Make-Ahead Mashed Potatoes
Make-Ahead Mashed Potatoes are rich, creamy, and convenient. Made with sour cream, butter, and fluffy potatoes, they can be prepared ahead of time and reheated perfectly. Ideal for holidays or any meal, they deliver comfort food perfection without last-minute hassle.
Ingredients
- 5 pounds potatoes (Yukon Gold or Russet), peeled and cubed
- 1 cup sour cream
- ½ cup butter (1 stick), melted
- ½ cup milk or cream, warmed
- Salt and pepper to taste
- 2 cloves garlic, minced (optional)
- Chopped chives or parsley for garnish
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 15–20 minutes.
- Drain & Mash: Drain well, then mash until smooth using a potato masher or hand mixer
- Mix Ingredients: Add sour cream, melted butter, and warm milk. Mix until creamy and well combined. Season with salt and pepper.
- Store: Transfer to a greased baking dish. Let cool, then cover and refrigerate for up to 2 days.
- Reheat: To serve, remove from the fridge 30 minutes before baking. Cover with foil and bake at 350°F (175°C) for 30–40 minutes until heated through.
- Serve: Garnish with butter pats and chopped chives before serving.
Notes
- Use Yukon Gold potatoes for a buttery texture.
- Warm the milk before adding for smoother blending.
- Do not overmix — it can make potatoes gummy.
- Add roasted garlic for a deeper flavour.
- Store leftovers in an airtight container for up to 3 days.