This make-ahead mashed potato recipe is a game changer for holiday hosts. Cooking Thanksgiving dinner can feel like a game of Tetris, but this method lets you make mashed potatoes up to 2 days ahead without compromising their velvety texture or rich flavor.
The basics still apply: Use Yukon Golds (our favorite potatoes for mashing), leave the skins on while simmering to prevent waterlogging, and process the potatoes through a ricer for smooth, lump-free results. Melt butter into the hot potatoes, then fold in warm cream and milk. Our version also includes sour cream for an extra-rich and tangy flavor. Processing the butter with the potatoes coats the starches in fat, keeping them perfectly fluffy. Once cooled to room temperature, store in an airtight container or a well-wrapped casserole dish.
When it’s time to serve, gently reheat with a touch more dairy, and you’ll have creamy mashed potatoes in minutes. Garnish with chives or an extra pat of butter for the ultimate holiday side dish.
Tips and FAQs for the best make-ahead mashed potatoes
- How far in advance can I make them?
Up to 2 days. Let them cool until no more steam comes off, then refrigerate in an airtight container or a tightly covered casserole. Need mashed potatoes you can make months in advance? Learn how to freeze mashed potatoes. - What potatoes make the best mash?
Yukon Golds are ideal for a naturally creamy, buttery texture. Avoid starchy russet potatoes here—they can turn gummy when reheated. - Do I need to peel the potatoes?
No—keeping the skins on while cooking prevents waterlogging and enhances flavor. When you pass them through the ricer, the skins will be left behind. - Can I make these without a ricer?
Yes and no. A ricer processes potatoes quickly with minimal intervention (so it doesn’t work up the starches the way a potato masher might). You could also use a food mill, though it would require more storage space and isn’t quite as good at processing potatoes. Lastly, you could press the cooked potatoes through the holes of a cooling rack, provided you have one with a ¼" grid or smaller (a ricer typically has a ⅛" grid). - How can I zhuzh them up?
We’re all for adding flavor wherever you can get it. These rather traditional mashed potatoes have sour cream for a robust tang, but you could add the cloves from a head of roasted garlic (pass them through the ricer), or fold in a handful of Parmesan cheese (about 2 oz., finely shredded) after reheating. You could also steep bay leaves, fresh thyme, or rosemary in the cream and milk as you bring it up to temperature (strain them out when mixing into the mash).
What you’ll need
OXO Good Grips Stainless Steel Potato Ricer
$35 At Amazon
Rubbermaid Brilliance Glass Food Storage Containers
$80 At Amazon
Recipe information
Total Time
50 minutes
Yield
8 servings
Ingredients
4
⅔–1
⅔–1
1¼
½
Special Equipment
Need to make a substitution?
Preparation
Step 1
Place 4 lb. medium Yukon Gold potatoes, scrubbed, in a large pot and pour in cold water to cover by 1". Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).
Step 2
Meanwhile, heat ⅔ cup heavy cream and ⅔ cup whole milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
Step 3
Pass hot potatoes and 1¼ cups (2½ sticks) unsalted butter, cut into pieces, through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind, but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.
Step 4
Mixing constantly, gradually add warm cream mixture to mashed potatoes, then mix in ½ cup sour cream. Taste and season with salt and freshly ground black pepper as desired.
Step 5
Transfer mashed potatoes to a baking dish or other shallow container, let them cool completely, then cover and chill for up to 2 days. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often (but gently) to prevent scorching.
Editor’s note: This recipe for make-ahead mashed potatoes was first printed in our November 2018 issue; it has been updated for style. Head this way for more great make-ahead Thanksgiving recipes →