Make-Ahead Mashed Potatoes

Preheat Oven to 450°

1. 1 Place potatoes directly on rack and bake for 1 hour.
2. 2 In the last 20 minutes of the potatoes cooking, bring the milk and butter to a simmer in a saucepan..
3. 3 Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Scoop out all of the flesh from each potato half into a bowl. Beat on low speed until completely smooth and no lumps remain. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)
4. 4 Using a large rubber spatula, gradually fold in the hot milk and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.
5. 5 Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
6. 6 To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.