Side Dishes
Ree Drummond’s make-ahead mashed potatoes bring comfort to any meal without the last-minute rush. The secret lies in a foolproof method that delivers creamy, buttery perfection while saving you hours of prep—no one will guess they were made days in advance.
I’ve tested this recipe through holidays and weeknights, and it never fails to impress, even when reheated.
This recipe starts with Yukon Gold potatoes, boiled until tender, then mashed with rich cream and cold butter for that signature velvety texture. The key to make-ahead success? Adding a splash of milk powder before storing, which prevents drying out.
Whether you refrigerate for up to 5 days or freeze for 3 months, these potatoes reheat like fresh-made—no lumps or watery mess.
What makes this recipe truly special is how effortlessly it scales. Double the batch for gatherings, or keep a stash in the freezer for lazy Sundays. The reheating process is simple: just warm gently in the oven or microwave, and finish with a sprinkle of fresh chives for brightness.
Your table will feel like a Pinterest-perfect spread, all with minimal effort.
Perfect for holidays, potlucks, or meal prep, these mashed potatoes are the ultimate side dish—restaurant-quality without the stress. Let’s get started on a method that turns a classic into a game-changer for your kitchen.
Ingredients for ree drummond make ahead mashed potatoes
Six ingredients transform into velvety, restaurant-worthy mashed potatoes that outsmart last-minute stress.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled, cut into even chunks |
| Heavy Cream 🥛 | 1 cup | Full-fat for maximum richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into tablespoon pieces |
| Milk Powder 🥛 | 2 tbsp | Non-fat, for moisture retention |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, for garnish |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Granulated White Sugar 🍚 | 1 tsp | Balances acidity, optional |
| Whole Milk 🥛 | ¼ cup | For adjusting consistency |
Yukon Golds are non-negotiable here—their buttery texture and creamy finish make all the difference. Buy a 5-pound bag from Whole Foods or your local market; they keep for weeks in a cool, dark pantry. For holidays, I double the batch and use Russet potatoes as a budget-friendly backup—they’re starchier but still delicious. The key is even-sized chunks: cut them roughly the same size so they cook uniformly. Pro tip: soak peeled potatoes in cold water for 30 minutes to remove excess starch, which keeps your mash silky smooth.
Heavy cream and cold butter are the dynamic duo here—full-fat is non-negotiable for that signature velvety texture. No heavy cream? Half-and-half plus an extra tablespoon of butter works in a pinch, but it won’t be as luxurious. The milk powder might sound odd, but trust me: it’s the secret to moisture retention when reheating. Nestlé powdered milk is my go-to, but any non-fat variety works. For extra brightness, I sometimes add a pinch of nutmeg or garlic powder, but keep it subtle. Fresh chives? Trader Joe’s sells them pre-chopped for convenience, but fresh is always better if you’ve got the time.
These potatoes reheat like a dream—oven or microwave, your call. For oven reheating, cover with foil and warm at 350°F for 15-20 minutes until creamy. Microwave? Add 2 tablespoons of milk or water and stir before heating. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. To freeze, spread cooled mash on a tray to form a crust, then transfer to a bag. This prevents that dreaded gummy texture. Garnish with fresh chives right before serving—they add a pop of color and freshness that makes it look like you slaved over these all day.
Why You'll Love This Recipe
- I’ll be real: this costs way less than fancy restaurant mash, but it feels like a splurge. The milk powder stretches the cream, the butter adds richness without breaking the bank, and you’ll have leftovers that taste just as good cold in sandwiches. (My kids call them “potato cookies.”)
- No-Peel Hassle: I’ll admit—I used to dread peeling potatoes. But Ree’s trick of boiling them in their skins? The Yukon Golds just slide right out, creamy and intact, no knife fight required. That milk powder? It’s the secret weapon that makes them fluffier than any store-bought tub.
- Velvet Creamy Magic: The heavy cream and butter combo here isn’t just rich—it’s luxurious in the best way. The milk powder gives it that silky texture without tasting powdery, and honestly? It’s the kind of mash that makes you pause mid-bite just to savor it. (Yes, even on a Tuesday night.)
