Description
If you’re wondering whether you can make mashed potatoes ahead of time for Thanksgiving or any other holiday dinner, this Make Ahead Mashed Potatoes recipe is perfect for you!
Naturally creamy & buttery Yukon Gold potatoes are mashed with decadent ingredients like butter, half & half, & cream cheese, resulting in the best classic mashed potatoes with dreamy creamy texture.
In true make-ahead fashion, you can prep these mashed potatoes up to 2 days in advance, reheating them in the oven jut before dinnertime. (If your oven is short on space, you can also reheat them in a slow cooker – check the Recipe Notes, below, for more guidance!)
While we love this classic mashed potato recipe as-is, it’s also an awesome blank canvas – there’s an endless number of ways that you can zhuzh it up to add even more flavor. Check out the blog post, above for some easy recipe variations to get you started – cheesy mashed potatoes, garlic herb mashed potatoes, & more.
We’re pretty sure everyone at your Thanksgiving, Friendsgiving, or holiday dinner table will love them! Be sure to check out the blog post, above, for plenty more tips & tricks, & if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!
Ingredients
- 4 pounds Yukon Gold potatoes
- kosher salt & ground white pepper, to season
- 1 ¼ cup half and half
- 4 ounces cream cheese, cut into 4 pieces
- ½ cup unsalted butter (1 stick, 8 tablespoons), cut into tablespoon-sized pieces
- for reheating: ¼ cup cold unsalted butter (1/2 stick, 4 tablespoons), cut into small cubes & divided
- for serving, as desired: extra butter, freshly snipped chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot or Dutch oven. Cover with cold water, enough to completely submerge the potatoes by 1 inch. Season with 1 tablespoon kosher salt. Place the pot over medium-high heat. Bring to a boil, then reduce heat to maintain a steady simmer for 25-30 minutes, or until the potatoes are fork-tender. Carefully strain the potatoes.
- Carefully peel the potatoes: Carefully peel the potatoes. Since the potatoes are quite warm, I suggest piercing a potato with a fork to hold it steady against a cutting board as you use a small knife to work away the peel. Discard the potato peels & transfer the peeled potatoes to a large bowl.
- Warm the half and half & cream cheese: Meanwhile, as you cook & peel the potatoes, warm the half and half & cream cheese. Place the half and half in a small saucepan over medium heat. Once simmering, add the cream cheese & remove from the heat. (Alternately, you can combine the two in a microwave safe bowl or liquid measuring cup. Microwave 2 minutes, stirring the mixture after each minute.)
- Mash the potatoes: To the large bowl of warm peeled potatoes, add the warm half and half & cream cheese mixture & the 8 tablespoon-sized pieces of butter. Season with 2 teaspoons kosher salt & 1 teaspoon ground white pepper. Use a potato masher to mash the potatoes until as smooth & creamy as desired. (Alternately, for exceptionally light & fluffy mashed potatoes, run the potatoes through a potato ricer or food mill, then fold in the remaining ingredients. Do not use an electric mixer, as doing so results in gluey mashed potatoes.) Taste & season with additional salt or ground black pepper as desired. Set aside to cool for 10 minutes. [gallery size="full" columns="2" ids="34871,34872"]
- Store for later: Generously grease a 9×13 baking dish by rubbing half of the cold butter against the entire surface of the bottom & sides. Transfer the cooled mashed potatoes to the prepared baking dish, pressing the remaining cold butter cubes into the surface with even spacing. Tightly cover the baking dish with plastic wrap then foil. Refrigerate up to 2 days.
- Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you’d like to finish them in the oven. Remove the foil & plastic wrap, then tightly recover with the foil. Transfer to 350 degree F oven & reheat for 30 minutes. Carefully remove the foil & stir the mashed potatoes to incorporate the melted butter. Return to the oven for 10 minutes longer, or until warmed through. (See Recipe Notes, below, for directions on how to reheat make ahead mashed potatoes in a slow cooker or Crockpot.) Taste & season with additional salt & ground black pepper as desired.
- Serving: If desired, transfer the warm mashed potatoes to a large bowl or serving dish. Top with a little more butter & freshly snipped chives as desired, then serve alongside your roast turkey or roast chicken, stuffing, & gravy. Enjoy!
Notes
- Alternate Reheating Method: Slow Cooker Mashed Potatoes: If your oven space is a limited, you can also reheat your make ahead mashed potatoes in a slow cooker or Crockpot with a couple of small tweaks to this recipe. Once cooked & mashed (Steps 1 – 4 of Recipe Directions), transfer the potatoes to a large airtight container. To reheat, generously grease the bottom & sides of your slow cooker insert with butter & transfer the potatoes to the slow cooker, dotting the surface with cold butter as described in Step 5, above. Cover & slow cook on low for 3-4 hours, stirring once or twice as the potatoes reheat. Serve as described in the Recipe Directions, above.
- Storage & Reheating: Leftover reheated make ahead mashed potatoes (i.e. prepared through Step 6 of Recipe Directions above), will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.