A potato ricer gives the lightest texture, but a careful hand masher still works. The important points are to drain well, avoid overworking the potatoes and reheat gently with a little extra warm milk.
Cook · Recipe
Make-Ahead Mashed Potatoes
Fluffy mashed potatoes for six, enriched with butter and warm milk and designed to be chilled, reheated gently and finished just before serving.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 10 min
- Total
- 1 hr
- Serves
- Serves 6
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
1.5 kg 3⅓ lb floury potatoes Such as Maris Piper or King Edward.
100 g 3½ oz unsalted butter Cubed.
200 ml ¾ cup + 1 tbsp whole milk or single cream Warm, plus a little extra for reheating.
10 ml 2 tsp fine salt Plus extra for the cooking water.
To taste To taste black pepper
15 ml 1 tbsp chopped chives Optional, to finish.
How to make it
Method
- Peel the 1.5 kg potatoes and cut them into even 3 cm chunks.
- Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 15 to 20 minutes until completely tender.
- Drain thoroughly, return the potatoes to the warm dry saucepan and leave them uncovered for 2 to 3 minutes so excess steam escapes.
- Pass the hot potatoes through a potato ricer into a large bowl, or mash them thoroughly while still hot.
- Fold in the 100 g butter, then gradually add the 200 ml warm milk or cream. Season with the 10 ml salt and black pepper. Avoid vigorous beating, which can make the mash gluey.
- To make ahead, spread the mash in a shallow covered dish, cool promptly and refrigerate once cold.
- Reheat gently in a covered dish at 180°C/160°C fan/350°F for about 25 minutes, or over low heat in a saucepan. Stir once or twice and add a splash of warm milk if needed.
- Taste, adjust the seasoning and finish with the optional 15 ml chives before serving.
Useful notes
Equipment
- Large saucepan
- Colander
- Potato ricer or sturdy masher
- Large bowl
- Covered ovenproof dish for reheating
Substitutions
- Use single cream for a richer mash or whole milk for a lighter one.
- Fold in roasted garlic, grated cheese or chopped herbs after mashing, checking allergens as needed.
Allergen notes
- Contains milk.
- Cheese or flavoured additions may introduce further allergens.
Storage
Cool promptly, cover and refrigerate for up to 3 days. Reheat only the amount needed until piping hot throughout. The mash can be frozen in portions for up to 1 month; thaw in the refrigerator before reheating for the most even texture.
Tips
- Dry the drained potatoes before ricing so the finished mash does not become watery.
- Add warm rather than cold dairy so the potatoes stay hot and absorb it more evenly.
- Reheat slowly and loosen with small splashes of warm milk rather than adding a large amount at once.