Print

Martha Stewart-Inspired Make-Ahead Mashed Potatoes

Close-up of Martha Stewart-Inspired Make-Ahead Mashed Potatoes showing its texture
Print Recipe

These creamy, buttery mashed potatoes are inspired by Martha Stewart’s classic entertaining style. They’re whipped until smooth and fluffy, then baked with a golden top, making them perfect for holidays or busy weeknights. The best part? You can prepare them ahead and simply reheat when ready to serve.

Ingredients

Scale
  • 4 pounds (1.8kg) russet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup (113g) unsalted butter, softened, plus more for greasing
  • 1 cup (240ml) whole milk, warmed
  • 1/2 cup (120ml) sour cream, at room temperature
  • 1 teaspoon (6g) kosher salt, plus more for boiling
  • 1/4 teaspoon (0.5g) freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup (15g) chopped fresh chives, plus more for garnish

Instructions

  1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 2 tablespoons of kosher salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well in a colander and return the potatoes to the pot.
  2. While the potatoes cook, grease a 9×13-inch (23x33cm) baking dish with butter. In a small saucepan, warm the milk over low heat until steaming but not boiling; keep warm.
  3. Mash the hot potatoes with a potato masher or ricer until smooth. Avoid overmashing, which can make them gluey. Add the softened butter, warm milk, sour cream, 1 teaspoon kosher salt, and pepper. Stir until fully combined and creamy.
  4. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the beaten eggs and chopped chives until evenly incorporated. The mixture should be smooth and fluffy.
  5. Transfer the mashed potatoes to the prepared baking dish and spread evenly. At this point, you can cover and refrigerate for up to 2 days. If baking immediately, preheat the oven to 350°F (175°C).
  6. If refrigerated, let the dish sit at room temperature for 30 minutes before baking. Bake uncovered until heated through and the top is lightly golden, about 30-40 minutes. If the top browns too quickly, cover loosely with foil.
  7. Remove from the oven and let stand for 5 minutes. Garnish with additional chopped chives and serve hot.

Notes

To make ahead, prepare through step 5, cover, and refrigerate for up to 2 days. To freeze, assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Reheat in a 350°F (175°C) oven for 30-40 minutes, or until heated through. For a faster reheat, microwave individual portions, stirring halfway.

Nutrition

Keywords: make-ahead mashed potatoes, Martha Stewart mashed potatoes, creamy mashed potatoes, baked mashed potatoes, holiday side dish, Thanksgiving potatoes, easy mashed potatoes, buttery mashed potatoes, garlic mashed potatoes, potluck side dish

Find it online: https://marthadishes.com/martha-stewart-make-ahead-mashed-potatoes-recipe/