Make Ahead Mashed Potatoes (Restaurant Trick) Recipe
Introduction
Make Ahead Mashed Potatoes are a fantastic restaurant-style trick that saves time without sacrificing creamy, delicious results. Prepare these fluffy potatoes in advance and reheat them effortlessly for a perfect side dish any day.
Ingredients
- 2 lb / 1 kg starchy potatoes (Note 1)
- 1 cup / 250 ml cream, half and half, or milk (Note 2)
- 60g / 1/4 cup butter
- Salt and pepper
- Olive oil
- Chives, finely chopped
- Pepper
Instructions
- Step 1: Peel and cut the potatoes into large chunks.
- Step 2: Bring a pot of water to a boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Step 3: Drain the potatoes and return them to the pot placed over the stove (turned off). Allow them to steam dry for a few minutes.
- Step 4: Mash the potatoes to your desired texture. Avoid using a handheld mixer, blender, or food processor to prevent a gluey texture.
- Step 5: For make-ahead, transfer the mashed potatoes to a bowl and cover tightly with cling wrap, pressing it onto the surface to remove air. Refrigerate for up to 2 days.
- Step 6: On the day of serving, place the cream and butter in a pot and bring to a boil. Turn off the heat but keep the pot on the stove. Stir in the mashed potatoes until well combined.
- Step 7: For creamier potatoes, push them to the side of the pot, add extra cream or milk, bring back to a simmer, then stir thoroughly.
- Step 8: Season with salt and pepper to taste.
- Step 9: Serve warm, garnished with chopped chives, a drizzle of olive oil, and a sprinkle of pepper.
Tips & Variations
- Use starchy potatoes like Russets or Yukon Golds for fluffier mashed potatoes.
- For a lighter option, substitute cream with milk or half and half.
- Adding roasted garlic or grated cheese can enhance flavor.
- Press cling wrap directly onto potatoes to prevent a dry skin forming in the fridge.
Storage
Store the mashed potatoes covered in the refrigerator for up to 2 days. Reheat gently on the stove with added cream or milk to restore creaminess. Avoid microwave reheating alone, as it may dry out the potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these mashed potatoes vegan?
Yes, substitute butter with a plant-based alternative and use non-dairy milk like almond or oat milk in place of cream.
Why shouldn’t I use a blender or food processor?
Using a blender or food processor activates the potato starches too much, making the mashed potatoes gluey and dense rather than light and fluffy.
PrintMake Ahead Mashed Potatoes (Restaurant Trick) Recipe
This Make Ahead Mashed Potatoes recipe is a clever restaurant-style trick that allows you to prepare creamy, fluffy mashed potatoes in advance without sacrificing their texture or flavor. Made with starchy potatoes, cream, and butter, these potatoes are gently reheated for a fresh, delicious side dish that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus chilling time if making ahead)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 2 lb / 1 kg starchy potatoes (such as Russet or Yukon Gold)
Dairy & Fats
- 1 cup / 250 ml cream, half and half, or milk
- 60 g / 1/4 cup butter
Seasonings & Garnish
- Salt and pepper, to taste
- Olive oil, for drizzling
- Chives, finely chopped, for garnish
Instructions
- Prepare the Potatoes: Peel the potatoes and cut them into large chunks to ensure even cooking and a fluffy texture.
- Cook the Potatoes: Bring a large pot of water to a boil and add the potato chunks. Cook for about 20 minutes, until they are soft and beginning to fall apart.
- Drain and Steam Dry: Drain the cooked potatoes well, then return them to the pot placed over the stove (turned off). Let the potatoes steam dry for a few minutes to remove excess moisture.
- Mash the Potatoes: Mash the potatoes to your preferred consistency using a masher or fork. Avoid using a handheld mixer, blender, or food processor as these tools activate starches and can make the mash gluey.
- Make Ahead Storage: Transfer the mashed potatoes to a bowl. Cover tightly with cling wrap, pressing the wrap directly onto the surface of the potatoes to minimize air exposure. Refrigerate for up to 2 days until ready to use.
- Heat Cream and Butter: On the day you plan to serve, place the cream and butter in a pot and bring them to a boil. Once boiling, turn off the stove but keep the pot on the burner.
- Reheat the Mashed Potatoes: Add the cold mashed potatoes to the hot cream and butter mixture. Stir gently until fully incorporated and warmed through.
- Adjust Creaminess: If you prefer creamier mashed potatoes, push the potatoes to the side of the pot, add more cream or milk, then turn the stove on and bring to a gentle simmer. Stir to combine and achieve the desired consistency.
- Season and Garnish: Season with salt and pepper to taste. Serve the mashed potatoes warm, garnished with finely chopped chives, a drizzle of olive oil, and an extra sprinkle of pepper if desired.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Do not use electric mixers or food processors as they can make the potatoes gluey.
- The potatoes can be stored in the refrigerator for up to 2 days before reheating.
- Adjust the creaminess by adding more cream or milk when reheating.
- Garnish fresh before serving for the best appearance and flavor.
Keywords: make ahead mashed potatoes, creamy mashed potatoes, restaurant style mashed potatoes, side dish, mashed potatoes recipe
