Make Ahead Mashed Potatoes Recipe, What's Cooking America (2024)

FAQs

What is the best method to pre cook mash potatoes and reheat later? ›

Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days. Thirty minutes before serving, microwave until warm.

For dishes that require boiling or steaming, you can prep potatoes a day ahead and store them submerged in water, covered, and in the refrigerator for up to 24 hours, Tiess says.

Rinse the potatoes in cold water a few times to rinse off the starch. Fill the bowl with cold water to cover the potatoes with at least an inch of water. Refrigerate the potatoes soaking in water for at least 4 hours, up to overnight.

Move the potatoes to a baking dish: Heating the potatoes in an even layer allows them to warm up faster with less drying out. Add more cream and butter: More moisture and fat are the two secret ingredients to reheating any leftovers. For potatoes, reach for half-and-half or broth and butter.

As soon as you peel the potatoes, you'll want to place them into a bowl of water so they're fully submerged, and then store the bowl of potatoes and water in the refrigerator. The water will seal off the potatoes from the air, so the chemical reaction can't occur.

Plan on 1/3 to 1/2 pound potatoes per person for your feast.

How much Mashed Potatoes should you make? As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people use 2 pounds of potatoes.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

For the fluffiest and lightest mashed potatoes, use Russets and rinse off excess potato starch before and after cooking. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

How long do you boil potatoes to peel them? ›

Soak the uncooked potatoes for up to 4 hours: If you would like to prep just the raw potatoes ahead of time, they can hold in a stockpot (or large bowl) of cold water for up to 4 hours. You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.

Overworking the potatoes will cause them to get gummy, potatoes should still be light and fluffy. 6. Add the butter first. Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

It's not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture.

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

Return your pre-made mashed potatoes to former glory easily on your stovetop. Simply transfer the cold mashed potatoes to a medium saucepan or Dutch oven, cover them, and heat over low until they're smooth, creamy, and heated through.

If you plan ahead and freeze mashed potatoes for a future craving, you can reheat them with good results. Thaw them in the refrigerator overnight and reheat them on the stovetop. The other methods above can be used, but the stovetop creates the best texture for previously frozen mashed potatoes.