Make Ahead Mashed Potatoes

-from Kathy Wenngatz & Char Shadduck & the Byerly's Cookbook

8# of Potatoes

 Basic recipe 10# of potatoes
  • 8# or 24 med.  pot.
  • 4 ts. salt
  • 1+1/3 c. milk
  • 2 c. wh. cr.
  • 12 Tbs. butter
    (3/4 cup)

  • 2# or 6 medium red potatoes

  • 1 ts salt

  • 1/3 cup milk

  • 1/2 cup whipping cream

  • 3 Tb. butter
  • 10# medium red potatoes
  • 1 1/2 Tbs. salt
  • 1 2/3 c. milk
  • 2 1/2 c.whipping cream
  • 1 c.butter

  1. Peel the potatoes and cut them in 1 1/2 " cubes.  Cook 20 minutes.  Mash slowly.

  2. Heat milk, cream and butter.  Reserve (at least) 1/4 of the milk mixture.  Mix the rest, plus the salt, to the mashed potatoes. Cover and refrigerate.

  3. Remove from frig 2 hours before baking.  Pour the reserved mixture on top and bake covered for 25 minutes at 350 degrees.

  4. Stir before serving.