No last minute rush and.... No one will know you made these two days ahead!! Delish...
PREP TIME: 15 min.
COOK TIME: 30 min.
3 lbs. Russet potatoes, scrubbed, peeled and halved 3/4 c half and half 1 t salt 6 T butter; softened
Place potatoes in a large saucepan with water to cover. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until tender (easily pierced with a fork).
Heat half and half in the microwave until warm, but not simmering. Place cooked potatoes in a large bowl and puree using a potato masher or electric mixer. Sprinkle with salt. Stir in half and half, a little at a time until smooth and fluffy. Let cool. Mashed Potatoes can be refrigerated in an airtight container up to 3 days.
To serve, remove potatoes from the fridge 1 hour before serving and bring to room temperature. Thirty minutes before serving, microwave until desired temperature. Stir in butter until melted. Serve immediately, or cover with plastic wrap and keep warm until ready to serve.