Make Ahead Mashed Potatoes with Chives and Olive Oil Recipe

Introduction

Make Ahead Mashed Potatoes are a perfect restaurant-style trick for busy home cooks. These creamy, fluffy potatoes can be prepared in advance and reheated with ease, saving you time on the day of serving without sacrificing flavor or texture.

Ingredients

• 2 lb / 1 kg starchy potatoes
• 1 cup / 250 ml cream, half and half, or milk
• 60g / 1/4 cup butter
• Salt and pepper, to taste
• Olive oil, for drizzling
• Chives, finely chopped

Instructions

1. Step 1: Peel and cut the potatoes into large chunks.
2. Step 2: Bring a pot of water to a boil, add the potatoes, and cook for 20 minutes until soft and starting to fall apart.
3. Step 3: Drain the potatoes, then return them to the pot over the stove (turned off) to steam dry for a few minutes.
4. Step 4: Mash the potatoes to your preferred consistency. Avoid using a handheld mixer, blender, or food processor to prevent a gluey texture.
5. Step 5: To make ahead, transfer the mashed potatoes to a bowl and cover with cling wrap, pressing it directly onto the surface to remove air. Refrigerate for up to 2 days.
6. Step 6: On the day of serving, place the cream and butter in a pot and bring to a boil. Turn off the stove but keep the pot on.
7. Step 7: Add the mashed potatoes to the cream mixture and stir until combined. For creamier potatoes, push them aside, add a little more cream or milk, bring to a simmer, then stir in.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve warm, garnished with chopped chives, a drizzle of olive oil, and a sprinkle of pepper.

Tips & Variations

• Use starchy potatoes like Russets or Yukon Gold for the fluffiest texture.
• For a dairy-free option, substitute cream and butter with coconut milk and olive oil.
• If you prefer garlic flavor, gently warm minced garlic in the cream and butter mixture before adding the potatoes.
• Press cling wrap directly onto the potato surface to prevent a skin from forming when storing.

Storage

Store leftover mashed potatoes covered in the refrigerator for up to 2 days. Reheat gently with a splash of cream or milk over low heat, stirring occasionally to restore creaminess. Avoid high heat to prevent drying out or burning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer to mash the potatoes?

It’s best to avoid hand mixers or food processors as they can overwork the potatoes and make them gummy. Use a potato masher or a fork for fluffy texture.

Can I freeze make ahead mashed potatoes?

While possible, freezing can change the texture of mashed potatoes. For best results, store in the refrigerator and use within 2 days.

Make Ahead Mashed Potatoes with Chives and Olive Oil Recipe

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4.6 from 131 reviews

This Make Ahead Mashed Potatoes recipe offers a restaurant-quality creamy mash that can be prepared in advance and reheated without losing its smooth texture. Using starchy potatoes and careful mashing techniques, this method avoids gluey results and ensures fluffy, flavorful potatoes perfect for any meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 lb / 1 kg starchy potatoes

Dairy & Fats

• 1 cup / 250 ml cream, half and half, or milk
• 60g / 1/4 cup butter
• Olive oil, for drizzling

Seasoning & Garnish

• Salt and pepper, to taste
• Chives, finely chopped, for garnish

Instructions

1. Prepare the Potatoes: Peel the potatoes and cut them into large chunks to ensure even cooking.
2. Boil the Potatoes: Bring a pot of water to a rolling boil, add the potatoes, and cook for 20 minutes or until the potatoes are soft and beginning to fall apart.
3. Drain and Steam Dry: Drain the potatoes thoroughly, then return them to the pot placed on the stove turned off to let them steam dry for a few minutes, helping to remove excess moisture.
4. Mash the Potatoes: Mash the potatoes by hand to your preferred texture. Avoid using a handheld mixer, blender, or food processor to prevent activating starches and causing a gluey consistency.
5. Make Ahead Storage: Transfer the mashed potatoes into a bowl and cover tightly with cling wrap pressed onto the surface to minimize air exposure. Refrigerate for up to 2 days.
6. Reheat Cream and Butter: On the day you want to serve, place the cream and butter in a pot and bring them to a boil. Turn off the heat but keep the pot on the stove.
7. Combine and Heat Potatoes: Add the mashed potatoes to the pot with cream and butter, stirring gently to combine. For a creamier texture, push potatoes aside, add extra cream or milk, return the heat to medium, bring to a simmer, then stir until creamy.
8. Season: Season the mashed potatoes generously with salt and pepper to taste.
9. Serve and Garnish: Serve the mashed potatoes warm, garnished with finely chopped chives, a drizzle of olive oil, and a sprinkle of pepper.

Notes

• Use starchy potatoes like Russets or Yukon Gold for the fluffiest texture.
• Do not use electric mixers to mash the potatoes as it can lead to a gluey texture.
• You can substitute the cream with half and half or milk, depending on your preference for richness.
• The make-ahead method allows the mashed potatoes to be refrigerated for up to 2 days before reheating.
• Adding extra cream during reheating can enhance creaminess to suit your taste.

Keywords: mashed potatoes, make ahead, creamy mashed potatoes, restaurant mashed potatoes, side dish, starchy potatoes