Make-Ahead Mashed Potatoes (2024)

Last Updated September 4th, 2023 at 08:04 pm by Lisa

Make-Ahead Mashed Potatoes are creamy smooth, buttery, fluffy, and melt in your mouth. There are five reheating methods here plus tips on how to keep them warm for dinner, or holiday meals like Thanksgiving when you have several things cooking in the oven.

We all want that creamy classic buttery warm goodness, right? No one wants mashed potatoes that are gummy, lumpy, and cold.

Today we will master one of the most popular side dishes in America with easy tips and techniques to make the best mashed potatoes. And any dish that you can have ready to go for dinner or entertaining is always a winner...

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TRUE CONFESSION: For many years, I didn't make mashed potatoes, as in I didn't want to make them at all...and if I did, I was never happy with how they turned out.

My Sister-In-Law Krisztina makes the most perfectly creamy mashed potatoes ever, and mine seemed sticky and lumpy-not what you want.I had almost given up until I learned a couple of neat tricks from a Chef and my cooking mentor in a professional cooking school.

I became determined to master this "simple" dish, and made them over and over until I loved how they turned out. So I bought two 15 pound bags of potatoes and got to work.

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How To Make Mashed Potatoes

With a couple of easy techniques, you can make a large batch for hungry friends and family ahead. Use my favorite methods, and the best tips here to freeze and or reheat them perfectly every time.

The last thing you want to be doing on a big day like a holiday is cooking in a rush to get dishes ready. Over the years, I have created some of the best methods to make hot, creamy mashed potatoes over-the-top good. Let's make them, here is what you need.

• russet potatoes
• sea salt
• black pepper
• salted butter
• heavy cream (whipping cream or half and half)
• cream cheese (optional-read on for more swaps)

Heavy Cream: You can use any dairy product; heavy cream, half and half, whipping cream, or heavy whipping cream. Even hot milk works fine if that is what you have in a pinch.Add a little extra cream or additional milk ¼ cup at a time, give a good stir, then see if is the creamy texture you want.

First, in a large pot or big Dutch oven, fill ½ way with cold water and add ½ teaspoon sea salt.

Peel and slice the potatoes into 1" pieces. Put the cut potatopieces into the pot of water as you peel and slice so they don't turn brown.

Be sure water covers the potatoes by 2 inches, and bring to a boil on medium-high heat.

Cook the potatoes for 25 minutes in boiling water, uncovered, or until the potatoes are soft and fork-tender. They should easily break apart by smashing with a fork on a plate.

Drain well in a colander to remove the extra liquid. Discard the water.

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Hold the potato ricer over a large empty pot, load the ricer full in batches, using a large spoon, and press all the potato pieces into the large pot.

Or, place your drained hot potatoes back in the pot once drained and mash with a potato masher. If you want an airy fluffy, creamy texture in your mashed potatoes, the ricer really works in a short amount of time!

PRO TIP: A masher will work, but it never gets all the little lumps out completely. The key is to get them well mashed before adding the cream and butter mixture.

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In a small saucepan, add the butter, heavy cream, salt, and pepper. Stir and don't boil, once those ingredients are melted together you can add the cream cheese if you desire. It makes them super duper creamy!

Pour the creamy butter sauce all over the well-mashed potatoes, and mix well with a large spatula.

Transfer to an oven-safe casserole dish (spray for easier cleanup) and cover with the lid of the dish or a large piece of aluminum foil. Keep in awarm oven or place in the refrigerator until ready to reheat up to 2 days.

PRO TIP: A potato ricer presses the potatoes through a screen with holes and creates a smooth consistency with no lumps. If you really want airy fluffy mashed potatoes, the ricer is the way to go. A masher or mixer will work, but it never gets all the little lumps out completely.

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See Also

Eierlikör – German Egg Liqueur (a.k.a. Advocaat) - Texanerin Baking24 Make-Ahead Thanksgiving Recipes That'll Save You Time on the Big Dayzuni cafe’s roasted chicken + bread salad25 Hearty & Healthy Soups, Stews and Chillis

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Flavor Variations And Additions

There are lots of garlic fans out there that love roasted garlic or garlic powder in their mashed potatoes. You can also mix in some onion powder for extra flavor.

Chicken Stock: Some people cook their potatoes in chicken stock, I find using water is fine but some people love this method to add flavor.

Mashed Potato Toppings

So many people love a make-ahead gravy or even a giblet gravy to ladle on hot potatoes, but you can add grated parmesan cheese, cheddar cheese, sour cream, extra butter, or a sprinkle of green onions. I really love homemade Herb Butter, try my recipe!

