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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Hi, just found this recipe, and want to make them tonight for Friendsgiving tomorrow. do you think they could be warmed in a crockpot starting a few hours before dinner?
Sure, Marybeth, I think that should be fine. Hope everyone enjoys!
If you are doubling (or x1.5) the recipe – do you have to increase the amount of time you microwave it?
I think it would probably take a bit longer to be heated through. I’d microwave them for 14 minutes as the recipe specifies, and then give it a stir. If it needs more time, I’d do it in 1-minute increments. Hope you enjoy!
Plan on doing a small trial run this week with this recipe. Wondered if instead of baking the potatoes first I could microwave them? Would save quite a bit of time. Thank you.
Hi Wendy, You can microwave them, you’ll get better results if you bake them (they will be drier if they’re baked which is best when making mashed potatoes). While they take longer to cook, you’ll save time by not having to peel them. 🙂
I love your book & newsletter. THANKS. This has been my go since I first saw it. I need to make a lower fat version for Thanksgiving this year. Could you suggest something? I still want to make it ahead. Could I sub something for the heavy cream (low fat sour cream, yogurt, goat cheese, evaporated milk? Could I sub olive oil for some of the butter.
Hi Ruth, So glad you like the recipes! ❤️ For the best results, I’d stick with the heavy cream here — sorry!
I have not made these yet and saw that Cook’s Ill. had them but I was unable to access them even though I get the magazine. The recipe is from 2008, I believe. So as can be imagined, I was pleased to see them here. My question has to do with the moisture that will inevitably accumulate under the plastic wrap. Is the potato mixture cooled completely or do you have to do a quick slide off maneuver or do you not need to worry about this water contributing to their potential to be gummy. Do you replace the plastic wrap with new wrap before microwaving?
Hi Mary, glad you found an alternative to the recipe on Cook’s Illustrated! No need to worry about the condensation that will form – it won’t impact the texture of the potatoes (and you don’t need to replace the plastic wrap before reheating them). Hope you enjoy!
Hi Jenn- I want to make this recipe 2 days ahead of Thanksgiving. I wonder if instead of the microwave, I can reheat the mash potatoes in the oven or on the stove. Thank you much in advance for your advice!
Hi Joyce, you can reheat them in a conventional oven at 350°F, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope you enjoy!
Hi Jenn,
Would love to try these out! How can I add garlic to this recipe? Love garlic mashed! Btw- I bake the potatoes to make potato salad. Never thought to do it for mashed…
Hi Marty, I think this would be a good base for garlicky mashed potatoes, but I’m not certain how much you’d need. I’d start with 1 tsp. and then add more to taste. Hope you enjoy!
Hi Jenn – I hope this question hasn’t been asked already – I tried to read some of the others’ reviews but didn’t see it in the first batch, so I’ll ask anyway. Can Yukon Gold potatoes be substituted for the Russets? I make mashed potatoes probably 5 nights a week, and I always use Yukons because we just love ’em. I am looking forward to trying this recipe, but figured I’d get your advice on the matter, since different potatoes can give different results. Thanks in advance!
Hi Sharon, Yukons won’t work here — they get gluey with this method — sorry!
Outstanding recipe! My forever go to recipe for mashed potatoes 😊
Thanks Jenn
I did a pre-Thanksgiving trial run where I made them ahead of time and then 2 days later heated for 40 minutes in 350F oven covered with foil. The day I made them they were wonderful and perfect. When reheated in the oven they turned out soupy but good. I had topped them with butter before baking and wondered if that was my problem. Does microwaving them make them soupy?
Hi Barb, these start out a bit “thinner” than traditional mashed potatoes but they definitely shouldn’t be soupy. I suspect the butter that you added when reheating them is what made them soupy. (And while I prefer reheating these in the microwave, I think the butter would’ve caused that issue there too.)
How do you make this recipe for 12 people? 6-8 oz serving! Thx! I need for 2019 thanksgiving
To serve 12 people I’d multiply everything by 1.5. Hope everyone enjoys!
Hi, Jen! You are my new favorite food blogger – I have tried dozens of your recipes and have yet to have a fail – they are all delicious! I’m planning on using your make-ahead mashed potato recipe for Thanksgiving this year, and I’m wondering if you have any advice about tripling the recipe? I’ve made it as written, and it was delicious but maybe a little runnier than my family’s preference. Now I’m worried that to triple it, it’s going to be even more liquid. Do you recommend reducing the cream and/or butter? By how much? I’m planning on using 10 lbs of potatoes. I hate to do a dry run of that much potatoes, it would take us weeks to eat it all on our own! lol
Oof – of course, I’m seeing now that I’m not the first person to ask this question, sorry! I think I’m going to just reduce the proportions by a small amount. I’ll have extra heavy cream and butter on hand in case the potatoes turn out too stiff. 🙂