Make-Ahead Mashed Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1 1/2 cups heavy cream

Directions

1. Preheat oven to 350 degrees.
2. Set cubed potatoes in a colander and rinse under cold water until water runs clear.
3. Add potatoes to a large pot, cover potatoes by 2 inches with cold  salted water.
4. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes.
5. Drain thoroughly then rinse with hot running water for 30 seconds.
6. Spread potatoes in an even layer on 2 rimmed baking sheets and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
7. Mash the potatoes, either with a ricer, a potato masher, or a food mill, adding just butter and salt.
8. MAKE AHEAD: Put the potatoes in a container and press plastic wrap against the surface to prevent a skin from forming. If you’re making the potatoes only a couple of hours ahead, you can keep them warm. If you’re making them a day in advance, put them in the fridge.
9. When you’re ready to serve the potatoes, heat the cream (or milk or stock, as the case may be in your recipe) in a saucepan until it comes to a boil.
10. Add the premashed potatoes and fold them into the hot liquid.
11. Season with salt and pepper.