With an easy technique and a simple reheat-to-perfection method, these Make-Ahead Mashed Potatoes are a great way to get ahead for holiday meals when you’re busy with all of the things. (No one will be able to tell you made these a few days before the big meal, promise!)
Make-Ahead Mashed Potatoes
Making holiday meals with a lot of dishes can overwhelm me if I have to do it all in the same day, so I’ve figured out a few ways to make some of the dishes ahead of time to help me stay sane. These mashed potatoes work well for any holiday dinner or lunch, or just a side dish for a regular meal. You can make them up to 3 days ahead and simply warm up to serve. They’re so good!
To make this recipe you’ll need:
- Yukon gold potatoes
- unsalted butter
- plain whole milk Greek yogurt or sour cream
TIP: You can double this recipe to make a larger batch to feed more people. Scroll down to the recipe for the full information.
Here’s a look at how to make this potato recipe. Scroll down to the bottom of the post for the full information.
- Peel and dice your potatoes. Add to a pot with water.
- Simmer until the potatoes are very soft.
- Drain the potatoes. Add the milk and butter to the pot and heat to melt.
- Add the potatoes back to the pot, stir in with the yogurt, and blend.
How do I reheat mashed potatoes?
I store my mashed potatoes in a heat-safe ceramic or glass container with a heat-safe lid and put it into the microwave, covered, to reheat. This traps in the steam to hold in the moisture. Stir it halfway through heating and voila, ready to eat mashed potatoes!
Tips for Making the Best Make-Ahead Mashed Potatoes
- Yukon Gold potatoes have a consistently great texture in this recipe so use them if you can find them.
- Use plain Greek yogurt or sour cream—but full fat will make these mashed potatoes taste best.
- You can use an immersion blender to blend the potatoes right in the pot, transfer to a food processor, or use a potato masher (for less smooth potatoes).
- Taste and salt according to your preferences.
- Serve to a kiddo with a spoon (or let them use their fingers!).
- Reheat with the lid on to keep all of the moisture in, stopping to stir halfway through.
- Double the recipe to make a larger batch.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share. I love hearing from you!Print
I prefer to use Yukon Gold potatoes in this recipe. They are usually very widely available at grocery stores.
- 1 lb Yukon Gold potatoes
- ½ teaspoon salt
- ¼ cup milk
- ¼ cup butter (1/2 stick)
- ¼ cup plain whole milk Greek yogurt or sour cream
- Peel and dice your potatoes. Add potatoes and salt to a large pot and cover with two inches of water.
- Bring the water to a boil over high heat, then turn down to medium. Simmer until the potatoes are very soft, about 15-20 minutes.
- Drain the potatoes in a colander.
- Add the milk and butter to the pot and heat to melt over low heat.
- Add the potatoes back to the pot, stir in the yogurt, and blend using an immersion blender. (Or use a potato masher for slightly chunkier potatoes or transfer to a food processor or blender.)
- Season to taste with additional salt as you like, then serve or store for later.
Store, once cooled at least slightly, in an airtight container in the fridge for up to three days. Reheat with the lid on to keep all of the moisture in for 4-6 minutes, stopping to stir halfway through for even heating.
Use plain Greek yogurt or sour cream—but full fat will make these masked potatoes taste best.
Taste and salt according to your preferences.
Serve to a kiddo with a spoon (or let them use their fingers!).
Double the recipe to make a larger batch.
Keywords: make-ahead mashed potatoes, healthy mashed potatoes