- Weeknight Superhero: Between us, this is my go-to for game days, holiday leftovers, or when I’ve got 15 minutes and a house full of people. Make it ahead, reheat it gently, and it’s still perfect—no one’s guessing it’s not fresh-off-the-stove. The Yukon Golds hold up better than russets, too.
Step-by-step instructions for Ree Drummond's make-ahead mashed potatoes
Here's how to create velvety, restaurant-quality mashed potatoes that stay creamy for days ahead.
Boil the Potatoes Until Fork-Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-high and cook for 15-20 minutes until a knife slides in easily with just slight resistance—this ensures perfect doneness without overcooking.
Drain the potatoes immediately in a colander and let them steam-dry for 1 minute to evaporate excess moisture. I like to give them a quick shake to release any stubborn water droplets—this prevents watery mashed potatoes later. The goal is to start with perfectly dry potatoes for maximum creaminess.
Create the Ultimate Creamy Base
While the potatoes are still hot, return them to the now-empty pot and add the 0.5 cup Unsalted Butter (cut into tablespoon pieces) and 2 tbsp Milk Powder. Using a potato masher or ricer, work the butter and milk powder into the hot potatoes until fully incorporated. This step is crucial—it creates a stable base that prevents grittiness when reheating later.
For extra richness, add 1 cup Heavy Cream and 0.25 cup Whole Milk while mashing. The heat from the potatoes will gently warm these dairy components, creating a silky texture. If the mixture seems too thick, add 1 tablespoon at a time of the reserved potato water until you reach a smooth, spreadable consistency—this ensures perfect texture when reheated.
Season and Finish to Perfection
Transfer the mashed potatoes to a large mixing bowl and stir in 1 tsp Granulated White Sugar and 0.5 tsp Freshly Ground Black Pepper. The sugar balances any acidity from the potatoes while enhancing the overall sweetness, and the freshly cracked pepper adds a bright, aromatic finish. At this stage, taste and adjust seasoning—you might need a touch more salt if your potatoes were particularly starchy.
For that final touch of elegance, fold in 0.25 cup Fresh Chives using a silicone spatula. The chives add a delicate onion flavor and beautiful pop of color. Here's the thing—don't overmix at this point. Just enough to distribute the chives evenly will keep your mashed potatoes light and airy.
Store for Maximum Freshness
Transfer the mashed potatoes to an airtight container with a tight-fitting lid. I recommend using a glass container with a vacuum seal if you have one—this prevents moisture loss and keeps the texture perfect. Store in the refrigerator for up to 5 days or freeze for up to 3 months for truly make-ahead convenience.
When ready to serve, reheat by microwaving in 30-second intervals, stirring well between each, until warmed through. For oven reheating, spread on a baking sheet and warm at 350°F for 15-20 minutes until heated through. The result? Creamy, buttery mashed potatoes that taste like they were just made—no last-minute stress required!
Pro Tips For Making Ree Drummond Make Ahead Mashed Potatoes
- BOIL UNTIL TENDER: Yukon Golds should pierce like a butter knife—no flexing, no resistance. If you’re still chewing after 15 minutes, they’re not done. I learned this the hard way when my first batch turned out gummy because I rushed the cook time. Use a timer, and resist the urge to check early.
- SALT THE WATER: Skip this, and your potatoes taste bland no matter how much salt you add later. A full teaspoon of salt in the boiling water seasons them from the inside out. (Yes, even if you’re using unsalted butter afterward—trust me, it matters.)
- WHISK IN THE CREAM: Pouring heavy cream directly into hot potatoes will curdle it faster than you can say "lumpy." Warm the cream slightly first, then whisk it in slowly while stirring the potatoes vigorously. This isn’t the prettiest method, but it’s the tastiest.
- COOL BEFORE REFRIGERATING: Dumping hot mashed potatoes into the fridge is a fast track to a watery mess. Let them cool to room temperature first, then refrigerate in a sealed container. I was skeptical until I tried it—now I never skip it.
Serving suggestions for ree drummond make ahead mashed potatoes
Holiday Centerpiece
Transform your mashed potatoes into the star of the table by serving them in a cast-iron skillet or ceramic dish—the warmth of the metal keeps them creamy while adding rustic charm.
For an extra-special touch, arrange them in a hollowed-out potato boat (scoop out the center of a large baked potato and fill it with your mashed potatoes) and garnish with a sprig of fresh rosemary tied with twine.
