Do-Ahead Mashed Potatoes

Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

Once you make these, you'll never again do the last-minute mash!

Ingredients Nutrition


  1. Scrub potatoes.
  2. Leave skins on, if desired, or peel thinly and remove eyes.
  3. Cut into large pieces.
  4. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
  5. Cover and heat to boiling; reduce heat.
  6. Cook covered 20 to 25 minutes or until tender; drain.
  7. Shake pan gently over low heat to dry potatoes.
  8. Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
  9. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
  10. Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
  11. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
  12. Spray 2-quart casserole with cooking spray.
  13. Spoon potatoes into casserole.
  14. Bake immediately, or cover and refrigerate up to 24 hours.
  15. Heat oven to 350 degrees.
  16. Pour reserved milk mixture over potatoes.
  17. Bake uncovered 40 to 45 minutes or until potatoes are hot.
  18. Just before serving, stir potatoes.
  19. Variation: Love garlic?
  20. Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.


Most Helpful

Easy, easy! The butter and cream make this a special occasion dish for us, but it will go into my tried and true file. Thanks!

Laura in Texas November 09, 2006

I was hesitant to make mashed potatoes for a friend who is recuperating from surgery because I couldn't figure out how to reheat them. This recipe can not only "travel" and "wait", it is DELICIOUS ---- better than any I have ever made. I would guess the secret is all that butter and cream.

kaslerma April 07, 2005

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