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Creamy Make-Ahead Mashed Potatoes

Ingredients · Serves 10 · Prep 20 min · Total 50 min

  • 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)
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Creamy Make-Ahead Mashed Potatoes

Steps

  1. 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.
  2. Bring to a boil, then simmer until a knife slides into the biggest chunk with no resistance.
  3. Meanwhile, warm the milk and butter together in a small saucepan or the microwave until the butter melts.
  4. 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.
  5. 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.
  6. Season with salt and pepper, top with chives and serve.