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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I’m am going to try this recipe for the first time and wanted to know can I use milk Insted?
I don’t recommend it, Nella – sorry!
I rarely comment/rate recipes because there’s always something missing… or something that needs to be missing… but this recipe is a full blown hit! I followed it to the T, and added some white wine vinegar for a bit more of a tang.
Winner!!!!!
This is so good!! No, no, it’s Amazing. I haven’t even gotten to the refrigerate-and-reheat-later part! But, I want to eat it now Lol. I was honestly surprised of the flavor because it’s just butter, cream, salt (and then chives added after reheat) and figured in my 55 years I’ve eaten some darn good mashed potatoes but these are amazing. It must be the dubious amount of cream and it’s worth it. I’m so glad I fell across this. Thank you.
UPDATE: I’m a little bummed as these potatoes did not actually thicken up after being refrigerated for 2 days. A bit soupy. I have some Yukons in the house, which I guess I’ll bake a few, cut open, push through a baking rack to get the meat out and then hand mash so I can control the texture (as I don’t want gummy). I’ll add these to my already made (an amazingly flavored) mashed potatoes and go from there. Not sure why my potatoes didn’t thicken any more after refrigerating so if anyone has thoughts on the matter, I’d appreciate it.
And yes, I used only russets, weighed it out (in grams) on a very accurate expensive food scale, and followed the recipe exactly. They still are delicious though!
did you scoop enough flesh out of tge baked potato?
Hi,
This is my third Thanksgiving making these delicious potatoes. Looks like I’ll be making about 6-7 lbs of russets.
Should I double the cream and butter?
Thanks for your help and this amazing recipe that, btw, I’ve been sharing w cooking groups on FB.
Happy Thanksgiving 🦃
Hi Lauren, So glad you like these — thanks for sharing the recipe! Yes, I’d double the remaining ingredients. Enjoy!
also, i was wondering if i wanted to make garlic mashed potato….what would i do? would you do regular garlic or roasted garlic?
You could mix in some roasted garlic. I’d love to know how they turn out!
I just made them and they taste amazing – another keeper! Plus, the fact that I didn’t have to peel a bunch of potatoes and accidentally nick my knuckles: priceless 😉 Your recipes are perfection, I only wish I found your website sooner!
These were perfect mashed potatoes. I used half and half instead of cream, and they were the best mashed potatoes I have ever made. I did a test batch and will now make them ahead for the Thanksgiving feast. Thank you, Chef!
Love these mashed potatoes!! They are the bomb. I have made them several times This time I made them they have tiny lumps. Like you can barely see them but you feel them in your mouth. I ran them thru the ricer. I am still serving them but I was Just wondering what I did wrong. Happy thanksgiving!! And thank you for all your delicious recipes
Hi Maude, Could be the potatoes were slightly undercooked.
Ooohhh. Didn’t think so, but it’s a possibility. Guess there is no way to fix it
ok thank you. guess of that was my problem then there is nothing i could do to fix it is there? i am serving them as they are …after all, it is homemade 🙂
Hi Maude, There’s nothing you can do, but I would serve them proudly. They will still be delicious and I doubt anyone will notice. 🙂
can you sub buttermilk for the cream?
Hi Cat, I wouldn’t recommend it — sorry!
hi! I am going to be making this for a crowd and want to triple the recipe.. would you recommend making separate batches?
thank you so much!
Hi Hannah, I think you can get away with tripling the recipe. With that number of potatoes to scoop, I’d wait to slice each potato in half until you’re ready to scoop that one out (you want the flesh to be as hot as possible). Enjoy!
Can I sub yukon gold? That’s all I have on hand…
Unfortunately, they won’t work here. Sorry!