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Mashed potatoes - Make Ahead: Submitted by: Meg Martin | Date Added: 1 Jan 2016
Listed in: Vegetables & Side Dishes

5 lbs. russet potatoes, peeled, cut into chunks
kosher salt
1 stick unsalted butter, cubed and softened
1 cup sour cream
1 cup heavy cream

Optional Topping
6 slices bacon, cooked and crumbled
1 1/2 bread crumbs
1/4 cup thinly sliced scallions, white and light green parts only
6 oz. grated cheddar cheese

Cooking Instructions

Boil potatoes in salted water until tender. Drain the potatoes then let them sit in the pot over low heat for a few minutes to dry the potatoes a bit. You want to remove excess water before proceeding. Mash the potatoes your favorite way (I do it in the pot with a hand held masher). Add butter and sour cream, and mash together until only very small lumps remain. Fold in the heavy cream gently. Adjust salt and pepper to taste. The potato mixture will seem soft and wet at this point - as they should. They will thicken as they absorb the butter, sour cream and cream.

At this point, you can either chill and hold the mashed potatoes until you want to serve them (up to 3 days) or you can put them in a greased 9X13 casserole dish (and top with the optional topping) and bake at 350 until heated through and potatoes are lightly browned. If there is topping, bake until the cheese is melty and everything is crisp about 45 minutes. If you have held the potatoes in frig for a time, you will want to let them sit at room temperature for an hour before you heat them in the oven. The potatoes without the topping reheat in the microwave very nicely!

Optional topping: cook bacon. Add bacon and fat to bowl with bread crumbs. Mix together; then stir in scallions and cheese. Season with salt to taste. Spread topping over potatoes in casserole immediately before baking.

Adapted from a recipe from Daniel Gritzer (Serious Eats blog online)

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