By:Nagi
49 Comments
Did you know you can make ahead mashed potatoes? It’s a restaurant trick!
Whenever you order a dish with mashed potatoes at a restaurant, did you ever wonder whether they peeled, boiled and mashed the potatoes to order? No they don’t!
Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.
When it comes to ridiculously creamy restaurant style mashed potatoes, there’s not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!
Here’s another little tip for you – if your pot is a bit small and there is risk of the bubble overflowing, just place a wooden spoon across the top. No more overflow!
Mashed potatoes are a “must have” for special occasion feasts like Thanksgiving and Christmas. So having this make-ahead trick on hand is very useful! – Nagi x
PS Use any leftovers to make mashed potato cakes!
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Make Ahead Mashed Potatoes (Restaurant Trick)
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Side
Western
5 from 11 votes
Servings5
Tap or hover to scale
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Ingredients
- 2 lb / 1 kg starchy potatoes (Note 1)
- 1 cup / 250 ml cream , half and half or milk (Note 2)
- 60g / 1/4 cup butter
- Salt and pepper
To Serve
- Olive oil
- Chives , finely chopped
- Pepper
Instructions
Peel and cut the potatoes into large chunks.
Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
Season with salt and pepper.
Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
Recipe Notes:
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. Half and half is half cream and half milk, available in the US. To make your own, just mix equal amounts of cream and milk.
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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49 Comments
Allison Marsh says
This worked out perfectly–thank you! I was skeptical at first when the potatoes were still lumpy after stirring for a bit, but they totally came together. I did turn it back on low after having stirred for the first minute and ended up adding 1/2 cup sour cream to the final product off heat. Covered with a lid until we served them 10 minutes later and they were perfect.Reply
- Diane Lieberman says
Made these make ahead mashed potatoes yesterday for today’s Thanksgiving meal. They were awesome and saved a lot of time today. I may do mashed this way forever, cooking for one, and freezing individual servings of the potatoes without the milk and butter.Reply
- Allison Marsh says
Taking a chance at commenting despite last minute and time difference, lol! But I’ve made the potatoes and will do the reheat tomorrow for Thanksgiving here in the US, and I’m wondering if I can add sour cream to the potatoes at some point? I love the flavor it adds but not sure how I’d do it in this make ahead version. What do you think?
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- Ash says
I love how easy this recipe is and how easy it works for my family! I was scared of making mashed before as I’ve made it lumpy and not creamy before but now I use full cream (without milk even) and it is divine. Even my fussy kids will eat my mashed hahaReply
- Haz says
I have passed this recipe by so many times as I know how to make mash, but when I finally looked it I was so impressed.. WOW Nagi, you’ve done it again.. Thank you. You never cease to amaze.
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- Lynne Kennedy says
Hi N, can we make a double batch of the mash for a large crowd?
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- Laura says
Amazing, perfect method. No impact on taste of the potatoes – saved me so much stress when I hosted Thanksgiving! Thanks Nagi.
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- Debbie says
My 3rd year using this hack at Thanksgiving. Game changerReply
- Marla Woods says
Easy, failproof and good. Will add this to my “go to” collection. Thank you for sharing!!Reply
- Debbie says
Best mashed potatoes ever. Actually cooked and put thru ricer the day before.Reply
- Nagi says
Thanks Debbie! Glad you enjoyed them! N x
Reply
- Liz says
I have made the “Make Ahead Mashed Potatoes (Restaurant Trick)” twice now. Super easy! So great not trying to cook from scratch & time it to coincide with a bbq each time. Tastes marvelous! It’s been a real ‘load off’ finding your recipe – thank you so much for posting it.Reply
- Nagi says
I am so glad you enjoyed it Liz! N x
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- Liz says
Haven’t cooked it yet – but I had a disasterous entertaining weekend & this trick will help enormously! Thank you for publishing. I look forward to seeing more – thank you!
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- Nagi says
Better luck next time!! These should help! N x
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- April says
Super duper yummy!!Reply
- Tan Bee Aun says
Hi Nagi, can you tell me how I should store unused boiled butter/cream (for mashed potatoes) mixture?
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- Debbie Chiet says
Hi Nagi. I’m thinking of trying this for Thanksgiving but need at least 5# of potatoes. Yet 2 1/2 times the cream and butter seem like a lot. Should I scale back on either or will it be okay.
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- Alastair says
I made double the recipe and used double the other ingredients, and it turned out perfectly. Making the potatoes like this and refrigerating them meant that they were really stiff and when I put them back on the stove they soaked up the large amount of milk, cream and butter to give it a perfect consistency.
Also, I didn’t have starchy potatoes, so once they were drained, I tossed them over low heat to get rid of more moisture—rather than just putting them back into the hot saucepan with the heat turned off.
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- Doxdogy says
The mashed potatoes were a home run in our house. I had always used the whipping method with success. But in recent years they turned into a gluey mess. My husband is so happy to have homemade mashed potatoes again.Reply
- Nagi says
That’s so great! Can’t beat great mashed potatoes!
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- J-Mom says
After making the Irish Beef and Guinness Stew, I had to make this. Unfortunately (or is it?), the battery of my scale was dead and I couldn’t measure the potatoes. I probably put in more cream than the recipe called for. Very creamy and yummy.Reply
- TPRING Banks says
I never knew why mashed potatoes would be so gluey and shiney! Now I know. I always used the blender and no amount of awesome flavor could make up for that texture. I thought I was saving time. Thank you. Recipe was great!! I will never use a blender again.
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- Nagi says
I cook like that some days anyway – I’m glad you enjoyed it though J-Mom!
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- Kaori King says
Hi Nagi,
I love your mash potato tips and I wondered whether you know if this would work on a large scale, for 50 people for example?
I’m concerned about the mash heating up enough and wondered if you have an advice for this or would it to just be to follow the method in your blog?
It’s quite a special occasion so I need to get it right and I’m not sure whether it’s something I can practice without having to waste a whole load of mash!
Look forward to hearing from you.
Many thanks
Kaori
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- Nagi says
Hi Kaori! I’m sorry I haven’t tried it but in all honesty, for that much, I would just microwave it and mix in milk to loosen it up 🙂 N x
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- Devanshi says
Hi Nagi,
Could you please tell me the gram or ml measurements where it says cups? Thanks in advance!
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- Nagi says
Done! 🙂
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- Dan says
Hi Nagi
For mashing the potatoes first, you said never use a food processor, but I’m wondering if it is still ok to use a potato ricer to get them perfectly smooth?
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- Nagi says
YES definitely Dan! Food processor is just too powerful, agitates the starch and makes it really horribly gluey 🙂
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