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 drained potatoes with cold water by 2 inches. Add half of the salt. Bring the water to a boil, then reduce the heat to a simmer. Cook until a knife can easily slip in and out of the potato slices, about 12–15 minutes. Drain the potatoes thoroughly.
- Return the drained potatoes to the pot. Add the butter and stir until it melts and is combined with the potatoes. Add a pinch of salt and several grinds of pepper. Pour in the milk, heavy cream, and sour cream, if using. Stir everything to combine. Mash the potatoes to your desired consistency using a hand mixer or a potato masher. Taste and adjust the seasoning as needed.
Nutrition
Notes
This recipe is great for meal prepping. You can store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.