I’ve got you covered on making creamy mashed potatoes ahead of the Holiday Day dinner rush! Yukon (yellow) Gold potatoes make the creamiest mashed potatoes, ever. You can make these a couple of days ahead, then bake them on your holiday. They are creamy, rich and perfect– every time!
My kitchen is so small that there is barely enough room for just myself. I’m, pretty much, the only cook in our small family– and I’m okay with that. So, my plan is to make a few dishes, starting the weekend before Thanksgiving. Let’s face it– Thanksgiving Dinner is a lot of work! “Make ahead” recipes to the rescue. It’s all about the planning so that I don’t have to get up before the sun rises. This recipe is a game changer– it’s easy, you can make these a few days ahead of time and– most importantly– they are creamy and delicious! Oh, and if you’re luck enough to be a guest, but need to bring a dish– this one is perfect and your other guest will thank you (including the main chef).
I have been making Thanksgiving Dinner for a few decades and I’m happy to do so– well, most of the time! I have two older brothers. Both of them are bachelors. If they were married, at least, I could potentially recruit the women to help make Thanksgiving Dinner. So, for now, I am the only girl cook in the family.
My small family loves their Thanksgiving dinners. My mother (may she rest in peace), so looked forward to turkey and all the trimmings. You see, her Motherland of Bavaria doesn’t celebrate Thanksgiving. Of course not! This is an American tradition. Both of my parents are now celebrating their celestial Thanksgivings among the heavens. That brings us back to earth.
Turkey cannot be fully enjoyed without mashed potatoes. Rice or pasta just doesn’t cut it. My favorite potatoes are Yukon Golds. I’m going to show you how I make mashed potatoes that are creamy and packed with flavor. You can make these a few days ahead of time– you could even freeze them. Today, I cooked about 5 pounds of Yukon Gold potatoes. You can use Russets, or Red Bliss, of course. I love the buttery notes of Yukons, and the light yellow color. I also like that I don’t have to peel them. Less work is good. I cook them in salted water until fork tender. If you scrutinize photos, I’m using a knife. Either way, I just make sure that they’re tender, but not cooked to mush. Drain them.
This is my kitchen helper. I love my OXO food mill. I love this kitchen tool more than my potato ricer. A potato masher? Fuhgetaboutit. For one, there are rubber “legs” that come out and helps to position the food mill over a pot. I simply insert the grater with the larger holes, and snap the handy dandy handle on. I’m ready to go. I cut the potatoes in smaller quarters, grab the handle and turn…
Turn right a few spins, turn left. Turn right, turn left. This is much easier than squeezing a potato ricer, and I can fit a lot more potatoes at once. Mashing is more work than I want to do. So, my first batch of potatoes are beautifully “riced”.
Now, here are the ingredients I use to make these delicious mashed potatoes. Cream cheese. Uh-huh. I don’t measure, but 1/2 brick looks good. Then I add 1/2 stick of unsalted butter. I add more hot potatoes and continue to mill them. The heat of the potatoes will start to melt the cream cheese and butter. Look at the underside of the food mill, and there’s all kinds of lovely potato goodness. Scrape that into the pot.
So, now it’s time to add the liquids. Again, I don’t measure. Here’s whole milk. I add in 1/4 cup increments. It’s better to go slow and easy, so you don’t end up with potato soup.
The milled/riced potatoes are easily stirred. Start blending, gently.
Last night, I made roasted garlic and used half of it. I decided to squeeze the sweet tasting garlic and mash it up. This is totally optional. But good.
I don’t always do this, but today– for Thanksgiving– I added 2 beaten eggs. The eggs give a lovely richness to the potatoes. Now give the potatoes a stir. Amazing! You really don’t need to use a hand mixer. I never do. I find that when potatoes are run through a food mill, all the hard work is done. Give the potatoes a taste. There’s one more ingredient I love to add. For Thanksgiving.
So, how to you serve these? Pop them into a 350 degree oven, for about 20-30 minutes. I put a few pieces of butter on top, and stir them right before serving. Or, you can heat these in a slow cooker, on low– which frees up the oven. Either way, these are guaranteed to be excellent. If you’re the designated side dish bringer– make these. They’ll disappear.
Enjoy!