This presentation makes them feel like a gourmet appetizer while keeping the effort minimal. 🌟
Gravy Pairing
No mashed potatoes are complete without gravy, but here’s the trick: keep it simple. A smooth beef or chicken gravy made with 2 tbsp cornstarch and 1 cup reserved drippings elevates everything.
For a Ree Drummond-inspired twist, stir in 1 tsp Dijon mustard and ½ tsp smoked paprika into the gravy for depth. Serve it in a small ceramic gravy boat for an elegant touch, or let guests drizzle it directly over their potatoes for maximum indulgence.
Toppings Bar
Set up a DIY topping station with small bowls of add-ins so everyone can customize their plate. Include crispy fried shallots (store-bought or homemade), crumbled bacon, shaved Parmesan, and a drizzle of truffle oil.
For a vegetarian option, offer roasted garlic confit or caramelized onions. This interactive element turns a simple side into a showstopper that keeps guests talking long after the meal. 💫
Leftovers Reinvented
Turn reheated mashed potatoes into mashed potato croquettes by mixing them with 1 egg, ¼ cup breadcrumbs, and 1 tsp garlic powder, then pan-frying in butter until golden.
For a breakfast twist, spread them on toasted sourdough, top with a fried egg, and broil until the cheese melts into a gooey blanket. These creative uses ensure your make-ahead potatoes never go to waste—just another reason this recipe is a game-changer. 🔥
Kid-Friendly Serving
Make mashed potatoes fun for little ones by shaping them into ridges (use a fork to create peaks and valleys) or smiley faces (add a dollop of sour cream for eyes and a slice of carrot for a nose).
Serve with ketchup or honey for dipping, or let them sprinkle their own toppings like crushed potato chips or mini marshmallows (yes, really!). This playful approach makes even the pickiest eaters excited about sides. 🥔
Plating Like a Pro
For a restaurant-worthy finish, use a piping bag fitted with a star tip to pipe swirls of mashed potatoes onto the plate, then dot with browned butter or crumbled blue cheese. Garnish with edible flowers or microgreens for a pop of color.
If serving alongside roasted meats, arrange the potatoes in a sunburst pattern around the protein for a visually stunning presentation. The key? Confidence—even a simple dish looks elegant when plated with intention. ✨
Nutrition facts
Frequently asked questions
Can I use Russet potatoes instead of Yukon Gold?
Yes, but expect a slightly different texture. Russets are starchier and will yield fluffier mashed potatoes, while Yukon Golds deliver that signature creamy, buttery finish. For a hybrid approach, mix half Yukon Gold and half Russet—you’ll get the best of both worlds. Just add 1 extra tablespoon of butter if using all Russets to compensate for their drier nature.
Why does my make-ahead mash turn gummy when reheated?
This happens when moisture gets trapped during storage. The fix? Always cool the potatoes completely before refrigerating or freezing, and spread them on a tray to form a crust before bagging. Also, add the milk powder—it’s the secret to locking in moisture. When reheating, stir in 1 tablespoon of warm milk to restore creaminess.
How do I scale this recipe for a crowd?
Double or triple the ingredients, but adjust the butter and cream proportionally. For 12 servings, use 6 lb potatoes, 2 cups heavy cream, and 1 cup butter. Cook in batches if needed, and store in multiple airtight containers to maintain texture. Reheat in 30-second microwave bursts or spread thinly on a baking sheet at 350°F for even warming.
Can I make these mashed potatoes dairy-free?
Replace the butter with vegan butter or coconut oil and use full-fat coconut milk instead of heavy cream. For creaminess, add 2 tbsp nutritional yeast (it mimics the umami depth of dairy). The milk powder can be omitted, but adding 1 tbsp cornstarch helps bind the mixture when reheating. Taste as you go—dairy-free versions need extra fat for richness.
What’s the best way to reheat frozen mashed potatoes?
Thaw overnight in the fridge, then reheat in the oven for the creamiest results. Spread on a baking sheet and warm at 350°F for 20-25 minutes, stirring halfway. For a quick fix, microwave in 30-second intervals, stirring between each, and add 1-2 tbsp warm milk or broth to restore moisture. Never microwave from frozen—it creates a gummy texture.