Get Ahead of the Game: Prep Your Mashed Potatoes in Advance

Peel and Prep Potatoes Up to 3 Days in Advance

To save time on peeling and chopping, you can prep your potatoes up to 3 days before the big day. Simply peel the spuds and store them in a bowl of water in the fridge, whole or cut up. This prevents oxidation, which causes unsightly browning. For even easier storage, use water-filled zipper-lock bags to keep peeled potatoes fresh for several days.

Steam and Rice for Easy Peeling

Another clever trick is to steam whole potatoes and then pop them into a potato ricer with the peels on. The peels will stay behind, leaving you with perfectly cooked potatoes and minimal moisture.

Mash Ahead and Reheat with Ease

Some cooks take it a step further by mashing their potatoes up to a day in advance. Simply reheat them in the oven or microwave with a bit of extra butter, and they’ll taste even better the next day. To prevent drying out, add a dollop of creamy goodness made with:

• butter
• half-and-half
• sour cream

For an ultra-rich flavor, try adding cream cheese to the mix.

What Not to Do: Avoiding Gluey Mashed Potatoes

Remember, don’t boil your potatoes ahead and wait to mash them, as this can result in a gluey, unappetizing mess. Also, avoid holding mashed potatoes in a slow cooker, as this can lead to an unpleasant texture. If you need to hold your mashed potatoes for a short time, try using a hot water bath to keep them warm and evenly heated.

Reheating Mashed Potatoes Like a Pro

To reheat cold mashed potatoes, simply place them in a pot and add a bit of extra butter. Heat them in the oven or microwave until warmed through. For a more visual approach, check out our reheating guide for a stress-free experience.