Make-Ahead Mashed Potatoes

4.84 from 12 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

Cook Time35

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: Servings

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 Tbsp Unsalted Butter
1 tsp Kosher Salt, plus more to taste
3 cups Half and Half, divided

For Topping:

4 Tbsp Unsalted Butter
1/4 cup Parmesan Cheese, finely grated

Instructions

Up to three days before serving: Fill a large pot about 3/4 full with water. Stir in about 1 Tbsp 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 Tbsp 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 Tbsp 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