Thanksgiving dinner can feel like a game of Tetris, but this make-ahead mashed potato recipe gives you one less thing to juggle. It lets you prepare the potatoes up to two days in advance, then reheat them just before serving without sacrificing their rich flavor or velvety texture.

The secret is in the technique: Simmer whole, skin-on Yukon Gold potatoes to keep them from absorbing excess water, then pass them through a potato ricer with plenty of butter. Adding the butter before the warm milk and cream coats the potato starches in fat, helping the mash stay smooth and creamy even after refrigeration. A little sour cream adds a welcome tang.

For extra flavor, try adding roasted garlic , finely grated Parmesan, or infusing the milk and cream, as we do in BA’s Best Mashed Potatoes , with bay leaves, thyme, or rosemary.

Tips and FAQ for make-ahead mashed potatoes

How far in advance can you make mashed potatoes?

Up to two days.…