Creamy Make-Ahead Mashed Potatoes
- 4 lb Yukon Gold potatoes, or russets, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, for the cooking water
- ½ cup unsalted butter, cut into pieces
- 1–1 ¼ cups whole milk or half-and-half, warmed
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh chives, chopped (optional)
Creamy Make-Ahead Mashed Potatoes
- Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Starting in cold water helps them cook evenly.
- Bring to a boil, then simmer until a knife slides into the biggest chunk with no resistance.
- Meanwhile, warm the milk and butter together in a small saucepan or the microwave until the butter melts.
- Drain the potatoes well, then return them to the hot, empty pot over low heat for 1 to 2 minutes, stirring, to steam off extra water.
- Mash the potatoes with a potato masher until mostly smooth. Pour in the warm butter mixture a little at a time, mashing and stirring until creamy. Don't use a blender or food processor, which makes them gluey.
Creamy Make-Ahead Mashed Potatoes
- Season with salt and pepper, top with chives and serve.