# Make-Ahead Mashed Potatoes

> Make mashed potatoes up to two days ahead with this simple recipe.
- Title: Make-Ahead Mashed Potatoes · Bon Appétit | Shortify
- Summary: 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…
- Keywords: make-ahead mashed potatoes, yukon gold potatoes, butter, sour cream, heavy cream, whole milk, potato ricer, thanksgiving, food, lifestyle, Make-Ahead, Mashed
- Source: Bon Appétit — https://bonappetit.com/recipe/make-ahead-mashed-potatoes
- Author: Chris Morocco
- Published: 2018-10-16T08:30:00+00:00
- Read time: 1 min
- Topics: make-ahead mashed potatoes, yukon gold potatoes, butter, sour cream, heavy cream, whole milk, potato ricer, thanksgiving, food, lifestyle
## 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.
## Key takeaway

You can prepare mashed potatoes up to two days in advance and reheat them without gummy texture.