Make-Ahead Mashed Potatoes

Ingredients for Make-Ahead Mashed Potatoes

• 1.8kg medium Yukon Gold potatoes, scrubbed

• Kosher salt

• 160 to 240ml double cream

• 160 to 240ml whole milk

• 300ml (2 1/2 sticks) unsalted butter, cut into pieces

• 120ml soured cream

• Freshly ground black pepper

• A potato ricer or food mill fitted with fine disk

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).

Meanwhile, heat 160ml cream and 160ml 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.

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.

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

Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add 80ml double cream and 80ml whole milk; reheat over medium-low, stirring often to prevent scorching.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.