Make Ahead Mashed Potatoes Recipe
User Reviews
4.8
Make Ahead Mashed Potatoes Recipe
Description
The Make Ahead Mashed Potatoes start by boiling peeled, cubed Yukon Gold potatoes until tender, then draining most of the water while preserving some for moisture. Butter is added and allowed to melt into the hot potatoes before mashing them until smooth but not whipped, preserving a creamy texture. Milk, salt, and pepper further refine consistency and taste. Once mashed to preference, the potatoes are portioned and frozen for convenience.
When ready to serve, they can be thawed fully and reheated in an oven-safe dish with occasional stirring to ensure even warming, or microwaved in intervals. For a loaded variation, cheeses, sour cream, chives, and spices can be stirred in after thawing, then baked until heated through to add richness and depth of flavor.
This preparation allows for flexible use during meal planning, saving time on busy days without sacrificing the comforting texture of fresh mashed potatoes.
The original author advises against microwaving loaded mashed potatoes to maintain quality, recommending oven baking instead for best results.
Ingredients
- 12 potato peeled and cubed, preferred yukon golds, large
- 1 cup butter cubed
- 1/2 cup milk little more or less depending on texture preference
- salt to taste
- black pepper to taste
Loaded Mashed Potatoes (add after they thaw)
- butter reduced to 1/2 cup
- 1 cup cheddar cheese shredded
- 1 cup Parmesan Cheese shredded
- 1/2 cup sour cream
- 1-2 tbsp chives dried or fresh
- 2 tsp garlic powder
- 1 tsp onion powder
Instructions
- In a large pot, bring your peeled and cubed potatoes to a full boil. Reduce heat to medium high and continue to boil until the largest pieces of potato are very tender and almost fall apart when stabbed.
- Drain the water, leaving about 4 Tbsp. of it in with the potatoes.
- Add the butter to the potatoes and cover with a lid and let rest for 2-3 minutes.
- Remove the lid. With a hand masher, throughly mash your potatoes, getting as many big lumps as possible. If you have one, you can use a potato ricer instead.
- Once mashed (or riced), add milk, salt and pepper and continue to mash until all the lumps are out. Once you have it mashed to your preferred texture (remember these are mashed, not whipped), bag it and freeze.
Notes
- After thawing, reheat mashed potatoes in the oven at 375°F for about 25 minutes, stirring occasionally.
- Microwave reheating in 3-minute intervals with stirring is an alternative, requiring about 10-15 minutes total.
- For loaded mashed potatoes, fully stir in cheeses, sour cream, chives, garlic powder, and onion powder after thawing, then bake covered at 375°F for 25 minutes; avoid microwaving loaded versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Serving | 398g | |
| Calories | 664kcal | 33% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 124mg | 41% |
| Sodium | 713mg | 30% |
| Potassium | 1513mg | 32% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 39.2mg | 44% |
| Calcium | 488mg | 49% |
| Iron | 11.4mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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