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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Can the potatoes be reheated in the oven? (I don’t use a microwave)
Hi Fay, The microwave works best for this particular recipe but you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.
Hi Jen,
Can I reheat these mashed potatoes in the oven instead of microwave?
Barbara
Hi Barbara, The microwave definitely works best for this recipe but you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.
At the risk of putting a negative bent on this post, I feel there is absolutely no substitute for hand mashed potatoes. Using a mixer spoils the texture, (it make the potatoes gummy), and even a ricer compromises the fluffyness achieved by hand mashing. I am not a scientist, and thus cannot explain this phenom, but I’m guessing it has to do with how much air is incorporated into the mix.
If you can get family or friends to help out with the potato peeling and cutting up, it will help unburden the main chef. I think the “last minute” task of mashed potatoes makes for very grateful diners at the Thanksgiving table.
P..S. I love many of Jen’s recipes and return to some favorites over and over.
Hi Nancy, I would agree that a food processor or mixer typically makes mashed potatoes gummy but this method works well. The difference is baking the potatoes to eliminate any added water, folding the potatoes by hand after the liquid is added, and incorporating a lot of butter and cream.
Hi,
I do not own or use microwaves. Would reheating on top of the stove ruin the potatoes?
Hi Regina, I think it will work if you reheat them gently – if they get too thick, stir in a little milk and butter to thin them back out.
Hi It looks like you are using russet potatoes. Have you tried Yukon Gold?
Hi Bonnie, I don’t recommend Yukon Golds here; they’ll be lumpy. Sorry!
1. I never serve potatoes without including the peels (for nutritional reasons). In past, I have simplty cut up and mashed the peels with the rest of the potatoes. I know the resulting texture is less than ideal, but it generally has worked. Any compelling reason why I can’t do the same with this recipe?
2. Again, I know this leads to less-than-ideal results, but I nevertheless like to do as much ahead of time as possible (have seven adult offspring/inlaws coming, plus a baby). What about freezing? Thanks!
Hi Brian, Because the potatoes in this recipe are baked, the skin gets rather crisp – I don’t think that will work well with the creamy texture of the mash. You could, however, hold on to the potato skins, brush them with butter, and serve the mashed potatoes inside them — almost like twice baked potatoes. And, unfortunately, you can’t freeze these – I tried it and it was a disaster!
I so agree with you.. Not sure why it has become so stressful. I don’t remember my mom stressing out. Last year, I did everything but the salad and the turkey ahead of time.. i.e. gravy, cranberry sauce, and twice baked potatoes.. The twice baked potatoes were very similar to your recipe for the mashed potatoes but using sour cream and frozen ahead. I am going to try mashed potatoes and see if they can be frozen..
Hi Marilyn, Please don’t freeze these! I tried it and they broke down into a grainy, inedible mess.
Thanks, I wonder why the twice baked potatoes worked?
Mashed potatoes are finicky – it depends what you add to them and how you mix them.
You so saved the day! Was stressing on how I could manage making mashed potatoes for all the same reasons you mentioned. Thank you… I agree with Kaylie,not only are your recipes excellent they are also are foolproof. I’ve been roasting for years my Turkey with the 2 hour roasting method mentioned on your site. It always turns out great.
Can you substitute whole milk for the cream in the mashed potatoes recipe?
Thanks, Mary
Hi Mary, I’d recommend using the cream. Because mashed potatoes can be finicky and making them ahead/reheating is a possibility here, I’d suggest following the recipe for the best results. Sorry!
Absolutely perfect! I did a similar make ahead mashed potatoes, peeling, cutting, boiling and then draining, returning to the pot and stirring like crazy to get the water out via steam. It’s an arm exercise! I reheated those in the serving bowl in the microwave with additional milk and pats of butter to fold in. Work, but not as easy as this method! Less work and my test batch was Devine! You are awesome, Jenn! It takes the stress off!!!