Ingredients
Scale
- 5 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1 cup unsalted butter, softened
- 1.5 cups whole milk or heavy cream
- 1 cup sour cream (the secret for stability)
- 2 teaspoons sea salt (plus more for boiling)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder (optional)
- Fresh parsley or chives for garnish
Instructions
- Start by peeling your potatoes and cutting them into uniform 1-inch cubes. Place the cubes into a large pot and cover them with cold water, adding a generous pinch of salt. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for about 15 to 20 minutes, or until the potatoes are fork-tender and practically falling apart.
- Drain the potatoes thoroughly in a colander. For the best texture, return the drained potatoes to the hot pot for one minute to let any excess moisture steam off. Use a potato masher, ricer, or a hand mixer on low speed to break the potatoes down until no large lumps remain. Avoid over-mixing at this stage to prevent a gluey texture.
- In a small saucepan or microwave-safe bowl, warm the milk and butter together until the butter is melted. Slowly pour this warm mixture into the potatoes while mashing gently. Stir in the sour cream, salt, pepper, and garlic powder. The sour cream provides the fat content necessary to keep the potatoes creamy even after they have been refrigerated and reheated.
- Transfer the mashed potatoes into a buttered 9×13 inch baking dish. Spread them out evenly and use a spoon to create decorative swirls on top. Let the potatoes cool to room temperature, then cover the dish tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 48 hours.
- On Christmas day, take the dish out of the fridge 30 minutes before reheating. If using the oven, bake at 350°F (175°C) for 30 minutes or until heated through. If the potatoes look a little stiff, stir in a splash of warm milk. Garnish with fresh herbs and an extra pat of butter before serving to your hungry crowd.
- Cook Time: 45 minutes