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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Can I do this and reheat in crockpot, if so how long and what temp? Thanks.
Hi Lori, A number of readers have commented that they’ve successfully reheated these in a crockpot. That said, I don’t have a crockpot so I’m not sure how long it will take (but I’d use the low setting).
Excited as always to be making one of your fool proof holiday recipes !!! My one question is, when I reheat in microwave, no one in my family will be ok with the plastic in the microwave. Any other suggestions? Paper towel?
Yes that’s fine, Terri. Enjoy!
Hi Jenn I’ve made this recipe several times and love everything about it! Quick question…I’m hosting 11 people, can I make a second 1/2 batch by simply “half ing” everything to add to my full batch, increasing to serving 12?
Thank you, HAPPY THANKSGIVING to you and your family!🧡
Yes that’s fine, Anita. Happy Thanksgiving!
First time making these, tasted great when done but I reheated in oven & turned very runny, still tasted good but had to serve in small individual fruit bowls!😫😥
Hi Jenn, I’ve made these a few times now and they’re my new go to!! Absolutely delicious!!! Making them for Thanksgiving — Question: Could I just keep them in a pot and reheat on the stove before dinner? I’m not a fan of the microwave… 🙂 Thanks!
Sure, that’s fine!
I love your recipes and would like to make this for Thanksgiving. I need to make this vegan and not sure what to sub for the heavy cream. Open to any suggestions.
Thank you!!
Hi Eve, Unfortunately, I don’t think these would work well with a vegan substitute. Sorry! You might try this mashed potato recipe; it will work fine with vegan subs.
Thank you !!!
Wondering if yellow potatoes like a Yukon Gold would work? Thanks.
Hi Kathi, I only recommend Russet potatoes here; sorry!
Hi Eve,
Silk makes a whipping cream that subs wonderfully for cream. The only vegan butter I use now is Miyoko’s butter, because it actually has “milk solids” and tastes amazing! I think you could sub these ingredients and the potatoes would come out great! My husband is vegan, but I’m a non-special-occasion-vegan, which means that I cook and eat vegan most of the time, but during the holidays and for special occasions, I’ll partake in non-vegan traditional fare. So, I haven’t lost my taste for “real” ingredients. Good luck veganizing your potatoes!
Looking to make these tomorrow and was wondering if I could use 2% Milk instead of heavy whipping cream
Thanks
I don’t recommend it, Jill – sorry!
Hi,
I just tested these before making for Thanksgiving this week. I’m wondering if i can freeze them since I now have a delicious batch and need to feed @20 people plus leftovers. The potatoes were not too soupy before refrigerating and could definitely have been served tonight without waiting for them to set. Must have used big potatoes! They’re yummy and all 3 testers gave thumbs up!
So glad you liked them! Unfortunately, I don’t think these will freeze well – sorry!
I want to store the mashed potatoes in a slow cooker pot in the fridge and then try to heat up and keep warm that way on Thanksgiving- do you think this will work?
Yep 🙂
Yum! I made these two days ahead of time and served them for an early Thanksgiving celebration. They tasted amazing, definitely the hit of the meal! The directions were very easy to follow; and so easy to reheat in the microwave freeing up oven space. I love all your recipes and have never made one that didn’t come out properly. Thanks so much, Jenn!!
Can you use Yukon gold potatos?
I don’t recommend it, Kim – sorry!
Hi Carolyn, I wouldn’t recommend mayo or olive oil, but you could give a dairy-free substitute a try. Some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer for recipes that call for heavy cream. (Please keep in mind that I haven’t tried it with either of these.) Please LMK how they turn out if you try it with one of these alternatives!
Made this yesterday to serve at our Friendsgiving party tonight – it exceeded all my expectations! I baked the potatoes only at 400° because I wanted to bake them with something else. After adding half the cream/butter mixture, I realized the potatoes still had small lumps in them (maybe I didn’t do a good enough job pre-mashing before using the stand mixer). Ran the masher through one more time, and it was mostly fixed! Refrigerated overnight and reheated covered in the oven at 350° for 35 minutes and it was incredible! Love all the night-before prep your recipes provide.