{"id":459,"date":"2026-01-09T18:46:43","date_gmt":"2026-01-09T23:46:43","guid":{"rendered":"https:\/\/marcam2.com\/bluemartinis\/?p=459"},"modified":"2026-01-09T18:46:43","modified_gmt":"2026-01-09T23:46:43","slug":"creamy-no-fail-make-ahead-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2026\/01\/09\/creamy-no-fail-make-ahead-mashed-potatoes\/","title":{"rendered":"Creamy No-Fail Make-Ahead Mashed Potatoes"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.foodandwine.com\/creamy-no-fail-make-ahead-mashed-potatoes-8729978\" data-type=\"link\" data-id=\"https:\/\/www.foodandwine.com\/creamy-no-fail-make-ahead-mashed-potatoes-8729978\">Food &amp; Wine<\/a> recipe<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mm-recipes-structured-ingredients__heading_1-0\">Ingredients<\/h2>\n\n\n\n<p>Original recipe (1X) yields 12 servings<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4\u00a0pounds\u00a0russet potatoes\u00a0(5 large potatoes)<\/li>\n\n\n\n<li>1 1\/3\u00a0cups\u00a0heavy whipping cream<\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0salted cultured butter\u00a0(such as Vermont Creamery) (4 ounces), plus more for serving<\/li>\n\n\n\n<li>8\u00a0ounces\u00a0cr\u00e8me fra\u00eeche, at room temperature<\/li>\n\n\n\n<li>2\u00a0teaspoons\u00a0kosher salt<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0chopped fresh\u00a0chives<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mm-recipes-steps__heading_1-0\">Directions<\/h2>\n\n\n\n<ol id=\"mntl-sc-block_1-0\" class=\"wp-block-list\">\n<li>Preheat oven to 450\u00b0F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour.<\/li>\n\n\n\n<li>During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.<\/li>\n\n\n\n<li>Working with 1 potato at a time while potatoes are still very hot, cut potato in half lengthwise. Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes. Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute.<\/li>\n\n\n\n<li>Remove bowl from stand mixer. Using a silicone spatula, gradually stir in hot cream mixture; stir in cr\u00e8me fra\u00eeche and salt until well combined. Sprinkle with chives, and top with pats of butter just before serving.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-sc-block_19-0\"><strong>About this recipe<\/strong><\/h2>\n\n\n\n<p id=\"mntl-sc-block_20-0\">Ann Taylor Pittman bakes potatoes to create a fluffy, smooth mashed potato that\u2019s a guaranteed crowd favorite. Baking the potatoes instead of boiling them reduces the water content and keeps them dryer from the start. This helps prevent them from becoming gummy and overworked when they are mashed.&nbsp;<\/p>\n\n\n\n<p id=\"mntl-sc-block_22-0\">With this technique, Pittman relies on russet potatoes, which are prized for their fluffier, dry texture. She mashes them with a duo of cr\u00e8me fra\u00eeche and cultured butter, which add tangy richness that turns this simple side dish into a holiday standout. Best of all, these potatoes reheat like a dream, and can easily be made ahead of time: The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food &amp; Wine recipe Ingredients Original recipe (1X) yields 12 servings Directions About this recipe Ann Taylor Pittman bakes potatoes to create a fluffy, smooth mashed potato that\u2019s a guaranteed crowd favorite. Baking the potatoes instead of boiling them reduces the water content and keeps them dryer from the start. This helps prevent them from [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[10,73,85],"class_list":["post-459","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-hit-parade","tag-potatoes","tag-thanksgiving2024"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-7p","jetpack-related-posts":[{"id":415,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/02\/09\/tortilla-de-patatas\/","url_meta":{"origin":459,"position":0},"title":"tortilla de patatas","author":"wvallen","date":"February 9, 2023","format":false,"excerpt":"from Smitten Kitchen 3 to 4 (1 1\/4 to 1 1\/2 pounds) Yukon Gold potatoes 1 small onion 1 cup olive oil 6 extra-large or 7 large eggs Salt and freshly ground black pepper (don\u2019t skimp) Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with\u2026","rel":"","context":"In \"egg\"","block_context":{"text":"egg","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/egg\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":44,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/12\/01\/root-vegetable-tagine-with-sweet-potatoes-carrots-turnips-and-spice-roasted-chickpeas\/","url_meta":{"origin":459,"position":1},"title":"Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas","author":"wvallen","date":"December 1, 2011","format":false,"excerpt":"http:\/\/www.epicurious.com\/recipes\/food\/views\/Root-Vegetable-Tagine-with-Sweet-Potatoes-Carrots-Turnips-and-Spice-Roasted-Chickpeas-361252","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/11\/22\/6\/","url_meta":{"origin":459,"position":2},"title":"sweet potatoes with pecans and goat cheese","author":"wvallen","date":"November 22, 2011","format":"image","excerpt":"http:\/\/smittenkitchen.com\/2010\/11\/sweet-potatoes-with-pecans-and-goat-cheese\/","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":459,"position":3},"title":"marilyn&#8217;s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":207,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/02\/curried-cauliflower-and-sweet-potato-soup\/","url_meta":{"origin":459,"position":4},"title":"Curried Cauliflower and Sweet Potato Soup","author":"wvallen","date":"March 2, 2015","format":false,"excerpt":"This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder\u2013a full tablespoon\u2013so be sure to use a fresh, high-quality\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":112,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/11\/rustic-sourdough-bread\/","url_meta":{"origin":459,"position":5},"title":"Rustic sourdough bread","author":"wvallen","date":"April 11, 2013","format":false,"excerpt":"http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=459"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/459\/revisions"}],"predecessor-version":[{"id":460,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/459\/revisions\/460"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}