Make-Ahead Mashed Potatoes – Baking A Moment

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Our Make-Ahead Mashed Potatoes are the ultimate stress-saver for holidays or busy weeknights. You get all the creamy, buttery, fluffy flavor of freshly made mashed potatoes without the last-minute hustle. Prep them a day or two in advance, then just reheat and serve. They’re a total game changer!

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For the longest time, I would never even consider making mashed potatoes ahead of time. I was convinced that in order to have fluffy mashed potatoes, they would have to be made just before serving. I had seen first-hand how they stiffen and clump up as they sit, becoming heavy and leaden.

Then last year, I was invited to a Thanksgiving dinner at a relative’s house. I asked them what I could bring, and they said mashed potatoes.

It’s all about the method with this recipe. Normal mashed potato recipes would clump up as they sit, becoming gummy and heavy, but with this special technique, these stay velvety and light for days.

The most important thing to remember is to work quickly, so everything stays hot as it’s being mixed together. I’ll explain more as we move along through the steps!

Here’s Why You’ll Love This Recipe

• Time-saving: This recipe is perfect for prepping ahead, leaving your stovetop (and hands) free for other dishes.
• Incredibly fluffy: A potato ricer gives you the smoothest, most luxurious texture.
• Rich and flavorful: Butter, cream, and sour cream come together to create deep, comforting flavor.
• Easy to reheat: Stays creamy and smooth even after chilling and reheating.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

• Yukon gold potatoes: Naturally buttery and perfect for mashing; leave the skins on for cooking, they’ll slip right off.
• Kosher salt: Divided and used at key stages to layer flavor.
• Milk: Use whatever kind you have, but whole milk is best.
• Cream: Just a splash adds silky body.
• Butter: Softened so it melts beautifully into the hot potatoes.
• Sour cream: Adds tang and creaminess; buttermilk also works.
• Ground black pepper: Freshly ground is best, but whatever ground pepper you have on hand will work.

Helpful Tips and Tricks

• Salt the water generously: This is your first chance to season the potatoes from the inside out.
• Don’t skip warming the dairy: Cold milk and cream can make the potatoes gluey.
• Avoid overmixing: Stir just until blended to keep the texture light and fluffy.
• Use full-fat ingredients: They reheat better and give a richer result.

Troubleshooting

The most disappointing mashed potatoes tend to be:

• gluey
• sticky
• gummy
• grainy
• lumpy
• heavy

You won’t have any of these issues with this recipe.

There are 2 reasons why:

1. Because the ricer mashes so finely, while also aerating the mixture.
2. Because when every particle of potato gets coated in butterfat before adding the liquid, it “seals” the potato from absorbing too much and becoming heavy or sticky.

Just be sure to boil the potatoes until tender, or else it will be really hard to pass them through the ricer and they could come out grainy. You also want to work quickly and get everything mixed together while still hot.

Recipe FAQ

Can I use a different type of potato?

Yes, but Yukon golds yield the best texture and flavor. Russets work too, but they’re a bit starchier.

Can I freeze mashed potatoes?

Technically, yes, but the texture can suffer. For best results, make up to 2 days ahead and refrigerate.

What’s the best way to reheat mashed potatoes?

Stovetop works best. Stir frequently and add a splash of milk or cream to keep them creamy.

Do I have to use a ricer?

Highly recommended! It makes the potatoes extra smooth. A masher works in a pinch, but the result will be chunkier.

More Thanksgiving Recipes

Make-Ahead Mashed Potatoes

Make it easy on yourself, and try this make-ahead mashed potatoes recipe! So fluffy & buttery, and they can be made up to 2 days ahead!

• Fill a large pot with cold water and add about 3 1/2 tablespoons of salt.

• Add the potatoes (unpeeled) to the pot and place it over medium-high heat (covered) until it comes to a simmer.

• While the potatoes are cooking, warm the milk and cream in a small pot over low heat.

• Simmer the potatoes until very tender but not waterlogged or crumbly (approx. 30 to 40 minutes), drain, and return to the heated pot to dry.

• Pass the hot potatoes and softened butter through a ricer (alternating potatoes and butter so the butter melts over each layer of riced potato), removing the potato skins in the process (see video).

• Toss the riced potatoes together with the butter, allowing the fat to cover every particle of potato.

• Pour in the hot milk & cream mixture, add the sour cream, and season with the remaining 1 1/2 teaspoon of salt and the pepper.

• Stir the mashed potatoes until all the liquid is incorporated.

• 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.

Serving: 0.5cup, Calories: 161kcal, Carbohydrates: 14g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 2409mg, Potassium: 349mg, Fiber: 2g, Sugar: 2g, Vitamin A: 361IU, Vitamin C: 15mg, Calcium: 38mg, Iron: 1mg

• Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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