Make Ahead Mashed Potatoes

from ButterYum

makes 6 servings (recipe can be doubled)

Ingredients

• • 2 pound russet potatoes, peeled and cut into 3/4-inch cubes

  • 1 clove garlic, peeled

  • 1/2 teaspoon kosher salt

  • 4 ounces unsalted butter

  • 3 ounces sour cream

  • 1/2 cup whole milk

  • 1 teaspoon granulated onion

  • 1 tablespoon dried parsley

  • salt and pepper to taste

Directions

• 1. Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.

  2. Drain potatoes and mash with remaining ingredients until well combined. Use a handheld potato masher if you don’t mind a few lumps, otherwise use a potato ricer or food mill to make smooth mashed potatoes.

  3. Serve right away or chill/freeze in an airtight container for later (follow instructions below).

To Reheat

• • Place mashed potatoes in slow cooker and heat on low for about 4 hours or spread mashed potatoes in a casserole dish and bake in a preheated 350F oven for 30-40 minutes. Alternatively, you can reheat in a microwave-safe container, stirring every few minutes until heated through. If frozen, thaw overnight in the fridge before reheating.

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