Make-Ahead Mashed Potatoes

Name: Make-Ahead Mashed Potatoes
Total time: 35 min
Ingredients: 3 pounds Yukon Gold potatoes, peeled and halved, or quartered if large; 2 ½ teaspoons kosher salt, divided, plus more for boiling; 5 tablespoons unsalted butter, divided; 1 leek, white and light green parts only, sliced into half-moons (about 1½ cups); 2 large cloves garlic, grated with a Microplane or minced; 1 cup sour cream; ½ cup half-and-half, warmed, plus more if reheating; ½ teaspoon freshly ground black pepper, plus more for serving

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Total: 35 minutes

Author : Jenna Helwig

Ingredients

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3 pounds Yukon Gold potatoes, peeled and halved, or quartered if large2 ½ teaspoons kosher salt, divided, plus more for boiling5 tablespoons unsalted butter, divided1 leek, white and light green parts only, sliced into half-moons (about 1½ cups)2 large cloves garlic, grated with a Microplane or minced1 cup sour cream½ cup half-and-half, warmed, plus more if reheating½ teaspoon freshly ground black pepper, plus more for serving

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Instructions

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Step 1

Place potatoes in a large pot and cover with cold water by 1 inch. Generously salt water and bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are very tender but not falling apart, 20 to 30 minutes. Drain. Press with a ricer and return to pot, or mash with a potato masher.

Step 2

Meanwhile, melt ¼ cup butter in a medium skillet over medium. Add leek and ½ teaspoon salt. Reduce heat to medium-low; cook, stirring occasionally, until leek is very tender, 10 to 15 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Add sour cream, half-and-half, leek mixture, pepper, and remaining 2 teaspoons salt to potatoes. Stir well to combine.

Step 4

To Serve Immediately: Transfer to a serving dish. Top with remaining 1 tablespoon butter and more pepper