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Sunday, 22 January 2017

Make-ahead mashed potatoes

5   large russet potatoes
1 yellow onion
1/4 cup butter
1/4 cup hot milk (heating the milk will prevent the potatoes from become gooey)
salt & pepper to taste
1/2 tsp. paprika
sprinkle of Italian Seasoning as a garnish

Peel potatoes and remove the nasty bits.
Rinse well in cold water.
Chop up the onion after peeling and add to the large pot with your potatoes.
Fill the pot up to 3/4 full with cold water, sprinkle with salt and bring the potatoes up to the boil on the stove.  Once at the boil turn down until it is still bubbling but not over flowing until just done...try not to overcook.
Once the potatoes are cooked, strain potato water out and save the water for soup or your gravy.
Add butter and warm milk.  Mash to the consistency you desire.
Spoon potatoes into a greased casserole dish and garnish with paprika and Italian seasoning. Allow to cool with the lid off and then store in fridge.
About 1 hour before your dinner remove the potatoes from the fridge to allow the potatoes to warm up to room temperature.
Cook the potatoes in the oven @ 350 for approximately 25 minutes.

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