Make-Ahead Mashed Potatoes Recipe -
Make-Ahead Mashed Potatoes Recipe

Make-Ahead Mashed Potatoes

Recipe by  

"Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
  2. Heat half and half in microwave.
  3. 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 standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
  4. 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 with plastic wrap. Keep warm until serving time.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2007

FINALLY, someone who knows how to make mashed potatoes. Cooking potatoes whole keeps them from absorbing too much water. If you wish to peel them, remove them from the boiling water and set in ice water for a few moments to cool enough to handle them and the skins rub right off. Always use unsalted butter as it works better for the moisture content. Use fat free 1/2 and 1/2 and you have less fat.

Most Helpful Critical Review
Jan 06, 2008

Using my food mill was a lot more work than just peeling, boiling and mashing. Still had to use an electric mixer afterward. Half and half was a nice touch.

Jun 15, 2008

I'd give this recipe 10 stars if I could. My hubby kept asking me if I was sure these potatoes would taste good the next day for our guests. Not only were they good, my guests ate them up so fast, I barely got a taste! Heating them up was so easy. I just popped them in the microwave for about 7 minutes on high, stopping once to stir. Once heated, I added the recommended butter and covered with plastic wrap until lunch time. They tasted divine! No one guessed they'd been cooked yesterday...and I certainly didn't tell! Oh, one more thing, pierce the potatoes with a fork a few times before boiling with skins on.

Nov 12, 2008

Update below: These were bland in my opinion.. They do not keep warm when transfering to the heat proof bowl. If I were to ever make these again I would add chives, cream cheese, onion salt, something to taste.I have made these again since my first review. I make them early in the morning and put them into a crock pot,with a stick of butter on top,put on the warm setting.

Nov 27, 2008

Awesome and so easy!!!! Made my Thanksgiving so less stressful! I cooked the potatoes at 9am, mashed with half-and-half then left them in a crock pot on warm with a stick of butter on top. At noon I stirred in the butter and they were fluffy and hot to serve! Excellent!!!

Nov 29, 2008

I'm giving this 5 stars even though I altered the recipe somewhat. It is a good base to start with. I was cooking for 15 people and wanted to have plenty of potatoes (plus leftovers!). I used about 13-14 lbs of potatoes, cooking in three separate batches. I did peel the potatoes first. When mashing I added 1/2 cup half and half, a couple of ozs of cream cheese, about 2 tbsp butter, salt, freshly ground pepper and onion powder to taste for each batch and as I finished each batch I put them in my large slow cooker. The next day I added additional butter while reheating. I got many compliments from my family and they tasted great with and without the turkey gravy.

May 27, 2008

I have more time in the mornings to prepare that night's dinner so I always make my mashed potatoes ahead of time this way. No one can ever tell the difference. I prefer to peel my taters before boiling and I use electric beaters to whip them to perfection.

May 10, 2006

We really liked these! They come out creamy and smooth..almost like instant only they taste better. They are easy to reheat and you can't tell that you've made them at an earlier time. I'm sure you could add things to them but I think the whole idea of this recipe was "make ahead" saving you time and stove space later. I'll use this again in the future for when I need extra time to make something else to go with them. Thanks for the recipe!


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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