Breastfeeding Friendly Make-Ahead Mashed Potatoes
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Learn more →Ingredients
8 servings
- 4 lb russet potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, plus more to taste
- 1 cup whole milk
- ½ cup heavy cream
- 6 tbsp unsalted butter, cut into pieces
- 4 oz cream cheese, softened and cut into pieces
- ½ tsp garlic powder
- ¼ tsp white pepper
For reheating
- 2 tbsp unsalted butter, cut into small pieces, for reheating
- ¼ cup whole milk or heavy cream, for reheating
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until a fork slides through the center of the largest piece with no resistance.
- 2
While the potatoes cook, combine the milk, heavy cream, and 6 tbsp butter in a small saucepan over low heat and warm until the butter is fully melted and the mixture is steaming but not boiling. Remove from heat and set aside.
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