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!
- 2 pounds Yukon gold potatoes
- 4 tablespoons kosher salt, divided
- 3/4 cup milk (whatever kind you keep on hand)
- 1/4 cup cream
- 8 tablespoons butter, softened
- 1/4 cup sour cream (buttermilk can be substituted)
- 1/4 teaspoon ground black pepper
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Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.
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Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.
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While the potatoes are cooking, warm the milk and cream in a small pot over low heat.
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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.
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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).
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Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.
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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.
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Stir the mashed potatoes until all the liquid is incorporated.
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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.