A delightful twist on classic mashed potatoes, perfect for preparing ahead of time for a stress-free meal.
Peel and cut the potatoes into large chunks.
Cutting the potatoes evenly ensures they cook at the same rate.
Boil the potatoes in salted water until tender, about 20 minutes.
Check doneness by piercing a potato piece with a fork; it should slide in easily.
Drain the potatoes and return them to the saucepan. Mash until smooth.
Mashing while the potatoes are hot makes it easier to achieve a smooth texture.
Heat the milk, butter, salt, and pepper in a small saucepan until the butter is melted.
Stir continuously to prevent the milk from scorching.
Gradually mix the milk mixture into the mashed potatoes until creamy.
Add the milk mixture slowly to control the consistency of the mash.
Transfer the mashed potatoes to a greased casserole dish. Cover and refrigerate if not baking immediately.
Cover tightly to prevent the potatoes from drying out in the refrigerator.
Bake the potatoes at 350°F (175°C) for 40 minutes until heated through.
Cover with foil if the top starts to brown too quickly.
Serve the mashed potatoes warm, garnished with fresh herbs if desired.
Fresh parsley or chives make a lovely garnish for added color and flavor.
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