8 Potato Sides You Can Make Ahead of Time

Herb-infused olive oil and Greek yogurt replace much of the butter and milk you’d find in traditional mashed potatoes. The finished dish has a lightly tangy, herbal fruity flavor that’s irresistible. You can make the potatoes a day ahead, but anticipate that you may need to stir in a little milk to restore the creamy texture.

Want to wow your family at the table? These stuffed spuds will do the trick. You can prepare the recipe through step 3 up to two days ahead; reheat potatoes at 375°F, then turn up the heat to brown the topping in step 4.

This rustic potato side has it all – contrasting flavors, appeasing texture, and a melty, golden crust. You can easily prepare the gratin the day before, layer it in a casserole dish, and let it sit in the fridge until it's time to bake. 

Gnocchi is one of those recipes that come with warnings: don’t add too much flour or they will be tough; don’t overwork the dough or they will be dense; don’t overcook the dumplings or they will be slimy. Solution? Using white sweet potatoes in place of starchy russet potatoes means the dough is more forgiving if overworked, the dumplings won’t overcook as easily, and the result feels lighter in your happy belly. This recipe makes loads of the fresh dumplings, which you can easily freeze and cook whenever needed. 

Heat up mashed potatoes by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth and free of lumps. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes. 

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. To make it a day ahead, simply prepare the sweet potato mixture, cover it with foil, and refrigerate it until you want to bake it. When it's time to cook, whip up the quick oat mixture and sprinkle it on before popping in the oven. 

Although this comfort-food classic only calls for a handful of simple ingredients, its success lies within the technique. Potatoes with high starch and low-moisture— like russet, Yukon and Idaho —result in the creamiest mashed potatoes. It's important to nail the timing to achieve best results. Hot liquid causes potato starch to swell and thicken; when overworked, it becomes gummy. It’s also important to add the butter first. When the water in the heavy whipping cream combines with the starch, it can make your potatoes gluey. By incorporating the butter before, you coat the starch with fat while establishing a rich, buttery flavor. To make-ahead, freeze the potatoes and reheat with a splash of milk. 

Reheat these mashed potatoes by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.