They will get tough if not prepared and served fresh.

Peel, and put them whole in a bowl of cold water. Refrigerate overnight. Boil and mash on Thursday.

Anonymous wrote:I'm going to make the Pioneer woman make ahead mashed potatoes. I did a trial and they turned out well both day. of and the next day.

This

Anonymous wrote:I’m so glad my whole family was raised on spuds and likes them.

I like to watch rope burn.

I’m so glad my whole family was raised on spuds and likes them.

Peel, cook, dry, butter, cover, refrigerate. Add hot milk or cream the day of.

https://www.seriouseats.com/ways-to-make-mashed-potatoes-in-advance-thanksgiving-easy

I'm going to make the Pioneer woman make ahead mashed potatoes. I did a trial and they turned out well both day. of and the next day.

Anonymous wrote:I’d love to save time on Thursday by peeling potatoes on Wednesday. I don’t know that I love the idea of actually preparing them the day before because reheating them is a chore, too (I find that no matter how much I stir, the still get “crispy” on the sides and bottom.)

What if I peel and boil the day before and the keep them in water in the fridge so they don’t oxidize? Any other ideas?

No, they will oxidize black if you don't cook them, and if you cook them and keep in water, they will soften to goo.

Just make them early and reheat them in microwave. Don't add the butter, cream, etc when you cook and mash them. Wait and do that when re-heating them.

I read (maybe in Cook's Illustrated?) that the key to keeping mashed potatoes "nice" upon reheating is making sure you have another fat other than the butter. It only takes a couple tablespoons for a huge batch and doesn't change the flavor. You can use sour cream or yes, even mayo (sorry, mayo haters) and you cannot taste it at all.

Also, if you prepare them in advance, make them firmer than you normally would, so you can reheat and stir with cream/half-and-half to also add additional fat and moisture. Making them a bit firmer before reheating will keep them from getting too pasty when you add liquid on day 2.

Anonymous wrote:Make them the day before, reheat in microwave. Mashed potatoes are incredibly forgiving.

this you might need to add a bit of cream and butter but it should be fine.

Make them the day before, reheat in microwave. Mashed potatoes are incredibly forgiving.

If you have fridge space, peel and keep whole in cold water so they do not brown, till you’re ready to prepare them.

Those crispy bits are my fave.

I'd make a bit more than you need, put them in a casserole dish after making Wednesday. Then put the dish out to come to room temp, put pats of butter all over the top and a splash of milk, then warm in the oven with gentle stirring. If the top or side are crispy, scrape and toss since you made extra.

I’d love to save time on Thursday by peeling potatoes on Wednesday. I don’t know that I love the idea of actually preparing them the day before because reheating them is a chore, too (I find that no matter how much I stir, the still get “crispy” on the sides and bottom.)

What if I peel and boil the day before and the keep them in water in the fridge so they don’t oxidize? Any other ideas?