Make-Ahead Mashed Potatoes

Name: Make-Ahead Mashed Potatoes
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 4 lb Yukon Gold potatoes; 1 to taste Kosher salt; 1 cup heavy cream; 1 cup whole milk; 1¼ cups unsalted butter; ½ cup sour cream; 1 to taste black pepper; 1 piece potato ricer

Creamy and rich make-ahead mashed potatoes made with Yukon Gold potatoes, heavy cream, butter, and sour cream. Perfect for preparing in advance and reheating when needed.

8 servings

1 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 lb Yukon Gold potatoes
•1 to taste Kosher salt
•1 cup heavy cream
•1 cup whole milk
•1¼ cups unsalted butter
•½ cup sour cream
•1 to taste black pepper
•1 piece potato ricer

Cooking Instructions

1.
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).
40 min
2.
Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
10 min
3.
Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
15 min
4.
Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
10 min
5.
Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
15 min

Cooking Instructions

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).

40 min

Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.

10 min

Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.

15 min

Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.

10 min

Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.

15 min