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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Oh no. I made these exactly as written last year and they were the best mashed potatoes I have ever had.
I just made a big mistake. I forgot the steps and peeled the 7lbs of potatoes. Shoot!! I really want to make them ahead any way to still bake them without skin now?
Hi Debbie, I don’t think so; they’ll get too crisp and tough on the outside. Sorry!
Hi there, can I use Yukon Gold potatoes instead? And how many potatoes do you recommend if I’m feeding 10 ppl
Thanks!!
Hi Sharon, unfortunately, Yukons won’t work here – sorry!
I just used yukons and they are absolutely SPLENDID!! What a wonderful recipe! Thanks to you, I no longer dread making mashed potatoes as I have in the past. I never liked the mess and process of boiling/draining potatoes.
All of the stores seem to be out of heavy cream. Any suggestions on the best way to substitute with half and half? Thank you!
Hi Sarah, I don’t recommend using half and half here – I’m sorry! You may want to consider this recipe instead.
I used half and half 1:1 and they are delicious.
I’m making this today and it sounds wonderful! I bought red potatoes earlier this week (the largest ones I could find). Do you think they will work and how long should I bake them?
Unfortunately, they won’t work here. You may want to check these smashed potatoes out to see if they’ll work for you.
Hi, can these be warmed in crockpot before serving?
Yes 🙂
I warmed on low in crockpot, 2-3 hours depending on your brand. Stirred once or twice and then set to warm until we were ready for them.
I used small Yukon gold potatoes and over cooked them a bit so it reduced the amount that I was able to scoop out to mash however, they had an incredible roasted potato flavor! Everyone raved over them! The left over skins were roasted so nicely I tossed them peanut oil and cooked them in an air fryer and made potato skin snacks. Two great treats out of one bag of potatoes. Thank you for this wonderful recipe
Thanksgiving or not, this is the only way I’ll make mashed potatoes. Just made a batch yesterday, and am having to make another today bc requests from my family for “just a taste” eventually turned into bowlful servings! Next Thanksgiving, I may have to make these make ahead potatoes day of instead! 😉Thanks for a spectacular – and easy – recipe!
Gummy. Gluey. Clumpy. If that’s how you like your mashed potatoes, this recipe is a winner. If not, I’d advise you to try ANY other recipe in the internet. And, if you liked this, you’ll also probably enjoy spam (right out of the container) with a can of uncooked red beans and a glass of water.
Just because you aren’t a good cook, doesn’t mean the recipe is bad. I’ve made these two years in a row now. Just like my aunt used to make when I was a kid. What an exceptionally rude review…
you made them incorrectly-undoubtedly beat them too long. 6 adults and one child devoured 5 lbs yesterday on Thanksgiving
I don’t quite have enough heavy cream – can I use some sour cream to make up the volume?
Hi Indie, It will probably work, but I’m hesitant to say for sure without trying it myself.
Jenn, Thank you for your input. I wanted to let you know that this worked really well! I doubled the recipe and had three cups of cream and one cup of sour cream. I did not heat the sour cream with the cream/butter, but folded it in as I was mixing. The texture worked out perfectly. Hope you had a nice Thanksgiving and I am grateful for you posting this recipe and being so helpful with comments. It really made dinner so much easier to have this done in advance and everyone loved them.
So glad it worked out – thanks for taking the time to let me know!
Wondering if you can boil the potatoes instead of bake them?
Boiling the potatoes won’t work for this recipe — sorry!
Hello!
Can you make these with salted butter, and if so , how should I adjust the amount of salt called for? Thank you!
Hi Melissa, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Hi. I was going to use another recipe for mashed potatoes that calls for half-and-half and creme fraiche. Then I found this receipe and would like to try it instead. Do you think I could use the half-and-half and creme fraiche instead of the heavy cream? Thanks!
Hi Suzanne, It might work, but I’d be hesitant to say yes without testing it first.
Can I use whole milk in place of heavy cream?
I don’t recommend it — sorry!