MAKE AHEAD MASHED POTATOES WITH SOUR CREAM RECIPES

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
• Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
• Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
• Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
• Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.