Make-Ahead Mashed Potatoes

Nigella Lawson
Servings: 8 to 12
30 to 60 min

These mashed potatoes are delicious and save time in the kitchen!

  • Ingredients
  • step-by-step directions
Make-Ahead Mashed Potatoes
  • 5 1/2 pounds potatoes for mashing (such as Yukon Gold)
  • 12 tablespoons unsalted butter (softened)
  • 1 cup sour cream
  • 1 teaspoon good grinding of nutmeg
  • 1/3 cup Parmesan (shredded)
  • flaky sea salt and freshly ground black pepper (to taste)
  • 3/4 cup dried breadcrumbs
  • 5 tablespoons unsalted butter (softened)
  • 1/2 cup Parmesan cheese (shredded)
  • Preheat oven to 400ºF.
  • In a large saucepan of salted water add the peeled potatoes and bring to a boil. Lower the heat slightly and cook until the potatoes are tender and soft but not disintegrating. The timing will depend on the size of your pan, but allow about 30 minutes once the water has come to a boil.
  • Before you drain the potatoes, reserve 2 cupful’s of the cooking water, then drain the potatoes and put them back in the hot, and now dry, pan with the lid on, but off the heat.
  • In a small saucepan melt the butter and sour cream. Pour this over the cooked and drained potatoes in the warm pot, and mash while slowly adding some of the reserved potato cooking water to get the right softness and consistency. Keep this a fairly loose mixture, since it will thicken on standing and reheating. Add the nutmeg, pepper, Parmesan, and the sea salt to taste.
  • Spoon the mashed potatoes into a wide, shallow ovenproof dish and smooth the top.
  • In a bowl add the breadcrumbs and butter, a teaspoon at a time, and mix together to form a lumpy crumb topping. Dot over the top of the potatoes, and then sprinkle with Parmesan. Bake for 30 minutes, or until piping hot.
  • Helpful tip: make potato mixture up to three days in advance and store in the refrigerator.
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