These make ahead mashed potatoes are rich, creamy, and perfect for the busy holiday season. Prepare them up to three days ahead, then bake them in the oven until they're golden and bubbly. It's an easy time-saving recipe that you can reheat in an hour!
– Russet potatoes – Garlic – Sour cream – Cream – Butter – Sea salt – Chives
Put the potatoes and whole garlic cloves into a large pot and cover with 1-inch of cold water. Bring the pot to a boil over high heat then reduce the heat, cover the pot, and simmer for 15 minutes, until the potatoes are tender.
Add the butter to the pot and give it a few minutes to melt. Add the sour cream, cream, butter, and salt and mash the potatoes with a potato masher until smooth. Thin the potatoes with a little of the reserved cooking liquid.
Transfer the potatoes to a buttered casserole dish and cover it with aluminum foil. Let the potatoes cool before moving the casserole dish to your fridge. Can be made to this step up to 3 days in advance.
Put the mashed potatoes into your oven when it's cold – see notes. Turn your oven to 350° Fahrenheit. Once it reaches temperature, set a timer for 45 minutes.
Then, remove the foil and continue to bake for another 15 minutes, until it is bubbling and hot. If you want the potatoes a little extra browned, broil them for a few minutes. Serve topped with minced chives.