Oh, mashed potatoes! Nothing screams comfort food quite like a big, creamy bowl of them, right? They’re like a warm hug for your insides. But let’s be real, trying to meal prep them so they still taste amazing later in the week? That’s the real challenge. So many times, they turn into a gummy or watery mess. That’s why I’m so excited to share this recipe with you – it’s my secret to achieving **Mashed Potatoes Recipes Meal Prep That Actually Tastes Great**. I remember the first time I tried meal prepping them myself. It was a Sunday, I’d just finished a tough workout, and I craved something really comforting. After a bit of tinkering, I found a combo that not only satisfied me but *stayed* delicious all week! As a chef, my mission is to show everyone that meal prep doesn’t have to be bland; it can be a total celebration of flavor and super convenient too!
Why You’ll Love These Mashed Potatoes Recipes Meal Prep That Actually Tastes Great
Trust me, you’re going to be obsessed with this recipe!
- Super Easy: Seriously, it’s mostly hands-off time.
- Incredibly Tasty: Creamy, rich, and perfectly seasoned—just like you crave.
- Meal Prep Champion: Made to hold up beautifully, so your future self will thank you.
- Customizable: Easily tweak it for keto or just to your own taste!
Ingredients for Perfect Mashed Potatoes Meal Prep
Okay, let’s talk ingredients! These are the stars of the show that make these mashed potatoes so darn good, especially when you’re prepping them ahead of time. It’s all about balancing richness and the perfect texture:
- 4 pounds Yukon gold potatoes: Make sure they’re peeled and cut into about 1-inch cubes. Yukon Golds are my go-to because they’re wonderfully creamy!
- 8 tablespoons unsalted butter: This gives us that luxurious richness. Don’t skimp here!
- 1 cup milk: Whole milk is best for creaminess, but use what you have.
- 1 cup heavy cream: This is key for that melt-in-your-mouth, dreamy texture.
- ½ cup sour cream: This is optional, but oh-my-goodness, it adds an extra layer of tang and creaminess that’s totally worth it.
- 1 teaspoon salt: We’ll use some now and adjust at the end.
- ¼ teaspoon pepper: Or more, if you love a little zing!
How to Make Mashed Potatoes Recipes Meal Prep That Actually Tastes Great
Alright, now for the fun part! Making these mashed potatoes is really straightforward, and honestly, even the soaking step makes a big difference later on. I’ve learned over the years that a little bit of prep work can totally elevate them, especially when you want that creamy, dreamy texture that lasts. Follow these easy steps, and you’ll see why this recipe is a total winner for your weekly meals. You can check out some other great make-ahead ideas right here!
Step 1: Prepare and Soak the Potatoes
First things first, grab those Yukon Golds! Peel them and chop ’em into roughly 1-inch cubes. Now, here’s a little secret that makes a HUGE difference: put those cubed potatoes in a bowl and cover them completely with cold water. Let them soak in the fridge for at least 2 hours, or even overnight if you’re prepping ahead. This little soak helps get rid of excess starch, which means super smooth, less gummy mashed potatoes later. Trust me on this one!
Step 2: Cook the Potatoes
After they’ve had their cool soak, drain those potatoes really well. Pop them into a big pot and cover them with fresh cold water by about two inches. Now, add half of that salt you’ve got – this seasons the potatoes from the inside out! Bring it all to a boil, then turn down the heat to a gentle simmer. You want them cooked until a knife just slides right in, no resistance, which usually takes about 12 to 15 minutes. Once they’re perfectly tender, drain them super well. Like, get as much water out as possible!
Step 3: Mash and Season Your Mashed Potatoes
Put those nice, drained potatoes back into the warm pot – the residual heat helps a bit. Now, toss in all that glorious butter and stir until it’s starting to melt into the potatoes. Add a pinch more salt and a few grinds of pepper. Pour in your milk, that rich heavy cream, and the sour cream if you’re using it for that extra decadent touch. Now, get mashing! Use a hand mixer on low speed or a good old potato masher. Don’t over-mix, or they can get gluey. My chef tip? Taste, taste, taste! Add more salt and pepper until your taste buds are singing. You want them perfectly seasoned to your liking! You can find more amazing meal prep potato recipes over here.
Tips for the Best Mashed Potatoes Meal Prep
You know, making mashed potatoes ahead of time can seem tricky, but I’ve picked up a few tricks that make sure they’re just as yummy when you reheat them as they are fresh. It’s all about how you handle them! First off, stick with a creamy potato like Yukon Gold – they just mash up better and hold their flavor. When you’re mashing, don’t go crazy with that mixer; a gentle hand is best to avoid that gummy texture. And here’s a pro move: if you know you’re meal prepping, I sometimes add a tiny bit more liquid than usual, like milk or cream, knowing a little might evaporate during reheating. Also, make sure they’re totally cooled before you seal them up for storage. Want more potato recipe inspiration? You can find tons of ideas here!
