<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2024/11/Make-Ahead-Mashed-Potatoes-1-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a delicious make-ahead mashed potatoes dish with a serving spoon scooping some out. The text reads “Make Ahead Mashed Potatoes Recipe” and the website address is www.errenskitchen.com. - 1”>

A close-up of a creamy, golden-brown mashed potato casserole in a white baking dish showcases the perfect Make-Ahead Recipe. A white spoon scoops out a portion, revealing the smooth texture of the mashed potatoes beneath the baked top layer. - 2 A close-up of creamy, make-ahead mashed potatoes in a white ceramic baking dish. The texture is smooth and fluffy, with a light golden color. In the background, there's a white spoon with a wooden handle resting on a striped cloth. - 3 A dish of creamy, make-ahead mashed potatoes topped with a pat of butter and garnished with fresh thyme, served in a black oval dish. A white spoon and a striped cloth are partially visible in the background. - 4 A make-ahead mashed potato casserole in a rectangular white dish, topped with a golden-brown crust. A wooden-handled utensil rests on a folded striped cloth beside the dish. - 5

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2024/11/Make-Ahead-Mashed-Potatoes-3-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A dish of creamy mashed potatoes crowned with a pat of butter and fresh sprigs of thyme. The image reads “Make-Ahead Mashed Potatoes” and features the website www.errenskitchen.com, offering a perfect blend of convenience and flavor for any occasion. - 6”>

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<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2024/11/Make-Ahead-Mashed-Potatoes-1-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a delicious make-ahead mashed potatoes dish with a serving spoon scooping some out. The text reads “Make Ahead Mashed Potatoes Recipe” and the website address is www.errenskitchen.com. - 8”>

A casserole dish filled with creamy mashed potatoes topped with golden-brown, crispy edges. A serving spoon scoops out a portion, revealing the smooth texture underneath the lightly browned top. - 9

Creamy and buttery Make-Ahead Mashed Potatoes are perfect for stress-free holiday meals. Prepare them in advance and simply reheat before serving! Easy, delicious, and time-saving.

in this article:

  • Why This Recipe Works
  • What You’ll Need
  • Step By Step Instructions
  • Make It Your Own
  • Erren’s Top Tips
  • Storage & Freezing Instructions ❄
  • Make-Ahead Mashed Potatoes

Mashed potatoes and Slow Roasted Roasted Turkey are Thanksgiving staples , but preparing mashed potatoes on the big day can feel like a hassle. Between the peeling, boiling, mashing, and last-minute cleanup, it’s easy for this dish to become a source of stress rather than comfort. That’s why make-ahead mashed potatoes can be a game-changer.

A close-up of a creamy, golden-brown mashed potato casserole in a white baking dish showcases the perfect Make-Ahead Recipe. A white spoon scoops out a portion, revealing the smooth texture of the mashed potatoes beneath the baked top layer. - 10

This make-ahead mashed potato recipe offers two convenient options: prepare them on the stovetop a day or two before and reheat in the oven, or make them fresh on Thanksgiving and keep them warm in the slow cooker. By making them ahead or using the slow cooker to keep them warm, you can focus on enjoying the holiday with your loved ones instead of stressing over last-minute kitchen tasks. Whether you choose to bake them in the oven for a golden finish or keep them ready-to-serve in the slow cooker, this recipe will simplify your day and bring a delicious, comforting side to your Thanksgiving table.

Why This Recipe Works

  • Rich and Creamy Texture : A cup of butter with half-and-half and milk makes these mashed potatoes ultra-smooth and creamy, even when reheated or kept warm.
  • Flexible Preparation : Make these ahead on the stovetop and reheat in the oven, or cook the same day and keep warm in the slow cooker, saving stovetop space.
  • Buttery Flavor : The generous butter, with an optional buttery topping, creates an indulgent flavor, perfectly balanced with salt and pepper.
A dish of creamy, make-ahead mashed potatoes topped with a pat of butter and garnished with fresh thyme, served in a black oval dish. A white spoon and a striped cloth are partially visible in the background. - 11

What You’ll Need

Ingredients for make-ahead mashed potatoes on a white surface: bowls of cubed butter, peeled and cubed potatoes, salt and pepper, a jug of water, and cups of milk and half & half cream. Labels neatly identify each ingredient. - 12
  • Potatoes: Yukon Gold, Russet, or Maris Piper—Yukon Golds are my go-to for their creamy texture, but Russets give a fluffier mash.
  • Unsalted Butter: Adds rich flavor. Salted butter works too; just adjust the salt later.
  • Half-and-Half and Milk: Creates a luscious, creamy consistency. You can substitute whole milk if you prefer a lighter texture, or use heavy cream for extra decadence.
  • Salt and Pepper: Season to taste for perfect flavor balance.
  • Water: Enough to cover the potatoes for boiling.
A close-up of creamy, make-ahead mashed potatoes in a white ceramic baking dish. The texture is smooth and fluffy, with a light golden color. In the background, there's a white spoon with a wooden handle resting on a striped cloth. - 13

JUMP TO RECIPE

Step By Step Instructions

You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.

