Make Ahead Mashed Potatoes

Entertaining can be fun, but it can also be stressful. If you have a few tried and true recipes that can be made ahead of time, you can reduce some of that stress (and a ton of dirty dishes!). Make these delicious mashed potatoes days (or weeks) ahead and reheated just before needed.

Items needed to make this recipe:

(affiliate links)

• potato masher https://amzn.to/2P0vaH1

• potato ricer https://amzn.to/2R3huxH

• food mill https://amzn.to/2P3ulgA

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Make Ahead Mashed Potatoes

makes 6 servings (recipe can be doubled)

Printable Recipe

Ingredients

• 2 pound russet potatoes, peeled and cut into 3/4-inch cubes

• 1 clove garlic, peeled

• 1/2 teaspoon kosher salt

• 4 ounces unsalted butter

• 3 ounces sour cream

• 1/2 cup whole milk

• 1 teaspoon granulated onion

• 1 tablespoon dried parsley

• salt and pepper to taste

Directions

1. Place potatoes, garlic and salt in saucepan and cover with water; boil for 10-15 minutes or until potatoes are tender.

2. Drain potatoes and mash with remaining ingredients until well combined. Use a handheld potato masher if you don’t mind a few lumps, otherwise use a potato ricer or food mill to make smooth mashed potatoes.

3. Serve right away or chill/freeze in an airtight container for later (follow instructions below).

To Reheat

• Place mashed potatoes in slow cooker and heat on low for about 4 hours or spread mashed potatoes in a casserole dish and bake in a preheated 350F oven for 30-40 minutes. Alternatively, you can reheat in a microwave-safe container, stirring every few minutes until heated through.

• If frozen, thaw overnight in the fridge before reheating.