• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Side Dishes

    Make-Ahead Mashed Potatoes

    Published: Nov 9, 2020 · Modified: Mar 13, 2022 · by Jess Smith · Jump to Recipe · 2 Comments · This post may contain affiliate links.

    make ahead mashed potatoes
    Make Ahead Mashed Potatoes
    Make Ahead Mashed Potatoes
    Make Ahead Mashed Potatoes
    Make Ahead Mashed Potatoes
    make ahead mashed potatoes

    Make Ahead Mashed Potatoes in a white baking dish

    Make-ahead mashed potatoes are super smooth and creamy with a golden crisp parmesan crust on top. The dish can prepped up to three days ahead to save time (and dishes!) on the day of serving.

    There are so many great things about hosting a meal for a crowd. Running around trying to pull everything together at the last minute is not one of them. Throughout the year, but especially at the holidays, make ahead dishes are key. And perfectly light, creamy mashed potatoes are one of the best make-ahead secrets.

    Why make your mashed potatoes in advance you might ask? Because they use. so. many. dishes. Pot to boil, bowl to mash, serving dish to...well....serve.

    If you make your mashed potatoes ahead, the dishes are done before the meal. And just look at these creamy potatoes with a golden crisp top.

    a spoonful of Mashed Potatoes

    These make-ahead mashed potatoes are even more creamy than most mashed potatoes. They also use slightly less butter than some versions because the butter hardens in the fridge and makes the potatoes more stiff. Instead, half and half is added at two different points to make sure these stay super creamy even after a few days in a cold, dry fridge.

    Here's how this is done:

    Peel, Dice, Boil

    These start like most any other mashed potato recipe. Peel and dice the potatoes into even chunks. Simmer them in salted water until tender.

    cutting potatoes on a cutting board

    Steam and "Rice"

    When the potatoes are tender, drain them through a colander and then cover the colander with a lid. This step steams the potatoes, drawing out water. It will prevent the potatoes from being watery when mashed. You'll add the moisture back in with butter and half and half!

    The other key to these super creamy potatoes is a potato ricer. Frank and I have been making our mashed potatoes this way for years, and swear by it. We only use our ricer a couple times a year, but it's worth keeping it around just for the potatoes. (You can also use a potato masher if you prefer, though I don't find the result to be quite as light and fluffy.)

    ricing potatoes

    Stir in Melted Butter / Half and Half

    To those riced potatoes, add butter and half and half. The most important thing here is to melt the butter and warm the half and half before combining them with potatoes. Warm liquids will more easily blend with the potatoes. Seasoned with some salt, these potatoes could be eaten just like this. And I'm not going to lie....I usually eat a spoonful or two.

    mashed potatoes in a white baking dish

    But we're making these ahead right? So cover them tightly and refrigerate.

    Warm Up and Top with Crust

    On the day of serving, warm the potatoes back up and stir in more warm half and half until the potatoes are again smooth and very creamy. The amount of liquid they need will vary a bit, but the half and half will make up for any moisture lost in the cold, dry refrigerator.

    Then comes what I believe might be the best part. Melt some butter and add some parmesan. Spread it over top.

    pouring melted butter on mashed potatoes

    Then bake the potatoes uncovered until warmed through and run them under the broiler to get the top extra crisp.

    finished Mashed Potatoes in a white baking dish

    The result is golden and crisp on top. Super creamy inside.

    Possible Variations

    • Make it dairy-free - Use your favorite alternative milk in place of the half and half. You can use a dairy-free butter alternative or skip the butter altogether (plan to add a bit more alternative milk to make up for the butter). Just skip the butter-cheese topping altogether.

    My Complete Thanksgiving Menu

    • Simple Roasted Turkey
    • Bacon Wrapped Dates with Brie and Balsamic Honey (to serve as an appetizer)
    • 1-Hour Light and Buttery Dinner Rolls 
    • Make-Ahead Mashed Potatoes
    • Turkey Gravy with White Wine and Sage
    • Homemade Green Bean Casserole
    • Focaccia and Bacon Stuffing
    • Creamy Butternut Squash and Spinach Casserole
    • Cranberry Sauce (from Simply Recipes) 
    • Slow Cooker Pumpkin Cheesecake

    Get more details and a complete Thanksgiving timeline here.

