Make-Ahead Mashed Potatoes
HB-14401 · Hand-built original
Velvety Yukon Gold mashed potatoes enriched with butter, warm cream and a tang of sour cream, designed to be made two days ahead.
50 min8 servings359 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:8quantities adjust to match
Ingredients
- 4 lb. medium Yukon Gold potatoes, scrubbed
- Kosher salt
- ⅔–1 cup heavy cream
- ⅔–1 cup whole milk
- 1¼ cups (2½ sticks) unsalted butter, cut into pieces
- ½ cup sour cream
- Freshly ground black pepper
- A potato ricer or food mill fitted with fine disk
Method
- Put the scrubbed potatoes in a large pot, cover them with cold water by an inch, salt the water generously and bring the pot to the boil.
- Simmer the potatoes for 30 to 40 minutes, until they are completely tender, then drain them and let them dry briefly in the warm pot.
- Warm two-thirds of a cup each of the cream and milk in a small saucepan until just about to simmer, keeping the mixture hot over low heat.
- Pass the hot potatoes through a ricer or food mill into a large bowl with the butter pieces, letting the skins stay behind, and season the flesh generously with salt.
- Mash the butter through the potatoes, then gradually mix in the warm cream mixture, followed by the sour cream, until the mash is smooth and rich.
- Taste the potatoes, adjust with more salt and black pepper, and either serve them straight away or cool, cover and chill them for up to 2 days, reheating gently with the remaining cream and milk stirred in.
Cook: 10 minutes · Total: 50 minutes
Nutrition (per serving, where published)
359 kcalCalories
2.6 gProtein
17.7 gCarbs
31.8 gFat
19.4 gSaturates
0 gFibre
0.5 gSugars
11 mgSodium
85 mgCholesterol
501 mgPotassium
29 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data