Prep the Potatoes: Start by peeling and cutting the potatoes into evenly-sized chunks (1 to 2 inches). Uniform sizes ensure even cooking, so no piece is undercooked while others are overdone.

Place the potato chunks in a large stockpot, cover them with cold water by about 2 to 3 inches, and add a tablespoon of salt. Boiling from cold water ensures the potatoes cook evenly without the outer parts becoming mushy before the centers are done.

A pot filled with peeled and chopped potatoes, perfect for make-ahead mashed potatoes, is submerged in water. The pot features handles on either side and rests elegantly on a pristine white surface. - 14

Once fork-tender (about 15 to 20 minutes), drain the potatoes and return them to the hot pot to remove excess moisture.

Meanwhile, heat the butter, milk, and half-and-half until warm.

A pot with milk and chunks of butter melting inside, perfect for prepping make-ahead mashed potatoes, viewed from above on a white background. - 15

Add the warm mixture to the potatoes.

A pot filled with boiled, peeled, and chopped potatoes. These make-ahead mashed potatoes are lightly covered in a buttery or creamy mixture, giving them a slightly glossy appearance. The pot has two handles on either side. - 16

Mash the potatoes, then fold in the warm mixture. This process gives the potatoes their smooth, creamy texture.

A metal pot filled with creamy, make-ahead mashed potatoes. A metal potato masher is partially visible, pressed into the smooth, fluffy texture of the potatoes, indicating they are being mashed to a soft consistency. - 17

If you’re making them on the same day, you can transfer the potatoes to a slow cooker to keep them warm until ready to serve. Or you can spread the mashed potatoes into a greased baking pan, dot with extra butter if desired, and cover tightly. At this point, they can be refrigerated for up to 2 days.

A make-ahead dish of creamy mashed potatoes topped with small cubes of butter sits in a white rectangular baking dish. A striped cloth and a white spoon are elegantly placed beside it, showcasing the perfect comfort food recipe. - 18

When ready to serve, bake the potatoes at 350°F for 25-30 minutes ot until heated through and golden brown.

A make-ahead mashed potato casserole in a rectangular white dish, topped with a golden-brown crust. A wooden-handled utensil rests on a folded striped cloth beside the dish. - 19

Serve and enjoy!

A spoonful of cheesy mashed potatoes, golden brown on top, is held above a plate with more creamy mashed goodness in the background, perfect for those make-ahead meal preparations. - 20

Make It Your Own

There are so many ways to make this dish your own. Try adding roasted garlic to the butter mixture for garlic mashed potatoes, or stir in grated Parmesan for extra richness. A sprinkle of fresh herbs like chives or parsley just before serving can add a fresh pop of flavor.

Erren’s Top Tips

  • Use a potato ricer for the smoothest mashed potatoes . If you don’t have one, a standard masher works fine—just avoid overmixing, as it can make the potatoes gluey.

  • Heat the milk and butter mixture before adding it to the potatoes to help them absorb the liquid better, making for a creamier texture.

  • Don’t skip salting the cooking water —this is key for seasoning the potatoes as they boil.

Storage & Freezing Instructions ❄

Storage: Store the mashed potatoes in an airtight container in the refrigerator for up to 2 days.

Freezing: You can freeze mashed potatoes for up to 3 months. Thaw in the fridge overnight and reheat in the oven or slow cooker, stirring occasionally.

A casserole dish filled with creamy mashed potatoes topped with golden-brown, crispy edges. A serving spoon scoops out a portion, revealing the smooth texture underneath the lightly browned top. - 21

Rate This Recipe

A casserole dish filled with creamy mashed potatoes topped with golden-brown, crispy edges. A serving spoon scoops out a portion, revealing the smooth texture underneath the lightly browned top. - 22

Ingredients

  • ▢ 5 pounds Potatoes (Yukon Gold, Russet or Maris Piper. peeled and cut into chunks)
  • ▢ 1 cup unsalted butter (16 tablespoons, plus 2-4 tablespoons for topping (optional))
  • ▢ 1 cup half-and-half (plus extra as needed)
  • ▢ 1 cup milk
  • ▢ 1 tablespoon salt (for cooking water, plus more to taste)
  • ▢ Freshly ground black pepper (to taste)
  • ▢ Enough water to cover the potatoes in the pot (about 2 to 3 inches above the potatoes)

