheat on the stove or microwave.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Add more butter or cream to make them taste fresh and creamy.
But these perfect mashed potatoes are also classic enough to make on any ordinary weeknightserve withroast chickenand sauteed vegetables.
Ingredients
3lbs.Yukon gold potatoes
2tsp.salt, divided
5Tbsp.butter
1/3cuphalf-and-half
1/2cup(4 oz.)
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Bring cold water, potatoes, and 1 tsp.
salt to a boil in a medium-size Dutch oven over medium-high heat.
Reduce heat to medium-low.
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Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
Melt butter and cream cheese:
Bring potatoes back to Dutch oven.
Cook in Dutch oven until water evaporates and potatoes look dry.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
salt to opposite side of Dutch oven.
Cook 1 to 2 minutes or until butter is melted and mixture boils.
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
