Make Ahead Mashed Potatoes

November 4, 2019
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I don’t often make mashed potatoes because I feel like if you are going to make them, you need to go all out and make them well.

To make them well in my opinion requires a lot of butter, cream & white potatoes.  Since I generally stay away from dairy because it’s inflammatory & white potatoes because they are so high in carbs, I can’t really include this in my regular repitoire.

That being said, I love some good mashed potatoes & I believe I have perfected them.  This is the perfect side dish for a night when you are celebrating something or having company over.  I love it because it’s luxurious, yummy & something you can make ahead which leaves you more time to enjoy your guests.

3 pounds of red potatoes (quartered, unpeeled)

1 stick of butter

1/2 to 1 cup of cream

1/2 cup sour cream

Salt & pepper to taste

Whole Milk – Optional

  1.  Add you potatoes to a large pot of cold salted water.  Boil your potatoes until they are nice and soft, about 15-20 minutes.
  2. Once done, drain your potatoes & add them back to the pot with the heat on low.  Your goal is to get as much moisture out of the potatoes as possible.  Using a wooden spoon stir them until the steam from the potatoes is gone or severely reduced.
  3. Meanwhile, heat the butter & cream in a saucepan until the butter is melted.
  4. Once the potatoes are as dry as possible, add them to an electric mixture fitted with a paddle attachment.  Set it to low & begin adding the butter & cream mixture.
  5. Add in the sour cream, salt & pepper.
  6. You can serve hot or at this point you can pop them in a casserole dish to serve the next day.
  7. If serving the next day, heat the oven to 350 degrees, make some crevices in the mashed potatoes & pour the whole milk into the crevices.  Heat the potatoes for 30 to 60 minutes until they are warmed through.
  8. Enjoy!

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