Creamy Make-Ahead Mashed Potatoes
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Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
As much as my family loves buttery, gravy-drenched mashed potatoes on Thanksgiving, I’ve always been hesitant about making them because they need to be prepared at the last minute. Traditional mashed potatoes don’t hold up well when made ahead of time, often becoming dry, grainy, or even gluey—a real letdown for such a special occasion. The thought of mashing potatoes in the eleventh hour, while juggling a dozen other dishes in a kitchen buzzing with guests of all ages, is nerve-wracking, to say the least! That’s why I was thrilled to discover a method for make-ahead mashed potatoes from Cooks Illustrated that works really well. Not only do these mashed potatoes stay ultra-creamy, but they can also be made up to two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays.
“I’ve always dreaded making mashed potatoes on the day of Thanksgiving. Too much work and mess, and they never seem to come out the way I want them to. These make-ahead mashed potatoes were the perfect solution! And they were so creamy and delicious!! They got rave reviews from my family and definitely earned a permanent spot on my Thanksgiving menu!”
What You’ll Need For Make-Ahead Mashed Potatoes
Interestingly, the recipe calls for baking the potatoes instead of boiling them. In all my years of cooking, I have never seen a mashed potato recipe that starts with baked potatoes. But it makes sense: water is the enemy of perfectly mashed potatoes. If the potatoes are too wet, they become dense and heavy. (That’s why most recipes instruct you to “dry” the boiled potatoes on the stovetop before adding the butter and liquid.) In many ways, the recipe is similar to twice-baked potatoes, which can also be made mostly ahead.
Baking the potatoes does take longer but it’s a tradeoff: you don’t have to peel or dry the potatoes and it’s completely hands-off. And since the potatoes cook directly on the oven rack, you won’t even dirty a pan!
How To Make Make-Ahead Mashed Potatoes
To begin, place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes. While the potatoes are still hot, cut each in potato in half lengthwise. Scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (or the bowl of an electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Beat on low speed until completely smooth and no lumps remain, stopping the mixer to scrape down the sides and bottom of the bowl as needed. It’s important to do this while the potatoes are still hot, otherwise you’ll end up with lumps.
Meanwhile, in a small saucepan, bring the cream and butter to a simmer.
Remove the bowl from the mixer. Using a large rubber spatula, gradually fold in the hot cream and butter mixture. Folding (rather than stirring in the stand mixer) prevents the potatoes from becoming gluey.
It will take a few minutes to mix the liquid in; keep folding until the potatoes are smooth and creamy. Mix in the salt, then taste and adjust seasoning, if necessary.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes. Stir the potatoes halfway through reheating to be sure they warm evenly. Season to taste, then transfer the potatoes to a serving bowl. Top with the remaining 2 tablespoons of butter and the chives and serve warm.
Video Tutorial
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Creamy Make-Ahead Mashed Potatoes
Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
Ingredients
- 3½ pounds Russet potatoes
- 2 cups heavy cream
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons salt
- Chives, for serving
Instructions
- Preheat the oven to 450°F and adjust an oven rack to the middle position.
- Prick each potato a few times all over with a fork, if you like (see note). Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
- Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)
- Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
- Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
- To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
- Note: Conventional wisdom says that prior to baking, you have to prick potatoes with a fork a few times to allow steam to escape during baking. The theory is that if you don’t prick the potato, the steam can build up under the skin and cause the potato to explode in the oven. I don't prick my potatoes and have never had a potato explosion, but pricking won't harm the potatoes, so go ahead and prick them as insurance, if you like.
- Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
Nutrition Information
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- Per serving (8 servings)
- Calories: 464
- Fat: 34 g
- Saturated fat: 21 g
- Carbohydrates: 38 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 470 mg
- Cholesterol: 112 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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At almost 500 calories per serving, I’m sure they are delicious! I have some ideas (evaporated skim milk?), but do you have any experience with making this recipe healthier?
PS don’t waste the potato skins – you can spray them with olive oil and re-bake, then top with Greek yogurt and scallions or cheese and bacon!
LOL – I know! 😬 Unfortunately, all that butter and cream helps with reheating so I’m not confident evaporated milk would work. Sorry! Great tip re. the potato skins – I tested so many batches of these and used the skins to make twice baked potatoes.
What works for our family gatherings is cooking potatoes a couple of hours before turkey is ready and putting them through a ricer. Then adding butter cream salt etc. And stirring. No lumps.! Once seasoned to taste pop them in crockpot and keep them warm. Works like a charm. No more stress!
OMGosh, I ditto Kaylie. I am thrilled as a girl about this post. You just took our most prized family side and made it easy as pie.
We are going to have the best stress free Thanksgiving ever. It is our families big gathering! Thank you again!
I love the idea of baking the potatoes. Can’t wait to try it.
Could this recipe be tripled?
Thank you Jennifer for another great recipe.
Sure, Barbara, but you’ll have to mix the potatoes in batches since they won’t all fit in the mixer at once.
Last year I made mashed potatoes early in the day and kept them warm in a crockpot set on low. I stirred them several times during the afternoon. If they seemed dry I added a bit of milk or butter. They were hot and delicious when I served them, and they were in that crockpot for hours!
Hi Jenn, this looks like a great recipe and exactly what I need this year. I was wondering if you have another suggestion for reheating the mashed potatoes? I don’t own a microwave. Thanks!
Hi Jessica, The microwave works best for this recipe but you can reheat in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.
I like to use red skin potatoes and I mash with the skin on. Would this method still work?
Hi Brittany, Red skin potatoes won’t work in this recipe but this wonderful recipe calls for them.
I usually make the mashed potatoes early in the day and keep them warm in the crockpot. This recipe sounds even easier and I am thinking of trying it. I may have to make either double or 1 1/2 times the ingredients to make sure I have enough. I don’t see a problem with that, do you?
I think that should be fine, Ellen. Hope you enjoy!
I assume these have a little different taste to them since you bake the potatoes? This is how I make twice baked potatoes. Just wondering.
Just a bit, Gail – but they are mostly just really rich from all the butter and cream. 🙂
You’ve made my day! I was debating if I was going to make mashed potatoes this year for the exact experience that you wrote about in the recipe intro. This is my first time hosting Thanksgiving and everything I’m making is from your site because your recipes are foolproof and I have complete confidence in them. Thank you for adding this, perfect timing!!
I know right??! It’s as if Jenn read my mind! Was scouring the web looking for a great mash potato recipe when I received the email! Wahooo didn’t have to search any further yay ! Now if only you would post a cauliflower gratin recipe then I’d be set lol!!
Our family loved your Creamy Make Ahead Mashed Potatoes! We made them on Tuesday before Thanksgiving and enjoyed the potatoe skins with melted cheese on Tuesday. We followed your recipe exactly and everyone agreed they were the best mashed potatoes ever!
Hope to win the oven!
Jenee