Make Ahead Mashed Potatoes with Chives and Olive Oil Recipe
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.
- 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
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
- Prepare the Potatoes: Peel the potatoes and cut them into large chunks to ensure even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season: Season the mashed potatoes generously with salt and pepper to taste.
- 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
