How many potatoes do I need per person for Thanksgiving mashed potatoes?

Plan on 1/2 pound of raw potatoes per guest when the table carries several other sides, which is about 1 cup of finished mash each. This recipe uses 5 pounds and serves 12 at that measure. For a smaller table with fewer sides, scale up to 3/4 pound per person.

Can I reheat mashed potatoes in a water bath without drying them out?

Yes, and it is the gentlest method there is. Set the bowl of chilled mash over barely simmering water, cover it, and stir every few minutes for 20 to 25 minutes. The indirect heat cannot scorch or dry the edges, and the mash comes back glossy, especially with a splash of warm milk folded in at the end.

Why did my make ahead mashed potatoes turn firm and stiff overnight?

That stiffness is normal and expected. Potato starch firms as it chills and the butter sets, so the dish always looks rigid in the refrigerator. Reheat it fully, then fold in warm milk a quarter cup at a time, up to 1/2 cup, and it softens back into a swirly mash.

Can I freeze make ahead mashed potatoes in portions?

Yes. Spoon the cooled mash into freezer bags in 2 cup portions, press the bags flat and freeze for up to 1 month. Thaw a bag overnight in the refrigerator, then reheat it in the water bath or the oven with a little warm milk to restore the texture.

How long can mashed potatoes sit out during Thanksgiving dinner?

Two hours is the safe limit for a cooked dish at room temperature. Serve the potatoes when the meal starts, and once dinner is over, move the leftovers into shallow containers and refrigerate them right away rather than leaving the bowl on the counter.

Make Ahead Mashed Potatoes That Reheat Fluffy

Ingredients

Scale

5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon fine sea salt, for the cooking water, plus 2 teaspoons for seasoning
8 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted for the top
8 ounces cream cheese, at room temperature and cut into cubes
1 cup whole milk, warmed, plus up to 1/2 cup more held back for reheating
1/2 teaspoon freshly ground black pepper
2 tablespoons finely snipped chives, for serving

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Instructions

Put the potato chunks in a large pot and cover with cold water by 1 inch. Add the tablespoon of salt and bring to a boil over high heat, then lower to a steady simmer.
Cook for 15 to 20 minutes, until a knife slides into the largest chunk with no resistance at all. Undercooked centers are the first cause of lumpy mash, so give them the full time.
Drain the potatoes well and return them to the hot pot. Set the pot back over low heat for 1 minute, shaking it once or twice, until the surface of the potatoes looks dry and matte. This steam off step keeps the mash from turning watery.
Take the pot off the heat. Add the room temperature butter and cream cheese and let them melt into the hot potatoes for 1 full minute before touching anything.
Mash by hand with a potato masher or pass the potatoes through a ricer, working just until smooth. Never use a food processor, a blender or an electric mixer; fast blades rupture the starch and the mash turns to glue.
Pour in the warmed milk a third at a time, folding gently after each addition. Season with the remaining 2 teaspoons of salt and the pepper, and taste: the mash should be well seasoned now, because chilling dulls salt slightly.
Spread the mash into a buttered 9 by 13 inch baking dish and smooth the top. Drizzle the 2 tablespoons of melted butter over the surface; this thin layer keeps a skin from forming in the cold. Cool at room temperature for no more than 30 minutes, cover tightly and refrigerate for up to 2 days.
On serving day, take the dish out of the refrigerator 30 to 45 minutes before reheating, especially if it is glass or ceramic, and heat the oven to 325 degrees F.
Bake covered for 35 to 40 minutes, until the center reaches 165 degrees F and the edges bubble gently. Fold in warm milk by the quarter cup, up to 1/2 cup, until the mash is soft and swirly again. Spoon into a warm serving bowl, swirl the top, add a knob of butter and the chives, and serve.

Notes

Nutrition is an estimate based on the ingredients and cooking methods used.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 3
Sodium: 480
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 33
Fiber: 3
Protein: 5
Cholesterol: 45