Do-Ahead Mashed Potatoes

Once you make Do-Ahead Mashed Potatoes, you’ll never
again do the last-minute mash!

Prep: 25 min Cook: 30 min Bake: 45 min Chill: 24 hr

9 medium potatoes (3 pounds)
3/4 cup milk
1/2 cup whipping (heavy) cream
1/2 cup butter or margarine
1 teaspoon salt
1/8 teaspoon pepper


1. Scrub potatoes. Leave skins on, if desired, or peel
thinly and remove eyes. Cut into large pieces. Heat 1 inch
water (salted if desired) to boiling in 3-quart saucepan;
add potato pieces. Cover and heat to boiling; reduce heat.
Cook covered 20 to 25 minutes or until tender; drain. Shake
pan gently over low heat to dry potatoes.

2. Heat milk, whipping cream, butter, salt and pepper in
1-quart saucepan over medium-low heat, stirring occasionally,
until butter is melted. Measure out 1/4 cup of the milk
mixture; cover and refrigerate.

3. Add remaining milk mixture in small amounts to potatoes
in medium bowl, mashing with potato masher or electric mixer
after each addition. (Amount of milk needed to make potatoes
smooth and fluffy depends on kind of potatoes used.) Beat
vigorously until potatoes are light and fluffy.

4. Spray 2-quart casserole with cooking spray. Spoon potatoes
into casserole. Bake immediately, or cover and refrigerate up
to 24 hours.

5. Heat oven to 350 F. Pour reserved milk mixture over
potatoes. Bake uncovered 40 to 45 minutes or until potatoes
are hot. Just before serving, stir potatoes.

Makes 8 servings

Variation: Love garlic? Peel and finely chop 1 or 2 cloves and
add to the potatoes before mashing in step 3.

Nutritional Info Per 1 Serving:
Calories 295 (Calories from Fat 155); Fat 17g (Saturated 10g);
Cholesterol 50mg; Sodium 400mg; Potassium 600mg;
Carbohydrate 35g (Dietary Fiber 3g); Protein 4g

Diet Exchanges: 2 Starch; 3 Fat
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.