Make-Ahead Mashed Potatoes

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 or family dinner when you’re busy with all of the things. (No one will be able to tell you made these ahead of time, promise!)

Make-Ahead Mashed Potatoes

Making holiday meals with a lot of dishes can be overwhelming 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. And these mashed potatoes are a perfect and easy way to get ahead to make meals easier.

These mashed potatoes work well for any holiday dinner or lunch, for Thanksgiving, or just a side dish for a regular family meal. You can make them up to 3 days ahead and simply warm up to serve.

They’re so good and taste exactly the same when reheated, which is amazing.

(You may also like my Broccoli Mashed Potatoes.)

Ingredients You Need

To make this recipe, you’ll need the following ingredients so you know what to get at the store.

• Yukon gold potatoes: These have a buttery texture when cooked, so they are a great option for mashed potatoes.
• Milk: I use whole milk here for maximum creaminess. You can use a different type if you prefer.
• Unsalted butter: This adds creaminess and richness and allows you to control the salt.
• Plain whole milk Greek yogurt or sour cream: This lowers the amount of butter needed and adds a lot of creaminess.
• Salt: This can lift the flavor nicely.

TIP: You can double this recipe to feed more people. Scroll down to the recipe for the full information.

Step-by-Step Instructions

Here’s a look at how to make this potato recipe. Scroll down to the bottom of the post for the full information.

1. Peel and dice your potatoes. Add to a pot with water.
2. Simmer until the potatoes are very soft.
3. Drain the potatoes. Add the milk and butter to the pot and heat to melt.
4. Add the potatoes back to the pot, stir in with the yogurt, and blend.

TIP: You can use an immersion blender, transfer to a food processor, or use a potato masher (for less smooth potatoes).

How to Store and 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 voilà, ready-to-eat mashed potatoes!

Best Tips for Success

• 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 the moisture in, stopping to stir halfway through.
• Double the recipe to make a larger batch.

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I’d love to hear your feedback on this recipe if you try it, so please comment below to share.

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Easy Make-Ahead Mashed Potatoes

Creamy, easy to make, and so delicious, these Make-Ahead Mashed Potatoes are a favorite for holidays and family meals. (I prefer to use Yukon Gold potatoes in this recipe. They are usually widely available at grocery stores.) Double or triple this recipe as needed.

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5 from 6 votes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Amy Palanjian

Cuisine American

Course side

Calories 76kcal

Servings 4 -6

Ingredients

1x2x3x

• ▢ 1 pound Yukon Gold potatoes
• ▢ ½ teaspoon salt
• ▢ ¼ cup milk
• ▢ ¼ cup butter ½ stick
• ▢ ¼ cup plain whole milk Greek yogurt or sour cream

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Instructions

• 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.

Equipment

• Calphalon 5-Quart Pot
• Food Processor
• Storage Containers

Notes

• 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 the moisture in for 4-6 minutes, stopping to stir halfway through for even heating.
• 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).
• Use plain Greek yogurt or sour cream—but full fat will make these mashed 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.

Nutrition

Calories: 76kcal, Carbohydrates: 14g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 3mg, Sodium: 216mg, Potassium: 357mg, Fiber: 2g, Sugar: 2g, Vitamin A: 35IU, Vitamin C: 15mg, Calcium: 41mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2020.