Make Ahead Mashed Potatoes (Restaurant Trick) Recipe
Introduction
These make-ahead mashed potatoes are a restaurant trick that lets you prepare creamy, fluffy potatoes in advance without losing their perfect texture. Ideal for busy days, they reheat beautifully with rich butter and cream for a comforting side dish.
Ingredients
- 2 lb / 1 kg starchy potatoes
- 1 cup / 250 ml cream (or half and half or milk)
- 60g / 1/4 cup butter
- Salt and pepper
- Olive oil
- Chives, finely chopped
Instructions
- Step 1: Peel and cut the potatoes into large chunks.
- Step 2: Bring a pot of water to a boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Step 3: Drain the potatoes and return them to the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- Step 4: Mash the potatoes to your desired texture. Avoid using a handheld mixer, blender, or food processor as this will release starches and make the potatoes gluey.
- Step 5: To make ahead, transfer the mashed potatoes to a bowl and cover tightly with cling wrap, pressing it onto the surface to remove air. Refrigerate for up to 2 days.
- Step 6: On the day of serving, heat the cream and butter in a pot until boiling. Turn off the heat but keep the pot on the stove. Add the potatoes and stir them into the cream mixture.
- Step 7: For creamier potatoes, push them aside, add more cream or milk, turn the stove on to simmer, then stir everything together.
- Step 8: Season with salt and pepper to taste.
- Step 9: Serve warm, garnished with chopped chives, a drizzle of olive oil, and a sprinkle of pepper.
Tips & Variations
- Use starchy potatoes like Russets for the fluffiest texture.
- Replace cream with half and half or milk for a lighter version.
- Press cling wrap directly onto the potatoes to prevent a skin from forming.
- Add roasted garlic or cheese to the mash for extra flavor.
Storage
Store the mashed potatoes covered in the refrigerator for up to 2 days. Reheat gently on the stove with cream and butter to restore creaminess and avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a mixer to mash the potatoes?
It’s best to avoid mixers, blenders, or food processors as they activate starches and make the potatoes gluey. Use a potato masher or fork for a fluffy texture.
How far in advance can I prepare these mashed potatoes?
You can make the mashed potatoes up to 2 days ahead and keep them refrigerated. Reheat them with cream and butter just before serving for the best results.
PrintMake Ahead Mashed Potatoes (Restaurant Trick) Recipe
Make Ahead Mashed Potatoes are a perfect restaurant-style side dish that you can prepare in advance. Using starchy potatoes and careful mashing techniques, this recipe delivers creamy, fluffy mashed potatoes without the risk of becoming gluey. Simply prepare up to two days ahead and reheat with cream and butter for a smooth, rich texture. Garnished with fresh chives and olive oil, it’s an easy yet elegant addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding chilling time for make-ahead)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 2 lb / 1 kg starchy potatoes (such as Russet or Yukon Gold)
Dairy & Fats
- 1 cup / 250 ml cream (can substitute half and half or milk)
- 60g / 1/4 cup butter
Seasoning & Garnishes
- Salt and pepper, to taste
- Olive oil, for drizzling
- Chives, finely chopped, for garnish
Instructions
- Prepare Potatoes: Peel and cut the potatoes into large chunks to ensure even cooking.
- Boil: Bring a pot of water to a boil, then add the potatoes. Cook for about 20 minutes until the potatoes are soft and starting to fall apart.
- Drain and Steam Dry: Drain the potatoes and return them to the pot, placing it over low heat with the stove turned off. Let them steam dry for a few minutes to remove excess moisture.
- Mash Carefully: Mash the potatoes to your desired texture using a potato masher or fork. Avoid using handheld mixers, blenders, or food processors as these will release starch and make the potatoes gluey.
- Make Ahead Storage: Transfer the mashed potatoes to a bowl and cover tightly with cling wrap, pressing the wrap directly onto the surface to remove air. Refrigerate for up to 2 days until ready to use.
- Reheat with Cream and Butter: On the day of serving, combine the cream and butter in a pot and bring to a boil. Turn off the stove but keep the pot on the heat. Add the mashed potatoes and gently stir them into the cream mixture.
- Adjust Consistency: If creamier potatoes are desired, push the mash to one side of the pot, add more cream or milk, turn the stove back on, bring to a simmer briefly, and then stir to combine fully.
- Season: Season the mashed potatoes with salt and pepper to taste.
- Serve: Serve the mashed potatoes warm, garnished with finely chopped chives, a drizzle of olive oil, and a sprinkle of freshly ground pepper.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the fluffiest texture.
- Do not overmix or use electric mixers to avoid gluey potatoes.
- Mashed potatoes can be made up to 2 days ahead and stored in the refrigerator.
- Reheat gently with cream and butter to restore silky consistency.
- Chives and olive oil add a fresh and flavorful finishing touch.
Keywords: make ahead mashed potatoes, creamy mashed potatoes, restaurant style mashed potatoes, side dish, starchy potatoes, mashed potato recipe, easy mashed potatoes
