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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You know there’s a certain level of trust you place when you see a recipe and decide to follow its instructions. Then there’s a certain level of disappointment when you follow it to a tee and it’s not even close. It took 2 HOURS in the oven at 450 deg for these potatoes to soften enough to be cut. Significant increase in my time invested. Someone needs to state the truth with recipes like this where time is shortened in order to sound appealing because it is TIME taken from people when the author doesn’t bother to tell the truth.
Maybe check your oven temperature and see if it’s accurate? I’ve made these numerous times and it’s never taken that long. Just basically the same amount of time to bake a potato.
LOL this is an insane comment. Unless you had one 3 1/2 lb potato. I have made this several times and the potatoes take 50-55 min every time at 450.
Agreed There has to be something wrong with the oven. I’ve made this several times Was the oven turned on. LOL
Ashley, it sincerely sounds like your oven temp is malfunctioning, lost power and then turned back on a time later, was accidently set wrong, or the Russet potatoes you used were ginormous in size. I am so sorry you went through that as I’m sure it was beyond frustrating. I know I would have been feeling my stress rise had that happened.
I hope it helps to share that in my 50-ish years of baking Russet potatoes in multitudes of different ovens, it has always taken about an hour (give or take a handful or two of minutes), so something went awry somewhere with your own experience. I’d love to encourage you to check your oven temp and if all is well, give this recipe another go. I bet you’ll love it.
Check your oven temps
Have always done baked potatoes at 425-450 and they are done in about an hour! Check your oven!
I like a fluffier mashed potato. Can you tell me how I can make these fluffy and not creamy?
Unfortunately, that’s really not achievable with this recipe. I’d look for a recipe specifically for that.
Can you reheat in the oven?
Yes, definitely.
Make sure you take them out of the fridge for at least an hour before you heat them. I heat them at 350 for about an hour, stirring half way between. To test for doneness, take the handle of a spoon and plunge into the middle of the potatoes. If it’s hot at the end, they’re done.
Thank you! I have been searching the comments for oven reheat
I made these for Thanksgiving last year and I will never do another way again. They were delicious and so great to just reheat that day versus messy pots on Thanksgiving day
I have never baked potatoes at 450, always at 400. Isnt that too hot?
Hi Joni, no, it’s not too hot. I’ve baked them at that temp tons of times.
How many servings will this recipe make?
Thank you!
Hi Susan, This serves 8. Enjoy!
Do you think it would be ok to put the potatoes through a ricer to make sure they are no lumps at all?
Sure!
Can you use whole milk or half and half instead of heavy cream?
Hi Mary Ann, I have only used heavy cream here, but a few readers have commented that they’ve had success using half and half. Hope you enjoy the potatoes!
They seem very creamy (as it says in the title), no lumps, liquid did seem like too much but finally folded in, they are now in fridge. I’m used to fluffy, same day boiled and mashed potatoes. Did I do something wrong or is creamy just the way they are supposed to be? Also, what do people mean when they say potatoes are “gluey?” Is gluey the same as creamy?
Hi Wendy, They are supposed to be very creamy at this stage; they will firm up a bit overnight. They’ll still be on the creamy side when you reheat them, but not overly so. Gluey is different than creamy. It’s hard to describe but gluey mashed potatoes will almost stick together in a gummy lump.
PS I forgot to say NO PEELING POTATOES!
I love this recipe. I have been making it every year for several years. Everyone loves it. It is delicious, make ahead, and you can use the leftover baked skins to make loaded potato skins! Thank you, Jennifer, and I love your book and emails.
Ruth
What a great idea!! I was here thinking what a waste of all that “hard” potato and skins. Genius! 💡
Do you have to use Russets? We grow our own potatoes and I have Kennebeck’s, Yukon Gold and Red Potatoes.
Although it’s frustrating to not be able to use your homegrown potatoes, for the best results, I’d stick to Russets here — sorry!
Silly question but do you prep the potatoes in any way prior to baking such as poking holes or slits in the potatoes, etc ?
Hi Kim, Not a dumb question — I wash the potatoes but don’t poke them.