Make-Ahead Mashed Potatoes and Gravy
I know what you’re thinking: Make the mashed potatoes AND gravy ahead of time—up to several days before the big day? Like serve leftovers for the biggest best meal of the year? You have got to be kidding!
Well, yes that is exactly what I am suggesting and will be doing myself, but let me be clear—this is not leftovers. What you are about to learn is so amazing—and I’m not talking about only the recipes, but also the how-tos and full instructions. This can completely transform your Thanksgiving dinner prep by moving the two big last-minute tedious kitchen tasks—mashed potatoes and gravy—from the last minute to days ahead.
You have to trust me on this. Once ready to serve, the flavors will have melded in ways you could not have predicted.
Make-Ahead Mashed Potatoes
(Full printable recipe card follows)
You can make these fool-proof mashed potatoes several days before serving them. Don’t worry. No one will ever detect your secret. In fact, fabulous mashed potatoes just might become your signature dish.
Ingredients
- Yukon Gold potatoes
- cream cheese
- sour cream
- whole milk
- salt
- ground black pepper
- butter, chives, or green onions for optional garnish
Instructions
Several days ahead …
- Peel the potatoes and cut them into large cubes.
- Place potatoes in a large pot of lightly salted water and set over high heat. Bring to a boil and cook for about 15 minutes or until fork-tender, erring on the side of too tender.
- Drain. Move potatoes to a large bowl and mash using a potato masher or standing mixer fitted with the paddle attachment.
- Add cream cheese, sour cream, milk, salt, and pepper. Mix well until everything is well incorporated.
- Transfer to a large casserole dish for oven method, or to slow cooker inner removable pot. Cover and refrigerate.
On serving day…
Oven method
On the day of serving, remove potatoes from the refrigerator and allow to stand for 30 minutes. Preheat oven to 325 F (165 C). Bake covered casserole in the preheated oven for 35-50 minutes, depending on the size and shape of the dish. Garnish as desired. Serve hot.
Slow cooker method
Four to 6 hours before mealtime, move the slow cooker pot holding the mashed potatoes to the slow cooker unit. Set to Low. Cover. Stir every 2 hours or so, adding a bit of heavy cream. Once thoroughly heated through, move the slow cooker to Warm. Garnish as desired. Serve hot.
Pro Tip
Adding more butter before serving, makes make-ahead mashed potatoes taste freshly mashed.
Make-Ahead Gravy
(Full printable recipe card follows)
Ingredients
- butter
- all-purpose flour
- Worcestershire sauce (optional)
- chicken stock
- kosher salt
- ground black pepper
- turkey (chicken, beef) Â drippings
Instructions
Several days ahead…
- Melt butter in a medium saucepan over med-high heat.
- Whisk in the flour until well incorporated
- Cook, frequently whisking until this roux is golden brown
- Add the chicken stock and whisk until combined.
- Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes.
- Stir in the salt, ground pepper, and [optional] Worcestershire sauce
- Cool, then refrigerate in an airtight container.
On serving day
- Transfer refrigerated gravy to a saucepan set over low heat.
- Pour turkey drippings into a fat separator (or measuring cup and spoon off the fat),
- Add the drippings to the gravy.
- Stir until well combined and hot.
- Pour into a gravy boat and serve.
Updated 11-19-22
Make-Ahead Mashed Potatoes
Ingredients
- 5 lbs Yukon Gold potatoes Russet or red-skin potatoes are also good
- 2 (3-oz) cream cheese softened
- ¾ cup sour cream
- ½ cup whole milk
- 2 tspns salt or onion salt (See notes)
- ground black pepper to taste
- butter, chives, green onion for optional garnish at time of serving
- 1/4 - 1/2 cup heavy cream for slow cooker method, or as needed on serving day
Instructions
Several days ahead ...
- Peel the potatoes and cut into large cubes.
- Place potatoes in a large pot of lightly salted water and set over high heat. Bring to a boil and cook for about 15 minutes or until fork-tender. Drain.
- Move potatoes to large bowl and mash using a potato masher or standing mixer fitted with the paddle attachment.
- Add cream cheese, sour cream, milk, onion salt, and pepper. Mix well until everything is well incorporated.
- Transfer to a large casserole dish for oven method, or to slow cooker inner removable pot. Cover and refrigerate.
On serving day: Oven method
- On the day of serving, remove potatoes from the refrigerator and allow to stand for 30 minutes. In the meantime, preheat oven to 325 F (165 C). Bake covered casserole in the preheated oven for 35-50 minutes, depending on the size and shape of the dish. Garnish as desired. Serve hot.
On serving day: Slow cooker method
- On the day of serving at least 4 hours before mealtime, move the slow cooker pot holding the mashed potatoes to the slow cooker unit. Set to Low. Cover. Gently stir every 2 hours or so, adding 1 to 2 tablespoons heavy cream each time. Once thoroughly heated through, turn the slow cooker to Warm. Garnish as desired. Serve hot.
Notes
- Feeling adventurous? Substitute some or all of the salt with onion salt!Â
Nutrition
Make-Ahead Gravy
Ingredients
- 5 tbsp butter
- ½ cup all-purpose flour
- 1 tbsp Worchestershire Sauce, (optional, but delicious!)
- 6 cups chicken stock
- 1 tspn Kosher salt, or to taste
- ground black pepper, to taste
- Turkey drippings or beef, chicken; about 1 cup is ideal but use what you have
Instructions
Several days ahead ...
- Melt butter in a medium saucepan over med-high heat.
- Whisk in the flour until well incorporated
- Cook, whisking frequently until this roux is golden brown or about 10 minutes.
- Add the chicken stock and whisk until combined.
- Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes.
- Stir in the Worcestershire sauce, salt, and ground pepper.
- Cool then refrigerate in an airtight container.
On serving day ...
- Transfer refrigerated gravy to saucepan set over low heat.
- Pour turkey (beef, chicken) drippings into a fat separator (or measuring cup and spoon off the fat),
- Add the drippings to the gravy.
- Stir until well combined and hot.
- Pour into a gravy boat and serve immediately. Yum!
Nutrition
How many # of potatoes per 6 or ?
Scroll down to the printable recipe card for exact measurements.
Can you cut these recipes in half (The mash potatoes and gravy) and still have them taste right?
Thank you!
I haven’t tried that, but I wouldn’t hesitate. Let us know how that turns out for you.
I tried your make-ahead mashed potatoes for the second time this Thanksgiving. My meat-and-potatoes guy LOVED them. A totally unsolicited comment. I’m a believer. It’s a no-brainer with so many last-minute things to do. You are simply brilliant.
Pre-ing for Thanksgiving now. I was hoping to use my new ricer for the potatoes. I love your opinion – To rice, or not to rice?
If you have a ricer, yes! Use it. For SURE! You can skip the mashing step and go straight to the good stuff!
Greetings from beautiful Lake Oswego, OR. Just wanted to wish y’all a very blessed Thanksgiving. We have much to be thankful for… Mary for starters! 😉