Make-Ahead Mashed Potatoes

Steps

1. Put the potatoes and the 1 tablespoon salt in a large pot and add cold water to cover by 1 inch. Bring to a boil, then simmer 15 to 20 minutes, until a fork slides easily into the biggest piece.
2. While the potatoes simmer, warm the cream in a small saucepan over low heat. Add 6 tablespoons butter, let it melt, then keep the pan warm.
3. Drain the potatoes well. Return them to the empty pot over low heat for 1 to 2 minutes, shaking the pot, to dry them out.
4. Mash the potatoes, or press them through a ricer, until no lumps remain. Mash in the cream cheese and sour cream.
5. Stir in the warm cream mixture a little at a time with a sturdy spatula. Aim for a soft, almost loose mash, since it firms up as it chills. Season with the 1 teaspoon salt and the pepper, then taste and add more salt if needed.
6. Butter a 9x13-inch baking dish and spread the potatoes in it. Once cool, cover tightly with foil and refrigerate up to 2 days.
7. On serving day, heat the oven to 350°F and let the dish sit on the counter while the oven heats. Cut the last 2 tablespoons butter into small pieces and scatter them over the potatoes.
8. Bake covered for 30 minutes. Uncover and bake 20 to 25 minutes more, until the center reads 165°F on an instant-read thermometer and the edges are lightly golden. Sprinkle with the chives and serve.

Good to know

• To serve the same day, skip the fridge and bake the fresh mash uncovered at 350°F for about 20 minutes, just until the top is lightly golden.
• Reheat leftovers with a splash of milk, covered, in the microwave or a 350°F oven, stirring once, until hot.
• For garlic mashed potatoes, simmer 4 peeled garlic cloves with the potatoes and mash them in with everything else.
• Swap: russet potatoes make a lighter, fluffier mash, and half-and-half can stand in for the cream.