- 2 kg all-rounder potatoes (see note 1), unpeeled
- 4 tsp salt, divided
- 1 cup milk, warmed (see note 2)
- 6 tbsp butter
- Place the unpeeled potatoes in a large pot, add 3 teaspoons (1 tablespoon) of salt and add water to cover the potatoes by at least 8 cm or 3″.
- Bring the water to a boil, then reduce the heat to a rapid simmer and cook the potatoes for 15-20 minutes or until a fork can pierce the centre easily.
- Drain the potatoes and once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea towel to hold the potatoes if they are too hot to handle).
- Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a ricer (see note 3).
- Add the milk, remaining 1 teaspoon of salt and butter to the potatoes. Use a spatula to combine.
- Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g/1 lb is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes).
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating instructions from refrigerated: Microwave the mashed potatoes for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional 1/4 cup milk or 1/4 cup thickened/heavy cream.
- Reheating instructions from frozen: Microwave the mashed potatoes for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional 1/4 cup milk or 1/4 cup thickened/heavy cream.
Note 1 – Which potatoes are best for mashed potatoes? Not all potatoes are made equal. An all-rounder, floury potato high in starch will produce the fluffiest, creamiest mash. Opt for Desiree, Dutch Cream or Sebago in Australia, Yukon Gold in the US or Maris Piper in the UK. It is not a complete deal breaker if you don’t use one of these varieties, but these will produce the best results. Regardless of your potato of choice, opt for small-medium sized potatoes as these will cook most consistently and allow you to peel the potatoes after cooking (larger potatoes would need to be peeled and quartered first prior to cooking).
Note 2 – Why is warm milk best for mashed potatoes? It’s much easier to incorporate the milk into the potatoes if it’s a similar temperature; it results in a smoother mashed potato. Place the milk in a microwave-safe mug and microwave it in 30-second intervals or warm it on the stovetop.
Note 3 – Ever wondered how restaurants get their mashed potatoes so smooth and creamy? They pass their mashed potatoes through a drum sieve (which can be time-consuming and fussy). You can get equally amazing results by using a fine potato masher (small holes = finer, smoother mashed potatoes), or even better, a potato ricer, which I find to be the quickest and easiest method (you can even add the cooked unpeeled potatoes directly into the ricer if you don’t mind fragments of potato skin in your mashed potatoes). My preference is to NOT use a blender or food processor as this can result in too much starch being released and gluey/sticky potatoes.
Mashed potatoes are the perfect side to make ahead of time, ready for when they are needed! Prepare the mashed potatoes as per the recipe and follow the directions for storage and reheating.
Refrigerate or freeze mashed potato leftovers as per the recipe and use them in another dish. Try my delicious, family-friendly Cottage Pie.
- Prep Time: 15 mins
- Cook Time: 20 mins
Keywords: make ahead mashed potatoes, freezer friendly mashed potatoes