From Bon Appétit · Chris Morocco · · 1m 30s
Make-Ahead Mashed Potatoes
Make mashed potatoes up to two days ahead with this simple recipe.
In brief
Make mashed potatoes up to two days ahead with this simple recipe. You can prepare mashed potatoes up to two days in advance and reheat them without gummy texture. Originally reported by Bon Appétit.
Make-Ahead Mashed Potatoes
Thanksgiving dinner can feel like a game of Tetris, but this make-ahead mashed potato recipe gives you one less thing to juggle.
How to Make
Simmer whole, skin-on Yukon Gold potatoes to keep them from absorbing excess water, then pass them through a potato ricer with plenty of butter.
Why It Works
Adding butter before warm milk and cream coats potato starches in fat, helping the mash stay smooth and creamy even after refrigeration.
Flavor Boosters
Try adding roasted garlic, finely grated Parmesan, or infusing milk and cream with bay leaves, thyme, or rosemary for extra flavor.
Reheating Tips
Gently warm reheated potatoes in a saucepan over medium-low heat with additional milk and cream to restore proper consistency without making them gummy.
Common Issues
Watery potatoes may have absorbed too much water during cooking; drain well and let them dry in the warm pot before ricing.
No Peeling Needed
Leaving potatoes skin-on while boiling helps prevent waterlogging, and most peels stay behind in the ricer.
Alternative Tools
A food mill fitted with a fine disk is your best alternative to a potato ricer; avoid food processors or blenders that make potatoes gluey.
Here's the gist
You can prepare mashed potatoes up to two days in advance and reheat them without gummy texture.
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