Make-Ahead Mashed Potatoes

These basic mashed potatoes are exactly as described. Simple, easy, and oh-so-comforting.

Prep Time5

Cook Time20

Total Time45

Course: Sides

Cuisine: American

Servings: servings

Calories: 230

Place the potatoes in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a knife, about 20 minutes.
Drain the potatoes and let them cool enough to handle.
Slip the peels off the potatoes with your fingertips or, if that's challenging, peel them. Push the potatoes through a ricer or food mill and put them back in the saucepan or mash them with a masher in the pan.
☞ TESTER TIP: If you don't have a ricer or food mill or masher, you can also press the potatoes against the side of the pan with a slotted spatula.
Heat the milk in a small saucepan or in the microwave. Add the butter, 3/4 teaspoon salt (or to taste), and the pepper, then add as much warm milk mixture to the potatoes as needed to create the desired consistency, stirring until well combined.
Scoop the mashed potatoes into a bowl, top with more butter, and serve immediately.

Storage--The cooked mashed potatoes can be stored in a sealed container in the fridge for up to 2 days. To reheat, cover it with plastic wrap and poke a few holes in it. Microwave until warmed through.
Keep warm--If you need to keep your potatoes warm for only a few hours before serving, set them over a pan of barely simmering water, partially covered. Stir in a little extra milk or butter before serving, if desired.
Dietary--This recipe is suitable for a gluten-free diet.