One bite and you’ll agree these are the BEST make ahead mashed potatoes. This creamy side dish is a perfect addition for busy holiday meals. Just make them in advance and reheat on the stove or in the slow cooker.
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 my recipe is the absolute BEST. So I experimented to figure out how I could make them a day ahead of time and still serve creamy hot mashed potatoes. Not only are these the creamiest mashed potatoes, but the make ahead steps will make your holiday meal so much easier.
Why you’ll love it
- Creamy and buttery flavor are important in a good mashed potato recipe and you get both here
- You can make these potatoes up to two days in advance, making it that much easier for the holiday meal you’re serving
- Make ahead potatoes can be reheated on both the stove or the slow cooker or you can serve them right away
- This is the dish you wait for every year at the holidays and you know flavor isn’t being skimped on with mascarpone and heavy cream
- You can use the left-overs for shepherd’s pie!
What are the best potatoes for 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 you need
- Yukon Gold potatoes – they are naturally creamy and already have a buttery flavor to them, the skins are thin making it easy to remove
- Heavy cream – this rich, velvety cream brings a great texture to the overall dish
- Whole milk – don’t skimp on fat in this dish – you’re committed to overall flavor and enjoying this dish with your guests.
- Butter – salted butter will help you bring out the flavor of the combined ingredients and then you can determine at the end if you need more salt or not
- Mascarpone – the fat content of this cheese is 60-75 percent making it smooth and easy to spread. It’s similar in flavor to cream cheese or ricotta but it has a little more acidity in it making it good for both sweet and savory dishes.
- salt and pepper
If you want an even creamier rich potato side dish, then you might like au gratin potatoes or scalloped potatoes.
Step by step directions
Step 1
Add 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 empty 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.
Step 2
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.
Step 3
Run the potatoes through a potato ricer and immediately add cubed butter. Stir until the butter has melted into the potatoes. Add salt and then warmed cream and gently mix until incorporated.
Step 4
Add marscapone and season with salt and pepper. Top with butter if desired.
Alternative: Mash the potatoes along with the butter in the hot pot with a hand masher, (I use this one from OXO) add salt and then add warm cream and milk mixing until smooth.
Step 5
Serve immediately or place in a slow cooker on warm until ready to serve.
Pro tip: If you’re 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.
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. For make-ahead mashed potatoes, I just add butter, cream, milk and just a little marscapone.
How to reheat mashed potatoes
- 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 ⅔ cup cream/milk, stirring until smooth.
- Serve immediately or place in a slow cooker on warm until ready to serve.
Tips for making smooth and creamy 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 or mixer to mash them, you will end up with gummy potatoes.
- Add warm cream and milk gradually so that you get just the amount that is needed.
If you have mashed potatoes left over, freeze them to use in mashed potato rolls.
FAQ’s and tips
Of course this depends on the size of the potatoes, but a rough estimate is 10 medium size Yukon Gold potatoes. The nice thing about this recipe is it doesn’t matter if you have more or less than 4 lbs. If you have more, you simply add a little more cream.
I prefer mascarpone cheese over cream cheese because it adds a little sweetness to this otherwise savory dish. This is not the recipe to skimp on the fat.
Cream or half and half will give you a creamy rich texture but you could get away with all whole milk if you are trying to cut down on the fat.
You can not get silky smooth mashed potatoes with a potato masher. The best way is with a fairly inexpensive potato ricer.
I would prepare them up to two days in advance and reheat them on the stove or in the slow cooker with whole milk,
Yes, you can freeze mashed potatoes, 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.
Mashed potatoes go great with almost anything, a favorite is brisket.
What holiday sides are you going to serve with 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.
What main dishes to serve with mashed potatoes
Mashed potatoes aren’t just for Thanksgiving, try serving them with short ribs, or coq au vin. For even more ideas, check out this post on what to serve with mashed potatoes.
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Make Ahead Mashed Potatoes Recipe
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 ½ sticks
- ½ cup mascarpone cheese plain Greek yogurt is an acceptable substitute
- salt and pepper
Equipment
- Potato Ricer
Instructions
- Place potatoes in a large pot and cover with water. Add a large handful of salt to the water and bring to a boil. Reduce heat and simmer until potatoes are tender but not falling apart, 30 minutes. Drain and return to warm pot off heat.
- Heat ⅔ cup cream and ⅔ cup milk in microwave. Reserve the rest for when you reheat them.
- Run the potatoes through a potato ricer and add butter. Season with salt. Add warm cream and milk mixture mixing until smooth, do not over mix. Add marscapone at the end and season with salt and pepper. Serve immediately or let cool, cover and chill.
- In the alternative, mash with a potato masher along with the butter in the pot. Season with salt. Add warm cream and milk mixture mixing until smooth, do not over mix. Add marscapone at the end and season with salt and pepper. Serve immediately or let cool, cover and chill.
- Remove from the refrigerator and transfer to a pot. Add ⅓ cup of cream and ⅓ cup of milk and reheat over medium low heat stirring often until heated through.
Video
Barbara’s Tips + Notes
- This recipe makes about 10 cups of 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.
- These can be made two days ahead of time.
Nutrition
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My mouth is watering just looking at this recipe, great make-ahead mashed potato tips Barbara!
What a great recipe and such wonderful tips on reheating mashed potatoes! They complete our Thanksgiving dinner.
In our house too! It seems like no matter how many mashed potatoes I make they all get eaten.