epicurious4.5
Make-Ahead Mashed Potatoes
This make-ahead mashed potatoes recipe lets you get a key side dish out of the way two days ahead of time, without compromising on that velvety texture.
👥 8 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 10 min👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
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).
2
Meanwhile, heat ⅔ cup cream and ⅔ 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.
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.
4
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired. Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching. Editor’s note: Head this way for more of our favorite make-ahead recipes for Thanksgiving →
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