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.
🧂 Tips for the Creamiest Mashed Potatoes
- Warm the dairy: Cold milk or cream can cool down the potatoes and make them gluey. Warming your milk and cream helps keep the potatoes fluffy and smooth.
- Don’t overmash: Overworking potatoes—especially with an electric mixer—can make them sticky and dense. A masher, ricer, or food mill gives you control and keeps the texture light.
- Season in stages: Add salt while boiling the potatoes, then adjust to taste after mashing. This method better absorbs salt.
- Store smart: Transfer the mashed potatoes to an airtight container and smooth the surface. Press a layer of plastic wrap directly against the potatoes before sealing to help prevent dryness.
🥔 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.
🥣 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.
Make-Ahead Mashed Potatoes
Fluffy, buttery, and perfectly creamy, these make-ahead mashed potatoes are a lifesaver for busy cooks.
- Prep Time: 15
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Potatoes
- Method: Make-Ahead
Ingredients
- 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!
