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Mashed Potatoes · Creamy Classic

Creamy Make-Ahead Mashed Potatoes

Rich, buttery, fluffy mashed potatoes for the holiday table, with a make-ahead plan so they're one less thing to juggle on the big day.

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Prep
20 min
Cook
30 min
Total
50 min
Serves
10
Level
Easy

Ingredients

  • 4 lb Yukon Gold potatoes, or russets, peeled and cut into 2-inch chunks
  • 1 tbsp kosher salt, for the cooking water
  • ½ cup unsalted butter, cut into pieces
  • 1–1 ¼ cups whole milk or half-and-half, warmed
  • 1 tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • 2 tbsp fresh chives, chopped (optional)

Steps

  1. Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Starting in cold water helps them cook evenly.
  2. Bring to a boil, then simmer until a knife slides into the biggest chunk with no resistance.
  3. Meanwhile, warm the milk and butter together in a small saucepan or the microwave until the butter melts.
  4. Drain the potatoes well, then return them to the hot, empty pot over low heat for 1 to 2 minutes, stirring, to steam off extra water.
  5. Mash the potatoes with a potato masher until mostly smooth. Pour in the warm butter mixture a little at a time, mashing and stirring until creamy. Don't use a blender or food processor, which makes them gluey.
  6. Season with salt and pepper, top with chives and serve.

Tip: Cold milk cools the potatoes and won't absorb as well. Always warm it first.

Tip: Yukon Golds make creamy, buttery mash; russets make fluffier, lighter mash.

Storage: Refrigerate up to 4 days.

Make ahead: Make up to 2 days ahead, cool and refrigerate. Reheat covered in a 350°F (175°C) oven for 30 to 40 minutes with a splash of milk, stirring once, or keep warm in a slow cooker on WARM for up to 2 hours.

Estimated nutrition per serving: 240 calories · protein 5 g · carbohydrates 33 g · fiber 4 g · sugars 3 g · fat 10 g (saturated 6 g) · sodium 200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.