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Make Ahead Whipped Mashed Potatoes
Today, I’m sharing a recipe for Make Ahead Whipped Mashed Potatoes. These will always be light and fluffy and reheat beautifully—even after being refrigerated. This makes them a wonderful time saver and perfect for your Thanksgiving dinner table.
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Sides to Enjoy for Thanksgiving
If you have a cast iron skillet, these videos will show you how to make two types of bread for Thanksgiving: Yeast Dinner Rolls and Cornbread.
While you’re making mashed potatoes, if you have an Instant Pot, you can also make some mac and cheese for everyone to enjoy.
Turkey Gravy for Your Mashed Potatoes
Learn how to make a nutritious turkey gravy to pour on your mashed potatoes…and turkey too!
More Recipes for Your Thanksgiving Table
Watch these videos to discover how to make more recipes for your Thanksgiving dinner.
And the following videos will show you how to make a Turkey Bone Broth from your turkey leftovers.
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Make Ahead Whipped Mashed Potatoes
Ingredients
- 5 pounds Yukon gold potatoes
- 2 sticks Unsalted butter, melted
- 1 cup Heavy whipping cream
- 2 teaspoon Salt
Instructions
- Place unpeeled potatoes in large pot and cover with water. Place pot over high heat and bring to a boil. Turn heat to medium high and allow potatoes to cook until soft. Approximately 30 minutes.
- When potatoes are cooked, remove from the heat and drain. Allow to cool slightly until they can be handled comfortably. Remove skins. Return potatoes to the pot and place back on the heat set to low. Allow potatoes to dry out for a few minutes.
- While potatoes are drying out, warm cream in the melted butter for a few minutes on low and add salt.
- Remove potatoes from heat and transfer to a large bowl. Whip potatoes with a handheld electric mixer for 1 minute on medium speed.
- After 1 minute, slowly pour in the butter, cream, and salt mixture while continuing to whip the potatoes on medium speed.
- Once all the butter, cream, and salt is incorporated into the potatoes, turn off the electric mixer.
- At this point, you can serve the potatoes or cover them and refrigerate them until ready to reheat and serve. Refrigerated, the mashed potatoes will stay fresh for 3-4 days.
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Notes
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Recommended Reading
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
