This post may contain affiliate links. Please read our disclosure policy.
Want to know the secret to the best mashed potatoes? Keep it simple with just the right ratio of butter, cream, and salt. These fluffy, make-ahead mashed potatoes are rich, buttery, and incredibly smooth thanks to a quick double-mash technique. They’re easy to prepare, whether you’re serving them right away or making them ahead for a holiday meal or big gathering.
If you’re looking for more potato side dish options, try our Sweet Potato Casserole or Potatoes Romanoff. Check out our Thanksgiving Recipes collection for even more simple, crowd-pleasing options.
Why Make Ahead Mashed Potatoes Are The Best
- They have the perfect ratio of butter, milk, and cream, making them the richest and most flavorful potatoes.
- The make-ahead option gives you extra time in the kitchen.
- The double mash makes them extra fluffy.
- Pouring a little butter and cream on top before baking gives them a beautiful golden top with crispy bits that are so tasty!
4 Things That Make or Break These Mashed Potatoes
- Cut the potatoes evenly. This helps them cook at the same rate so your mash stays smooth and fluffy instead of watery or unevenly textured.
- Salt the water well. Potatoes absorb water as they cook, so seasoning the water is the first and most important step to making sure they don’t turn out bland.
- Warm the dairy. Melt the butter and warm the milk/cream before adding them. Cold dairy cools the potatoes and can make them harder to mash smoothly.
- Mash gently to avoid gumminess. Overmixing releases more starch, which can lead to a gluey texture. Mash just until fluffy, then fold in the warmed dairy.
RECIPE WALK-THROUGH
Ingredients
I like my spuds pretty simple – no fancy whipped potatoes or crazy ingredients. Just 5 ingredients in fact:
- Potatoes – I prefer russets for mashing, the insides are nice and fluffy and they don’t get too mushy. You could also go with Yukon golds or red potatoes which are both nice and creamy.
- Milk – Warmed in the microwave or on the stovetop. You can use any kind of milk, but stay away from sweetened versions, like nut-based milks. The higher fat content the milk has, the richer your potatoes will be. That said, I personally use nonfat milk and my potatoes are always so good.
- Cream – Also warmed. This will give you richness so you could go with a lower fat milk if you want. The cream will make your mashed potatoes creamy, so I highly recommend using it.
- Butter – I always use salted butter, and just taste test before adding additional salt. Potatoes are notoriously bland so they need that extra salt. Go for the real butter, rather than margarine for the best flavor.
- Salt – Lots of salt. That’s the key to the best potatoes! Cook them in salted water and add salt when you mash them and mix them. Potatoes are bland so salt is a necessary ingredient to elevate the flavor.
How to Make Make-Ahead Mashed Potatoes
See the recipe card below for full, detailed instructions
Step 1: Boil the Potatoes
Peel and chop the potatoes into even, one-inch chunks so they cook at the same pace. Add them to a pot of well-salted boiling water and cook until they’re fork tender.
- After draining, return the potatoes to the warm pot for a few minutes. Letting the steam evaporate helps keep the finished mash light instead of watery.
Step 2: Mash the Potatoes
Sprinkle with a little salt and mash a few times to start breaking them down. Mash gently to avoid overworking the potatoes, which can make them gummy.
You’re aiming for soft, fluffy pieces before adding the liquids.
- You can use any potato masher you like. I use this OXO Potato Masher, and it works great. You can whip them with a hand mixer, too, but I like the thicker consistency you get with a regular masher
Step 3: Add the Dairy
Melt the butter with the milk and cream until warm. Adding warmed dairy keeps the potatoes silky and makes them easier to mash smoothly.
Pour in about half of the mixture and fold gently. Add more until the potatoes reach your desired creaminess, then reserve about ¼ cup if you’re planning to bake them later.
- Tip: Warm dairy absorbs better than cold, which means less mixing and fluffier potatoes.
If Serving Right Away
Taste and adjust with extra butter, salt, or pepper. Serve straight from the pot while they’re hot and fluffy.
Make-Ahead Option (Up to 2 Days)
Scoop the mashed potatoes into a 2-quart baking dish and smooth the top. Cover and refrigerate for up to 48 hours. When you’re ready to serve, let the dish sit at room temperature for about 30 minutes, drizzle with the reserved butter mixture, and bake at 350°F until hot and lightly golden around the edges.
This keeps the potatoes creamy and prevents them from drying out while also giving them a delicious, slightly crispy top.
Variations
Pour on some Homemade Turkey Gravy or keep them au natural, the choice is yours. Or, try some of these delicious flavor options!
- Garlic – Add some fresh minced garlic and cream cheese.
