Mashed potatoes are one of my favorite parts of Thanksgiving, but I don’t want to be mashing potatoes while I’m trying to get everything else on the table.
These easy make-ahead mashed potatoes let you do the work a day or two before, so all you have to do on Thanksgiving is reheat and serve.
They’re creamy, buttery and rich without being complicated. Make them ahead, refrigerate them, then warm them gently in the oven, on the stovetop or in a slow cooker.
It’s one less thing to worry about when you’re getting a holiday dinner on the table.
Why You’ll Love These Make-Ahead Mashed Potatoes
- Make them ahead. Prepare the potatoes up to two days before serving.
- Creamy and buttery. They’re rich enough for a holiday dinner without being fussy.
- Easy to reheat. Choose the oven, stovetop or slow cooker depending on what works best for your kitchen.
- Perfect for Thanksgiving. Making the potatoes ahead frees up valuable time and stovetop space on the big day.
- Great for Christmas, too. They pair just as well with ham, roast beef or turkey.
Can You Make Mashed Potatoes Ahead?
Yes! That’s the whole point of this recipe. Prepare the mashed potatoes up to two days before your meal, transfer them to a covered container and refrigerate.
When you’re ready to serve, reheat them gently and stir in a little extra butter, milk or cream if needed to bring back their creamy texture.
Making them ahead is especially helpful for Thanksgiving when there are usually several dishes competing for space in the oven and on the stovetop.
How to Reheat Make-Ahead Mashed Potatoes
In the Slow Cooker
The slow cooker is my favorite method for a holiday meal because it keeps the potatoes warm while you finish the rest of dinner. Transfer the refrigerated potatoes to the slow cooker and heat on low, stirring occasionally. Add a little milk or cream if the potatoes seem dry.
On the Stovetop
Place the potatoes in a large saucepan over low heat. Stir occasionally and add a splash of milk or cream as needed. Heat gently until warmed through.
In the Oven
Transfer the potatoes to a buttered baking dish and cover tightly with foil. Warm until heated through. Add a little butter or cream and stir before serving if needed.
What Potatoes Are Best for Mashed Potatoes?
I prefer Yukon Gold potatoes because they naturally make creamy, buttery mashed potatoes with a smooth texture. Russet potatoes also work well and give you a lighter, fluffier mash.
For the best texture, avoid overworking the potatoes after cooking. Mash them just until they’re smooth and creamy.
What to Serve With Make-Ahead Mashed Potatoes
These potatoes belong on a holiday table. Make them ahead of time and serve them alongside turkey, gravy and all your favorite Thanksgiving sides.
Try them with:
- Turkey Stuffing with Bacon and Apples
- Homemade Cranberry Sauce with Apples
- Cornbread Pudding
- Boursin Creamed Corn
- Broccoli Casserole
For Christmas dinner, they’re just as good with ham, roast beef or turkey.
If you love this recipe, please leave a comment with a five-star rating. Be sure to follow HOME & PLATE on FACEBOOK | INSTAGRAM | PINTEREST for all the latest content, recipes and updates.
Easy Make-Ahead Mashed Potatoes
Ingredients
- 8 to 10 Idaho Russet or Yukon Gold potatoes
- 3/4 cup whole milk or heavy cream
- 1/2 cup butter melted
- Kosher salt to taste
- Black pepper to taste
Instructions
- Prepare the potatoes. Peel, rinse and cut the potatoes into 1-inch cubes. Place them in a large saucepan and cover with cold water. Season the water with a pinch of kosher salt.
- Cook the potatoes. Bring the potatoes to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork. Do not overcook them.
- Drain well. Drain the potatoes in a colander and let them drain for a few minutes. Return them to the warm saucepan.
- Warm the milk. Heat the milk or heavy cream in a small saucepan or microwave-safe bowl until hot.
- Mash the potatoes. Add the hot milk to the potatoes and mash with a potato masher or ricer until creamy. Do not overwork the potatoes.
- Make ahead. Transfer the mashed potatoes to an airtight container or cover the bowl tightly with plastic wrap or aluminum foil. Refrigerate for up to 2 days.
- Reheat. When ready to serve, transfer the cold mashed potatoes to a saucepan over medium heat or to a slow cooker set to low. Add the melted butter and stir occasionally until the potatoes are hot and creamy.
- Serve. Transfer the warm potatoes to a serving bowl. Season with salt and black pepper and serve warm.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
This is such a great timesaving tip. I’ve only ever made mashed potato when I’m ready to eat it – but great to know holding off the butter until you’re ready to serve them means you can cook the potatoes ahead!
Any way I can save time in the kitchen during holidays I do. Holidays are a time for families and while kitchen time is fun, limited kitchen time is better. ?
I love when you can make any part of dinner ahead of time!
Me too. Thanks Kristina.
What a time saver! I never thought of making the mashed potatoes ahead. That will free up my stove for other pots!
Anyway you can free up space in the kitchen I’m off for. Thanks Leslie.
Love that I can save space and not skip on flavor this holiday season.
Thanks Jacque. This recipe promises not to skip on flavor. Just time. ?
I agree holiday time is for our family not for cooking recipes through out day. love this recipe.
Any way I can spend less time in the kitchen is a recipe winner in my book. Thanks Rachna 🙂
I am planning our family Thanksgiving meal now and plan on using this recipe to serve 16. I tend to be very detailed oriented in all things and need to know what total weight of potatoes is this recipe (milk and butter quantities) designed for. There is a huge variance in the weight and size of individual potatoes so are the milk and butter quantities stated for 8 to 10 potatoes actually 4 lbs., 5 lbs., or what?
This is about 5 pounds of commercial sized potatoes from your local grocer. Happy Thanksgiving!