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00:00:00

- Most items on the Thanksgiving menu come

00:00:02

with a little wiggle room

00:00:03

so you can be sure to get everything

00:00:05

on the table all at once,

00:00:07

that is, except for mashed potatoes.

00:00:10

Those spuds have to be boiled

00:00:11

and then mashed right at the last second,

00:00:13

causing so much stress.

00:00:15

Or do they really have to be made at the last minute?

00:00:18

Elle's here, she's gonna show us a great recipe

00:00:20

that gives us some T-Day relief.

00:00:22

What say you?

00:00:23

- Well, anyone who's cooked with me knows

00:00:25

that I live for a make-ahead moment.

00:00:28

- Okay. - Except with mashed potatoes.

00:00:30

They can get a little tricky, right?

00:00:32

- Right.

00:00:33

- Sometimes they lose their oomph,

00:00:34

but today we found a way to make mashed potatoes

00:00:38

that can stand the test of time,

00:00:40

or at least one day in the fridge.

00:00:41

- That's all we need.

00:00:42

- Yeah, yeah - Yeah.

00:00:43

- [Elle] And it starts with russet potatoes.

00:00:45

- Okay. - Right?

00:00:46

Russets have that traditional mashed potato flavor

00:00:48

that we really want.

00:00:49

But when you try to reheat them, they're grainy.

00:00:52

We're gonna do away with all of that,

00:00:54

and we're going to bake these potatoes

00:00:56

instead of boil them. - Nice.

00:00:58

- But not before we jumpstart the cooking process

00:01:01

by putting them

00:01:02

in the microwave. - All right.

00:01:03

- So we're gonna do some traditional things

00:01:05

like poke holes in the potatoes.

00:01:07

This is five pounds of russet potatoes.

00:01:10

They are going to go in the microwave for 16 minutes.

00:01:15

But at about eight minutes, at the halfway mark,

00:01:17

I'm gonna just kinda go in and turn them over-

00:01:20

- Okay. - Give them a little rotation.

00:01:21

- [Bridget] Great!

00:01:23

- [Elle] Wow, those smell good already.

00:01:25

- [Bridget] It smells like baked potatoes.

00:01:26

- [Elle] Yeah, so they're ready to go straight

00:01:28

into the oven, all right? - Take that,

00:01:29

and I'll close the door-

00:01:30

- Great. - And I'll open this door.

00:01:32

- [Elle] Wonderful.

00:01:33

These potatoes will go into the oven

00:01:35

that's set at 450 degrees-

00:01:37

- Okay. - In the middle rack position,

00:01:38

and you can just lay them on there,

00:01:40

all of them go on one rack.

00:01:41

- Awesome. - For 30 minutes.

00:01:43

- That's it? - Yep, that's it.

00:01:44

We'll come about 15 minutes

00:01:45

and we'll rotate these also.

00:01:47

- All right, sounds good. - All right.

00:01:48

All right, Bridget,

00:01:49

so we got our potatoes out of the oven.

00:01:51

- Yep. - I'm going to start

00:01:52

by just cutting these potatoes in half lengthwise.

00:01:56

- [Bridget] Oh, yeah.

00:01:57

Oh, steamy, steamy spuds.

00:01:58

- Steamy spuds.

00:01:59

They're pretty hot, I'm gonna use a towel here,

00:02:02

and just scrape the insides of the potatoes into a bowl.

00:02:06

Here are the potatoes, five pounds, ready to mash.

00:02:09

- Okay. - But we're gonna do

00:02:11

this mashing in two steps.

00:02:12

We're gonna first do it by hand using a potato masher,

00:02:16

you can use a fork,

00:02:17

you can use a spatula. - Okay.

00:02:18

- All right, so this is perfect.

00:02:21

We're now gonna put half of these potatoes

00:02:23

into the stand mixer,

00:02:24

and this is just to make sure

00:02:25

that there aren't any dry, clumpy bits of potato.

00:02:28

- [Bridget] Okay.

00:02:29

- So we're just gonna put it on high for about 30 seconds.

00:02:33

So I'm just gonna gradually add the rest.

00:02:35

(mixer whirring)

00:02:38

All right, Bridget, it's been a minute and a half.

00:02:40

This is the smooth texture-

00:02:43

- Mm! - We're looking for.

00:02:44

So I'm gonna add to this two cups of hot heavy cream,

00:02:49

and I'm just gonna fold that in.

00:02:51

- [Bridget] Oh my goodness.

00:02:53

- So now we can fold in eight tablespoons of butter.

00:02:56

- [Bridget] Mm.

00:02:57

- [Elle] And it too is melted.

00:02:58

You can melt it right in the microwave.

00:02:59

- [Bridget] All right.

00:03:00

- And I'm just gonna fold that in.

00:03:02

And finally, two teaspoons of table salt.

00:03:06

- [Bridget] Okay. - All right, these look really good.

00:03:08

Now we have one more step

00:03:10

to make it a make-ahead. - Okay.

00:03:12

- And that's more heavy cream.

00:03:14

- What? - Yeah, so we're gonna add

00:03:17

half a cup at a time.

00:03:18

This is one cup.

00:03:19

- [Bridget] And that's heated as well?

00:03:20

- It is heated as well.

