A luscious side that's here to save you time.


Credit: Victor Protasio

Recipe Summary test

20 mins
35 mins

The secret to a smooth, stress-free Thanksgiving is prepping what you can ahead of time. And these creamy make-ahead mashed potatoes should be at the top of your list. In fact, you might have found your mashed potato recipe soulmate. A mixture of meltingly tender leeks cooked in butter and kissed with garlic is stirred into hot, just-riced potatoes along with sour cream and half-and-half. Using a potato ricer allows for fluffier, clump-free potatoes, but fret not, use a masher if it's what you've got on hand. These creamy mashed potatoes can be made up to three days ahead, and simply reheated low and slow with a bit more half-and-half.


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and cover with cold water by 1 inch. Generously salt water and bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are very tender but not falling apart, 20 to 30 minutes. Drain. Press with a ricer and return to pot, or mash with a potato masher.

  • Meanwhile, melt ¼ cup butter in a medium skillet over medium. Add leek and ½ teaspoon salt. Reduce heat to medium-low; cook, stirring occasionally, until leek is very tender, 10 to 15 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

  • Add sour cream, half-and-half, leek mixture, pepper, and remaining 2 teaspoons salt to potatoes. Stir well to combine.

  • To Serve Immediately: Transfer to a serving dish. Top with remaining 1 tablespoon butter and more pepper

To Store and Prep at Feast Time:

Refrigerate for up to 3 days. To serve, heat ½ cup half-and-half in a large pot over medium-low until warm, 2 to 4 minutes. Stir in potato mixture. Cover and cook, stirring occasionally, adding more half-and-half if needed, until warm, 10 to 15 minutes. Season with salt to taste. Transfer to a serving dish and top with 1 tablespoon butter and more pepper.