Make-ahead mashed potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 4 tablespoons unsalted butter, plus extra melted for serving
• 3/4 cup heavy cream, warmed
• 4 cloves garlic, peeled
• 1/2 cup sour cream
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon white pepper
• 3 tablespoons fresh chives, finely snipped

Steps

1. 1

   1. Place the potato chunks and garlic cloves 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 thoroughly.

2. 2

   2. Return the drained potatoes and garlic to the warm pot and let them steam-dry over low heat for 2 minutes, stirring occasionally, to drive off excess moisture.

3. 3

   3. Pass the potatoes and garlic through a ricer or food mill into a large bowl for a silky texture — avoid using a blender or food processor, which makes them gluey.

4. 4

   4. Fold in the butter, warmed cream, and sour cream in stages, stirring gently until fully incorporated and smooth. Season with salt and white pepper to taste.

5. 5

   5. To make ahead, press plastic wrap directly onto the surface and refrigerate for up to two days. Reheat gently in a saucepan over low heat with a splash of cream, stirring until hot and silky.

6. 6

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