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Reply to "Is there any way I can peel or even prepare mashed potatoes the day before?"
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[quote=Anonymous]I read (maybe in Cook's Illustrated?) that the key to keeping mashed potatoes "nice" upon reheating is making sure you have another fat other than the butter. It only takes a couple tablespoons for a huge batch and doesn't change the flavor. You can use sour cream or yes, even mayo (sorry, mayo haters) and you cannot taste it at all. Also, if you prepare them in advance, make them firmer than you normally would, so you can reheat and stir with cream/half-and-half to also add additional fat and moisture. Making them a bit firmer before reheating will keep them from getting too pasty when you add liquid on day 2.[/quote]
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