- Cheesy – Make them extra creamy with different kinds of cheese, like cream cheese, cheddar, and Parmesan.
- Colcannon – These Irish Mashed Potatoes are perfect for St. Patty’s Day.
- Loaded – Like your favorite baked potato, this recipe has tons of cheese, sour cream, bacon and chives.
- Slow Cooker – A crock pot version of my favorite recipe.
- Instant Pot Mashed Potatoes – Easy to make and super tasty.
Looking to lighten up your mashed potatoes? Omit the cream and use all nonfat milk instead. This will definitely eliminate some calories, but they won’t be as rich and creamy.
Serving Suggestions
Serve these make-ahead mashed potatoes with holiday classics like Thanksgiving Turkey, Glazed Ham, or Prime Rib.
They’re also great with weeknight favorites such as Chicken Fried Steak, Shake and Bake Pork Chops, or baked chicken dishes.
For big gatherings, pair them with a simple green salad or roasted vegetables to round out the meal.
Frequently Asked Questions
Why are my mashed potatoes gummy?
Gummy potatoes happen when they’re overmixed or not drained well. Mash gently and let the steam evaporate from the potatoes before adding the warm dairy.
Can I make mashed potatoes in the crockpot?
Absolutely! Try my recipe for Crock Pot Mashed Potatoes. They are a great option when you need your stove or oven free for other dishes.
How do I keep mashed potatoes warm?
For short periods, keep them covered in a warm oven (250–300°F). For longer periods, use a slow cooker on “Warm” to hold them for up to an hour without drying out. It’s important to keep them covered, or they could dry out.
Can I prep potatoes the day before?
Yes. Peel and chop the potatoes and store them in a bowl of cold water in the fridge overnight. Drain well before cooking.
Storage Tips
Storage, Freezing, and Reheating
Storage: Once potatoes are completely cooled, store them in an airtight container in the refrigerator for 3-4 days.
Freezing: Stored completely cooled in a freezer-safe container for up to 4 months.
Reheating: If frozen, thaw completely in the fridge overnight. Reheat in the microwave, or cover with foil and heat in the oven at 375 degrees. You may need to stir in a splash of milk or cream to loosen them up again. Or use the leftovers to make some crispy Potato Cheese Balls!
Don’t forget the turkey!
Get the best roast turkey recipe, plus TONS of tips!
More Potato Recipes
- Easy Breakfast Potatoes
- Cheesy Scalloped Potatoes
- Loaded Mashed Potato Puffs
- Perfect Baked Potatoes
- Easy German Potato Salad
- Oven Roasted Garlic Potatoes
Make Ahead Mashed Potatoes
Ingredients
- 4 pounds Russet potatoes about 8 medium
- Salt
- 1/2 cup Butter 1 stick
- 3/4 cup Milk
- 1/2 cup Heavy cream
- Kosher salt
- 1/4 teaspoon Pepper
- Fresh minced parsley for garnish, if desired
Instructions
- In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt.
- While the water is coming to a boil, rinse, peel and dice potatoes into one inch chunks. Place potatoes into boiling water and cover with a lid. (Water should be enough to fully cover the potatoes). Cook over medium-low heat for 20-25 minutes, or until potatoes are fork tender.
- Remove from heat and drain. Place potatoes back into the pan and sprinkle with 1 teaspoon salt. Mash several times with a potato masher.
- In a small saucepan, add butter with milk, cream, and ¼ teaspoon pepper, and place over medium-low heat until butter is melted. Warm dairy prevents the potatoes from tightening up. Reserve ¼ cup and set aside. (You can also melt in the microwave).
- Pour half of the butter mixture over the mashed potatoes and combine. Add more of the butter mixture and mix just until potatoes are light and fluffy. Don't overmix.
- Pour potatoes into a greased 9″x13″ pan. Cover and refrigerate for up to 24 hours.
When you are ready to bake:
- Pour remaining butter mixture over the top of the potatoes (you may need to melt in the microwave). Bake uncovered in a preheated 350 degree oven for 40-45 minutes. Stir before serving, if desired.
- *If baking immediately (while potatoes are still hot), reduce baking time.
Notes
- This recipe serves 8 to 10 people.
- Chop potatoes into evenly sized chunks for even cooking.
- Salt the water generously — this adds flavor from the start.
- Warm the butter and dairy together so they absorb smoothly into the potatoes.
- To prevent a gluey texture, mash gently and avoid overmixing.
- For the make-ahead version, be sure to reserve ¼ cup of the butter mixture for topping before baking.
- If baking while still hot, reduce the bake time.
- Leftovers reheat well with a splash of milk or cream.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 4 months.
