Yes, you can peel potatoes the night before for mashed potatoes, as long as you store them properly to prevent browning and texture loss.

How to store them safely

• After peeling (and cutting, if you like), put the potatoes in a large bowl and cover them completely with cold water.

• Cover the bowl and refrigerate; keep them at refrigerator temperature (around 4∘4^\circ 4∘C / 40∘40^\circ 40∘F) and use within 24 hours for best quality.

• To minimize browning even more, you can add a little lemon juice or vinegar to the water, which slows the discoloration reaction.

Tips for best mashed potatoes

• Drain the potatoes well before boiling so they do not become waterlogged and gluey when mashed.

• For very smooth mash, some cooks like to briefly let the drained potatoes sit in the hot pot to steam off extra moisture, then add butter and warm milk or cream.

• If you want to work even further ahead, you can fully make mashed potatoes a day or two in advance and reheat gently with a splash of milk or cream and extra butter before serving.