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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Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!
How did using the crockpot turn out? I’d like to make recipe ahead and warm in crockpot day of serving as people will be arriving at different times for dinner.
Can you use gold potatoes instead of russet?
I don’t recommend gold potatoes here, Amy. Sorry!
Hubby said that these mashed potatoes were the best that he has ever had. So good! Thank you, Jenn.
Can I boil Yukon golds and use the recipe?
Hi Martha, I don’t recommend it; this is a finicky recipe. Sorry!
Let me say I made a mistake the first time I made these and wrapped the potatoes in foil. BIG NO-NO!! The potatoes held too much moisture, and they turned into a gummy mess. Follow the directions and bake them on the rack as indicated. The outer part will get firm and crunchy while the inside will be flaky and a bit drier, which is what you want. They’ll be very easy to scoop out. The butter & cream looks like too much for the amount of potato, but a huge whisk used VERY gently will mix it through. Fantastic recipe! Thank you!!
Can I reheat in an oven if I have the time and inclination?
Hi Andrew, These are best when reheated in the microwave, but you can reheat them in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope that helps!
Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!
Hi Jenn. Is it possible to make this recipe using half and half instead of heavy cream?
Hi Julie, I’d recommend sticking with heavy cream here — sorry!
My oven is preheating! Do I pierce the potatoes before baking them?
Hi Chris, it’s not necessary here. 🙂
Delicious! I will only make mashed potatoes your way from now on. I baked 8 potatoes and wondering if I should double the cream, butter and salt? Doesn’t taste bad with less fat but wanted your opinion. Thanks!
Hi Jill, Yes to all 🙂
Hi. This sounds delicious. Want to make these for at our cabin. All we have is a gas stove. Was wondering if I can make at home and then heat up in gas stove. Don’t have electric or microwave at cabin.
Thanks
Sheila
Hi Sheila, I think it will work on the stove if you reheat them gently – if they get too thick, stir in a little milk and butter to thin them back out. Enjoy!
Wow! Super easy and incredibly tasty.
A WORD OF WARNING!
I am making these potatoes as we speak…..make sure you poke holes before baking, or at 450 degrees, there is a VERY good chance some will explode in your oven…( do NOT ask me how I know! LOL)
Otherwise, a lovely recipe!
I’m making these for the first time later today. I don’t have a scale, but am thinking 3-4 large russets equal 3.5 pounds? I held 4 potatoes on the scale, after weighing myself first without, and that seemed to be about right 🙂
Two things that appealed about this recipe, 1) the water always boils over and makes a mess-so glad to not have that 2) While they’re baking I can do something else. Fingers crossed my calculations on the potato numbers is correct as I’m doubling the recipe…looking forward to joining the huge numbers that love this recipe.
LOL – now that’s being resourceful! You’ll need four to five, depending on how large they are. Hope you enjoy! 🙂
Thank you and Happy Thanksgiving! reading your review just made my day! 🙂
Hi Jenn – Have you ever tried doubling the recipe? I want to make this tomorrow but 3 pounds isn’t enough for the crowd I am having. Not sure if I should just double the recipe or if that would result in potato soup.
Hi Dan, I haven’t tried it but I think it should be okay. I might reheat in two batches, though; I’m afraid such a large quantity would reheat unevenly. Hope that helps and happy Thanksgiving!
I doubled the recipe when making it and they turned out great but will be taking Jenns advice and warming them in batches.
Thanks for the amazing recipe!!