These creamy make-ahead mashed potatoes are a lifesaver for busy days! You can prepare them in advance and just reheat when you’re ready to eat. So comforting!
No one will believe you made these ahead of time. I always save some to snack on before dinner—who can resist a little taste test? 😋
What I love most is how fluffy and rich they stay, even after reheating. It’s like a warm hug on a plate! Perfect for family gatherings or cozy nights in.
Key Ingredients & Substitutions
Russet potatoes: For the best texture, stick with russet potatoes. They have the right amount of starch to create creamy mashed potatoes. If you need a substitute, Yukon Golds work well too, adding a slightly buttery taste.
Heavy cream: Heavy cream makes these potatoes ultra-rich. If you’re looking for a lighter option, half-and-half or whole milk can be used, but the creaminess will be affected. I sometimes mix in some milk for a lighter feel.
Sour cream: For a tangy flavor, sour cream is my go-to. You can swap it for Greek yogurt if you’re in a pinch; it adds a nice creaminess too! Regular plain yogurt works, but it might change the flavor a bit.
Butter: Unsalted butter is recommended, so you can control the saltiness. If you’re dairy-free, try using margarine or a plant-based butter. I’ve even used olive oil for a different flavor profile!
How Do You Get Smooth and Creamy Mashed Potatoes?
Getting those perfect smooth mashed potatoes is all about the right technique. Here are some tips:
- Start by cutting potatoes into uniform chunks. This helps them cook evenly.
- Cook the potatoes in cold salted water. This ensures they cook through without becoming watery.
- Let the drained potatoes sit a minute after draining to let some steam escape. This step helps avoid excess moisture!
- Warm the cream and butter before mixing. This keeps everything smooth and creamy when you mash them.
- Use a potato masher or ricer, which helps create that silky texture without lumps. I prefer a ricer for the ultimate smoothness.
Follow these tips, and you’ll have the creamiest mashed potatoes ready for your meal! Enjoy!
Creamy Make-Ahead Mashed Potatoes
Ingredients You’ll Need:
For the Mashed Potatoes:
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup heavy cream
- 1/2 cup unsalted butter, plus extra for topping
- 1/2 cup sour cream
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Chives or parsley, for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and around 20 minutes to cook. If you’re making it ahead of time, you can store it in the fridge for up to 2 days. When you’re ready to serve, it just takes about 30-35 minutes to heat up in the oven. Simple and tasty!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the peeled and chopped potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the pot to a boil over medium-high heat, then lower the heat and let it simmer. Cook the potatoes until they are fork-tender, which will take about 15-20 minutes.
2. Draining and Drying:
Once the potatoes are tender, drain them in a colander and return them to the warm pot. Let them sit for about a minute—this helps any excess moisture evaporate, making your mashed potatoes even creamier!
3. Preparing the Cream Mixture:
While the potatoes are resting, take a saucepan and heat the heavy cream and butter over low heat until the butter melts and the mixture is warm (but don’t let it boil!). This will help integrate the flavors smoothly into the mashed potatoes.
4. Mashing the Potatoes:
Now it’s time to mash! Use a potato masher or ricer to mash the potatoes until they are smooth. Gradually mix in the warm cream and butter mixture until everything is well combined and nice and creamy.
5. Adding the Sour Cream and Seasoning:
Stir in the sour cream along with the garlic powder if you’re using it. Taste your mashed potatoes and adjust the seasoning with salt and black pepper to your liking.
6. Transferring to a Dish:
Transfer your creamy mashed potatoes to a greased oven-safe dish. Smooth the top with a spatula and add a few extra pats of butter on top for that extra flavor boost.
7. Refrigerating for Later:
If you’re making these ahead of time, cover the dish tightly with plastic wrap or foil and pop it in the fridge for up to 2 days.
8. Baking to Serve:
When you’re ready to enjoy your mashed potatoes, preheat your oven to 350°F (175°C). Bake the covered potatoes for about 30-35 minutes until they’re heated all the way through. If you want a touch of browning, remove the cover for the last 10 minutes of baking.
9. Garnishing and Enjoying:
Before serving, sprinkle some chopped chives or parsley on top for a burst of color and freshness. Now, dig in and enjoy your creamy make-ahead mashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their fluffy texture, you can also use Yukon gold potatoes for a creamier consistency. Just keep in mind that different potatoes may have slightly different cooking times, so adjust accordingly.
How Can I Make These Potatoes Ahead of Time?
These mashed potatoes are perfect for making ahead! After step 6, cover them tightly with plastic wrap or foil and refrigerate for up to 2 days. When you’re ready to bake them, simply preheat your oven and follow steps 7 and 8 to serve warm!
What’s the Best Way to Store Leftover Mashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the microwave or on the stove over low heat, adding a splash of heavy cream or milk to maintain creaminess if needed.
Can I Substitute the Heavy Cream or Sour Cream?
Yes! You can substitute heavy cream with half-and-half or milk for a lighter option, but it might be less rich. For sour cream, plain Greek yogurt works well, providing a similar tang while adding protein.