00:03:22

This is actually what keeps the potatoes

00:03:25

from drying out in the fridge overnight.

00:03:28

And if you think that you've done it wrong,

00:03:31

you did it right.

00:03:32

- Really? - Yes.

00:03:33

Okay, so I'm gonna transfer this to a bowl

00:03:36

to get ready to store,

00:03:37

and I'm gonna cover it with some plastic.

00:03:40

All right, this is ready to go in the fridge,

00:03:42

and it can be stored for up to two days.

00:03:45

- Two days. - Yes, girl.

00:03:46

- It's make-ahead make-ahead?

00:03:47

- Make-ahead make-ahead.

00:03:49

Let's go.

00:03:51

Okay, Bridget, we got some potatoes

00:03:52

that have been in the fridge for a day.

00:03:55

So to get 'em ready for the microwave,

00:03:57

I'm just gonna poke some holes in it,

00:03:58

and then it's gonna go into the microwave for 14 minutes,

00:04:01

stirring at seven minutes

00:04:03

just to redistribute.

00:04:04

- Sounds great. - All right, let's go.

00:04:05

- Lemme get the door. - Thank you.

00:04:08

Okay, Bridget, these mashed potatoes have been

00:04:10

in the microwave for 14 minutes,

00:04:12

and they look beautiful.

00:04:13

- [Bridget] They do look beautiful.

00:04:15

- [Elle] I'm just gonna season them with a little salt and pepper.

00:04:17

- [Bridget] Right.

00:04:18

Look how creamy they are.

00:04:20

- All right, let me give it a taste.

00:04:25

It's still my favorite dish.

00:04:27

- You feel like sharing?

00:04:28

- Yes, I do. (Bridget laughs)

00:04:29

I definitely feel like sharing.

00:04:32

- [Bridget] Oh, yeah.

00:04:34

These do not look like make-ahead.

00:04:36

- [Elle] No, they look like we made them 20 minutes ago.

00:04:40

- A second ago.

00:04:44

Super potato flavor,

00:04:46

I mean, big potato flavor.

00:04:47

- [Elle] Big potato energy right here.

00:04:50

It's not grainy at all,

00:04:52

but you still get good pockets

00:04:54

of potato in there. - Yeah, you do.

00:04:55

They're buttery. - They are buttery.

00:04:57

- They're creamy. Definitely worthy of Thanksgiving.

00:04:59

- [Narrator] For full episodes

00:05:01

of your favorite cooking shows,

00:05:02

head over to ATK's full episodes channel on YouTube.

00:05:06

You can stream complete seasons

00:05:08

of "America's Test Kitchen," "Cook's Country," and more.

00:05:11

See you there.

Description:

Look no further for a solution to smooth and creamy make-ahead mashed potatoes that won't turn out grainy or gluey. Elle Simone Scott shows Bridget Lancaster how to take the stress out of last-minute mashing by prepping her potatoes ahead of time. Using a microwave to jump-start the process, then baking instead of boiling, Elle unlocks the secret to ultra-fluffy mashed potatoes. Make-Ahead Mashed Potatoes Recipe: https://www.americastestkitchen.com/recipes/3594-make-ahead-mashed-potatoes?extcode=NSYTL22YT Subscribe to America's Test Kitchen: https://www.youtube.com/@AmericasTestKitchen?sub_confirmation=1 Watch full episodes of America's Test Kitchen and Cook's Country for free on our new YouTube channel: https://www.youtube.com/@ATKFullEpisodes Buy our Complete America's Test Kitchen TV Show Cookbook here: https://www.amazon.com/Complete-Americas-Kitchen-Cookbook-2001-2026/dp/1954210469/ Get exclusive access to every recipe, review, and more via our homepage: https://www.americastestkitchen.com/order?mdc=AF4110MA1D&%3Fextcode=NSYTL22YT Subscribe to Cook's Illustrated: https://shop.americastestkitchen.com/shop-all-products/magazines/cooks-illustrated-mag/cook-s-illustrated-magazine-subscription.html?extcode=NSYTL22YT Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content: https://www.americastestkitchen.com/newsletter_preferences?extcode=NSYTL22YT Watch More! In The Test Kitchen: https://www.youtube.com/watch?v=eLxup9tEP0M&list=PLnbzopdwFrnZsva37L040wy1u2RTOhqiF&pp=0gcJCWMEOCosWNin The Taste Test: https://www.youtube.com/watch?v=SkqhwZqnA8s&list=PLnbzopdwFrnZ3usQguuxS2qWxlwj-9aN8 Techniquely With Lan Lam: https://www.youtube.com/playlist?list=PLnbzopdwFrnYyvwrqTB_5AhufdOMisGnF Most Popular: https://www.youtube.com/watch?v=2guC4Badq2s&list=PLnbzopdwFrnZcFFuiSDnaymlMCb9ANwC5 Follow America's Test Kitchen: Instagram: https://www.facebook.com/unsupportedbrowser Pinterest: https://www.pinterest.com/testkitchen TikTok: https://tiktok.com/@testkitchen?lang=en Facebook: https://www.facebook.com/unsupportedbrowser Twitter: http://twitter.com/testkitchen At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook's Illustrated magazine, on our television shows America's Test Kitchen and Cook's Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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