Did you ever watch that show Secrets of a Restaurant Chef?. I admit I have learned a lot from watching it, however… sometimes ignorance is bliss. When she made mashed potatoes and said the “secret” is in the butter, you need at least 1 stick (for 5 servings!!) I was turned off, and turned it off. Yes, restaurants often achieve flavor greater than that we do at home because they use more oil or butter than we care to give our families in a week. But in the case of mashed potatoes, it doesn’t need be.
I’ve got my own mashed potato secret. And it’s lowfat, it’s vegetable broth. It adds incedible flavor, while bringing out the natural flavor in the potatoes. I add creaminess with a little bit of cream cheese, milk and butter. These potatoes are so good, you will not miss the stick of butter. And oh yes, you can make them up to 2 days ahead.
Make-Ahead Mashed Potatoes
To serve a crowd:
- 1 5-pound bag potatoes, peeled and halved
- 2 teaspoons vegetable broth powder (my favorite is Vegeta soup base) OR 2 cups vegetable broth
- 3 tablespoons butter
- 3 tablespoons cream cheese (you can substitute sour cream if you prefer)
- 1/2 cup milk
- 1 teaspoon black pepper
Place potatoes in large pot. Cover with 1 teaspoon of broth powder or 1-1/4 cups vegetable broth. Add water to cover potatoes. Boil until fork-tender. remove from heat and drain most of water (leave about 3/4 cup at the bottom). Add remaining teaspoon of broth powder to water in pot (or drain fully and add remaining 3/4 cup broth). Add in remaining ingredients, and mash to desired consistency. Reserve, covered, in refrigerator. Warm before serving.