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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are simmered until fork-tender, mashed with warm butter and half-and-half, then reheated until creamy and 165°F in the center. Prepare them up to 2 days ahead for an easy side dish.
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Prep Time 20 minutes
Cook Time 1 hour 11 minutes
Cooling and chilling 2 days 20 minutes
Total Time 2 days 1 hour 51 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 4 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water plus more as needed to cover
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup half-and-half
  • 0.5 cup sour cream at room temperature
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Put the potatoes in an 8-quart pot and add the cold water to cover them by about 1 inch.
  3. Stir 2 teaspoons of the salt into the water, bring it to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well and return them to the pot over low heat for 1 minute, shaking the pot occasionally to evaporate excess moisture.
  5. In a small saucepan over low heat, warm the butter and half-and-half until the butter melts and the mixture is steaming; do not let it boil.
  6. Mash the potatoes, gradually mixing in the warm butter mixture, sour cream, remaining 1 teaspoon salt, and black pepper until creamy.
  7. Spread the potatoes in the prepared baking dish and let them cool for 20 minutes.
  8. Cover and refrigerate for up to 2 days; refrigerate within 2 hours of cooking.
  9. Heat the covered dish in a 350°F oven for 45 to 60 minutes, stirring once halfway through, until the center reaches 165°F.

Notes

For the creamiest texture, warm the butter and half-and-half until steaming but do not let the mixture boil. Refrigerate for up to 2 days; freezing is not recommended because the texture may change. For a dairy-free version, use plant-based butter, half-and-half, and sour cream.