Make-ahead mashed potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 6 tbsp unsalted butter, plus extra melted for serving
• 3/4 cup heavy cream, warmed
• 1/4 cup sour cream
• 1 tsp fine sea salt, plus more to taste
• 1/4 tsp white pepper
• 3 tbsp fresh chives, thinly snipped

Steps

1. 1

   1. Place the potatoes and garlic in a large pot, cover with cold salted water, and bring to a boil. Cook until the potatoes are completely tender when pierced with a fork, about 18–20 minutes, then drain well.

2. 2

   2. Return the drained potatoes and garlic to the warm pot and let them steam-dry over low heat for 2 minutes, shaking the pot occasionally to prevent sticking.

3. 3

   3. Pass the potatoes and garlic through a ricer or food mill back into the pot for the smoothest result, or mash thoroughly with a hand masher.

4. 4

   4. Fold in the butter, warm cream, and sour cream over low heat until fully incorporated and silky. Season with salt and white pepper, adjusting to taste.

5. 5

   5. To make ahead, press plastic wrap directly onto the surface and refrigerate for up to two days. Reheat gently with a splash of warm cream, stirring until smooth.

6. 6

   6. Transfer to a serving bowl, snip fresh chives directly over the top, and finish with a slow pour of melted butter pooled in the center.