These Make-Ahead Mashed Potatoes will be a lifesaver during the holidays, I promise. No need to fret at the last minute, worrying about the mashed potatoes getting cold before everything else is ready. We’re all familiar with that juggling act, timing out each dish just right so they are magically done at the same exact moment. Well, these Make-Ahead Mashed Potatoes will let you check one dish off your list early- up to two days early, in fact. These creamy, buttery mashed potatoes with sour cream are sure to be a favorite on the holiday dinner table so you might just need to prepare a couple of batches. And that’s simple to do with this Make-Ahead Mashed Potatoes recipe!
Our Make-Ahead Mashed Potatoes recipe is a pretty classic version of mashed potatoes, with one extra ingredient that adds a whole lot of creaminess and flavor: sour cream. Mashed potatoes with sour cream is a dish with a slight tang and texture that ups the game on the traditional holiday dinner staple. And holidays aside, these make-ahead mashed potatoes will go with almost anything, any time of the year.
Tips for make-ahead mashed potatoes
I love this recipe so much because it’s not only delicious, it’s also a stress-saver during the holidays. These make-ahead mashed potatoes are a dish I can easily prepare a couple of days before a big family dinner, and who doesn’t love that? Before I get to the recipe, a few common questions to address:
- How far ahead can you prepare make-ahead mashed potatoes? I would recommend making these no earlier than two days before you’re planning on serving them, just to make sure they remain fresh.
- What is the best way to reheat mashed potatoes? You can reheat these make-ahead mashed potatoes either in the oven or the microwave. To reheat in the oven, pour melted butter on top of the potatoes and bake for 40 to 45 minutes at 350°F or until they are hot all the way through. Place aluminum foil over the top to prevent them from browning. If you’re using a microwave, pour melted butter on top of the potatoes and heat on high for 12 to 15 minutes, stopping to stir the potatoes every five minutes.
- What potato is best for mashing? Not all potatoes mash the same way. The type of potato you use will determine the texture of your dish. Russets are high in starch, mash easily and are fluffy when mashed. However, they tend to overcook easily so you’ll have to watch them closely. We like to use Yukon Gold potatoes because they’re a nice, all-purpose potato with a rich, buttery flavor, moderate starch, and they don’t overcook as easily as Russets. Also, if you don’t want to peel potatoes before mashing, Yukon Golds are your friend because they have very thin skins.
How to prepare make-ahead mashed potatoes
To make these mashed potatoes with sour cream, the main ingredients you’ll need are:
- 5 pounds Yukon Gold or Russet potatoes
- whole milk
- butter (plus extra for reheating)
- sour cream
Peel the potatoes (skip if you prefer to keep the skins on) and slice them into 1 to 2-inch chunks. Add the potatoes to a large pot, cover them with cold water and bring the water to a boil. Reduce the heat so the water is simmering and cook the potatoes for 15 to 20 minutes or until they are tender.
Drain the potatoes, return them to the pot and place it back on the stovetop over medium heat. Cook at this temperature for a couple of minutes, frequently stirring the potatoes to allow all the extra water to evaporate.
Mash the potatoes with a potato masher and then add half of the warmed milk and all of the melted butter and sour cream. Stir the mashed potato mixture well and add more milk until it’s the consistency you like. Try not to overwork the mashed potatoes, that’s how they can get sticky and gluey. This is the primary reason why we prefer using a potato masher over a hand mixer. For really smooth mashed potatoes, you can use a food mill or a ricer.
That’s it for make-ahead mashed potatoes! You can transfer the mashed potatoes into a baking dish and cover it with a lid or plastic wrap so it’s ready to pop into the oven.
The only thing you’ll need to have these ready before mealtime is some melted butter and a pretty garnish like chopped chives. Enjoy and Happy Holidays, friends!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Did you know there are some tricks to getting the perfect baked potato? This recipe for the Best Baked Potato shares the surefire way to get a light and fluffy baked potato every time! There are no tricks to how to properly load it up. 🙂
- Forget Taco Tuesday, this recipe for Flank Steak Fajitas needs its own day of the week! Tender and juicy flank steak spiced with chipotle and served with sautéed vegetables in a warm tortilla = PERFECTION.
- Mashed Red Potatoes with Horseradish is a spin on the classic that you’ll adore! Fluffy with a bit of a bite, this dish is a great way to add a little bit of heat to any steak dinner.
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- 5 pounds Yukon Gold or Russet potatoes
- 1 tablespoon salt (add to the boiling water)
- 1 to 2 cups of whole milk, warmed
- 8 tablespoons butter, melted
- 1 cup sour cream
- 4 tablespoons butter, melted
- 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 1/2 cup milk, all of the butter and all of the sour cream. Stir well then add more milk until you get your desired consistency.
- Spread the mashed potatoes into a 13x9 inch baking dish, cover with plastic wrap and store in the refrigerator for up to 2 days.
TO RE-HEAT IN THE 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 RE-HEAT IN THE 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.
- The type of potato you use will determine the texture of your mashed potatoes. Russets are high in starch, mash easily and have a fluffy texture. They also overcook easily so watch them closely.
- We used Yukon Golds in the video. Yukon Golds are an all-purpose potato with moderate starch levels and will not overcook as easily as Russet potatoes. Yukons also have a rich buttery flavor and creamy texture.
- Don’t over-work the mashed potatoes. If you stir them too much or use a hand mixer they can get sticky and gluey. If you want super smooth mashed potatoes use a food mill or ricer.
- For best results, melt the butter and warm the milk before adding them to the potatoes.
- If you don’t want to peel the potatoes then Yukon Golds are a good choice because they have very thin skins.
Amount Per Serving Calories 425 Total Fat 20g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 6g Cholesterol 55mg Sodium 797mg Carbohydrates 55g Net Carbohydrates 0g Fiber 5g Sugar 6g Sugar Alcohols 0g Protein 8g