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
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.
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.
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)
Before reheating the mashed potatoes, set them out for an hour or two to help them come to room temperature
Combine sour cream and and heavy cream in a large saucepan and bring to a boil.
Fold potatoes into the boiling cream mixture.
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.
