Fluffy, buttery, and creamy, these make-ahead mashed potatoes have it all, and they can be made up to 2 days in advance. Whether for a Sunday dinner, holiday gathering, or an everyday meal, you’ll love the convenience of having a homemade side dish ready and waiting in the fridge. Just heat, add butter, and enjoy!
The Potatoes
High starch potatoes like russets or Idaho potatoes make the fluffiest mash. Yukon golds, a medium starch potatoes, are excellent as well. Lower starch potatoes like red or round whites will work, but they can turn thick and gummy if over-worked so avoid over-mashing.
Recipe Variations
- Garlic: Boil 6 sliced cloves of garlic with the potatoes and mash as directed.
- Sour Cream and Chives: Add fresh chopped chives and 1/2 cup of sour cream and 1/4 cup of fresh chopped chives before serving.
- Cheese: Stir 1/2 to 1 cup of shredded cheese into the hot potatoes before serving.
Make-Ahead Mashed Potatoes
Prepare these mashed potatoes up to 2 days in advance and enjoy the convenience of homemade mashed potatoes ready for any meal.
- Prep Time: 15
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Potatoes
- Method: Make-Ahead
Ingredients
Scale
- 3 pounds potatoes (russet or Yukon gold preferred)
- 2 teaspoons salt for the cooking water, plus more for the potatoes, to taste
- 1 cup whole milk, warmed
- 1/2 cup half-and-half, warmed
- Freshly ground black pepper, to taste
For Heating and Serving
- 6 tablespoons unsalted butter
- Fresh chopped parsley, optional
Instructions
- Prep the Potatoes: Peel the potatoes and cut them into chunks. Place them in a large saucepan and cover with water. Add 2 teaspoons of salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 20 minutes or until the potatoes are fork-tender. Drain and transfer to a large bowl. For the smoothest mashed potatoes, put them through a ricer or food mill.
- Mash: Use a masher to mash them with the warm milk and cream until smooth, adding salt and pepper, to taste. Refrigerate the potatoes in an airtight container for up to 2 days.
- Heat: Before serving, put the potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave for 90 seconds. Stir and continue microwaving stirring every 30 to 45 seconds until hot throughout. Add the butter and stir to blend.
- Serve: Garnish with parsley or chives if desired. Serve and enjoy!
