Side Dishes
Ree Drummond’s make-ahead mashed potatoes deliver restaurant-quality creaminess without the blender—just a few key techniques that transform starchy tubers into velvety perfection. The secret lies in precise butter-to-cream ratios and proper reheating methods that preserve that signature silky texture, even after storage.
I’ve adapted her original method to include modern shortcuts like air fryer reheating, so you get the same results with less effort.
What sets these apart is how they hold up over time. By using a stovetop method with a potato ricer (no blender required), you avoid gummy textures that plague store-bought versions.
The potatoes stay light and fluffy for up to 4 days in the fridge, and reheating in the oven or air fryer restores that creamy consistency every time. This is comfort food at its finest—elegant enough for holiday tables but simple enough for weeknight dinners.
No one wants to spend hours mashing potatoes only to have them turn gluey later. This recipe solves that problem with foolproof steps: boil, drain, mash, and reheat—each stage designed to lock in moisture and flavor.
The butter and cream blend seamlessly into the potatoes, creating that luxurious mouthfeel without overpowering the natural potato taste. Even better, the prep work can be done ahead, so you’re not stuck in the kitchen when guests arrive.
The best part? These mashed potatoes reheat beautifully for leftovers, making them ideal for meal prep. Whether you’re serving them alongside roasted chicken or as a standalone side, they’ll be the star of your table. Let’s get started on a method that’s as reliable as it is delicious.
Ingredients for ree drummond make ahead mashed potatoes
Pantry staples and one key tool—these ingredients create restaurant-worthy mashed potatoes ahead of time.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Medium size, peeled and quartered |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into small cubes |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for best texture |
| Whole Milk 🥛 | ½ cup | Warmed for smooth blending |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, optional garnish |
| Potato Ricer 🍽️ | 1 whole | For ultra-smooth texture |
Russet potatoes are the gold standard here—their high starch content makes them fluffier than other varieties. Buy them fresh (not pre-sprouted) from Whole Foods or your local market’s produce section. The ricer is non-negotiable for that signature silky texture—Amazon or Williams Sonoma carry reliable ones, and it’s worth the investment. For the butter, I always grab Plugrá or Land O’Lakes—they melt beautifully without overpowering. The cream and milk should be full-fat to prevent separation later, and warming them slightly before adding helps everything blend seamlessly.
No ricer? A food mill or fine-mesh sieve works in a pinch, but expect slightly more texture. Swap heavy cream for Greek yogurt at half the amount if you prefer tang, but the texture will be denser. For the garlic, one clove is plenty—too much can make them taste bitter. Fresh rosemary is ideal, but dried works at one-third the amount. If you’re short on time, pre-peel the potatoes and store them in cold water in the fridge until ready to cook—saves time later. The salt is critical: start with Diamond Crystal (it’s less salty than table salt), but taste as you go.
Store the mashed potatoes in an airtight container with a thin layer of plastic wrap pressed directly on the surface to prevent a skin from forming. They’ll keep for 4-5 days in the fridge, and reheating in a 350°F oven for 15-20 minutes restores that velvety texture. For leftovers, portion into ramekins or small containers so each serving reheats perfectly. Freeze for up to 3 months if you’re prepping for a big gathering—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Here’s what sold me: that velvety texture from heavy cream and milk, but without the fuss of ricing. You just mash with a potato masher—no food processor, no lumps. And honestly? The butter melts right in, so every bite feels like a hug.
- No-Peel Hassle: I’ll admit, I used to dread peeling potatoes—until I realized Russets stay shockingly clean when scrubbed under cold water. Boil ’em whole, pop ’em out, and you’re halfway there. The skin stays put, so no wasted time or messy fingers.
- Creamy Luxury Shortcut: Here’s what sold me: that velvety texture from heavy cream and milk, but without the fuss of ricing. You just mash with a potato masher—no food processor, no lumps. And honestly? The butter melts right in, so every bite feels like a hug.
- Holiday Hero: Between us, these are my Thanksgiving secret weapon. Make the whole batch ahead, reheat with a splash of milk, and boom—perfect for seconds. They’re also the star of my lazy Sunday brunch when I’m too tired to fuss.
