Description
These make-ahead mashed potatoes are the perfect solution! With simple ingredients and foolproof reheating methods, you’ll have the silkiest, most flavorful potatoes ready to serve. Whether you’re prepping for a holiday feast or a busy weeknight dinner, this recipe ensures perfect mashed potatoes every time.
Ingredients
Scale
For the Mashed Potatoes:
- 5 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 1 cup heavy cream (or whole milk)
- 1/2 cup unsalted butter (softened)
- 1/2 cup sour cream (or cream cheese)
- 2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
For Reheating (If Needed):
- 1/4 cup extra milk or cream
- 2 tbsp butter
Instructions
1. Prepare the Potatoes
- Peel and cut the potatoes into 1½-inch chunks for even cooking.
- Rinse the potatoes to remove excess starch.
2. Boil the Potatoes
- In a large pot, cover the potatoes with cold, salted water.
- Bring to a boil and cook for 20-25 minutes or until fork-tender.
- Drain well and let them sit for a few minutes to remove excess moisture.
3. Mash the Potatoes
- Use a potato masher, ricer, or hand mixer for your desired texture.
- Gradually mix in butter, heavy cream, and sour cream while mashing.
- Season with salt, pepper, and garlic powder to taste.
4. Store for Later
- Let mashed potatoes cool, then transfer to an airtight container.
- Refrigerate for up to 3 days or freeze for up to 2 months.
5. Reheat and Serve
- Reheat using your oven, stovetop, slow cooker, or microwave.
- Stir in extra butter or cream to restore creaminess.
Notes
Use Russet or Yukon Gold potatoes for the creamiest texture.
Avoid overmixing—too much stirring makes them gluey.
Warm your milk and butter before mixing for a smooth consistency.
Store in an airtight container to keep them fresh.
Always add extra butter or cream when reheating to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes