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 FAQ 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.
What you’ll need
OXO Good Grips Stainless Steel Potato Ricer
$35 At Amazon
Rubbermaid Brilliance Glass Food Storage Containers
$79 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
Gradually add half of the warm cream mixture to mashed potatoes, folding with a spatula until combined, followed by ½ cup sour cream. Gradually add remaining cream mixture until you reach your desired consistency (the potatoes will thicken slightly as they sit). 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 until the potatoes stop steaming, then cover and chill up to 2 days.
Step 6
To serve, transfer refrigerated 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 published in our November 2018 issue; it has been updated for style. Head this way for more great make-ahead Thanksgiving recipes →