Step-by-step instructions for Ree Drummond's make-ahead mashed potatoes
Here's how to create velvety mashed potatoes that stay perfect for days ahead—no blender required.
Boil the Potatoes Until Fork-Tender
Place the 3 lb russet potatoes in a large pot and cover them with cold water by about 2 inches. Add the 1.5 tsp diamond crystal kosher salt to the water. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer. The potatoes are ready when they pierce easily with a fork—this typically takes 20-25 minutes. Drain them completely in a colander, shaking well to remove excess water. Resist the urge to rinse them; the starch is what makes these mashed potatoes so creamy.
While they're cooking, I like to prep the aromatics. In a small skillet, melt 2 tablespoons of the 1 cup unsalted butter over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in the 1 tbsp chopped fresh rosemary. This infused butter will add depth to the potatoes.
Rice the Potatoes for Ultra-Smooth Texture
Using the potato ricer, press the warm potatoes through in batches. I find this method yields the smoothest texture without lumps, and it's much easier on the arms than mashing with a potato masher. Work in a large bowl, keeping the ricer moving steadily to avoid clogging. As you rice, add the infused garlic-rosemary butter in small increments, mixing gently with a wooden spoon after each addition.
Here's the thing—don't rush this step. The ricer works best when you take your time and let the potatoes flow through evenly. If you force it, you'll end up with stringy potatoes. The goal is to create a base that's silky and uniform before adding any liquids.
Incorporate Cream and Milk for Richness
Warm the 0.5 cup whole milk in a small saucepan over low heat until it's just steaming, but don't let it boil. This gentle warming helps the milk blend seamlessly with the potatoes. Return to the riced potatoes and add the milk along with the remaining 1 cup heavy whipping cream. Mix thoroughly with your wooden spoon, folding gently to incorporate without overworking the mixture.
At this point, the potatoes should be luxuriously smooth but still slightly cool. If they feel too thick, add a splash more of the warmed milk to reach your desired consistency. The key is to maintain that velvety texture while keeping the potatoes warm enough to absorb the dairy properly.
Season and Prepare for Make-Ahead Storage
Taste the potatoes and adjust the seasoning with additional diamond crystal kosher salt if needed. I usually find another pinch or two makes all the difference. Stir in the 0.5 tsp freshly ground black pepper and mix well. For the best flavor development, let the potatoes sit at room temperature for 10 minutes before proceeding.
Transfer the mashed potatoes to a large, airtight container or individual portion containers. Smooth the tops with a spatula and press plastic wrap directly onto the surface to prevent a skin from forming. These potatoes will keep beautifully in the refrigerator for up to 5 days or can be frozen for 3 months.
Reheat for Perfect Texture Every Time
When you're ready to serve, reheat the mashed potatoes in the microwave or on the stovetop. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each interval until warmed through. For stovetop reheating, place in a saucepan over low heat and stir frequently, adding a splash of warmed milk if they become too thick.
The result should be creamy, luscious mashed potatoes that maintain their perfect texture—no matter how far ahead you prepare them. This method ensures you'll always have restaurant-quality potatoes ready to serve, whether you're hosting a dinner party or just need to get ahead on meal prep.
Pro Tips For Making Ree Drummond Make Ahead Mashed Potatoes
- USE COLD POTATOES: After boiling, dump the potatoes into an ice bath for 10 minutes—this stops the cooking and makes peeling them effortless. I used to skip this and ended up with bruised hands and uneven skins.
- SALT THE WATER: Add 2 tablespoons of kosher salt to the boiling water (yes, even before the potatoes go in). The salt penetrates better this way and keeps the starch from making the water taste flat later.
- WHISK THE DAIRY: Warm the heavy cream and milk together with 1 teaspoon of salt before mixing into the potatoes. This dissolves the salt evenly and prevents clumpy butter—no one wants to taste grainy lumps.
- REST THE POTATOES: Let the mashed potatoes sit covered for 15 minutes after mixing. This lets the starch settle and the flavors meld, giving you that silky texture instead of a gluey mess. (Yes, even if you’re eager to serve.)
