Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

57

"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

servings 213 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

57
  1. 75 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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.

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 i...

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 f...

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, som...

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...

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...

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...

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 sur...

i loved this recipe. you can easily add flavoring.. such as garlic or herbs to taste. this is the only make ahead mashed potato recipe that i found that didn't have sour cream and/or cream chee...

I made these for Thanksgiving last year, but I did add extra butter and cream cheese, and they came out just fine. Actually, I think I made them the day/night before, and put them in my crockpot...