Make-Ahead Mashed Potatoes

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).