Make-ahead mashed potatoes eliminates the mess of last-minute peeling and a crowded stove top.
8 cups (2 L) cubed peeled potatoes, 3 lb/1.5kg
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) finely snipped chives
2 tbsp (30 mL) minced fresh parsley
1 tbsp (15 mL) butter
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
In large pot of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and return to pot over low heat to dry for 30 seconds. Press through food mill or potato ricer, or mash. Return to pot.
In small saucepan, heat together cream, chives, parsley, butter, salt and pepper until steaming; pour over potatoes and mash together. Scrape into serving bowl. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours. Reheat in microwaveable bowl at high for 5 minutes.)