Easy to whip up, these make-ahead mashed potatoes will be the most popular dish on your dinner table.
Be sure to make plenty because you’re going to want enough for leftovers.
At our house, make-ahead mashed potatoes are the star of the show every Thanksgiving and Christmas.
Like me, I’m sure you’re busy in the kitchen preparing everything else that must go on holiday table.
And you know the expression, “Too many cooks in the kitchen.”
That’s why I will whip up a pot of mashed potatoes days ahead and finish them off just before the big dinner.
That way I eliminate the mess, mashing at the last minute and the cleanup. Plus I maintain my sanity.
The trick is holding off on the butter until you are ready to serve.
Once you are ready to serve it’s time for the creamiest potatoes.
Melt the butter first. Place the refrigerated potatoes in a pot on the stove or pull out the crockpot. Reheat slowly adding the butter as you go.
Here are a few tips for the creamiest, most delicious make-ahead mashed potatoes:
Stick with Russet or Yukon Gold potatoes.
Place your potatoes in cold salted water then bring to a boil.
Never leave your boiled potatoes in the water. Drain them immediately.
Use a potato ricer or masher and don’t over mash.
The more fat in your milk or cream, the creamier your potatoes will be.
Warm your milk and butter before adding to your mashed potatoes.
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Easy Make-Ahead Mashed Potatoes
- 8-10 Idaho Russet or Yukon Gold potatoes
- 3/4 cup whole milk or heavy cream
- 1/2 cup melted butter
- Peel, rinse and chop the potatoes into small chunks. Fill a large sauce pan with cold water and season generously with kosher salt.
- Place the potatoes in the pot and bring to a boil. Reduce heat and simmer until tender when pierced with a fork, about 20 minutes.
- Drain the potatoes in a colander then return to the pot. Add the milk before mashing the potatoes with a masher.
- Transfer the potatoes to an airtight container and refrigerate for up to 2 days.
- Before serving, return the potatoes to a pot over medium heat or crockpot on low and add the melted butter.
- Stir the potatoes occasionally to fluff and incorporate the butter. Keep warm until serving time
- Do not overcook the potatoes.
- Leaving the boiled potatoes in the water will result in gummy potatoes.
- Allow the potatoes to drain for a few minutes before returning to the pot.
- Do not overmash the potatoes.
- Using a mixer results in gooey potatoes.
- Stick to a potato masher or ricer to create the creamiest potatoes.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
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