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Make Ahead Mashed Potatoes Recipe

Make Ahead Mashed Potatoes Recipe
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★★★★★

5.2 from 23 reviews

These Make Ahead Mashed Potatoes are creamy, buttery, and perfect for preparing in advance to save time on busy days. Made with Russet potatoes, butter, milk, and cream, they can be refrigerated and baked later for warm, fluffy mashed potatoes that complement any meal.

Ingredients

Scale

Potatoes

  • 4 pounds Russet potatoes (about 8 medium)
  • Salt, for boiling and seasoning

Dairy Mixture

  • 1/2 cup Butter (1 stick)
  • 3/4 cup Milk
  • 1/2 cup Heavy cream
  • 1/4 teaspoon Black pepper

Garnish (Optional)

  • Fresh minced parsley

Instructions

  1. Boil Water and Salt: In a 5-quart pot, bring about 2 inches of water to a boil. Once boiling, add 1 tablespoon of salt to the water to season it.
  2. Prepare Potatoes: While waiting for the water to boil, rinse, peel, and dice the Russet potatoes into one-inch chunks. Place these potatoes into the boiling salted water, ensuring they are fully submerged. Cover the pot with a lid and cook over medium-low heat for 20-25 minutes, or until the potatoes are fork-tender.
  3. Drain and Begin Mashing: Remove the pot from heat and drain the potatoes thoroughly. Return the potatoes to the pot and sprinkle with 1 teaspoon of salt. Mash them several times using a potato masher to break them down.
  4. Prepare Dairy Mixture: In a small saucepan, combine the butter, milk, heavy cream, and 1/4 teaspoon pepper. Warm over medium-low heat until the butter is fully melted. Warming the dairy prevents the potatoes from tightening up. Reserve 1/4 cup of this mixture and set it aside for later use. This step can also be done in the microwave.
  5. Combine Mashed Potatoes and Dairy: Pour half of the warm butter mixture over the mashed potatoes. Stir to combine. Add more of the butter mixture gradually, mixing just until the potatoes become light and fluffy. Be careful not to overmix as this can make the potatoes gummy.
  6. Store for Later: Transfer the mashed potatoes into a greased 9″x13″ baking pan. Cover the pan and refrigerate the potatoes for up to 24 hours until ready to bake.
  7. Prepare for Baking: When ready to bake, pour the reserved remaining butter mixture over the top of the potatoes. If it has solidified, re-melt it in the microwave before pouring.
  8. Bake: Bake the potatoes uncovered in a preheated 350°F (175°C) oven for 40-45 minutes, or until heated throughout. Stir before serving if desired.
  9. Optional Immediate Baking: If baking immediately while the potatoes are still hot, reduce baking time accordingly to avoid drying out the dish.

Notes

  • Using Russet potatoes ensures a fluffy texture ideal for mashed potatoes.
  • Warming the milk and cream before adding to the potatoes prevents them from becoming gluey.
  • Do not overmix the mashed potatoes to avoid a gummy texture.
  • The mashed potatoes can be made up to 24 hours ahead and refrigerated.
  • For extra flavor and color, garnish with fresh minced parsley before serving.
  • If you prefer a creamier texture, you can add more cream or butter to taste.
  • Leftover mashed potatoes can also be frozen for up to 1 month.

Nutrition

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Find it online: https://cheframiflavor.com/make-ahead-mashed-potatoes-recipe/