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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Great recipe. Wondering if these be frozen for a few days and then reheated?
I wouldn’t recommend freezing them — sorry!
I’ve made this for the past 2 holidays as it’s one less thing to assemble last-minute. I keep flubbing it but I know it has good balance; the first time it was too liquidy but I accidentally used 18% cream instead of 35%. The second time it was a tad too salty but I had also reduced the cream for fear of the return of the mashed potato soup; what I didn’t consider was the balance of salt to fat changing so I didn’t also reduce the salt accordingly.
It was still tasty both times, and I’m sure it will balance perfectly if I just follow the dang recipe to a T. There’s a holiday life-saver in this one, folks.
You used 5 potatoes in this recipe? I need to double it making sure it was 5. Thank you
Hi Nicole, The number of potatoes use depends on the size of the potatoes so I wouldn’t go based on the number of potatoes, but rather the weight. If you’re doubling the recipe, you’ll need 7 pounds of potatoes. Hope that helps and that you enjoy!
I’d like to avoid communal dishes right now – what would you suggest to serve the mashed potatoes back in the skins. Would I make it ahead and then on the day of serving, scoop mounds of the mashed potatoes back into the skins and how would you suggest I prep the skins and reheating. I made the mashed potatoes last year and everyone loved them. I loved them because they could be made days before and were the best, creamiest mashed potatoes I’ve ever made. I did use a potato ricer which I think made them fluffier.
Sure Marilyn, I think that would work. I don’t have a recipe for the potato skin shells, but I think you could easily find something online that would work. Please LMK how they turn out!
Marilyn – just some thoughts. If you microwave the skins they will end up soggy. I would suggest putting the skins alone in a 300-degree oven on a sheet to let them heat up and get somewhat crispy – shouldn’t take long. Then scoop the microwaved potatoes in. Keep in mind that if you have people serving themselves with the same utensil, you probably aren’t reducing the chances of infection by much. Of course if you’re just plating it up for each individual that could work. Hope it turns out well!
Thanks Jenny,
I plan on plating and weather permitting will be outdoors. I’m deep frying two turkeys so I think I will deep fry the potato skins (in for a penny, in for a pound, the oil will be hot and the turkeys take about thirty minutes each so I’m guessing the potato skins will only take a minute). Last year I served the deep fried potato skins cut in quarters with chives and sour cream as appetizers along with Jenn’s baked Brie.
EXCELLENT! I made the recipe exactly as written and they were beyond my expectations. Everyone loved them! Thank you so much!
If I don’t have a microwave, can I reheat these in the oven with a good result?
Thanks!
Sure, Kristin, 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. Enjoy!
These potatoes are ABSOLUTELY DELICIOUS and the fact that they can be made ahead is a bonus particularly for Thanksgiving and Christmas turkey dinners when there is a lot going on just before serving. Creamy and delicious…honestly you will love these!
So glad to receive this recipe this morning! Just last night I was saying how I can’t seem to make good mashed potatoes on Thanksgiving day… here is my solution- thanks so much!
If I wanted to divide these in half before the microwave step, I assume that the microwave time would change. Any idea how I should modify? I’m sure I can muddle through it but would like to have easy directions for the recipients!
Hi Julia, I don’t know for sure, but I would guess they’d take about 10 minutes or so (with stirring halfway through). Definitely a strange Thanksgiving this year, but hope it’s a happy one!
I don’t have a microwave. Can these potatoes be warmed up in a saucepan on the stovetop?
Hi Louise, 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. If you won’t have access to your oven, 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!