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.
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.
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. 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.
If you want an even creamier rich potato side dish, then you might like au gratin potatoes or scalloped potatoes.
How to make the creamiest mashed potatoes
Step 1: Add potatoes to cold water in a large pot, (affiliate) 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.
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. (affiliates)
Step 4: Add marscapone and season with salt and pepper. Top with butter if desired.
Step 5: Serve immediately or place in a slow cooker on warm until ready to serve.
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.
How to make them 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 ⅔ cup cream/milk 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 warm cream and milk gradually so that you get just the amount that is needed.
Frequently asked questions
You can not get silky smooth mashed potatoes with a potato masher. The best way is with a fairly inexpensive potato ricer.
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.
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.
You should be able to put a fork in them and pull it out easily, about 30 minutes.
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 is my favorite.
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 might need a little more cream.
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.
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Make-Ahead Mashed Potatoes
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
- salt and pepper
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
Recipe Tips
- 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.
- This recipe makes about 10 cups of mashed potatoes.
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.