Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

USA WEEKEND columnist Pam Anderson 0

"Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed."

Ingredients {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
  2. Heat half and half in microwave.
  3. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
  4. Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.
Tips & Tricks
Roasted Garlic Mashed Potatoes

The sweet flavor of roasted garlic makes these mashed potatoes to savor.

My Crispy Mashed Potato Pancake

An easy, delicious way to enjoy leftover mashed potatoes for breakfast or dinner.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Rate recipe

Your rating


Reviews 57

  1. 75 Ratings

Whats his face

FINALLY, someone who knows how to make mashed potatoes. Cooking potatoes whole keeps them from absorbing too much water. If you wish to peel them, remove them from the boiling water and set in ice water for a few moments to cool enough to handle them and the skins rub right off. Always use unsalted butter as it works better for the moisture content. Use fat free 1/2 and 1/2 and you have less fat.


I'd give this recipe 10 stars if I could. My hubby kept asking me if I was sure these potatoes would taste good the next day for our guests. Not only were they good, my guests ate them up so fast, I barely got a taste! Heating them up was so easy. I just popped them in the microwave for about 7 minutes on high, stopping once to stir. Once heated, I added the recommended butter and covered with plastic wrap until lunch time. They tasted divine! No one guessed they'd been cooked yesterday...and I certainly didn't tell! Oh, one more thing, pierce the potatoes with a fork a few times before boiling with skins on.


Update below: These were bland in my opinion.. They do not keep warm when transfering to the heat proof bowl. If I were to ever make these again I would add chives, cream cheese, onion salt, something to taste.I have made these again since my first review. I make them early in the morning and put them into a crock pot,with a stick of butter on top,put on the warm setting.