Make-Ahead Mashed Potatoes

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.

What You’ll Like About This Recipe

• Ideal texture every time. Using warmed dairy and mashing immediately after cooking ensures the potatoes remain fluffy, creamy, and free of lumps.
• Perfect for make-ahead cooking. Prepare the potatoes up to two days in advance and reheat them quickly without sacrificing flavor or texture.
• Flexible potato options. Russet potatoes create a light, airy mash, while Yukon Golds offer a richer, creamier result with naturally buttery flavor.
• Streamlined workflow. These potatoes free you from last-minute mashing when your stovetop is crowded or guests are arriving.
• Great for gatherings. The recipe scales easily and reheats beautifully, making it one of the easiest side dishes to prep early for large meals.

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

1. Peel and cut the potatoes into evenly sized chunks to ensure even cooking and consistent texture.
2. Boil the potatoes in well-salted water until fork-tender, avoiding overcooking so they don’t become waterlogged.
3. Drain the potatoes thoroughly and mash them immediately while still hot, using a ricer, food mill, or masher depending on the texture you prefer.
4. Incorporate the warm milk and half-and-half gradually, adjusting the consistency and seasoning as needed.
5. Transfer the mashed potatoes to an airtight container and refrigerate until ready to reheat.
6. Reheat in the microwave, stirring frequently to retain creaminess, then finish by stirring in butter for added richness.

Pro Tips

• Warm the milk and half-and-half to help the potatoes absorb the dairy smoothly without cooling or becoming pasty.
• Use a ricer for the fluffiest texture; a masher yields a more rustic consistency with a few small lumps.
• Stir the potatoes frequently while reheating to ensure even warming and prevent dry spots.
• Avoid overmixing once the liquids are added, as this can make the potatoes gluey.
• Finish with butter just before serving to restore shine, richness, and a freshly mashed flavor.

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

• Refrigerate the mashed potatoes in a tightly sealed container for up to two days. The texture remains stable and reheats beautifully.
• Freeze is possible, though the texture becomes slightly looser. Reheat gently with additional dairy to restore creaminess.
• Reheat in the microwave or on the stovetop with frequent stirring. Add milk, half-and-half, or butter as needed to bring back the silky texture.