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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If I am making 12 servings would I simply add 1/2 more of everything? Or, is there another formula? Thanks
That’s correct, Denise. Enjoy!
Have you tried this recipe with sweet potatoes?
I haven’t Donna but I do have a few other mashed sweet potatoes on the site. This one is my favorite.
Hello Jen, I have been making my mashed potatoes using this method for 30 years. It all started when I was having Thanksgiving for about 30 people. I was running short on time and still had to make the mashed potatoes. I figured twice baked potatoes were actually mashed potatoes placed back into the potatoes jacket. So I baked the potatoes, scooped and placed them into my mixture and add warm milk, melted butter, salt and pepper. I reheat mine in the oven. I find that the potatoes thin out when heated this way. To solve that problem, I make them a little thicker than what we would like, place the mixture in a casserole dish, dot with butter, cover with parchment then foil. Thanksgiving day I place them in my oven to warm all the way through. Happy Thanksgiving!
Jen: can I adjust for larger serving, i.e., 10-12 rather than 8?
Sure, I’d probably make 1.5 times the recipe. Enjoy!
Do you have to poke holes in the potatoes?
No- not necessary- enjoy!
Test run tonight with one/third the recipe before the big day. I can’t believe how good these are. We live now live in England and none of our relatives are used to mash potatoes. After 16 years of preparing them for them I think this recipe will finally win them over without all the last minute ricing etc – thank you Jen, so much for another fool proof recipe!!!
10lbs of mashed potatoes fits perfectly in my large crockpot. I make them in batches 2 days ahead, store them in the crockpot insert in the fridge, and start reheating in high 4 hrs ahead of time, stirring every hour until hot and then lower temp as needed. While I love this convenience (and the fact that we keep it plugged in at the buffet table so they stay hot for those who want seconds) I don’t love the less than perfect texture. Do you think this baked recipe would give them better texture (than boiled) if going from fridge to crockpot? I’m sure I could just do a test run and try it myself, but I’’ve come to trust you and your recipes so much that I never have to do “test runs” before trying new recipes out on people anymore, lol!! Actually, when I debut any new dinner recipe these days they ask, “is it our girl?” and if I say yes, they don’t even ask what it is….so you rock Jenn!
Hi Amy, I’d love to be able to weigh in, but the truth is I never use a crockpot, so I’m not sure how the texture would be affected by reheating the potatoes in one. Sorry I can’t be more helpful (but glad you like the recipes)!
I am disappointed that I had to type the bottom half of the recipe instructions for mashed potatoes because the ads that blocked out the reest.
I have always enjoyed your recipes and have pre-ordered your book. I realize this isn’t your fault and am sorry that we have to always put up with them
Hi Lavilla, I’m so sorry! Can you please lmk what type of device you’re viewing the site on? The ads should definitely not be covering up the content, and I’ll make sure it gets fixed.
Sounds perfect! How might I reheat if I don’t have a microwave?
Hi Kate, 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. Hope that helps!
Jenn, I love your spinach gruyere quiche and love Cook’s Illustrated so I can’t wait to try this for Thanksgiving. I’m making it Wednesday and need to make enough for 15, refrigerate overnight, transport, and reheat so I’m thinking of transferring to the slow cooker. Would you have any advice on how long to reheat up in the slow cooker?
Hi Janet, I never use a slow cooker, so I really can’t say how these would do being reheated in one. Since I’ve never tried it, I’m not sure how it would affect the texture. Sorry!