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Make Ahead Mashed Potatoes (Restaurant Trick) Recipe

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★★★★★

4.7 from 118 reviews

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.

Ingredients

Scale

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

  1. Prepare the Potatoes: Peel the potatoes and cut them into large chunks to ensure even cooking and a fluffy texture.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Reheat the Mashed Potatoes: Add the cold mashed potatoes to the hot cream and butter mixture. Stir gently until fully incorporated and warmed through.
  8. 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.
  9. 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

Find it online: https://dishedbydana.com/make-ahead-mashed-potatoes-restaurant-trick-recipe/