Creamy Make Ahead Mashed Potatoes
These Creamy Make Ahead Mashed Potatoes are smooth, rich, and perfect for prepping ahead of time. They reheat beautifully and keep their silky texture, making them ideal for weeknights, holidays, or when you want one less thing to worry about.
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 6 tbsp unsalted butter, cut into pieces
- 1 cup whole milk, warmed
- 1/2 cup sour cream or creme fraiche
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp chopped fresh chives or parsley, optional
Instructions
- Place the peeled, cubed potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender and break apart easily with a fork, about 12 to 15 minutes.
- Drain the potatoes thoroughly in a colander, then return them to the still-warm pot. Let sit for a minute to let excess steam escape; this helps keep them from becoming watery.
- Mash the potatoes using a potato ricer or a hand masher until mostly smooth. Avoid overworking if you want them fluffy rather than gluey.
- Heat the milk and butter together in a small saucepan or in the microwave until the butter is melted and the mixture is warm to the touch.
- Stir the warm milk and butter into the mashed potatoes a little at a time until you reach your desired creaminess. Fold in the sour cream, then season with salt and pepper. Taste and adjust seasoning.
- If making ahead: transfer the mashed potatoes to an oven-safe dish, smooth the top, dot with a few extra pieces of butter, cover tightly with foil, and refrigerate up to 3 days.
- To reheat from chilled: preheat oven to 350 F (175 C). Remove foil, sprinkle with a little extra milk if needed, replace foil and bake for 25 to 35 minutes until heated through. Stir and fluff before serving, garnish with chives or parsley.
- To reheat on the stovetop: warm gently in a saucepan over low heat, stirring frequently and adding small splashes of milk or cream until smooth and hot.