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Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

You can make and chill these mashed potatoes (Yukon Golds make for a creamier, glossier mash) up to two days before the big night. Two days! Just reheat gently with a little more dairy and they'll be as velvety as if you had whipped them only moments ago. How does it work? When you combine the butter and the hot taters and then add the dairy, the butterfat coats the potato starches, preventing the dish from ever getting sticky, gluey, or gummy. True story.


  • 4 lb. medium Yukon Gold potatoes, scrubbed
  • 1¼ cups (2½ sticks) unsalted butter, cut into pieces
  • Freshly ground black pepper

Special Equipment

  • A potato ricer or food mill fitted with fine disk

Recipe Preparation

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes. Drain and return potatoes to warm pot to dry (off heat).

  • Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.

  • Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt. Mix with a potato masher until butter is melted and combined.

  • Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.

  • Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.

Reviews Sectionhaven,t tried this do ahead method used my kitchenaid for years. I now use a ricer and get help (grand kids and daughters)with the process. Ok. but if you serve apps like a veggie tray, dump the leftover ranch dip into the potatoes. DUH! An any cheese ,green onion etc. that's my frugle kitchen.Patt QuinnLaGrange, IL11/26/19A HUGE hit at Thanksgiving dinner. AND, don't let the skins go to waste. After pushing each batch of potatoes and butter through the ricer, remove the skins and save them for a future meal. When you're ready, pan fry the skins in butter until browned then salt, pepper and serve with some of the sour cream. The pan-fried leftover skins are nearly as good as the mashed potatoes!Took these wonderful potatoes to Thanksgiving dinner yesterday and everyone loved them. Definitely were NOT gummy and the best recipe that I’ve tried for taking mashed potatoes to an event in a crock pot. I ended up making them in the morning then putting them in crock pot while still warm. Worked perfectly. Next time I do think I will try removing some of the potato skins after cooking (using silicon mitt) before ricing to make the process easier. This recipe is a keeper. Thank you, Bon Appétit!AnonymousAshland, KY11/23/18Perfect! I made these exactly as written. I thought they were just perfect.AnonymousPhoenixville, PA11/23/18Not sure if some of these others didn’t follow the recipe correctly, but these were a big hit at Thanksgiving today! Very easy, even though digging the peels out of the ricer was a bit messy. Was a nice way to “peel” the potatoes quickly though, and the flavor/texture was great.Made this for a Thanksgiving potluck and I was asked if something had gone bad due to the amount of sour cream in it (pretty embarassing). After a ton of work, no one ate it.Horrible! The ricing of the butter with the potatoes made the whole thing impossibly difficult and greasy. All the skins ended up in. DO NOT MAKE.No thank you. Leaving the peels on is a HUGE mistake. The ricer gets clogged, and it is a royal mess. Definitely peel the potatoes first. The final product is very rich.AnonymousTwin Cities11/21/18When do you peel the potatoes?These were sooooo good! I halved the recipe for two people and it came out perfect. I appreciate the tip about adding the butter before the cream! I’ve made a lot of gummy potatoes before. And I didn’t know that skin on is a. easier and b. keePs moister out of the potatoes. Thanks Chris!heatherkirk0927New York City11/11/18

Watch the video: How-to cook Mashed Potatoes without milk (August 2021).