From the Kitchen of Mama Harris: Buttery Make-Ahead Mashed Potatoes

There's one thing that always makes my family happy, and that is good old mashed potatoes. In these photos I paired them with my savory boneless pork chops and my garlic Parmesan asparagus, but mashed potatoes are really great with anything. Mashed potatoes are always a staple around the dinner table for the Thanksgiving and Christmas holidays, and this version is sure to please! The great thing about them is you can make them up to 24 hours in advance, refrigerate them, then pop them in the oven when all the other dishes are almost finished. If you're visiting someone else and bringing a dish, this one is perfect. Bring it in the casserole dish and pop it in the oven before the feeding time begins.

They are great as is, or with a good gravy. I have a gravy recipe I will be putting up shortly, but these really are great served just like this. They're creamy and buttery, with plenty of flavor. I love the texture after baking, as the top edges are just a tad crisp, while the remainder is just creamy mashed potato goodness!

Ingredients:

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

Directions:

Scrub potatoes thoroughly. Cut into large pieces.

Heat water to boiling in a large pot, and add cut potatoes.
Heat to boiling, then cover and reduce heat to medium-low.
Cook while covered for 20-25 minutes until tender.

Drain potatoes. I prefer to leave the skins on, but if you don't it's very easy to peel it off at this stage.

Put the potatoes back in the pan and shake gently over low heat until the moisture has cooked out.

In a small saucepan, heat the milk, whipping cream, butter, salt and pepper until butter has melted and mixture is well combined.
Once combined, measure about 1/4 cup of the mixture and reserve. Cover and refrigerate.

Start mashing the potatoes and adding the liquid mixture a little bit at a time as you mash.
Continue until your potatoes are at your desired texture, using all of the liquid.

Lightly grease or spray a 2 quart casserole dish. Spread the potatoes across the dish.
If you are making this dish ahead of time, cover dish after you have spooned in and spread your potatoes. This can stay refrigerated up to 24 hours before going to the next step.

Once you are ready to bake your potatoes, preheat your oven to 350 degrees.
Pour your reserved 1/4 cup of liquid over the top of the potatoes, then place in the oven.
Bake uncovered 40 to 45 minutes.