Ingredient Notes and Substitutions
Let’s chat about a couple of things to make these mashed potatoes absolutely perfect for everyone. Yukon Golds are my top pick for their creamy texture, but if you can’t find them, Russets or even a good all-purpose potato will work in a pinch. Just know the texture might be a little less rich. For the dairy, the combination of milk and heavy cream gives that gorgeous silkiness. If you’re looking for a dairy-free route, unsweetened almond milk or oat milk can work, and for the creaminess, a good quality full-fat coconut milk (the kind in a can, just the thick part!) or a dairy-free creamer will do the trick. Just remember that these swaps can slightly change the flavor profile, but they’ll still be delicious!
Serving and Storage for Mashed Potatoes Meal Prep
Once your mashed potatoes are ready, let them cool down completely before you pack them into airtight containers. They’ll keep beautifully in the fridge for up to 4 days – seriously, future you will be so grateful! When you’re ready to enjoy them, just give them a gentle reheat. You can pop them in a microwave-safe dish for a few minutes, stirring halfway through, or warm them up slowly on the stovetop over low heat, stirring often. A little splash of extra milk or cream can help bring back that perfect creamy consistency if needed. For more side dish inspiration, check out all my side dish recipes!
Frequently Asked Questions about Mashed Potatoes Recipes Meal Prep
Got questions about making these creamy delights ahead of time? I’ve got answers!
Can I freeze mashed potatoes?
You know, freezing mashed potatoes can be a bit hit-or-miss. They can sometimes separate or get a bit watery when they thaw. It’s not my favorite method for keeping that perfect creamy texture. They tend to hold up much better in the fridge for up to 4 days. If you really need to freeze them, make sure to use a very airtight container and be prepared to stir in a little extra milk or cream when you reheat them. Overall, I’d stick to refrigerating these for the best taste!
What’s the best way to reheat mashed potatoes?
Reheating is pretty simple! For the best results, I like to use the stovetop. Transfer them to a saucepan over low heat and stir gently, adding a splash of milk or cream if they seem a little stiff. Microwaving works too; just pop them in a microwave-safe bowl and heat in short bursts, stirring between each until they’re warmed through. This helps redistribute that moisture and creaminess. Avoid high heat, as that can make them gummy!
How long do these mashed potatoes last in the fridge?
When stored properly in an airtight container, these mashed potatoes will stay delicious and creamy in the refrigerator for up to 4 days. That’s why they’re perfect for meal prep – you can make a big batch on Sunday and have comforting side dishes ready for several meals throughout your busy week. Make sure they’ve cooled down completely before you seal them up!
Can I make mashed potatoes healthier?
Absolutely! While this recipe is designed for rich comfort, you can definitely lighten it up. Try using a mix of milk and broth instead of heavy cream, or swap some of the butter for a good olive oil. You can also skip the sour cream or use a light buttermilk for extra tang without all the fat. While this recipe uses Yukon Gold potatoes, which are fantastic, exploring alternatives like cauliflower mash mixed in can also reduce carbs and calories. Check out more healthy recipe ideas here!
Nutritional Information
You asked about the nitty-gritty, and here it is! These estimates are based on the ingredients listed and assume about a 1-cup serving. Remember, your exact numbers might wiggle a bit depending on the brands you use and how generous you are with those servings!
Calories: 611
Carbohydrates: 68g
Protein: 11g
Fat: 11g
Sodium: 458mg
Mashed Potatoes Recipes Meal Prep That Actually Tastes Great
Ingredients
Equipment
Method
- Peel the potatoes and cut them into approximately 1-inch cubes. Place the cubes in a bowl and cover them with cold water by about 2 inches. Refrigerate for at least 2 hours, or up to overnight.
- Drain the potatoes. In a large pot, cover the drained potatoes with cold water by 2 inches. Add half of the salt. Bring the water to a boil, then reduce the heat and simmer until a knife can easily slip in and out of the potato slices, about 12–15 minutes. Drain the potatoes well.
- Return the drained potatoes to the pot. Add the butter and stir until combined. Add a pinch of salt and several grinds of pepper. Pour in the milk, heavy cream, and sour cream (if using). Stir to combine everything. Mash the potatoes to your desired consistency using a hand mixer or a potato masher. Taste and adjust seasoning as needed.
