Thanksgiving dinner can feel like a game of Tetris, but this make-ahead mashed potato recipe gives you one less thing to juggle. It lets you prepare the potatoes up to two days in advance, then reheat them just before serving without sacrificing their rich flavor or velvety texture.
The secret is in the technique: Simmer whole, skin-on Yukon Gold potatoes to keep them from absorbing excess water, then pass them through a potato ricer with plenty of butter. Adding the butter before the warm milk and cream coats the potato starches in fat, helping the mash stay smooth and creamy even after refrigeration. A little sour cream adds a welcome tang.
For extra flavor, try adding roasted garlic, finely grated Parmesan, or infusing the milk and cream, as we do in BA’s Best Mashed Potatoes, with bay leaves, thyme, or rosemary.
Tips and FAQs for make-ahead mashed potatoes
How far in advance can you make mashed potatoes?
Up to two days. Let the finished mashed potatoes cool slightly, then cover and refrigerate promptly. Need a longer head start? Learn how to freeze mashed potatoes.
How do you reheat mashed potatoes without making them gummy?
Gently warm them in a saucepan over medium-low heat with the additional milk and cream to restore the proper consistency. Stir often but gently to prevent scorching without overworking the potatoes, which can turn them gluey.
Why are my mashed potatoes watery?
The potatoes may have absorbed too much water during cooking. For this recipe, simmer them whole, with the skins on, until very tender but not falling apart. Drain well and let them dry in the warm pot before ricing. Add the warm milk and cream gradually, stopping when the potatoes reach your desired consistency.
Do you need to peel the potatoes?
No. Leaving the skins on while boiling helps prevent waterlogging, and most of the peels will stay behind in the ricer. Clear out the collected skins between batches to prevent clogging. If you prefer to peel the potatoes yourself, do so after cooking, while they're still warm.
Can you make mashed potatoes without a ricer?
A food mill fitted with a fine disk is your best alternative. A potato masher will produce a less uniform texture and requires peeling the potatoes first. Avoid a food processor or blender, which can overwork the starches and make the potatoes gluey.