Rye Free Make-Ahead Mashed Potatoes

Total time45 min

Prep time15 min

Cook time30 min

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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
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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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