home cooked dinners by the season

Made Ahead Mashed Potatoes

Made Ahead Mashed Potatoes

Serves 8-10


  • 6 lb russet or Yukon Gold Potatoes, peeled, washed and cut into 2-inch chunks
  • 1 tablespoon kosher salt
  • 1-1/4 cups half-and-half, whole milk or whipping cream, heated until warm
  • 1-1/2 cubes butter at room temperature
  • Fresh ground black pepper


Put the potatoes in a large stockpot and cover with water; add a big pinch of salt and bring to a boil.
Reduce heat to a simmer and cook until potatoes are tender (when poked with a knife the potato slides off easily), about 20-25 minutes.
Drain potatoes and return to the stockpot; cook over low heat to remove any excess water, about 1-2 minutes.
Mash potatoes until smooth.
Add half-and-half and butter and mix until evenly incorporated; season with salt and pepper.
Transfer to a slow cooker, cover and hold on the warm or low setting up to one hour before serving or serve immediately.