Make Ahead Mashed Potatoes (Restaurant Trick)
User Reviews
5
Make Ahead Mashed Potatoes (Restaurant Trick)
Description
Make Ahead Mashed Potatoes (Restaurant Trick) starts with starchy potatoes, peeled and boiled until very soft. After draining, the potatoes are steamed dry by leaving them in the pot off heat, then mashed manually to preserve a light texture. The cream and butter are heated to boiling and mixed into the potatoes, enhancing smoothness and richness without becoming gluey. Seasoned with salt and pepper, this method allows preparing mashed potatoes in advance by storing them covered in the fridge for up to two days, then gently reheating with warmed cream for the best consistency.
The mashed potatoes have a creamy, fluffy texture due to using starchy potatoes and careful mashing. The cream and butter contribute richness, while added fresh chives and a drizzle of olive oil add fresh, savory garnish. Avoiding powered mixers maintains the ideal fluffy consistency without activating potato starch excessively.
To serve, garnish with finely chopped chives, a drizzle of olive oil, and a grind of black pepper. This dish complements many mains and can be prepared ahead, freeing time on the day of serving. The recipe's notes highlight recommended potato varieties, including Russet or others suitable for fluffy mashed potatoes, and explain half and half substitutes if needed.
This recipe cooks down practical steps to make creamy mashed potatoes that hold up well as leftovers and benefit from reheating with extra cream for creaminess.
Ingredients
- 2 lb / 1 kg potato Note 1, starchy
- 1 cup / 250 ml cream , half and half or milk (Note 2)
- 60g / 1/4 cup butter
- salt
- black pepper
To Serve
- olive oil
- chives , finely chopped
- black pepper
Instructions
- Peel and cut the potatoes into large chunks.
- Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
- To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
- On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
- If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
- Season with salt and pepper.
- Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
Notes
- Use starchy potatoes like Russet or Dutch Cream for the best fluffy texture.
- Do not use a hand mixer or food processor as this makes the potatoes gluey.
- Cover mashed potatoes tightly with cling wrap pressed onto the surface to avoid drying when storing in the fridge up to 2 days.
- Warm the cream and butter mixture before stirring into the potatoes to reheat and keep creaminess.
- Half and half can be made by mixing equal parts cream and milk if not available.
User Reviews
Overall Rating
5
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