Time: 2 hours.
Complexity: easily
Servings: 14

These velvety mashed potatoes can be made ahead of time and stored in the refrigerator or even the freezer until ready to serve. Reheat the mashed potatoes slowly in the oven, and they'll stay fluffy and not sticky, like microwaved mashed potatoes.

Ingredients:

• 1.8 kg potatoes (about 6 large potatoes)
• 165 g unsalted butter
• 1 and 1/4 cups cream 33%

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Wash the potatoes thoroughly. Place them in a large saucepan, cover with cold water to a depth of about 2 inches (5 cm), and season generously with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender in the center, 50–55 minutes.
Step 2
• Drain the potatoes in a colander in the sink. Let them cool enough to handle, about 10 minutes. It's important not to let the potatoes cool too much, as they're easier to mash when hot.
Step 3
• Meanwhile, place the butter in the same pan you boiled the potatoes in (no need to wash it). Melt completely over medium heat, stirring occasionally, for 2–3 minutes. Turn off the heat.
Step 4
• Microwave 3/4 cup heavy cream in a bowl until steaming, then set aside.
Step 5
• Using a clean kitchen towel, carefully peel the potatoes with a knife. Cut each potato into quarters and place them in a saucepan with 2.5 teaspoons of salt. Mash the potatoes with a potato masher until smooth.
Step 6
• Add the cream and mix until smooth. Season with additional salt and pepper if needed. Let cool to room temperature, then transfer to a container, seal tightly, and refrigerate for up to 2 days or freeze for up to 3 months.
Step 7

• How to reheat chilled mashed potatoes

  
  Position a rack in the center of the oven and preheat to 350°F (175°C). Spread the mashed potatoes in a 22x32 cm (9x13 in) baking dish. Drizzle with the remaining 1/2 cup of cream. Stir until smooth, making sure there are no puddles of cream on the bottom of the dish.
Step 8
• Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue baking until the potatoes are hot and golden brown, another 20–25 minutes. Season with additional salt and pepper if needed.
Step 9

• How to reheat frozen mashed potatoes

  
  Defrost the mashed potatoes completely in the refrigerator and reheat as directed above, but do not add the cream. The potatoes may seem watery at first, but they will thicken as they heat.
  
  Culinary note:
  If you plan to freeze the mashed potatoes, you'll only need 3/4 cup of cream, as you won't need to reheat any additional cream. For very smooth potatoes, use a potato masher or vegetable grinder instead of a potato masher.
Step 10
• Transfer the hot mashed potatoes to a large serving bowl. Sprinkle with ground black pepper.

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