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.
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.