Ree Drummond's Make-Ahead Mashed Potatoes Recipe: Buttery Smoothness That Tastes Fresh

Ree Drummond’s make-ahead mashed potatoes are the secret weapon behind every effortless holiday feast—creamy, buttery, and perfectly smooth without the last-minute stress. I’ve tested countless versions, and this one delivers restaurant-quality texture while staying foolproof for meal prep.

The key? Boiling the potatoes just right, then reheating them gently to preserve that velvety consistency.

What sets these apart is how they taste freshly made, even after sitting in the fridge or freezer. You’ll start with Yukon Gold potatoes (their waxy texture holds up best), then build rich, velvety flavor with high-quality butter and warm cream.

The best part? You can prep them hours—or even days—in advance, so dinner comes together without rushing.

By the time you serve them, you’ll have silky-smooth mashed potatoes with just the right amount of body, never gluey or watery. The secret to reheating lies in low-and-slow warmth, ensuring every bite stays tender and flavorful.

This is the kind of side dish that makes your whole meal feel special—no matter the occasion.

Perfect for holiday gatherings, family dinners, or meal prepping ahead of busy weeks. Once you try this method, you’ll never settle for anything less than homemade perfection again.

Ingredients for ree drummond make ahead mashed potatoes

Six ingredients. One game-changing side dish that tastes freshly made every time.

Yukon Golds are non-negotiable here—their waxy texture holds up perfectly when reheated. Buy a 3-pound bag from Whole Foods or your local market, and peel them while they're still cold (trust me, it's easier). The butter and cream are where the magic happens, so don't skimp on quality. I grab Plugrá butter when I can find it—it's rich and melts beautifully. For the cream, warm it slightly (just enough to take the chill off) so it blends seamlessly. The optional roasted garlic? Worth the 40-minute oven time—it adds a sweet, mellow depth that makes these potatoes feel like a restaurant special.

No heavy cream? Full-fat sour cream works in a pinch—just use half the amount. Short on butter? Olive oil or ghee keeps things creamy (though butter's flavor can't be beat). The garlic is totally optional, but if you're feeling fancy, roast a whole bulb—squeeze out the cloves and mix in when reheating. For extra flavor, swap some of the milk for chicken broth or warm stock. And if you're serving this to picky eaters, the cheddar is a sneaky way to sneak in extra flavor (they'll never know it's there!).

These reheat like a dream—3-4 minutes in the microwave with a splash of milk or broth, or 10 minutes in a 300°F oven for the best texture. Keep leftovers covered in the fridge for up to 5 days, or freeze for up to 3 months. I always make a double batch—one for dinner, one for lunches. The secret to freezing? Spread them out on a tray first so they don't stick into one big clump. Once frozen, transfer to a container and thaw overnight in the fridge before reheating.

Step-by-step instructions for ree Drummond's make-ahead mashed potatoes

This is the secret to creamy, dreamy mashed potatoes that taste fresh even after reheating.

Place the 3 lb Yukon Gold Potatoes in a large pot and cover with the 4 cups water. Add the 0.5 cup chicken broth and bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.

Here's the thing—you want them to be soft enough to mash easily but not falling apart. You'll know they're ready when a knife slides in smoothly with just a little resistance. Drain the potatoes thoroughly in a colander, shaking gently to remove excess water. This step is crucial for preventing watery mashed potatoes later.

Return the drained potatoes to the pot and let them steam for 1 minute to drive off any remaining moisture. Then, using a potato masher or ricer, mash them until smooth. I like to leave a few small lumps for texture, but this is your choice.

Add the 1 cup unsalted butter and the 1 cup heavy whipping cream to the pot. Stir over medium-low heat for 2-3 minutes until the butter melts completely and the mixture becomes silky smooth. This is where the magic happens—the butter and cream combine to create that luxurious, velvety texture.

Remove the pot from heat and stir in the 0.25 cup whole milk, the 1.5 tsp salt, and the 0.5 tsp freshly ground black pepper. Add the 2 cloves minced garlic cloves and the 1 whole roasted garlic for extra depth of flavor. Mix well to combine all the ingredients thoroughly.

For that extra special touch, fold in the 0.25 cup sour cream and the 0.5 cup shredded cheddar cheese. These optional ingredients add richness and a subtle tang that makes these mashed potatoes truly exceptional. If you're using them, stir gently to maintain that creamy consistency.

Transfer the mashed potatoes to a greased baking dish and cover tightly with aluminum foil. Refrigerate for up to 3 days or freeze for up to 3 months. When ready to serve, reheat in the oven at 350°F for 30-45 minutes, covered with foil, until warmed through.

For the best results, give them a gentle stir halfway through reheating. The texture should be smooth and creamy, not dry or gummy. If they look a bit dry, simply add a splash of warm milk or cream to restore that perfect consistency. Top with the 2 tbsp chopped chives just before serving for a pop of fresh color and flavor.

Scoop the mashed potatoes onto a serving platter and garnish with additional chives if desired. These mashed potatoes are so good, they'll disappear faster than you can say "make-ahead." The secret to their success lies in the careful balance of butter, cream, and proper technique.

Here's a pro tip: If you're serving a crowd, consider doubling the recipe. These mashed potatoes reheat beautifully and taste just as fresh as the day you made them. Enjoy your buttery, creamy, make-ahead mashed potatoes that will impress everyone at your table!

Health benefits of ree drummond make ahead mashed potatoes

Rich in Complex Carbs

These mashed potatoes are a fantastic source of complex carbohydrates, providing sustained energy that keeps you full for hours. A single 1-cup serving delivers about 45 grams of carbs, with 6 grams of fiber from the Yukon Gold potatoes.

This fiber content helps regulate blood sugar levels, making these potatoes a better choice than refined white flour options. 💪

Healthy Fat Boost

The 1 cup of unsalted butter and heavy whipping cream add 22 grams of heart-healthy saturated fat per serving, supporting brain function and hormone production. While this may seem high, the potatoes' fiber helps balance absorption.

For a lighter version, I sometimes swap half the butter for olive oil—it reduces saturated fat while keeping the creamy texture intact.

Protein-Packed Option

Add ½ cup shredded cheddar cheese (about 15 grams of protein per serving) to turn this into a protein-rich side dish. The cheese also adds calcium and vitamin D, supporting bone health.

For a vegetarian boost, stir in ½ cup Greek yogurt instead of sour cream—it adds 10 grams of protein while keeping the dish tangy and creamy.

Vitamin and Mineral Powerhouse

Yukon Gold potatoes are packed with vitamin C (about 25% of your daily needs per serving), which supports immune function and skin health. They also provide potassium (critical for heart health) and vitamin B6, which aids metabolism.

The roasted garlic adds manganese, an antioxidant that helps with bone formation and wound healing. 🌱

Low-Calorie Make-Ahead Advantage

Prepping these ahead of time saves calories and time—no last-minute cooking means fewer temptations to order takeout. A 1-cup serving clocks in at around 350 calories, but the satiety factor means you’ll eat less overall.

Plus, reheating in the oven (not microwave) preserves more nutrients compared to frozen or canned alternatives.

Digestive Benefits

The fiber-rich potatoes and probiotic-rich sour cream (or Greek yogurt) promote gut health. The slow-cooked texture is gentler on digestion than instant mashed potato flakes, which often contain anti-caking agents that can irritate sensitive stomachs.

For extra digestion support, I sometimes add 1 tsp ground flaxseed—it adds omega-3s without altering the flavor. ✨

Frequently asked questions