Make-Ahead Mashed Potatoes
Creamy and rich make-ahead mashed potatoes made with Yukon Gold potatoes, heavy cream, butter, and sour cream. Perfect for preparing in advance and reheating when needed.
Ingredients
- •4 lb Yukon Gold potatoes
- •1 to taste Kosher salt
- •1 cup heavy cream
- •1 cup whole milk
- •1¼ cups unsalted butter
- •½ cup sour cream
- •1 to taste black pepper
- •1 piece potato ricer
Cooking Instructions
- 1.
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).
40 min
- 2.
Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
10 min
- 3.
Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
15 min
- 4.
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
10 min
- 5.
Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
15 min