Common mistakes when making your ree drummond make ahead mashed potatoes
Overcooking Potatoes
Boiling potatoes too long turns them gluey and waterlogged, no matter how much butter you add later. I’ve ruined batches by keeping them in hot water past 25 minutes—the starch breaks down completely, making them mushy.
Always test with a fork: it should slide in easily but not fall out. Drain immediately after cooking and shake vigorously to remove excess water. This step is non-negotiable for that signature lightness. 🥔
Skipping the Ricer
Using a potato masher or forks creates lumps that turn into gummy spots when reheated. I tried substituting a food mill once—it helped, but the texture was still inconsistent. The ricer’s fine mesh ensures every potato is broken down evenly, preventing those dreaded clumps.
If you don’t have one, a fine-mesh sieve works in a pinch, but expect slightly more effort. The key is patience: let the potatoes flow through naturally rather than forcing them.
Adding Cold Dairy
Cold butter, cream, or milk creates clumps that never fully dissolve, no matter how much you stir. I learned this the hard way when I grabbed the heavy cream straight from the fridge. Warm the dairy to 80-85°F before mixing—just enough to steam slightly.
This temperature helps the fats emulsify smoothly with the potato starch. For the butter, melt it first and let it cool slightly before adding. The result? Silky perfection every time. 🧈
Underseasoning Early
Taste your mashed potatoes before storing them—you can’t just add salt later. The flavors meld differently after reheating, so season generously now. I always add another ½ tsp Diamond Crystal salt after mixing in the cream, then adjust again before serving.
Black pepper should be added last to preserve its freshness. Remember, mashed potatoes absorb flavors over time, so don’t hold back. The goal is to build layers of taste, not just basic saltiness.
Reheating Too Quickly
Microwaving mashed potatoes on high power turns them rubbery and dry. Instead, use 30-second intervals on medium power, stirring between each. For oven reheating, cover with foil and heat at 350°F for 15 minutes—this gentle approach revives their creamy texture.
The worst mistake? Skipping the damp paper towel when microwaving. Without it, the surface dries out while the inside stays cold. A little moisture is the secret to restaurant-quality results. ⏰
Ignoring the Resting Time
Rushing to store or serve potatoes right after mashing causes them to break down unevenly during reheating. Let them sit at room temperature for 10-15 minutes first—this allows the starch to fully absorb the butter and cream.
I’ve seen batches where skipping this step leads to separation or graininess later. The resting period is what transforms good mashed potatoes into great ones. Think of it as letting the flavors marry before storage. 💡
Nutrition facts
Frequently asked questions
Why does this recipe avoid using a blender?
Blenders can overwork the potatoes, creating a gummy texture that reheats poorly. The ricer method preserves the natural starch structure, resulting in silky-smooth potatoes that stay light and fluffy even after storage. Plus, it’s a more traditional approach inspired by Ree Drummond’s techniques.
Can I substitute Greek yogurt for cream?
Yes, but expect a denser texture. Use ½ cup Greek yogurt instead of the full cup of heavy cream, and add an extra 2 tablespoons of warmed milk to maintain creaminess. The tanginess will be more pronounced, but it works well for those who prefer a lighter option.
How do I reheat these potatoes in an air fryer?
Transfer the mashed potatoes to an oven-safe dish and place it in the air fryer basket. Heat at 325°F for 8-10 minutes, stirring halfway through, until warmed through. This method adds a subtle crispiness to the edges while keeping the inside creamy. Perfect for a quick, restaurant-style finish!
What’s the best way to freeze these potatoes?
Portion the potatoes into individual airtight containers, leaving ½-inch headspace for expansion. Press plastic wrap directly on the surface to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating—never microwave from frozen. This preserves the texture beautifully.
Can I make these potatoes ahead for Thanksgiving?
These potatoes reheat perfectly for holiday meals. Prepare them 2 days ahead and store in the fridge. Reheat in the oven at 350°F for 15-20 minutes before serving. The flavors deepen over time, making them even more delicious for your feast.