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.
Servings: 8 servings
Ingredients
- 5 pounds Yukon Gold potatoes or Russet potatoes
- 1 tablespoon salt add to the boiling water
- 1 to 2 cups 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 ½ 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 Reheat in 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 Reheat in 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.
Video
Notes
Choose your potato based on texture: Russets are high-starch and have a fluffy texture, but they overcook fast, so keep an eye on them. Yukon Golds are more forgiving, with a naturally creamy texture and rich, buttery flavor. They also hold their shape better and won’t turn to mush as quickly.
We used Yukon Golds: In the video, we went with Yukons for their balance of flavor and texture. They’re an ideal all-purpose potato, especially if you want creamy mash that doesn’t get too loose or dense.
Avoid overmixing: Stirring too much (or using a hand mixer) can make mashed potatoes gluey. For extra-smooth mash, go with a food mill or ricer instead.
Warm your dairy: Melt the butter and heat the milk before mixing them in. Cold ingredients can seize the starch and stiffen the texture.
Leave the skins on, if you want: If you prefer skin-on mashed potatoes, Yukon Golds are the way to go. Their thin skins blend in easily and add a rustic texture.
Nutrition
Serving: 1 serving | Calories: 425kcal | Carbohydrates: 55g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 797mg | Fiber: 5g | Sugar: 6g
