Christmas dinner · adapted traditional recipe
Make-Ahead Mashed Potatoes
Creamy mashed potatoes you assemble up to two days before and reheat in the oven, which frees the stove and your attention on Christmas Day.
An adaptation of a traditional recipe, written in our own words. Ovens vary, so go by the doneness signs as well as the times.
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 25 min
- Makes
- 8 servings
Ingredients
- 3 lbYukon Gold potatoes, peeled, cut in 2-inch chunks
- 1 tbspkosher salt, for the cooking water
- 4 ozcream cheese, softened
- ½ cupsour cream
- ½ cupwhole milk, warmed
- 6 tbspunsalted butter, divided
- 1 tspkosher salt, for seasoning, to taste
- ½ tspblack pepper
Method
- 1
Cover the potatoes with cold water by 1 inch, add the tablespoon of salt and bring to a boil. Lower the heat and simmer 15 to 20 minutes until a knife slides in with no resistance.
- 2
Drain well and let the potatoes steam dry in the colander for 2 minutes. Wet potatoes make gluey mash.
- 3
Return them to the warm pot with 4 tablespoons of the butter, the cream cheese and the sour cream. Mash with a masher or put them through a ricer, adding the warm milk a little at a time.
- 4
Season with the teaspoon of salt and the pepper, tasting as you go. Avoid a food processor or mixer on high, which turns the starch to paste.
- 5
Scrape into a buttered baking dish (about 2 quarts) and smooth the top. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the surface.
- 6
To serve now, bake uncovered at 350°F for 15 minutes. To serve later, cool, cover and refrigerate, then follow the reheating note below.
How to know it is done
Smooth, with no lumps, and steaming hot in the center (165°F) when reheated, with butter melted on top.
Make ahead
Assemble through step 5, cool for no more than an hour, cover and refrigerate up to 2 days. Reheat covered at 325 to 350°F for 45 to 55 minutes (a little longer straight from the fridge), stirring once, until the middle reaches 165°F. Uncover for the last 10 minutes if you want a lightly golden top.
Storing and freezing
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. They freeze for about 1 month in a sealed container; the texture is a touch looser after thawing.
Tips
- Salt the cooking water well: it is the only chance to season the inside of the potato.
- Warm the milk first; cold milk cools the mash and makes it stiff.
- Waxy potatoes give a creamier result than russets for a dish that is going to be reheated.
Allergens
- Milk (butter, cream cheese, sour cream, milk)
Always check the labels of the products you buy.
Questions
Can you make mashed potatoes two days ahead?
Yes. The cream cheese and sour cream in this version keep the mash creamy after refrigeration. Cover the dish tightly, keep it in the fridge up to 2 days and reheat covered in the oven until hot all the way through.
How do I reheat mashed potatoes so they are not dry?
Reheat them in the oven, covered with foil, with a few pieces of butter on top, and stir once halfway. A splash of warm milk fixes a stiff batch. Oven reheating also frees the stove for everything else.
How many potatoes do I need per person?
About ⅓ to ½ lb of raw potatoes per person. This recipe uses 3 lb for 8 guests, which leaves a little extra.
Why are my mashed potatoes gluey?
Overworking releases starch. Use a masher or ricer, not a blender or food processor, and make sure the potatoes are drained and steamed dry first.