Make it easy on yourself, and try this make-ahead mashed potatoes recipe! So fluffy & buttery, and they can be made up to 2 days ahead!
Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.
Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.
While the potatoes are cooking, warm the milk and cream in a small pot over low heat.
Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.
Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).
Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.
Pour in the hot milk & cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.
Stir the mashed potatoes until all the liquid is incorporated.
Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.