Make-Ahead Mashed Potatoes Recipe (2024)

FAQs

Can I prep potatoes for mashing ahead of time? ›

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.

If you want to get ahead, why not boil them in advance, then toss in a little oil and store in the fridge until you're ready to roast them. There's no need to bring them back up to room temperature, just toss them into hot fat straight from the fridge.

Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate. Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).

The whole process is simple: peel them, leave them whole or dice them if you want, fill a bowl with cold water, submerge the potatoes and store in the fridge overnight. While this trick can be quite handy, it will only work for about 24 hours, so we would recommend to not prep your potatoes too far in advance.

For the fluffiest and lightest mashed potatoes, use Russets and rinse off excess potato starch before and after cooking. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

How many pounds of potatoes per person for mashed potatoes? A 5-pound bag of potatoes makes 10 to 12 servings of mashed potatoes.

What kind of potatoes are best for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes. To freeze leftover mashed potatoes, allow them to cool then place them in a freezer-safe bag.

You can boil them up to two hours ahead of using them if you keep them refrigerated. Before mashing, warm them back up in hot water, then drain well. They will be a tad more waterlogged in this case, so you may want to undercook a tiny bit before refrigerating.

Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the pot and can make the potatoes turn mushy.)

Shower them with salt.

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

How to Peel and Slice Potatoes Ahead of Time to Reduce Holiday Stress. With some smart strategies and advance planning, you can clean, peel and chop potatoes the night before or morning of your dinner party, so your spuds will be ready to go when you need them for mashing, baking, Hanukkah latkes and more.

No matter which way you slice (er, peel?) it. The short answer is yes. You can absolutely peel potatoes ahead of time.

If you'll be cooking the potatoes in the next few hours, you can leave them submerged in water at room temperature, Tiess says. If it will be longer than a few hours, place them in the refrigerator. Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours.

Potatoes can be peeled prepped and cut into water up to 2 days before boiling for mash.