Kathleen’s Make-Ahead Mashed Potatoes

Grease a 3 3/4-quart (3.75-l) braiser or Dutch oven with butter. Set aside.

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, 20 to 30 minutes, depending on the size of your potatoes. Using tongs, carefully remove the potatoes from the pot and set aside until cool enough to handle. Using your hands or a vegetable peeler, peel the potatoes and discard the peels.

Working in batches, pass the potatoes through a ricer into a large bowl. Pass 12 Tbs. (1 1/2 sticks) (6 oz./185 g) of the butter and the cream cheese through the ricer into the bowl. Add the cream to the bowl and stir just until the butter and cream cheese are melted and the mixture is thoroughly combined. Season with 1 Tbs. salt, or to taste, and lots of pepper.

Add the potato mixture to the prepared braiser and spread evenly. Cut the remaining 4 Tbs. (1/2 stick) (2 oz./60 g) of the butter into small pieces and arrange them evenly on top. Grind some more pepper on top and sprinkle lightly with paprika. Cover the dish with aluminum foil. You can bake immediately or store it in the refrigerator up to overnight.

When ready to serve, preheat an oven to 350°F (180°C).

Cover the pot with the lid (or with aluminum foil) and bake the potatoes for 30 minutes. Remove the cover and continue baking for 10 minutes more. If desired, heat the broiler and broil, uncovered, until the top is slightly crispy, about 2 minutes, watching it carefully so it doesn’t burn.

Let the potatoes stand for 10 to 15 minutes to cool slightly. Garnish with chives and serve. Serves 10.

Williams Sonoma Test Kitchen