Mashed Potatoes in Advance
This recipe for mashed potatoes includes russet potatoes, unsalted butter, sour cream, and heavy cream. It’s a straightforward method to prepare creamy mashed potatoes ahead of time.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
Ingredients
Mashed Potatoes
For Reheating
Instructions
- 1.
Preheat oven to 350°F (180°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until water is salty like tears. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.
- 2.
Spread potatoes in an even layer on 2 rimmed baking sheets and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.
- 3.
If using a potato masher, transfer cooked potatoes to a large mixing bowl, add butter and mash until only very small lumps remain. Refridgerate until ready to serve (or keep warm for a few hours)
- 4.
Before reheating the mashed potatoes, set them out for an hour or two to help them come to room temperature
- 5.
Combine sour cream and and heavy cream in a large saucepan and bring to a boil.
- 6.
Fold potatoes into the boiling cream mixture.
- 7.
If the potatoes are not hot enough, push the mashed potatoes to the edge of the pan and bring more cream mixture to a boil in the center of the saucepan. Fold in.