Creamy Make-Ahead Mashed Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
I am making this for dinner for friends, after I microwave the potatoes and transfer to the serving dish – will it compromise the texture if I then keep it on warm in the oven until I am ready to serve? Trying to be as hands off as possible
Thanks!
Hi Beth, I think it should be fine. I’d just keep them covered when they’re in the oven. Please LMK how they turn out!
Hi Jenn,
It did work perfectly! I heated them up as written, then covered with foil and kept warm in oven at 170, for about 35-40 minutes. I re-stirred and added remaining butter and chives. So good! My menu was your Coq au vin, the beet salad in your new cookbook, minus the steak, French apple cake for dessert. Outstanding!! the only thing I didn’t use your recipe for was the drinks/appitizer and the Lavendar Vanilla Bean ice cream I served with the cake. I loved that everything except the cake I did the day before, made re-heating a breeze and lots of time with our friends. We all loved the dressing, and I sent the recipe of yours with her, plus your website. You are so talented! Thanks for sharing your recipes, they are awesome.
So glad everything was a hit! 🙂
I found your website several months ago and have made dozens of your recipes and all have been wonderful, thank you!!! I now own both of your awesome cookbooks as well! I am going to try your make ahead mashed potato this weekend and just wondered if I can reheat without using plastic cling wrap which I have always thought was a no go in the microwave? Thanks very much,
Alison
Hi Alison, so glad you’re enjoying the blog enough to have purchased the cookbooks – thanks so much for your support! If you’d prefer not to use plastic wrap (which I often do in the microwave), just cover the dish with something else like a lid or you can lay a piece of wax paper on top. Hope that helps and that you enjoy!
Can you use red potatoes? Thanks.
I don’t recommend red potatoes here — sorry!
I don’t have a microwave- would a foiled covered 350 oven work for reheating? Thanks!
Yes, it’s likely to take 30 – 40 min. Just give it a stir halfway through.
Hello… I will definitely be trying this recipe for the first time at our Canadian Thanksgiving in two weeks! Two questions… could I put the baked potatoes through a potato ricer and then follow the instructions? Also, since there won’t be a lot of space in the kitchen, if I made them in the morning and put them into my slow cooker… covered and cooled them, and then maybe an hour before dinner, turn on the slow cooker? Do you think that would work? I don’t want to mess with a recipe that sounds perfect the way it is! Thanks!
Hi Brenda, Yes, a potato ricer is fine to use and a number of readers have commented that they’ve reheated them in a slow cooker. Hope that helps and that you enjoy!
Hello Jenn,
I have made these several times and they are phenomenal. I wonder if these can be reheated in the oven? Or in the microwave if I can do “sensor reheat”? (I don’t have the 75 setting). Thank you !
So glad you like them! Although I’m not familiar with sensor reheat, I think you could get away with it. Or 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.
Hi Jenn! Absolutely LOVE your recipes!! I have really started enjoying cooking because of your website and don’t use any other source now! I’ve tried many of your recipes and every single one has been a hit! 🙂
Question for your about these potatoes – I don’t have a stand mixer or hand mixer. Can I mash them by hand with a wire masher and still get the same creamy consistency if I use enough elbow grease? Thanks for your reply!
Hi Stef, So glad you enjoy the recipes! Yes, you can do this by hand with lots of elbow grease. Enjoy! 🙂
Hi Jenn,
Can this recipe be doubled (or half again as much)? This is a wonderful recipe!
Sure (and glad you like them)!
Hi Jenn,
I am wondering if I can make these using Yukon gold potatoes (what I’ve got on hand), and if so, whether you’d recommend baking them in oven or boiling them
Hi Mlak, I wouldn’t recommend using Yukons here — sorry!
I love the idea of baking the potatoes! (I bake my yams for my casserole instead of boiling them).
When I boil my potatoes, I salt the water. They don’t lack salt by baking? Also, I only have a hand mixer… will that work?
Thanks… so excited to try this !
Linda
Hi Linda, because of the 1-1/2 teaspoons of added salt, you won’t miss the salt that you typically add to boiling water. And a hand mixer is perfectly fine. Hope you enjoy!
Good morning Jenn☀️
my fingers are crossed this will reach you today!
I will be making this recipe for Sunday.
I may have missed it, but any suggestions on the reheating process in the microwave?
😊
Lisa
Hi Lisa, the microwave reheating instructions are the last paragraph of the recipe instructions. Hope that helps and that you enjoy!