Easy Make-Ahead Mashed Potatoes
Easy to make ahead of time, these simple mashed potatoes will be the most popular dish on your dinner table.
- 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.