    Favorite Tools

    • Potato Masher or Ricer
    • Stockpot with Strainer
    • 3-Quart Casserole Dish
    Make Ahead Mashed Potatoes
    Print Recipe
    4.89 from 9 votes

    Make-Ahead Mashed Potatoes

    Make these creamy potatoes up to three days ahead. Top them with a butter and parmesan crust just before serving for a golden-crisp top and creamy center.
    Prep Time40 mins
    Cook Time35 mins
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 12 Servings
    Calories: 274kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $5

    Equipment

    • 3 Quart Casserole Dish
    • Potato Masher / Potato Ricer
    • Stockpot
    • Colander

    Ingredients

    • 4 lbs Russet Potatoes (see note)
    • 4 tablespoon Unsalted Butter
    • 1 teaspoon Kosher Salt, plus more to taste
    • 3 cups Half and Half, divided

    For Topping:

    • 4 tablespoon Unsalted Butter
    • ¼ cup Parmesan Cheese, finely grated

    Instructions

    • Up to three days before serving: Fill a large pot about ¾ full with water. Stir in about 1 tablespoon of salt (not on ingredients list). Peel the potatoes and slice into even pieces. Add to pot of water. Cover and bring to a boil over medium-high heat. Remove cover and reduce heat to a low simmer. Simmer until potatoes are easily pierced with a fork, 15 to 25 minutes (depending on size of potatoes).
    • Drain potatoes. Cover the colander with a distowel or lid. Let the potatoes sit in the colander, covered, for 10 minutes (the potatoes will lightly steam; this will draw out the moisture and prevent watery mashed potatoes).
    • While potatoes are steaming, combine 4 tablespoon butter, salt, and 2 cups half and half. Heat in the microwave or on the stovetop until butter is melted.
    • Mash the potatoes with a masher or by running them through a ricer. (I prefer the ricer for the most light and fluffy potatoes.)
    • Slowly add the half and half mixture to the potatoes until very smooth and creamy. (You may not need all of the liquid, but if the potatoes are naturally very starchy they will need all of it.) Taste and season with more salt, as needed.
    • Transfer potatoes to a microwave and broiler-safe casserole dish (make sure there is enough room to stir the potatoes with some extra half and half before cooking).
    • Cover tightly and refrigerate for up to 3 days.
    • The day of serving: Heat oven to 350°F / 177°C.
    • Reheat the potatoes in the microwave just until warm, stirring every 30 seconds. Heat 1 cup of half and half in the microwave until warm to the touch.
    • Gradually stir the warm half and half into the warm potatoes until creamy. (The amount you need to add will depend on how much the potatoes dried out in the fridge.)
    • Make the topping: Melt 4 tablespoon of butter. Stir in the parmesan cheese. Pour over the top of the potatoes, using a spoon to spread it out evenly.
    • Bake potatoes, uncovered, until hot, ~30 minutes. For an extra golden crust on top, broil for 2 to 3 minutes at the end of cooking.

    Notes

    Potatoes - This recipe works best with Russet potatoes. They have a high starch content and make light fluffy mashed potatoes that blend well with liquids after refrigeration. You can also use Yukon Gold potatoes in this recipe, but may not need as much half and half to get a smooth, creamy result. If using Yukon gold potatoes, start with half the amount of half and half and add more as needed.
    Half and Half - For a lighter (but slightly less creamy) version, you can use any type of milk in place of the half and half. Non-dairy milks also work. 

    Nutrition

    Serving: 1cup | Calories: 274kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 261mg | Potassium: 709mg | Fiber: 2g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 1mg

    *This post contains affiliate links*

    SaveSave

    SaveSave

    Related

    « Bacon-Wrapped Dates with Brie and Balsamic Honey
    Which is better – Unbrined, Dry-Brined, or Salt Water-Brined Turkey? »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Debra Eliotseats

      November 21, 2017 at 8:02 am

      5 stars
      What a genius tip! I was reading a book last night that mentions mashed potatoes with creme fraiche! So going to try your tip with that idea! Happy Thanksgiving!

      Reply
      • Jess

        November 21, 2017 at 9:50 am

        I've made them with creme fraiche and it's amazing. The tart flavor is awesome with mashed potatoes!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Green Tea Cocktail
    • Semolina Cake
    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef