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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Hey Jenn,
I’m not one to leave reviews but after months of cooking using your recipes, I felt like I needed to write a review to thank you!!! Today I made your mashed potatoes and gravy to go with our Thanksgiving meal. Both were wonderful! I have preordered your cookbook and I’m really looking forward to receiving more of your great recipes. Thank you for sharing your gift.
Happy Thanksgiving to you and your family!
Mary
That is so nice to read, Mary – thank you! Happy Thanksgiving to you too!
I have been searching for a make ahead recipe with good reviews! Looks like I found it. We are having Thanksgiving on Saturday so I know I may not get an answer. I hope I do though! My problem is that potatoes come in 5 lb bags. They are Idaho (not sure if that is Russet). Can I just double the batch with 5 lbs? I really want to try these!
Hi Cherry, Idaho potatoes are fine. I’d multiply the other ingredients by 1.5. Hope you enjoy them!
So good and easy to make. Well worth the arm strength I needed to fold until creamy smooth.
Hubris be darned, I’m a good cook. And I am great with potatoes. My girlfriend calls me the “Potato Whisperer.” I have made perfectly light and fluffy mashed potatoes before; however, I’ve never had it be this easy.
I made a half recipe. I baked two russet potatoes for an hour. While they were still hot I gently rolled them on the counter. All of the potato scooped out easily. Folks, forget your stand or hand mixers. I was able to mash the potatoes completely smooth by gently mashing them with a small fork along the side of the bowl… in about 60 seconds.
The warm cream and butter (OK, I added an extra table spoon of butter) mixed in to the thirsty potatoes in three measures with gentle folding. After adding maybe a quarter teaspoon of salt I had perfectly fluffy and delicious mashed potatoes.
Tomorrow is Thanksgiving (and coincidentally my birthday). I’m doing all the cooking as a gift to myself. As I go to bed tonight it will be knowing that I already have perfect mashed potatoes waiting to be warmed up.
This is an A+ recipe. I will NEVER make mashed potatoes any other way. Gosh, Jenn Segal, thank you! I never write reviews, but this simple, elegant, perfect recipe changed that. I look forward to trying out more from your culinary arsenal. Best! =)
Instead of putting dish in the microwave could it be put in the oven ?
Hi Pam, If you own a microwave, I’d suggest using it as that is how I tested the recipe and mashed potatoes can be finicky when reheated. However, you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope that helps!
I just did this. Amazing. After baking the potatoes it took about 4 minutes to do the rest. And I now have potato skins to take to the leftover party. Seriously awesome
Hi! Not sure you will read this in time but was wondering if I could use regular beaters with my hand mixer as I am unable to locate paddle beater. Also, I just bought a ricer before reading this recipe can I incorporate that before beating and if so would I put the whole potato, skin and all in the mill. Thanks so much!
Hi Abbie, If you can’t use your stand mixer, I would pass the potatoes through your food mill, then use your electric mixer to briefly whip the potatoes until creamy. (This is actually a better way to make them; it’s just that most people don’t have food mills or potato ricers.)
So worth it getting that ricer. These are hands down the best mashed potatoes I’ve ever tasted!! Can’t wait to serve them tomorrow! Thanks Jenn for yet another winner!
Could these do ahead potatoes be reheated in the regular oven? If so, at what temp and for how long? I have plenty of oven space for them.
Thank you.
GML
Hi Gillian, If you have a microwave, I recommend using it since that is how I tested the recipe and mashed potatoes can be finicky when reheated. However, you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope that helps!
Just made mine, 1 and 1/2 the recipe.
Baked some 60 mins some 70 mins as they were thicker. Used a masher to break up then a hand held mixer. They came out EXCELLENT….. Thank you so much for saving me time Thursday.
I transferred mine into a deep casserole dish ao I won’t have to transfer from bowl to serving dish later.
Was there any reason not to do this?
So glad they turned out well, Sandra! The reason for the additional bowl is that the bowl gets a little messy when you stir the potatoes during reheating. Also, the potatoes expand just a bit when you reheat them so most serving dishes wouldn’t be large enough to keep the potatoes from touching the plastic wrap (which makes a mess!). But if you have a deep enough microwave-safe serving dish, it should be just fine.
Just made these. They taste great. I’m saving the potato skins to make baked potato skins!