Oven and stove space can be hard to find on Thanksgiving, and that can be extremely frustrating. By planning ahead and preparing, not only will you save time on Thanksgiving Day, but there will be one less pot to worry about keeping warm and then having to clean.
Mashed Potatoes are a great make for a great make-ahead dish. They heat up very well, and no one will ever know that you made them the night before. My mashed potatoes are always one of the most popular dishes at Thanksgiving, but making fresh potatoes is messy. Especially when you’re cooking for 17 people, like we did for Friendsgiving, so this is what I did.
The first step to making great mashed potatoes is to peel and chop the potatoes. I use russet, but Yukon gold work really well too. Anyhow, cut your potatoes into equal size pieces and toss into a large pot. Cover the potatoes by aout 3″ ad generously salt the water. Bring to a boil, and let cook 40ish minutes, until fork tender. Drain.
In the same pot that you cooked the potatoes in, add butter and let melt. Add potatoes back to pan and with a whisk, break up large pieces of potato, and mix in with butter. Add cream/milk and whisk vigorously until smooth and creamy. Transfer potatoes to base of slow cooker.
On Thanksgiving Day, put base in slow cooker, and turn on warm. Add 2-3 tbsp butter and 1/4-1/2 cup milk. Stir to combine. When read to serve, stir potatoes, and add extra cream if needed. Serve right from the slow cooker, and enjoy!
Get the recipe for mashed potatoes by clicking the link below.