Make-ahead The holidays are a terrific time to serve mashed potatoes. Up to two days in advance, you can boil, peel, and mash the potatoes; add milk and salt; and do practically everything else. Reheat food before serving. Last-minute butter addition gives them a freshly-mashed flavor.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
Ingredients
- 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
- 1 ½ cups half-and-half
- salt to taste
- 6 tablespoons butter, softened
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat half-and-half in the microwave until just warm.
- Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
- Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 72 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a really good recipe for learning how to make mashed potatoes
12.12.20 If time permits, it’s great to be able to get a side dish like this prepared in advance. I typically like a little cream cheese and freshly-ground pepper in my mashed potatoes, but these turned out very creamy and tasty.
These are a great way to make mashed potatoes ahead of time. I made them on Sunday and it took me minutes to finish them up on Monday night. Mine did get a little “gluey”, but, I think I just mixed them up a little too much.
This recipe really came in clutch this weekend! All of the ‘hard work’ was done and it was basically heat and eat. The family loved them…a definite keeper-yum! Thanks for sharing
These came out way too runny. Maybe because I baked instead of microwaved.
These came out great! I had to mash by hand and they were still fantastic. I was looking for a basic mashed potatoes recipe with russet potatoes and this one was perfect. No extras and noting complicated. Everyone loved it!
Quick and easy
Made hours ahead of Christmas dinner. Used a potato ricer. Put riced potatoes / half and half mixture in a crock pot set to warm. Mixed the butter in just before serving. Delicious and fluffy as ever.
I always add garlic or some truffle oil in place of some butter.
I love dishes that can be made ahead…..they save so much time when trying to get the meal on the table. This worked well and I’ll make them again. Thanks for sharing.
I will absolutely be revisiting this recipe. Used whole milk as I didn’t have half and half on hand. Wonderful fluffy mashed potatoes. They never survived until the next day. they
These potatoes were excellent!
I used my own recipe for the making. It’s the method of the reheating that, I think, finally made my recipe finally come out great!! For great flavor, letting the completed potatoes sit at least one night and then 1/4 of half and half and 6 tablespoons of butter at food time…perfect level of flavor!! THANK YOU!!
Super easy! Turned out great! I used the 6 Tb of butter, not a whole stick as some people suggested, seemed like plenty of butter. I couldn’t eat them due to the dairy but everyone at Thanksgiving gave them a thumbs up! Next I will try with non-dairy ingredients and see how that works.
Amazing best potatos I have ever made. I did the day before and put in slowcooker the next day. ….. amazing
I made this. II do not recommend. Came out with tiny lumps. In the future, I will peel, cut in cubes and boil potatoes. They come out way better!
best ever!
I added about a half cup of sour cream and they turned out great.
I have made this recipe on two different occasions now, following the directions, and they turned out great. I love this make ahead dish b/c everyone loves it and & get to spend more time visiting. It’s a win, win…
i would make it again.i made it the night before i added garlic powder and oregano but followed directions.The next day warmed in oven and they tasted freshly made.will make again.
Great recipe! I followed recipe as written except I used a combination of Yukon Gold and russet potatoes that totaled 10lbs and half and half to lighten the calories even a little bit. This was a MAJOR time saver doing the potatoes the day before Thanksgiving.