Ingredients
Equipment
Method
- Peel the potatoes and cut them into approximately 1-inch cubes. Place the cubes in a bowl and cover them with cold water by about 2 inches. Refrigerate for at least 2 hours, or up to overnight.
- Drain the potatoes. In a large pot, cover the potato cubes with cold water by 2 inches. Add half of the salt. Bring the water to a boil, then reduce the heat and simmer until a knife can easily slide in and out of the potato slices. This should take about 12–15 minutes. Drain the potatoes thoroughly.
- Return the drained potatoes to the pot. Add the butter and stir until it melts and coats the potatoes. Add a pinch of salt and several grinds of pepper. Pour in the milk, heavy cream, and sour cream (if you are using it for extra creaminess). Stir everything to combine.
- Mash the potatoes to your desired consistency using a hand mixer or a potato masher. Taste the mashed potatoes and adjust the seasoning with salt and pepper as needed.
Nutrition
Notes
This recipe is ideal for meal prepping. Once cooled, store the mashed potatoes in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or cream, or in the microwave.