On Wed 26 Nov 2008 01:07:56p, King's Crown told us...

> I've always done mine the day of and it really uses up a lot of room I
> could use doing something else. I've heard many talk about making the
> mashed potatoes the day before. I don't want leftover tasting potatoes
> the day of. Has anyone done this and do they taste OK?
>
> Lynne

I don’t like the “special” recipes for made ahead mashed potatoes. IMO,
they do not taste at all like regular mashed potatoes.

However, I have found (through leftovers) that the amount of butter and
cream used is directly related to how nicely the potatoes reheat and taste.
The more of each, the better. I also have good luck using buttermilk
instead of cream.

I don’t really have a recipe, but for 5 lbs. of potatoes I use a half pound
of unsalted butter, and just enough cream or buttermilk to achieve the
consistency you like.

When you reheat, it’s usually necessary to beat in a small amount of
additional cream or buttermilk to the right consistency. I think they’re
just as tasty.

HTH


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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