Make Ahead Mashed Potatoes

These creamy, buttery mashed potatoes with sour cream can be made up to 2 days in advance then reheated when you are ready to eat. The sour cream and butter give the mashed potatoes a rich flavor that goes with anything you serve.

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Prep Time: 15

Cook Time: 20

Additional Time: 45

Total Time: 1 20

Servings: -10 servings

Calories: 425kcal

Author: Dahn Boquist

Ingredients

5 pounds Yukon Gold or Russet potatoes
1 tablespoon salt add to the boiling water
1 to 2 cups of whole milk warmed
8 tablespoons butter melted
1 cup sour cream

To reheat:

4 tablespoons butter melted

Instructions

Peel the potatoes and slice them into 1 to 2-inch chunks.
Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil then reduce the heat to a simmer. cook for 15 to 20 minutes or until the potatoes are very tender.
Drain the potatoes and return them to the pot then place the pot back on the stove over medium heat. Cook for 1 or 2 minutes while stirring until all the extra water evaporates.
Use a potato masher to mash the potatoes then add 1/2 cup milk, all of the butter and all of the sour cream. Stir well then add more milk until you get your desired consistency.

TO STORE:

Spread the mashed potatoes into a 13x9 inch baking dish, cover with plastic wrap and store in the refrigerator for up to 2 days.

TO RE-HEAT IN THE OVEN:

Preheat the oven to 350°F, remove the plastic wrap and pour the melted butter on top of the potatoes. Bake for 40 to 45 minutes until hot all the way through. If the potatoes start to brown on top you can place some aluminum foil over the top to prevent them from browning too much.
Garnish with chopped parsley or chives.

TO RE-HEAT IN THE MICROWAVE:

Remove the plastic wrap and pour the melted butter on top of the potatoes. Heat in the microwave on high power for 12 to 15 minutes, stopping to stir every 5 minutes.

Notes

The type of potato you use will determine the texture of your mashed potatoes. Russets are high in starch, mash easily and have a fluffy texture. They also overcook easily so watch them closely.
We used Yukon Golds in the video. Yukon Golds are an all-purpose potato with moderate starch levels and will not overcook as easily as Russet potatoes. Yukons also have a rich buttery flavor and creamy texture.
Don’t over-work the mashed potatoes. If you stir them too much or use a hand mixer they can get sticky and gluey. If you want super smooth mashed potatoes use a food mill or ricer.
For best results, melt the butter and warm the milk before adding them to the potatoes.
If you don’t want to peel the potatoes then Yukon Golds are a good choice because they have very thin skins.