Name: Make-Ahead Mashed Potatoes
Prep time: 40 min
Yield: 10
Ingredients: 4 lbs Yukon Gold potatoes (scrubbed but not pealed); salt; ⅔-1 cup heavy cream; ⅔-1 cup whole milk; 1 ¼ cups butter (2 1/2 sticks); ½ cup mascarpone; salt and pepper

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The BEST make-ahead creamy mashed potatoes are perfect for busy holiday meals. Just make them ahead of time and reheat on the stove or in the slow cooker.

A bowl of the best mashed potatoes with pumpkins in the background

In our house, you can’t have Thanksgiving without mashed potatoes. For years, I delegated the mashed potatoes to someone else, not because they’re hard to make, it’s just hard to prepare them when everything is coming out of the oven at the same time and no one wants cold mashed potatoes! So my mother-in-law was always in charge. Since they are Natalies’ favorite food, I needed to figure out how to make creamy, buttery mashed potatoes that could be done ahead of time and still be the star of the show.

I tried quite a few techniques to get a creamy texture, along with a buttery taste and I think this recipe is the absolute BEST. But I wanted a recipe that I could make a day ahead of time and serve hot without taking up any oven space. Not only are these the creamiest mashed potatoes, but the make-ahead steps will make your holiday meal so much easier.

Which POTATOES should you use to make the best mashed potatoes

The type of potatoes can really make a difference for creamy mashed potatoes that taste buttery before you even add the butter. Most people agree that Yukon Gold potatoes are the way to go. They are slightly yellow in color with thin skins and have a buttery taste all by themselves. For a complete guide to all types of potatoes, check out this article from Epicurious. For mashed potatoes you can choose to use the skins or not. I like them both ways.

What should you add to get the creamiest mashed potatoes

When it comes to the best mashed potatoes, I think you should keep it simple. Save the bacon and cheese and chives for smashed potatoes or potato skins. So for make-ahead mashed potatoes, I just add butter, cream, milk and just a little marscapone cheese. I prefer this over cream cheese because it adds a little sweetness. This is not the recipe to skimp on the fat.

How to make this mashed potato recipe

Add the potatoes to cold water in a large pot, and bring them to a boil and then simmer. Cook until they are tender with a fork, it should take about 30-40 minutes depending on how big the potatoes are. Drain very well and put them back into the pot so that all the water evaporates. If you want to remove the skins, rub a towel over the potatoes and the skins will come right off.

Warm the milk and cream in the microwave so that it’s warm when added to the potatoes and make sure the butter is at room temperature.

Mash the potatoes along with the butter in the pot with a hand masher, (I use this one from OXO) add salt and then add the warm cream and milk mixing until smooth. If you are going to refrigerate these for a day or so before serving, add less milk and cream so that they are a little thicker than you want. You will add more cream and milk when they are re-heated. Don’t have a potato masher, use the bottom of a mug. Add the marscapone at the end and season with salt and pepper.

Serve immediately or place in a slow cooker on warm until ready to serve.

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How to make mashed potatoes ahead of time

If making ahead of time, let them cool, then cover and refrigerate for up to two days..
Remove from the refrigerator and transfer to a pot over medium heat. Add about 2/3 cup cream/milk mixture until smooth, stirring until smooth.
Serve immediately or place in a slow cooker on warm until ready to serve.

Tips for making perfect mashed potatoes

Use Yukon Gold potatoes
Cook the potatoes whole and with the skin on, this will keep them from getting watery
Make sure the potatoes are dry before mashing
If you want to remove the skins, use a cloth towel and rub it over the potatoes while they are still hot, the skins will come right off.
DO NOT use a food processor to mash them, you will end up with gummy potatoes.
Add the cream and milk gradually so that you get just the amount that is needed.

Frequently asked questions

Can you freeze mashed potatoes – Yes, but they will not be as thick. Just let them thaw and heat over medium heat, if needed you can add a little cream/milk.
How long should you boil the potatoes – You should be able to put a fork in them and pull it out easily, about 30 minutes.
Can you use a mixer to mash them – I would not recommend it but if you do, put it on low and mix as little as possible, the more you mix, the more gummy they will become. If you want really smooth mashed potatoes, try using a ricer. This potato ricer gets good reviews.

What else are you going to serve with make ahead mashed potatoes

Cranberry sauce of course, try some with walnuts, or port and figs, or add some roasted grapes.
Something green like a broccoli salad or broccoli cheese casserole.
You might have to choose between creamy corn pudding or bourbon sweet potatoes.
You always have room for either fluffy dinner rolls, or a sour cream yeast knot.