Making holiday meals with a lot of dishes can be overwhelming if I have to do it all in the same day, so I’ve figured out a few ways to rely on make-ahead Thanksgiving recipes to help me stay sane. And these mashed potatoes are a perfect and easy way to get ahead to make meals easier. These mashed potatoes work well for any holiday dinner or lunch, for Thanksgiving recipes for kids, or just a side dish for a healthy family meal. You can make them up to 3 days ahead and simply warm up to serve. They’re so good and taste exactly the same when reheated, which is amazing. (You may also like my Broccoli Mashed Potatoes, Boiled Green Beans, Crock Pot Sweet Potatoes, and Spiced Thanksgiving Cookies.)
Ingredients You Need
To make this make-ahead mashed potatoes recipe, you’ll need the following ingredients so you know what to get at the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Yukon gold potatoes: These have a buttery texture when cooked, so they are a great option for mashed potatoes. Milk: I use whole milk here for maximum creaminess. You can use a different type if you prefer. Unsalted butter: This adds creaminess and richness and allows you to control the salt. Plain whole milk Greek yogurt or sour cream: This lowers the amount of butter needed and adds a lot of creaminess. Salt: This can lift the flavor nicely, so we want to be sure to salt the potatoes.
TIP: You can double this recipe 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 make ahead mashed potato recipe. Scroll down to the bottom of the post for the full information. TIP: You can use an immersion blender, transfer to a food processor, or use a potato masher (for less smooth potatoes).
How to Store and 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 voilà, 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 the moisture in, stopping to stir halfway through. Double the recipe to make a larger batch.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
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This post was first published October 2020.
