Mashed Potatoes (Make-Ahead)

A luscious side that will save you time. When you're choosing which dishes to make ahead of time for Thanksgiving, these creamy mashed potatoes should be at the top of your list. 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.

3 lbs Yukon Gold potatoes, peeled and halved, or qtered if large
2½ tsp. kosher salt, divided, plus more for boiling
5 Tbsp. unsalted butter, divided
1 leek, white and light green parts only, sliced into half-moons (about 1½ cups)
2 large cloves garlic, grated with a Microplane or minced
1 cup sour cream
½ cup half-and-half cream, warmed, plus more if reheating
½ tsp. black pepper, freshly ground

Place potatoes in a large pot and cover with cold water by 1". 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, 20-30 minutes. Drain. Press with a ricer and return to pot, or mash with a potato masher.

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

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

To serve immediately, transfer to a serving dish. Top with remaining 1 Tbsp. butter and more pepper.

Makes 8 servings.

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, 2-4 minutes. Stir in potato mixture. Cover and cook, stirring occasionally, adding more half-and-half if needed, until warm, 10-15 minutes. Season with salt to taste. Transfer to a serving dish and top with 1 Tbsp. butter and more pepper.