What's the best way to reheat mashed potatoes?

You can reheat mashed potatoes in a large pot over low to medium heat and stir occasionally to prevent scoring the bottom of the pan. You can also reheat mashed potatoes in a slow cooker set to HIGH. Stir every 10 minutes until the potatoes are hot then turn the slow cooker to KEEP WARM.

How far ahead can I make mashed potatoes?

Mashed potatoes may be stored in an airtight container for up to 3 days in the refrigerator. You can also transfer the mashed potatoes to a freezer-safe ziptop bag and freeze (laying flat for better storage) for up to 3 months.

How much milk and butter should I add for 1 1/2 pounds of mashed potatoes?

You want to add about 1/2 cup of milk (or dairy/dairy-alternative of choice) per 1 1/2 pounds of potatoes. You can also add another 1/4 cup of sour cream or cream cheese and 1/4 cup of unsalted butter (or any combination to of 1/2 cup of fat).

Yukon Gold Mashed Potatoes with Sour Cream

Description

Yukon Gold Mashed Potatoes with Sour Cream is the perfect side for a holiday meal or even a busy weeknight dinner. It's rich and creamy, a little tangy and incredibly satisfying. And best of all, we'll show you how to easily make these mashed spuds with virtually no special equipment.

Ingredients

Units Scale

1 1/2 pounds Yukon gold potatoes
1/2 cup whole milk
1/4 cup sour cream
1/4 cup room temperature butter, cut into small pieces
3/4 tsp. table salt
chopped chives, for garnish

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Instructions

Place a steamer basket in a large pot and add enough water to come up just to the bottom of the basket. Set aside.
Add water to a large mixing bowl until half full. Peel potatoes one at a time and cut into 2-inch pieces. Add peeled and cut potatoes to the bowl of water. Repeat with remaining potatoes until all are peeled and chopped. Add more water until the potatoes are completely submerged. The potatoes may be stored in the refrigerator for up to 1 day stored submerged in the water and in the refrigerator. Or, proceed to the next step if ready to cook.
Drain the potatoes and transfer to the steamer basket. Cover the pot and heat over medium. Steam the potatoes until tender (a fork inserted into a few potatoes should go in easily with just slight resistance), 25-30 minutes. Once cooked, carefully remove the steamer basket and drain the water.
Add the milk, sour cream, butter and potatoes back to the pot (the pot should still be warm). Cover the pot with a clean kitchen towel and set aside for 5 minutes (this warms the milk and sour cream and continues to soften the potatoes). Now mash the potatoes with a potato masher or forks. Add salt while mashing; continue to mash and stir until the potatoes are smooth.
Transfer to a warm serving bowl and add more salt, as desired. Garnish with chives.

Notes

Leave the skins on if you prefer, just be sure to scrub the potatoes well first.
Be sure the chopped potatoes are all about the same size to ensure consistent cooking.
Steaming the potatoes is a reliable method to get uniformly tender potatoes.
Storing the peeled and chopped potatoes in a bowl of cold water in the refrigerator is an ideal method if making this recipe for a big holiday meal.
You can also make the recipe ahead and store in an airtight container for up to 3 days. Reheat in a large pot over low heat, stirring frequently to avoid scorching, until hot. Or reheat in a slow cooker. Heat on HIGH, stirring occasionally, until warm, then turn the slow cooker down to KEEP WARM. Store for up to 2 hours in the slow cooker.
We don't recommend freezing mashed potatoes.

Prep Time: 15 min.
Cook Time: 25 min.
Category: Sides
Method: Steaming
Cuisine: American