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 with cold water by 2 inches. Add half of the salt. Bring to a boil, then reduce heat and simmer until a knife slips easily into the potato slices, about 12–15 minutes. Drain the potatoes.
- Return the drained potatoes to the pot. Add the butter and stir to combine. Add a pinch of salt and several grinds of pepper. Stir in the milk, heavy cream, and sour cream (if using). Stir to combine, then mash to your desired consistency using a hand mixer or potato masher. Taste and adjust seasoning as needed.
Nutrition
Notes
This recipe is designed for meal prep. The mashed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.