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Make ahead mashed potatoes are creamy, rich, and built to hold. This recipe uses sour cream, melted butter, and warm milk to keep the texture smooth and indulgent, even after a couple of days in the fridge.
Unlike mashed potatoes that stiffen up or dry out when reheated, these stay fluffy and flavorful. A final pour of melted butter before reheating brings everything back to life when reaheate.
All About These Make Ahead Mashed Potatoes
Yukon Gold or Russets bring the texture: Yukon Golds give a naturally buttery mash; Russets whip up fluffier. Use what you’ve got, or mix for the best of both.
Sour cream = creamy and tangy: It boosts both richness and flavor, keeping the potatoes from tasting flat after chilling.
Evaporating water keeps them light: That extra minute on the stove post-drain removes excess moisture, so your mash doesn’t turn gummy.
Reheat-friendly and foolproof: These potatoes reheat beautifully in both oven and microwave.
These mashed potatoes are the ideal base for saucy mains. Try them with my pork shanks with gravy, where tender meat and rich pan juices soak right in.
For a cozy twist with more texture and a buttery finish, my mashed red potatoes bring skin-on flavor and a slightly chunkier mash.
Recipe Tips
Cut potatoes evenly: Uniform chunks cook at the same rate, so you don’t end up with underdone bits.
Start in cold water: Always cover the potatoes with cold water before boiling. Hot water cooks the outside too fast.
Warm your milk: Cold milk seizes the starch and makes the potatoes gluey. Warm milk blends in smooth.
Taste before storing: Don’t skip the seasoning check. Chilling dulls flavor, so they should taste slightly extra before they go into the fridge.
Reheat gently: Oven gives you a top crust and buttery finish; microwave keeps it soft and fast. Stir halfway for even heat.
Don’t overmix: Use a potato masher or ricer, not a mixer or food processor. Overmixing releases too much starch and makes gluey potatoes.
Use full-fat dairy: Whole milk, real butter, and full-fat sour cream give the best texture and hold up better when reheated.
Butter the baking dish: If you’re reheating in the oven, greasing the dish lightly with butter helps prevent sticking and adds flavor.
If you’re after something more rugged and smoky, try my smoked baked potato crispy-skinned and packed with flavor from the grill.
Ingredient Notes
Yukon Gold or Russet potatoes: Yukon Golds have a naturally creamy texture and rich flavor. Russets are starchier and whip up lighter and fluffier. Use one or the other, or mix both for balance.
Salt: This gets added to the boiling water, not after. It seasons the potatoes from the inside out.
Whole milk: Warm milk blends more easily and keeps the texture soft. Low-fat works in a pinch but won’t be as rich.
Butter: Go for unsalted so you can control the salt level. Melted butter mixes in smoothly without overworking the potatoes.
Sour cream: Adds creaminess and a subtle tang that brightens up the whole dish. Full-fat only. It holds up better and tastes better.
Butter for reheating: This extra pour on top helps rehydrate the potatoes and gives a rich, golden top if you’re baking them.
Mashed Potatoes Ahead of Time
Make ahead mashed potatoes mean no last-minute mashing chaos and no soggy, reheated regret. Just creamy, buttery potatoes ready when you are.
Serve them with my beef tips and gravy or salisbury steak.
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Make Ahead Mashed Potatoes
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Ingredients
- 5 pounds Yukon Gold potatoes, or Russet potatoes
- 1 tablespoon salt, add to the boiling water
- 1 to 2 cups whole milk, warmed
- 8 tablespoons butter, melted
- 1 cup sour cream
To reheat:
- 4 tablespoons butter, melted
Instructions
- Peel the potatoes and slice them into 1 to 2-inch chunks.
- Add the potatoes to a large pot and cover them with cold water. Bring the water to a boil then reduce the heat to a simmer. cook for 15 to 20 minutes or until the potatoes are very tender.
- Drain the potatoes and return them to the pot then place the pot back on the stove over medium heat. Cook for 1 or 2 minutes while stirring until all the extra water evaporates.
- Use a potato masher to mash the potatoes then add ½ cup milk, all of the butter and all of the sour cream. Stir well then add more milk until you get your desired consistency.
To Store
- Spread the mashed potatoes into a 13×9 inch baking dish, cover with plastic wrap and store in the refrigerator for up to 2 days.
To Reheat in Oven
- Preheat the oven to 350°F, remove the plastic wrap and pour the melted butter on top of the potatoes. Bake for 40 to 45 minutes until hot all the way through. If the potatoes start to brown on top you can place some aluminum foil over the top to prevent them from browning too much.
- Garnish with chopped parsley or chives.
To Reheat in Microwave
- Remove the plastic wrap and pour the melted butter on top of the potatoes. Heat in the microwave on high power for 12 to 15 minutes, stopping to stir every 5 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That looks incredibly smooth! I too prefer using a potato masher…quick and easy to clean too. Thanks, Dahn, for sharing another practical and yummy creation.
Thanks, Angie, enjoy your weekend.