- If frozen, thaw completely in the fridge overnight. Reheat in the microwave, or cover with foil and heat in the oven at 375 degrees.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Great recipe and love being able to make it ahead.
I had a bag of Yukon gold and they were delicious but will try russet next time.
Thank you for sharing.
You are so welcome Eva! Thanks for the awesome feedback.
Is it ok to make these three days ahead and refrigerate?
It would probably be fine but I wouldn’t push it any further than that.
Always sooo good! I agree russets are best, some small white or red potatoes do better roasted because they do become gummy. 😇
Awesome feedback Sandra! Thanks for stopping by.
Made this dish for thanksgiving and it was amazing ! Definitely recommend. Such an easy, delicious recipe!
Love the feedback Cayla! Thanks for stopping by.
Thank you so much for sharing your delicious recipes and expertise!! I’m hosting for the first time and I’m definitely making these. I love how you can change the serving size!
You are so welcome Kelly! Thanks for stopping by.
K.
Made this recipe 3 times now. Always delicious.
That’s awesome Gayla! Thanks for stopping by.
Did I read this correctly that you only cook the potatoes in 2” of water? I’ve always covered them completely but then again maybe that is why I don’t make good mashed potatoes!
In theory, when using a 5 quart pot, 2 inches should be enough to cover the potatoes. But yes, they should be covered with water. I updated the recipe to make that more clear.
Hi,
Can I just heat them up on top of stove instead of casserole dish? I will be making 15 lbs. These taste like just made, correct? I don’t want 30+ people thinking they are day old but time wise this would help me out!
Yes you can make them on the stove. Just mash them in the large pot and add the cream/butter mixture. I would start with maybe half, and then adding 1/4 cup at a time. Since the baked version calls for pouring some on top, you don’t want them to be too thin.
These look amazing. I can’t wait to try them, do i dare try a new recipe on thanksgiving day? Especially with such a staple menu item?! yeah… i think I’m going to try it!! What’s the green stuff sprinkled on top?
Sprinkled on top would be parsley. And I promise you they are amazing!!
I need to cook for a crowd. Do you think this can be doubled and put in an extra large casserole dish or would you make two separate batches? Also, could you use gold or red potatoes for this method, skin on or off?
This recipe is pretty flexible, so yes to both questions!
Does it really take 45 minutes to heat these through? I don’t want them to burn.
Can these potatoes be done in a slow cooker?
I haven’t tried with this specific recipe.
Can I make these potatoes 2 day before?
Hi! Yes you can definitely make them two days ahead. Just cover and refrigerate.
I make a day ahead version too, but I use softened cream cheese. I also dry my potatoes, but after draining, I place them back in the pan over low heat. As I mash and stir them around, they dry and the steam escapes. I use about 1/2-3/4 c. half and half, and 1 stick of butter (also softened) and an 8oz package of cream cheese, softened (Philadelphia is the best!). I put that all in after the first mash and gently stir it all together. You’re right! Never use an electric mixer on potatoes or you will get the equivalent of glue! While I do cook them in salted water, I think the amount of salt you may be encouraging newer cooks to add, may be their downfall. After I add the aforementioned ingredients, keeping in mind that I sometimes use salted, or sometimes unsalted butter, I taste the potatoes. It is only then that I add more salt if needed. And then it’s Lowery’s seasoned salt, in small amounts and tasting after each addition (Oh OK, I’m “snacking”, but that’s tasting isn’t it?). It took me many years as a new cook to really figure out the amount of salt that is in salted butter, and face it, that is what most new cooks use.
I’m only adding these suggestions now, because it’s “tis the season” and many new cooks will be producing their first family Thanksgiving dinner. I personally make ahead as much of the meal as I can, then we deep fry the Turkey (90 mins tops). And after years of being all-in the kitchen, have turned into let me shove this in the oven, set the timer, will be right back! I hope you don’t take offense, but salt is a powerful thing and can make or break a dish. And this is coming from someone whose greatest treat is eating a lemon like a grapefruit sprinkled with a lot of SALT. Not against salt at all, where would we be with out it? Just want new cooks to be successful as they search for recipes for their family dinners.
I use evaporated milk and as much butter as I dare.. Never thought about salting the water…will do that this time.
I am DEFINITELY trying this for Thanksgiving this year Kristin!!! Never seen them made like this and they sound amazing! 🙂
Vanessa
It sounds weird, but adding just a splash of vanilla will blow your mind. We first had it at a fancy restaurant–vanilla bean mashed potatoes. Now, we’re never going out and buying vanilla bean, so we just use a bit of extract. It’s delicious and very very subtle. People will remark that the potatoes are tastier, but they won’t be able to tell why. I promise it’s good!