Fluffy, creamy and so flavorful this Make Ahead Mashed Potatoes recipe is a simple and easy side dish that will be the star of your weeknight dinner or holiday feast.
BEST EVER MAKE AHEAD MASHED POTATOES RECIPE
When I was a young adult, I took over the mashed potato making for family gatherings. I had come across an easy, make ahead mashed potato recipe from Betty Crocker and I have since become the self-proclaimed mashed potato queen of our family. Unfortunately for me my children do not like mashed potatoes. Yes it’s true. They are the only children on the planet who do not eat mashed potatoes, and it makes me incredibly sad because I love them! I mean seriously, mashed potatoes are in the realm of the ultimate comfort food, right up there with my One Pot Creamy Chicken and Noodles!
I like them pretty simple – no fancy whipped potatoes or crazy ingredients, just milk, cream, butter and salt. Lots of salt. That’s the key to the best mashed potatoes!
HOW TO MAKE THE BEST MASHED POTATOES:
For this recipe, you just need some basic ingredients: 3 pounds of potatoes, butter, milk and cream.
- Boil a few inches of water in a large pot. Once it starts boiling, add a handful of salt to help flavor the potatoes, and add your peeled and chopped potatoes. Once they are fork tender, drain the water and put the potatoes back into the pot.
- Melt the butter, milk and cream together in the microwave (or in a small saucepan on the stove) and stir into the potatoes, reserving about a 1/4 cup for later, then pour them into a large baking dish.
- At this point you can either cover them with foil and pop them in the fridge overnight or cook them right away. When you’re ready to heat them up, just pour that extra reserved butter mixture over the cold mashed potatoes and pop them in the oven until they are warmed through and golden on top.
They get such a yummy, slightly crispy top on them – I could eat them straight out of the pan. Stir them up and serve. Or grab a fork and just dig in. Your call.
TIPS FOR MAKE AHEAD MASHED POTATOES
- Dice the potatoes in even sized chunks. This helps them to cook evenly.
- Salt the water. A lot. The potatoes absorb the water and the salt helps bring out the yummy flavor.
- The masher doesn’t matter. There are super fancy mashers out there and there are basic ones. I used a basic plastic masher from Tupperware ten years, and it worked perfectly! I now have this OXO Potato Masher and it’s great too. (affiliate link)
- Melt the butter and heat the milk. Rather than trying to melt the butter into the potatoes, heat the milk and butter up so they are the same temperature as the potatoes. No risk of cooling the potatoes or curdling the milk.
- For added flavor, add a teaspoon of garlic powder or a few minced cloves of garlic and some fresh shredded cheddar cheese.
- Garnish with fresh minced parsley or chives and freshly cracked black pepper for a beautiful presentation.
Do you have any tips you’d add to my list?
WHY ARE MY MASHED POTATOES GUMMY?
Unfortunately once your mashed spuds have become sticky and gluey, there is no going back. This result can happen when the potatoes aren’t drained well enough or have been overcooked, but most often this is caused by over-mixing. The more they are mixed, the more starch is released which is what caused that gummy texture.
For more delicious potato recipes, check out these favorites:
- Grilled Potatoes Recipe
- Taco Stuffed Baked Potatoes
- Easy Breakfast Potatoes
- Cheesy Scalloped Potatoes
- Loaded Mashed Potato Puffs
- Perfect Baked Potatoes
- Easy German Potato Salad
Make Ahead Mashed Potatoes
- 4 pounds Russet Potatoes about 8 medium
- 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
- In a 5 quart pot, boil about 2 inches of water. Once boiling, add 1 tablespoon of salt. (Water should be enough to cover the potatoes)
- Rinse, peel and dice potatoes into one inch chunks.
- Place potatoes into boiling water and cover. Cooking over medium 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 well.
- In a small saucepan, add butter with milk, cream, and 1/4 teaspoon pepper, and place over medium-low heat until butter is melted. Reserve 1/4 cup and set aside. (Or melt in the microwave).
- Pour the half of the butter mixture over the mashed potatoes and mix well. Add more of the butter mixture until potatoes are light and fluffy.
- 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.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.