Make-Ahead and Reheating
Make-Ahead:
Prepare potatoes as directed, transfer to a buttered baking dish, cover, and refrigerate for up to 2 days. To reheat, dot with additional butter, cover with foil, and bake at 350°F for 20-25 minutes until hot.
Slow Cooker Method for Parties:
Prepare potatoes, transfer to a slow cooker, and keep on WARM for up to 2 hours. Stir occasionally and add warm milk if needed.
Dairy & Eggs
Reheating Leftovers:
Stovetop: Gently warm over low heat, stirring in a splash of warm milk.
Microwave: Individual portions, 1-2 minutes, stirring halfway.
Oven: 350°F for 15-20 minutes, covered.
What to Serve Them With
Roast turkey or chicken – The classic pairing
Prime rib or steak – Essential for soaking up jus
Gravy – Obviously
Roasted vegetables – A complete plate
Cheese
Meatloaf – Comfort food perfectionFood
Your Mashed Potato Questions, Answered
Can I use russet potatoes instead?
Yes! Russets make fluffy, light mashed potatoes. They’re slightly less creamy than Yukon Golds but still excellent.
My potatoes are gluey. What went wrong?
Either overworked or over-processed (like in a food processor). Next time, use a ricer and stir gently.
Can I peel the potatoes ahead of time?
Yes, but submerge them in cold water to prevent browning. Drain and dry before cooking.
Can I freeze mashed potatoes?
Yes! Portion into freezer-safe containers, cool completely, and freeze for up to 3 months. Thaw in refrigerator and reheat gently with a splash of warm milk.
What’s the best way to keep them warm for a crowd?
Transfer to a slow cooker on WARM. Stir occasionally and add warm milk if they thicken.
Can I make these dairy-free?
Yes! Use plant-based butter and unsweetened oat milk or almond milk. Add a little extra fat for richness.
