2 hrs 30 mins
Katherine Joy's Note:
Being in the military, I host a variety of different people for every holiday. A few years ago, a friend of mine told me, "I've got the mashed potatoes." Sure enough, these are the best mashed potatoes I've ever had, and easy to make ahead of time during those holidays when your oven is heavily in use.
My Private Note
Units: US | Metric
- 1Put potatoes in a large sauce pan and add water to cover.
- 2Salt the water, bring to a boil over medium heat and cover partially.
- 3Cook potatoes, stirring once or twice, until very tender, about 40 minutes.
- 5Return the potatoes to the pan and place over medium heat (it cooks off extra moisture in the potatoes and makes them absorb the milk and butter better).
- 6With a potato masher or hand mixer, mash potatoes thoroughly.
- 7With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition.
- 8Gradually stir in the hot milk.
- 9Stir in the season salt to taste.
- 10Refridgerate the potatoes in an airtight container until about an hour and a half before serving.
- 11Preheat oven to 350 (if oven is on a different temperature due to another dish it's fine, just check on the potatoes frequently to prevent drying out).
- 12Place potatoes in a covered casserole dish and place in the preheated oven until heated thoroughly, about an hour.
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Nutritional Facts for Twice Baked Mashed Potatoes
Serving Size: 1 (279 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 352.7
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 8.5 g
- Cholesterol 37.6 mg
- Sodium 43.5 mg
- Total Carbohydrate 51.9 g
- Dietary Fiber 6.2 g
- Sugars 2.2 g
- Protein 7.5 g