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Make-Ahead Mashed Potatoes

Make ahead mashed potatoes are creamy Yukon Gold potatoes mashed with butter, warm milk, and sour cream, then baked until the center reaches 165°F. Prepare them up to 2 days ahead for a convenient side dish with a golden, gently set top.
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Prep Time 20 minutes
Cook Time 1 hour 16 minutes
Cooling 30 minutes
Total Time 2 hours 6 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter softened and divided
  • 1 cup whole milk warmed
  • 1 cup sour cream at room temperature
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Place the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  2. Stir in 2 teaspoons of the salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain well, return the potatoes to the pot, and set over low heat for 1 minute to dry.
  6. Mash the potatoes.
  7. Mix in 7 tablespoons of the butter, the warm milk, sour cream, remaining 1 teaspoon salt, and pepper until combined.
  8. Grease a 9x13-inch baking dish with the remaining 1 tablespoon butter.
  9. Transfer the potatoes to the dish.
  10. Let cool for up to 30 minutes, then cover and refrigerate within 2 hours; store for up to 2 days.
  11. Heat the oven to 350°F.
  12. Cover the dish tightly with foil.
  13. Bake for 45–55 minutes, stirring once halfway through, until the center reaches 165°F.

Notes

For the smoothest texture, dry the drained potatoes over low heat for 1 minute before mashing. Refrigerate for up to 2 days; freezing is suitable. For a dairy-free variation, use plant-based butter, unsweetened oat milk, and dairy-free sour cream.