Ingredients
Equipment
Method
- Peel the potatoes and cut them into approximately 1-inch cubes. Cover the cubes 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 potatoes by 2 inches with cold water. Add half of the salt. Bring to a boil, then reduce heat and simmer until a knife slips easily into the potato slices (12–15 minutes). Drain well.
- Return the drained potatoes to the pot. Add the butter and stir to combine. Add a pinch of salt and several grinds of pepper. Add the milk, heavy cream, and sour cream (if using). Stir to combine. Mash to your desired consistency using a hand mixer or potato masher. Taste and adjust seasoning as needed.
Nutrition
Notes
For meal prep, allow the mashed potatoes to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or cream, or in the microwave.