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.
Fluffy, buttery, and perfectly creamy, these make-ahead mashed potatoes are a lifesaver for busy cooks. Whether you’re hosting a Sunday dinner, planning a holiday feast, or just need a stress-free side for a weeknight meal, this recipe has you covered. Make them up to two days before and store them in the fridge—reheat, stir in butter, and serve. That’s all there is to it! Comfort food doesn’t get more convenient than this.
Choose the Right Potatoes
For the fluffiest mashed potatoes, high-starch varieties like russet or Idaho are your best bet. Yukon golds, with their medium starch content, also work beautifully and add a buttery texture and flavor. Avoid lower-starch varieties like red or round white potatoes, which can become dense and gummy when overworked.
Why You’ll Like This Method
Convenient and time-saving. Make them up to two days ahead so you can focus on the main course.
Light and creamy texture. Warm milk and gentle mashing keep the potatoes fluffy and smooth.
Versatile. Easy to customize with garlic, cheese, or herbs for endless flavor variations.
Ingredient Notes
- Potatoes: Russet or Yukon Golds are best — they mash into a light, creamy texture. Avoid waxy potatoes like red or white.
- Salt: Add some to the cooking water and more to taste after mashing for well-seasoned potatoes.
- Milk and half-and-half: Warm before mixing to prevent gluey texture and keep the potatoes hot.
- Butter: Adds richness and that signature silky finish when stirred in before serving.
- Pepper: Freshly ground black pepper balances the creaminess.
- Parsley: Optional garnish for a fresh, bright finish.
Steps to Make Make-Ahead Mashed Potatoes
- Cook the potatoes: Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add 2 teaspoons of salt. Bring to a boil, then reduce heat and simmer for about 20 minutes, until fork-tender. Drain well.
- Mash: Press the potatoes through a ricer or mash with a masher. Add the warm milk and half-and-half, stirring gently until smooth. Season with salt and pepper to taste.
- Cool and refrigerate: Transfer the mashed potatoes to an airtight container. Smooth the surface and press plastic wrap directly against the top before sealing. Refrigerate for up to 2 days.
- Reheat: Place in a microwave-safe bowl, cover with a damp paper towel, and microwave for 90 seconds. Stir, then continue microwaving in 30- to 45-second intervals until hot throughout.
- Serve: Stir in butter until melted and creamy. Garnish with parsley or chives if desired.
Tips for the Creamiest Mashed Potatoes
- Warm the dairy. Cold milk or cream can cool the potatoes and make them gluey — always warm before adding.
- Don’t overmash. Overworking the potatoes, especially with an electric mixer, can create a sticky texture.
- Season in stages. Add salt to the cooking water and adjust after mashing for balanced flavor.
- Store smart. Smooth the top and press plastic wrap directly on the surface before sealing to prevent dryness.
Recipe Variations
- Garlic: Boil 6 sliced garlic cloves with the potatoes and mash as directed.
- Roasted Garlic: Instead of boiling garlic with the potatoes, roast a whole head of garlic until caramelized and soft. Squeeze the cloves into the mash for deep, sweet garlic flavor.
- 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.
- Boursin Mashed Potatoes: Stir in about half of a 5.3-ounce package of garlic and herb Boursin cheese for ultra-creamy, flavorful potatoes.
- Cream Cheese and Scallions: Mix in 4 ounces softened cream cheese and a handful of sliced scallions for a tangy, rich variation.
How to Store and Reheat Mashed Potatoes
Refrigerate: Store in an airtight container for up to 2 days. Press plastic wrap directly onto the surface before sealing.
Freeze: Not recommended for best texture, though you may freeze up to 1 month if necessary. Thaw overnight before reheating.
To reheat: Microwave in short intervals, stirring often, or warm in a covered dish in the oven at 325°F until heated through. Stir in butter or cream to restore smoothness.
Make-Ahead Mashed Potatoes
Ingredients
- 3 pounds potatoes, russet or Yukon gold preferred
- 2 tablespoons 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
