Creamy One-Pot Mashed Potatoes

  

 

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces (about 10 cups)

• 4 cups half-and-half*

• 5 tsp kosher salt, divided

• ½ cup (1 stick) unsalted butter, melted

• ½ cup sour cream

• Freshly ground black pepper

  *  Half-and-half is a dairy product made by mixing equal parts whole milk and light cream, resulting in a richer beverage than milk but lighter than cream.

Directions

1. Cook and drain the potatoes.

   Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, partially cover, and cook, stirring often, until potatoes are tender when pierced with a fork, 12 to 15 minutes. Carefully drain mixture into a colander placed over a large heatproof bowl. Reserve cooking liquid in bowl.

2. Mash potatoes and add butter, salt, and sour cream.

   Working in batches, transfer potatoes to a potato ricer; press over saucepan. Stir butter and remaining 3 teaspoons salt into potatoes. Fold in sour cream and enough cooking liquid to reach desired consistency. (Reserve any leftover cooking liquid for reheating.)

3. Top and serve.

   Serve topped with melted butter, if desired, and pepper.
   

Make-Ahead and Storage Instructions

To get a head start, prepare the mashed potatoes through step 2, making sure to hold onto the cooking liquid. Refrigerate the mashed potatoes and the cooking liquid in separate airtight containers for up to 24 hours. To reheat, place the mashed potatoes in a covered saucepan over medium-low, stirring often, adding about ¼ cup of cooking liquid to thin if needed. Top and serve.

Leftovers can be refrigerated for up to four days. Eat them as-is, reheating as directed above, or in a recipe that uses leftover mashed potatoes. 

 

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