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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes combine creamy Yukon Gold potatoes, sour cream, and butter for a smooth, rich texture. Prepare them up to 2 days ahead, then bake covered until the center reaches 165°F.
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Prep Time 25 minutes
Cook Time 1 hour 22 minutes
chilling and standing 2 days 5 minutes
Total Time 2 days 1 hour 52 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • cold water as needed to cover
  • 2 tsp kosher salt divided
  • 1 cup heavy cream
  • 8 tbsp unsalted butter divided
  • 1 cup sour cream
  • 0.5 tsp black pepper

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Put the potatoes in a large pot and cover with cold water by 1 inch; add 1 teaspoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well, return them to the pot, and cook over low heat for 1 to 2 minutes, shaking the pot occasionally, until excess moisture steams off.
  4. Warm the cream and 5 tablespoons of the butter in a small saucepan over low heat until the butter melts; do not boil.
  5. Mash the potatoes, gradually mixing in the warm cream mixture, sour cream, remaining 1 teaspoon salt, and pepper until smooth.
  6. Grease a 9x13-inch baking dish with 1 tablespoon butter.
  7. Spoon in the potatoes and smooth the top.
  8. Dot with the remaining 2 tablespoons butter, cover tightly with foil, and refrigerate for up to 2 days.
  9. When ready to serve, preheat the oven to 350°F.
  10. Bake the potatoes, covered with the foil, for 45 to 60 minutes, until the center reaches 165°F.
  11. Let stand for 5 minutes before serving.

Notes

For the smoothest texture, drain the potatoes well and let excess moisture steam off before mashing. Refrigerate covered for up to 2 days; freezer: yes, though the texture may soften slightly after thawing. For a lactose-free option, use lactose-free cream, butter, and sour cream.