Make ahead mashed potatoes was a game changer for me. I love mashed potatoes but making enough for 12 people can turn the kitchen into a bomb site. And it’s normally a last minute thing so when you get up from the Thanksgiving table it’s all waiting for you. This one also uses the slow cooker for warming so it saves precious oven space on the day.

Can be made 1 to 3 days ahead.

Recipe – Makes enough for 10 to 12 people.

Ingredients

• 4 kg Yukon Gold potatoes (or half Yukon Gold / half starchy floury potatoes), peeled and cut into 4 cm chunks 
• 225 g salted butter, cut into pieces 
• 300 ml heavy cream (whipping cream, 35–38% fat) 
• 250 ml whole milk (plus a little extra when reheating if needed) 
• 225 g full-fat cream cheese, softened – this keeps them ultra-creamy after reheating – use Philadelphia, there is something about that is not replicable
• 2½–3 tsp fine sea salt (start with 2½ tsp, adjust to taste) 
• 1 tsp freshly ground black pepper 
• Optional finishing: 3–4 Tbsp chopped fresh chives or parsley 

Instructions

1. Put the peeled potato chunks in a large pot, cover with cold water, add 1 Tbsp salt. Bring to a boil, then simmer 15–20 minutes until completely tender when pierced with a knife. 

2. While the potatoes cook, gently warm the butter, cream, and milk together in a saucepan until the butter melts and the mixture is steaming hot (do not boil). 

3. Drain the potatoes very well. Let them sit in the colander for 3–4 minutes so excess steam evaporates. 

4. Return the potatoes to the still-warm pot and place over the lowest heat for 1 minute, stirring constantly, to dry them out further (this step prevents watery mash). 

5. Mash or rice the potatoes (a potato ricer gives the silkiest texture).  I get out the ricer, one of it;s few outings every year but there is no substitute.

6. Immediately add the warm cream/butter mixture, the softened cream cheese, salt, and pepper. Fold gently with a large spatula until just combined – do not overwork or they turn gluey. 

7. Taste and add more salt if needed (they should taste slightly overseasoned because the flavor mellows in the fridge). 

8. Transfer to a buttered 23×33 cm (9×13 inch) baking dish or two smaller dishes. I put mine straight into the slow cooker pot. Smooth the top, dot with a few extra knobs of butter, and sprinkle with chives or paprika if you like. 

9. Cool completely, then cover tightly: press plastic wrap directly onto the surface, then cover with foil. Refrigerate up to 3 days.

Reheating on Thanksgiving Day – two best methods

Method 1 – Oven (gives the best creamy texture)** 

• Remove from fridge 1 hour before reheating. 
• Dot with 2–3 extra Tbsp butter and splash 3–4 Tbsp milk or cream over the top. 
• Cover with foil and bake at 180°C (fan 160°C) for 30–40 minutes. 
• Remove foil, stir well, and continue baking 10–15 minutes uncovered until piping hot. Stir again before serving.

Method 2 – Slow cooker (mostly hands-off) 

• Transfer cold potatoes to a buttered slow cooker. 
• Dot with butter and add a splash of milk. 
• -Heat on LOW for 2–3 hours, stirring every 45–60 minutes. Switch to WARM until ready to serve. These stay silky-smooth and taste like you just made them

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