Perfect Make Ahead Mashed Potatoes
Ingredients
- 5 pounds Yukon Gold Potatoes can use Russets or Reds, washed
- 4 ounces cream cheese
- 4 ounces butter
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 eggs beaten
- Roasted garlic optional
- Salt and pepper to taste
Instructions
- Cook the potatoes, in salted water, until fork tender, about 20 minutes. Drain.
- If you have a food mill (or potato ricer) mill the potatoes into the same pot that you cooked the potatoes. Otherwise, mash the potatoes until they are broken down into chunks.
- Add the cream cheese and butter. Add about 6 cloves of roasted garlic, if using. Add whole milk, in 1/2 cup increments and stir the milled/riced potatoes until almost creamy. Otherwise, mash them by hand (or go buy an “OXO” brand food mill!)
- Add the beaten egg and stir. Add between 1/4 and 1/2 cup heavy cream. Stir until the potatoes have a creamy and silky texture, but not watery.
- Either butter, or spray an oven-proof dish with non-stick spray. Store in the refrigerator (or freezer) 3 to 4 days in advance.
- To serve, bake at 350°F for 20 to 30 minutes, depending on how hot your oven runs. I like to add a few dots of butter, before baking.
- Stir and then serve.
Notes
Nutrition
I am definitely using this recipe! Thank you so much!
A brilliant post! I can say this because 1.) never knew Yukons didn't need to be peeled and 2.) great tip on the food mill! Since dinner is only me, hadn't planned on making potatoes, just a small 10-12 lb. turkey, stuffing and veggie. I have a potato ricer that belonged to my great grandmother but it's quite hard to use. Thanks ever so much! P.S. Would love any turkey gravy making how-to in one of the holiday posts 🙂
Looks delicious! Your blog is fantastic!
Love the idea of making ahead as much as I can… your potatoes look amazing!
I love this. I am traveling for Thanksgiving, but this is perfect for Christmas.
Love the idea of make-ahead potatoes and love, love, love OXO products. They don't have to give things away when they make such fantastic products.
Have a great Thanksgiving and please let someone else do the dishes.
Sam
For these big meals I am usually chief cook and bottle washer too. I start the meal 3 days prior to the big event and have everything but the turkey ready to reheat.
Great recipe! I love anything that can be made in advance. (Potatoes are my carb-loving heart's guilty pleasure.) 🙂
Ohhhh yumm, I would have never thought of the cream cheese but what a fantastic touch. Not cooking this year, its just Hubby and I and the DFAC on post puts on quite the spread, meeting up with friends and single Soldiers. But next year I'll be stateside with the family. [ or maybe next week I'll try this out. ] Looking up the food mill!!
I too love make ahead mashed potatoes. I usually use russets, but like your idea of Yukon Golds. Will give it a try. Have a wonderful Thanksgiving Debby.
For all intents and purposes, I make most of the EDIBLE parts of t-day dinner, so I understand (aka the ones without high fructose corn syrup in every bite)…so I understand. Making ahead is definitely a great idea! These potatoes look fabulous.
Why have I never used my food mill for mashed potatoes before? I had been lamenting that I didn't have a ricer, but I guess I don't need one..ha. I also love that you added the beaten egg to these potatoes, I am doing that this year…and some cream cheese, too.
This is my second year using this recipe and I love it. I just finished making it again and I'll be taking it as my contribution to dinner (along with the make ahead gravy, of course!). I'd add a side note to this recipe about not peeling the potatoes if you don't have a food mill. I have to use a ricer and the peelings will not go through the small holes. I ended up peeling the hot potatoes after trying to get them pressed through the ricer, without success. I'm not an especially great cook and don't know the tips and tricks and obvious adjustments others probably see right off. 🙂 Thanks Debby!!
I made these for the first time last year and my little niece said “Bawbie these are the best potatoes I ever had! They are even better than my Daddie’s!” So I am making them again. I also made your turkey gravy recipe and your ‘how to cook a Turkey’ recipe. I love your blogs, and I am very grateful for how you are helping this inept cook make delicious meals. I feel like you are right there beside me, coaching me through the whole thing. Thanks Debby!
Thank you so much for such a lovely comment! It is readers, like you, that have kept me going for the last ten years. My blog might not be as famous as others, but I do cook/bake and share from the heart! Happy New Year!