Name: Yukon Gold Mashed Potatoes with Mascarpone Cheese
Prep time: 10 min
Cook time: 40 min
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 cheese (plain Greek yogurt is an acceptable substitute); salt and pepper

One bite and you’ll agree these are the BEST mashed potatoes! This recipe combines boiled Yukon gold potatoes with Southern cooking staples such as butter, milk and heavy cream, plus mascarpone cheese. It’s a potato side dish that can easily be made ahead. Just make the mashed potatoes in advance and reheat them on the stove or in a slow cooker.

In our house, you can’t have Thanksgiving without some type of potato casserole, and for this meal, it’s always mashed potatoes. Southern style recipes with potatoes are a must for any gathering around here.

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 for mashed potatoes with mascarpone cheese is the absolute BEST.

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.

What’s nice about mashed potatoes is that they don’t take up oven space like au gratin potatoes, scalloped potatoes or twice baked mashed potatoes. So when considering easy side dish ideas, think about what else needs the oven, like sausage stuffing, broccoli casserole and yeast rolls.

You could use the microwave and make microwaved mashed potatoes if you are short on time, while not quite as creamy they are awesome for a quick week night dinner.

Can you make mashed potatoes ahead of time?

Yep! And here’s why you’ll want to do 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
Yukon gold mashed 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. If you want super white mashed potatoes, then you’ll need to use russet potatoes.

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.

Make Ahead Mashed Potatoes Ingredients

Ingredients for mashed potatoes. — Gather the ingredients.

Yukon Gold potatoes with skins – 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 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.

Why do you use mascarpone cheese instead of cream cheese?

I prefer mascarpone cheese over cream cheese because it adds a little more richness. This is not the recipe to skimp on the fat, if that is a concern, then try making sweet potatoes with pears which is delicious but has no fat.

How to Make Yukon Gold Mashed Potatoes

Step 1 – boil the potatoes

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.

Rubbing the skin off potatoes. — Boil the potatoes then gently remove the skins.

Step 2 – warm the liquid

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 – make them smooth

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.

A potato ricer with yukon gold potatoes. — Put the cooked potatoes through a potato ricer.

Step 4 – add the mascarpone

Add mascarpone 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 potato masher, (I use this one from OXO) add salt and then add warm cream and milk mixing until smooth.

A hand masher with yukon gold potatoes. — If using a potato masher, mash with the butter.

Step 5 – how to keep mashed potatoes warm before serving

Serve immediately or place in a slow cooker on warm until ready to serve. You can also place in a pot on the stove over very low heat adding extra milk as needed.

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 the Best Make Ahead 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 with skins
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.
For the smoothest mashed potatoes, use a potato ricer (this is my favorite).

A bowl of mashed potatoes ready to be served

How to Store Yukon Gold Mashed Potatoes

The best way to store mashed potatoes is in the refrigerator where they will last for 3-5 days. You can also freeze them in an airtight container. The consistency will change after being frozen but they will taste the same. Just let them thaw and reheat on the stove adding milk as needed.

If you have mashed potatoes left over, freeze them to use in mashed potato rolls or shepherds pie.

Best Make-Ahead Mashed Potatoes FAQ

How to get lumps out of mashed potatoes?

The best way to avoid lumps is to use a potato ricer. If that’s not an option for you, make sure the potatoes are cooked enough, it should be easy to insert a fork into them.

How far in advance can I make mashed potatoes?

You can prepare them up to two days in advance and reheat them on the stove or in the slow cooker add whole milk as needed.

How many potatoes are there in 4 lbs of potatoes?

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.

Do you have to use cream in mashed potatoes?

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.

What’s the best way to get smooth mashed potatoes?

You can not get silky smooth mashed potatoes with a potato masher. The best way is with a fairly inexpensive potato ricer.

Holiday Sides that Compliment 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, creamy pea 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.

More potato casserole recipes

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