Top them with our favorite Mashed Potato Gravy and Brown Sugar Glazed Carrots for a perfect pairing.
Why We love them1
While we especially have them at holidays and Sunday dinners, they Mashed Potatoes really are a yummy side for many main dishes. We love them because:
It’s in the Name. They’re Make Ahead!! Since this is a side many like to make around the holidays, it’s GREAT to have dishes that can be made early. They’re Simple! We love easy, delicious recipes and this is one of them. Slow Cooker Option. They can easily be made in the crockpot.
They are so creamy and packed with flavor and we know you’ll love how easily these Make Ahead Mashed Potatoes come together!
How to Make Mashed Potatoes Ahead of Time
Save time on busy days with the best make ahead mashed potatoes.
All Things Potatoes
The best potatoes to use for mashed potatoes are Yukon gold or russet potatoes. Both contain a good amount of starch which makes the creamiest most flavorful mashed potatoes. Here are some potato tips:
Add the potato cubes to cold water, add salt, and then turn on the burner to begin cooking them. Cutting the potatoes too small may seem like it will help them cook faster, but they actually absorb too much water. An ideal size is 1-1½ inch cubes. The potatoes are done when they are fork-tender: a fork can easily slide through the cubes without any resistance.
Storing Mashed Potatoes
STORE. Leftover mashed potatoes can be stored in an airtight container, or divided into individual containers, and kept in the fridge for 3-5 days.
Freezing make-ahead mashed potatoes. Whether you made these ahead of time or are wanting to store any leftovers, they can be frozen. They are best when used within 6-8 weeks, but can last longer. Just keep in mind that they tend to develop freezer burn when stored for an extended length of time.
To reheat. Reheat, covered, in the oven. You can also use the microwave.
Size. Be sure to make the potato cubes as uniform in size as possible. This will help ensure that they all cook at the same rate.
Prep. You can peel, dice, and store the cut potato cubes in a bowl of water in the fridge for up to 24 hours. Do not add salt as it will cause the potatoes to absorb water.
Room temperature ingredients. Use room-temperature sour cream, cream cheese, and milk. They will blend in with the potatoes more easily.
Mashing. Use a potato masher or potato ricer to mash the potatoes while they are still hot. Use an electric mixer, blender, or food processor with caution. Over-mixing can cause them to become gluey.
Flavor. Add a more pronounced garlic flavor by adding 3-4 minced garlic cloves to the half-and-half and heating it up in a small saucepan before mixing it with the potatoes.
Toppings. Top the mashed potatoes with chives, green onion, cheese, or gravy.
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