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Mashed Potato Top Tips

• Food processors and hand mixers, can't get all the lumps out and make them a gummy texture. Not smooth and fluffy like an inexpensive ricer can.
• Never mix lumpy potatoes with more cream or butter, it becomes almost impossible to get the lumps out at that stage!
• Never use potato flakes and expect the best flavor and texture. Good quality ingredients are always worth it...

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5 Ways To Reheat Mashed Potatoes And Keep Them Warm!

You have come to the right place Next time you need to reheat and keep your taters warm. Years ago my hairdresser asked me what is the best way, and it was such a good question! But here is the deal, there is no one simple short answer, there are lots of hacks to use!

These are the five different methods I have used over the years. Choose the easiest way to warm potatoes in your kitchen for the best results.

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Some people are lucky enough to have a warming drawer in their kitchen. But most of us home cooks don't have that fancy luxury, but not to worry here are some great ways to keep your prepared mashed potatoes nice a warm when oven space is in demand.

The best part is you can also use these same techniques to warm sauces, casseroles, side dishes, appetizers or hot gravy to top your company-worthy spuds. These will also hold them at the perfect temperature for your gathering.

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❶ Oven Method & Microwave Reheating

Clean-up is so much easier if you spray your baking dish with a non-stick spray like coconut oil before you add the mashed potatoes to the bottom of the dish.

Microwave: Reheating in a microwave is the fastest way if you need to reheat mashed potatoes quickly.Put the potatoes in a microwave-safe dish, add a splash of liquid like milk or cream, and gently stir.Then heat at half power for 2-3 minutes. Time will depend on how big a dish of potatoes you are warming up.

Oven: Preheat the oven to 375 degrees Fahrenheit, cover mashed potatoes with heavy foil in an oven-safe dish to keep them from drying out, and reheat at 375 for 30-40 minutes. One advantage is this is the most hands-free way to reheat potatoes to get them ready to serve, the downside is it takes up valuable oven space.

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❷ Slow Cooker (Crock Pot) Reheat Method

Did you ever hear how to reheat mashed potatoes in a crock pot or slow cooker? The best way is to load them in your slow cooker insert, and mix in a splash of heavy cream, a splash of milk, or a bit of butter to keep them moist ahead of time. Then turn the heat to medium-low heat setting and put the lid on. Give them a quick stir every 15 minutes until hot. You can add warm water in a pinch, but the cream adds better flavor and a creamy texture. Butter also works.

You can use any kind of crockpot, the key is once they are warm keep them on a low setting so they don't dry out. You can leave them this way for at least a couple of hours, and up to 3-4 hours. Some models will have a warm setting too, which is a nice feature. I like to set up a nice buffet area, and let people go back to serve themselves seconds for holidays and parties!

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❸ Stovetop Pan Of Water

If you make your cooked potatoes ahead the day before, you can also place cold mashed potatoes in a double-gallon zip lock bags. Put one inside of the other-and yes they are food safe per the manufacturers. Seal well, and keep refrigerated for up to 2 days. Then when ready to eat them, place carefully in a pan of water on a low simmer. This method is called a water bath bain-marie or sous vide cooking method. A double boiler will work well too if you have one of those.

Or place the mashed potatoes in a heat-safe large bowl (like a stainless steel or glass heatproof bowl) over a pot of simmering water on low heat, to reheat and keep warm on the stove.

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❹ Heating Pad

Reheat the potatoes in themethod you choose and keep them hot on a regular household heating pad covered with a pretty towel, and keep the heat at a low-medium heat or high heat. This idea is great for buffets during the holidays and keeps dishes warm all during your gathering.

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❺ Warming Trays

Warming Trays are a great way to free up space in your oven, keep food warm, and set up a nice buffet for hot food on busy holidays, family dinner, and parties. They come in different sizes and usually can hold large casserole dishes. There is usually a temperature setting dial to adjust, so it's a nice hands-off way to keep food warm without it taking up kitchen stove space.

By the way, the warming tray in the picture was my parents. It was a wedding gift to them in 1960. It still works perfectly to keep a number of foods warm at parties. I took it to my cousin's house for Christmas one year, and he loved it. He found one just like it at a garage sale!

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How To Reheat Frozen Mashed Potatoes

A great option is to make your mashed potato dish ahead, and use several of these tips on how to master the freezing process.

PRO TIP: The easiest most low-effort technique is to freeze your mashed potatoes right in the casserole dish. Thaw them for a few hours in the refrigerator, overnight is best, then you are ready to heat them in the oven the next day.

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More Side Dishes

This mashed potatoes recipe is a tasty side dish for the family dinner table, potlucks, and holidays like Christmas, Thanksgiving dinner, and Easter.

For more great tasty side dish ideas try my Roasted Vegetables, Pineapple-Orange Cranberry Sauce, Sausage Stuffing, or this Sweet Potatoes Casserole. These are all Thanksgiving staples and classic holiday dinner ideas...

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