Make-Ahead Mashed Potatoes Recipe is the perfect dish for the holidays (2024)

FAQs

Is it OK to make mashed potatoes ahead of time? ›

The side dish can be prepared two full days in advance without compromising the supremely velvety results. The basic principles of all the best mashed potatoes recipes still apply: Use Yukon Golds, not starchier russet potatoes, and don't peel them before cooking.

Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days. Thirty minutes before serving, microwave until warm.

Put the lid on your mashed potato pot and gently place the pot inside the simmering water bath. Leave the stove on and allow the water to simmer for as long as you need it to keep your potatoes warm. Not only will the water bath keep your potatoes warm, but it will also keep them light and fluffy.

It's easy to do ahead. Instead of putting it in the oven, I put it into my crockpot and turned it on low the a few hours before suppertime. It's my husbands new favorite potato dish! I made these the night before Thanksgiving and refrigerated in the crockpot insert overnight.

Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter. Cover and heat low and slow: Cover the baking dish and set it in a 350°F oven alongside any turkey leftovers you might be reheating too.

If you plan ahead and freeze mashed potatoes for a future craving, you can reheat them with good results. Thaw them in the refrigerator overnight and reheat them on the stovetop. The other methods above can be used, but the stovetop creates the best texture for previously frozen mashed potatoes.

Not only do these mashed potatoes stay ultra-creamy, but they can also be made up to two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays. “I've always dreaded making mashed potatoes on the day of Thanksgiving.

Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

It's not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture.

How do chefs keep mashed potatoes warm? ›

When time is limited and mashed potatoes are a "must have" on the menu (which is always), keep the prepared potatoes warm by placing them in a heat-resistant bowl, covering, and setting it over a pot of simmering water. The potatoes should still be tasty 2 to 3 hours later.

Peel potatoes using a vegetable peeler. It's best to leave them whole, but you can go ahead and cube or dice them if you want — just don't slice them too thin. Fill a bowl with cool water, submerge the potatoes, then cover with plastic wrap. Store in the refrigerator overnight.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

In general, you'll want to plan to make between one third to one half pound of potatoes per person. So if you're cooking for a group of 10, plan to mash up anywhere from three and one third to five pounds of potatoes.

Seal the crock pot with the lid and turn it on to the "Warm" setting. Keep warm for up to two hours. If your mashed potatoes recipe uses more milk or cream to make them more "soupy", the crockpot method won't work well because it will actually break down the potatoes.

It's not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture.

The larger the potato pieces, the longer they'll last in water. If you're prepping with smaller pieces, don't soak for more than 12 hours. This trick is handy, but it'll only work for about 24 hours — so don't prep too far in advance.

Mashed potatoes can be kept warm in a crockpot (if serving later the same day) OR refrigerated for up to 2 days. To reheat, place them in a large pot over medium-low heat, stirring constantly and adding additional milk/cream as needed to achieve the desired consistency.

Test Kitchen Tip. You can boil potatoes ahead of time for use later as long as you cover and refrigerate them. They'll last for up to three days in the fridge.