Make-Ahead Mashed Potatoes

Ann Taylor Pittman bakes potatoes to create a fluffy, smooth mashed potato that’s a guaranteed crowd favorite. Baking the potatoes instead of boiling them reduces the water content and keeps them dryer from the start. This helps prevent them from becoming gummy and overworked when they are mashed. 

With this technique, Pittman relies on russet potatoes, which are prized for their fluffier, dry texture. She mashes them with a duo of crème fraîche and cultured butter, which add tangy richness that turns this simple side dish into a holiday standout. Best of all, these potatoes reheat like a dream, and can easily be made ahead of time: The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave.

Notes from the Food & Wine Test Kitchen

Bring the crème fraîche to room temperature as the potatoes bake.

Every bit of the process works to make mashed potatoes that stay creamy after being stored and reheated and don’t turn gluey. This includes baking the potatoes so they don’t run the risk of being waterlogged, as well as working the potato flesh while it’s quite hot. First, mash the flesh by hand, then mix with a beater to ensure they’re super smooth. Stir in the liquid ingredients by hand.

Make ahead

Store cooled mashed potatoes in an airtight container in the refrigerator for up to three days. Reheat in the microwave (using a large microwave-safe bowl) until heated through.