Make-Ahead Mashed Potatoes

Cooking for Thanksgiving dinner—or almost any other holiday meal—can sometimes feel like a game of Tetris: Can you fit everything in the oven before time runs out? If you always feel rushed, this make-ahead mashed potatoes recipe is a lifesaver. The side dish can be prepared two full days in advance without compromising the supremely velvety results.

The basic principles of all the best mashed potatoes recipes still apply: Use Yukon Golds, not starchier russet potatoes, and don’t peel them before cooking. Leaving the skins on while they simmer prevents the spuds from becoming waterlogged. Process the cooked potatoes through a ricer in batches to avoid lumps and render spuds so smooth, you can just stir everything together, no electric mixer required. And be sure to combine the butter with the hot tubers before adding the cream, milk, and sour cream, which will allow the butterfat to coat the potato starches and prevent the dish from getting sticky or gummy. Once the mashed potatoes have cooled to room temperature, refrigerate them in an airtight container or a well-wrapped casserole dish or other baking dish.

When you’re ready to serve, gently reheat the potatoes with a little more dairy and they’ll be as creamy as if you had whipped them only moments ago. Garnish with chives or a nub of butter if you like. And, if you’re looking to double down on carbohydrates (it’s the holidays!), serve these make-ahead mashed potatoes alongside a savory sweet potato casserole.