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Updated: November 5, 2021/ First Posted: November 5, 2021Amy Palanjian 1 Comment

With an easy technique and a simple reheat-to-perfection method, these Make-Ahead Mashed Potatoes are a great way to get ahead for holiday meals or family dinner when you’re busy with all of the things. (No one will be able to tell you made these ahead of time, promise!)

Make-Ahead Mashed Potatoes

Making holiday meals with a lot of dishes can overwhelm me if I have to do it all in the same day, so I’ve figured out a few ways to make some of the dishes ahead of time to help me stay sane.

These mashed potatoes work well for any holiday dinner or lunch, for Thanksgiving, or just a side dish for a regular family meal. You can make them up to 3 days ahead and simply warm up to serve.

They’re so good!

Ingredients You Need

To make this recipe you’ll need:

• Yukon gold potatoes
• milk
• unsalted butter
• plain whole milk Greek yogurt or sour cream
• salt

TIP: You can double this recipe to make a larger batch to feed more people. Scroll down to the recipe for the full information.

Step-by-Step Instructions

Here’s a look at how to make this potato recipe. Scroll down to the bottom of the post for the full information.

1. Peel and dice your potatoes. Add to a pot with water.
2. Simmer until the potatoes are very soft.
3. Drain the potatoes. Add the milk and butter to the pot and heat to melt.
4. Add the potatoes back to the pot, stir in with the yogurt, and blend.

TIP: You can use an immersion blender or transfer to a food processor or use a potato masher (for less smooth potatoes).

How do I reheat mashed potatoes?

I store my mashed potatoes in a heat-safe ceramic or glass container with a heat-safe lid and put it into the microwave, covered, to reheat. This traps in the steam to hold in the moisture.

Stir it halfway through heating and voila, ready to eat mashed potatoes!

Best Tips for Success

• Yukon Gold potatoes have a consistently great texture in this recipe so use them if you can find them.
• Use plain Greek yogurt or sour cream—but full fat will make these mashed potatoes taste best.
• You can use an immersion blender to blend the potatoes right in the pot, transfer to a food processor, or use a potato masher (for less smooth potatoes).
• Taste and salt according to your preferences.
• Serve to a kiddo with a spoon (or let them use their fingers!).
• Reheat with the lid on to keep all of the moisture in, stopping to stir halfway through.
• Double the recipe to make a larger batch.
• You may also like Boiled Green Beans, Mashed Sweet Potatoes, Mashed Butternut Squash, and Mashed Potatoes with Broccoli.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share. I love hearing from you!

This post was first published October 2020.

Easy Make-Ahead Mashed Potatoes

Amy Palanjian

I prefer to use Yukon Gold potatoes in this recipe. They are usually very widely available at grocery stores.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course side

Cuisine American

Servings 6

Calories 76 kcal

Ingredients  

1x2x3x

• 1 lb Yukon Gold potatoes
• 1/2 teaspoon salt
• 1/4 cup milk
• 1/4 cup butter ½ stick
• 1/4 cup plain whole milk Greek yogurt or sour cream

Instructions 

• Peel and dice your potatoes. Add potatoes and salt to a large pot and cover with two inches of water.

• Bring the water to a boil over high heat, then turn down to medium. Simmer until the potatoes are very soft, about 15-20 minutes.

• Drain the potatoes in a colander.

• Add the milk and butter to the pot and heat to melt over low heat.

• Add the potatoes back to the pot, stir in the yogurt, and blend using an immersion blender. (Or use a potato masher for slightly chunkier potatoes or transfer to a food processor or blender.)

• Season to taste with additional salt as you like, then serve or store for later.

Notes

• Store, once cooled at least slightly, in an airtight container in the fridge for up to three days. Reheat with the lid on to keep all of the moisture in for 4-6 minutes, stopping to stir halfway through for even heating.
• You can use an immersion blender to blend the potatoes right in the pot, transfer to a food processor, or use a potato masher (for less smooth potatoes).
• Use plain Greek yogurt or sour cream—but full fat will make these masked potatoes taste best.
• Taste and salt according to your preferences.
• Serve to a kiddo with a spoon (or let them use their fingers!).
• Double the recipe to make a larger batch.

Nutrition

Calories: 76kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 216mgPotassium: 357mgFiber: 2gSugar: 2gVitamin A: 35IUVitamin C: 15mgCalcium: 41mgIron: 1mg

Keyword healthy mashed potatoes, make-ahead mashed potatoes

Filder Under:Egg-Free, Gluten-Free, Holiday, Nut-Free, Recipes, Vegetables, Vegetarian