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Creamy and buttery Make-Ahead Mashed Potatoes are perfect for stress-free holiday meals. Prepare them in advance and simply reheat before serving! Easy, delicious, and time-saving.
Mashed potatoes and Slow Roasted Roasted Turkey are Thanksgiving staples, but preparing mashed potatoes on the big day can feel like a hassle. Between the peeling, boiling, mashing, and last-minute cleanup, it’s easy for this dish to become a source of stress rather than comfort. That’s why make-ahead mashed potatoes can be a game-changer.
This make-ahead mashed potato recipe offers two convenient options: prepare them on the stovetop a day or two before and reheat in the oven, or make them fresh on Thanksgiving and keep them warm in the slow cooker. By making them ahead or using the slow cooker to keep them warm, you can focus on enjoying the holiday with your loved ones instead of stressing over last-minute kitchen tasks. Whether you choose to bake them in the oven for a golden finish or keep them ready-to-serve in the slow cooker, this recipe will simplify your day and bring a delicious, comforting side to your Thanksgiving table.
Why This Recipe Works
- Rich and Creamy Texture: A cup of butter with half-and-half and milk makes these mashed potatoes ultra-smooth and creamy, even when reheated or kept warm.
- Flexible Preparation: Make these ahead on the stovetop and reheat in the oven, or cook the same day and keep warm in the slow cooker, saving stovetop space.
- Buttery Flavor: The generous butter, with an optional buttery topping, creates an indulgent flavor, perfectly balanced with salt and pepper.
What You’ll Need
- Potatoes: Yukon Gold, Russet, or Maris Piper—Yukon Golds are my go-to for their creamy texture, but Russets give a fluffier mash.
- Unsalted Butter: Adds rich flavor. Salted butter works too; just adjust the salt later.
- Half-and-Half and Milk: Creates a luscious, creamy consistency. You can substitute whole milk if you prefer a lighter texture, or use heavy cream for extra decadence.
- Salt and Pepper: Season to taste for perfect flavor balance.
- Water: Enough to cover the potatoes for boiling.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Prep the Potatoes: Start by peeling and cutting the potatoes into evenly-sized chunks (1 to 2 inches). Uniform sizes ensure even cooking, so no piece is undercooked while others are overdone.
Place the potato chunks in a large stockpot, cover them with cold water by about 2 to 3 inches, and add a tablespoon of salt. Boiling from cold water ensures the potatoes cook evenly without the outer parts becoming mushy before the centers are done.
Once fork-tender (about 15 to 20 minutes), drain the potatoes and return them to the hot pot to remove excess moisture.
Meanwhile, heat the butter, milk, and half-and-half until warm.
Add the warm mixture to the potatoes.
Mash the potatoes, then fold in the warm mixture. This process gives the potatoes their smooth, creamy texture.
If you’re making them on the same day, you can transfer the potatoes to a slow cooker to keep them warm until ready to serve. Or you can spread the mashed potatoes into a greased baking pan, dot with extra butter if desired, and cover tightly. At this point, they can be refrigerated for up to 2 days.
When ready to serve, bake the potatoes at 350°F for 25-30 minutes ot until heated through and golden brown.
Serve and enjoy!
Make It Your Own
There are so many ways to make this dish your own. Try adding roasted garlic to the butter mixture for garlic mashed potatoes, or stir in grated Parmesan for extra richness. A sprinkle of fresh herbs like chives or parsley just before serving can add a fresh pop of flavor.
Erren’s Top Tips
- Use a potato ricer for the smoothest mashed potatoes. If you don’t have one, a standard masher works fine—just avoid overmixing, as it can make the potatoes gluey.
- Heat the milk and butter mixture before adding it to the potatoes to help them absorb the liquid better, making for a creamier texture.
- Don’t skip salting the cooking water—this is key for seasoning the potatoes as they boil.
Storage & Freezing Instructions ❄
Storage: Store the mashed potatoes in an airtight container in the refrigerator for up to 2 days.
Freezing: You can freeze mashed potatoes for up to 3 months. Thaw in the fridge overnight and reheat in the oven or slow cooker, stirring occasionally.
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Recipe
Make-Ahead Mashed Potatoes
Ingredients
- 5 pounds Potatoes (Yukon Gold, Russet or Maris Piper. peeled and cut into chunks)
- 1 cup unsalted butter (16 tablespoons, plus 2-4 tablespoons for topping (optional))
- 1 cup half-and-half (plus extra as needed)
- 1 cup milk
- 1 tablespoon salt (for cooking water, plus more to taste)
- Freshly ground black pepper (to taste)
- Enough water to cover the potatoes in the pot (about 2 to 3 inches above the potatoes)
Instructions
Instructions (Stovetop and Oven):
- Peel and cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place the potatoes in a large stockpot and add enough cold water to cover them by about 2 to 3 inches. Add 1 tablespoon of salt to the water.
- Bring the water to a boil over high heat. Reduce heat to medium-high and cook for about 15 to 20 minutes, or until a fork easily pierces the potatoes.
- While the potatoes cook, heat 1 cup of butter, 1 cup of half-and-half, and 1 cup of milk in a separate saucepan until the butter melts and the mixture is hot but not boiling.
- Drain the cooked potatoes and return them to the pot. Pour the warm butter and milk mixture over the potatoes. Mash with a potato masher or ricer until smooth, then gently fold with a wooden spoon or spatula to combine.
- If the potatoes are too thick, add more half-and-half, one tablespoon at a time, until they reach a creamy consistency. Taste for seasoning and season with additional salt and freshly ground black pepper to taste.
- Spread the mashed potatoes into a greased 9×13-inch baking pan. Dot the top with an additional 2-4 tablespoons of butter, if desired. Cover tightly with plastic wrap and foil. Refrigerate for up to 2 days.
- When ready to serve, preheat the oven to 350°F (175°C). Remove plastic wrap, keeping the foil on, and bake for 25-30 minutes. For a golden top, remove the foil in the last 10 minutes. Serve warm and enjoy!
Slow Cooker Instructions:
- Follow steps 1 to 4 above, preparing the mashed potatoes on the stovetop.
- Once the potatoes are mashed and seasoned, transfer them to a greased slow cooker insert. Dot the top with an additional 2-4 tablespoons of butter, if desired.
- Cover the slow cooker and set it to Low for up to 4 hours to keep the potatoes warm and creamy. Stir occasionally to prevent them from drying out.
- If need be, loosen with butter or milk before serving.
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