Instructions

Instructions (Stovetop and Oven):
  • Peel and cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place the potatoes in a large stockpot and add enough cold water to cover them by about 2 to 3 inches. Add 1 tablespoon of salt to the water.
  • Bring the water to a boil over high heat. Reduce heat to medium-high and cook for about 15 to 20 minutes, or until a fork easily pierces the potatoes.
  • While the potatoes cook, heat 1 cup of butter, 1 cup of half-and-half, and 1 cup of milk in a separate saucepan until the butter melts and the mixture is hot but not boiling.
  • Drain the cooked potatoes and return them to the pot. Pour the warm butter and milk mixture over the potatoes. Mash with a potato masher or ricer until smooth, then gently fold with a wooden spoon or spatula to combine.
  • If the potatoes are too thick, add more half-and-half, one tablespoon at a time, until they reach a creamy consistency. Taste for seasoning and season with additional salt and freshly ground black pepper to taste.
  • Spread the mashed potatoes into a greased 9×13-inch baking pan. Dot the top with an additional 2-4 tablespoons of butter, if desired. Cover tightly with plastic wrap and foil. Refrigerate for up to 2 days.
  • When ready to serve, preheat the oven to 350°F (175°C). Remove plastic wrap, keeping the foil on, and bake for 25-30 minutes. For a golden top, remove the foil in the last 10 minutes. Serve warm and enjoy!
Slow Cooker Instructions:
  • Follow steps 1 to 4 above, preparing the mashed potatoes on the stovetop.
  • Once the potatoes are mashed and seasoned, transfer them to a greased slow cooker insert. Dot the top with an additional 2-4 tablespoons of butter, if desired.
  • Cover the slow cooker and set it to Low for up to 4 hours to keep the potatoes warm and creamy. Stir occasionally to prevent them from drying out.
  • If need be, loosen with butter or milk before serving.

Nutrition

A casserole dish filled with creamy mashed potatoes topped with golden-brown, crispy edges. A serving spoon scoops out a portion, revealing the smooth texture underneath the lightly browned top. - 23

Make-Ahead Mashed Potatoes

Ingredients

  • 5 pounds Potatoes Yukon Gold, Russet or Maris Piper. peeled and cut into chunks
  • 1 cup unsalted butter 16 tablespoons, plus 2-4 tablespoons for topping (optional)
  • 1 cup half-and-half plus extra as needed
  • 1 cup milk
  • 1 tablespoon salt for cooking water, plus more to taste
  • Freshly ground black pepper to taste
  • Enough water to cover the potatoes in the pot about 2 to 3 inches above the potatoes

Instructions

Instructions (Stovetop and Oven):

  • Peel and cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place the potatoes in a large stockpot and add enough cold water to cover them by about 2 to 3 inches. Add 1 tablespoon of salt to the water.
  • Bring the water to a boil over high heat. Reduce heat to medium-high and cook for about 15 to 20 minutes, or until a fork easily pierces the potatoes.
  • While the potatoes cook, heat 1 cup of butter, 1 cup of half-and-half, and 1 cup of milk in a separate saucepan until the butter melts and the mixture is hot but not boiling.
  • Drain the cooked potatoes and return them to the pot. Pour the warm butter and milk mixture over the potatoes. Mash with a potato masher or ricer until smooth, then gently fold with a wooden spoon or spatula to combine.
  • If the potatoes are too thick, add more half-and-half, one tablespoon at a time, until they reach a creamy consistency. Taste for seasoning and season with additional salt and freshly ground black pepper to taste.
  • Spread the mashed potatoes into a greased 9x13-inch baking pan. Dot the top with an additional 2-4 tablespoons of butter, if desired. Cover tightly with plastic wrap and foil. Refrigerate for up to 2 days.
  • When ready to serve, preheat the oven to 350°F (175°C). Remove plastic wrap, keeping the foil on, and bake for 25-30 minutes. For a golden top, remove the foil in the last 10 minutes. Serve warm and enjoy!

Slow Cooker Instructions:

  • Follow steps 1 to 4 above, preparing the mashed potatoes on the stovetop.
  • Once the potatoes are mashed and seasoned, transfer them to a greased slow cooker insert. Dot the top with an additional 2-4 tablespoons of butter, if desired.
  • Cover the slow cooker and set it to Low for up to 4 hours to keep the potatoes warm and creamy. Stir occasionally to prevent them from drying out.
  • If need be, loosen with butter or milk before serving.

Video

Nutrition

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