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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If done on Thanksgiving morning can you keep them warm in a crock pot? Is so, any special that I would need to do? Thank you
Hi Mary, that should work. I think I’d just give it a stir periodically. Enjoy!
Thank you – you make life easy.
💜
Do I weigh the potatoes before or after baking? Thank you! Love your recipes and cookbook!
Thanks for your nice words about the recipes – so glad you like them! You weigh the potatoes before baking them. Enjoy!
Could Yukon golds be used or is there a reason for russets?
Hi Melei, I’d stick with russets here.
Will yellow potatoes work out?
I wouldn’t recommend them here – sorry!
Absolutely love this recipe and I have shared it with all of my family and friends. Thank you so much Jenn for creating this recipe. It will save so much time at Thanksgiving and we can enjoy our family instead of being rushed for the mashed potatoes.
This has become our favourite mashed potato recipe.
These are my favorite make ahead mashed potatoes and I’ve made them several times. I will be tripling the recipe this year for Thanksgiving and I don’t think my microwave would be big enough to reheat such a large batch. Is there anyway to reheat in a slow cooker and still have similar results?
Hi Erika, Yes, I think you can reheat these in a slow cooker with the same results (and so glad you like the recipe)!
I came on to ask the same question about reheating in a slow cooker. What would you recommend for reheating that way, as far as time and temperature?
We love these potatoes and make them frequently for holidays!!
Hi Suzanna, I don’t have a slow cooker, so I can’t say from experience. I would assume you’d want to use the warm function so they just warm up instead of cook, and I’m honestly not sure how long they’ll take — I’d guesstimate about 30 minutes, but maybe someone who has used a slow cooker to reheat them can weigh in.
Can I make this recipe for 12 by just adding 1/2 to each ingredient?
Yep!
Hi Suzanna. I make my mashed potatoes the day of and then keep warm in crockpot up to 3 hours ahead. Before adding potatoes I rub the inside of the crockpot with butter then add potatoes and a splash of cream. Then I stir every half hour or so. You could use similar technique with ur cold potatoes. I think they will take at least an hour to heat up (on low) but I have never started from cold. Hope this helps.
Just love these mashed potatoes. So easy to make and yields irresistible flavor! Making them again for Thanksgiving. Doubling the recipe to 7-10 pounds of potatoes to feed 20 ppl. Just to be safe and fool-proof, I’ll make two separate batches. Thank you, Jenn!!
YES! I did this last year and they were PERFECT! Best recipe ever…and SO simple! Also, use the potato skins (brush with butter, add grated cheddar and chopped, cooked bacon) as an appetizer after Thanksgiving Day!
I made this with plant-based cream and it was delicious! I don’t have a fancy mixer or ricer, so I used a cookie cooling rack (square spaces) and pushed the potatoes through, then used a hand blender to smooth a bit. I like the change in texture, keeping some small potato chunks. Then hand-folded the warm cream-butter mixture. Seriously, restaurant-grade!😋
Hi Jenn, I’m making this for 10, 3 are teen boys/big eaters. 😉 Do you think if I make this with 5 lbs potatoes and adjust the other ingredients it would be too much for my stand mixer to handle in one batch?
Hi Sharon, I think your mixer can handle it. Hope everyone enjoys!
Thank you… Happy Thanksgiving !
Hi Jenn
I’m expecting 23 for Thanksgiving. Will the recipe work 2 days ahead if I tripled the recipe and if I boil the potatoes instead of baking them? Also to reheat so much can I either reheat in the oven or heat them in slow cooker? Thank you.
Hi Sherry, I don’t recommend boiling the potatoes but you can reheat the finished dish in the oven. I’d cover them and reheat at 350 degrees. Typically I’d suggest 30 to 40 minutes but it may take a bit longer because of the quantity. Just give them a stir halfway through. Enjoy!
Do you think I can get away with tripling this recipe? If yes, would I need to bake the potatoes longer due to there being more?
Yes, I think you can get away with tripling it. You don’t need to bake the potatoes longer, but with that number of potatoes to scoop, I’d wait to slice each one in half until you’re ready to scoop that one out (you want the flesh to be as hot as possible). Hope everyone enjoys!
Servings: 20
9 pounds Russet potatoes
4 cups heavy cream
2 cubes unsalted butter, divided
4 t salt
Fresh chopped chives, for serving
Hey Craig! I am going to make this using your measurements as i will have a super large group on xmas! I’m nervous about the 4 cups of heavy cream, don’t want them turning out runny, thoughts? additionally. how did you reheat? did you do the microwave method or did you pop in oven?
Craig Ranch re comment on Nov. 14/23
What do you mean by 2 cubes of butter? Cups? (I measure butter by tablespoons or cups)
Thanks.
Love your recipes Jen, thank you. I agree that making mashed potatoes on the day of the holiday is just too much. I would like to make this recipe but wanted to make Boursin cheese mashed potatoes. Would I decrease the butter or the cream to do that? Thanks!
So glad you like the recipes. If you want to add Boursin cheese, I’d reduce the cream. I’d love to hear how they turn out!
Will keep you posted. Would I reduce the cream by half?
How much cheese do you plan to add?
I have two packages of Bousin cheese and 5lbs of potatoes
How many ounces is each package of cheese?
Just wondering if anyone has tried making this with dairy free alternatives and which ones did you use? I’ve had luck with almond milk and earth balance vegan butter in traditional mashed potatoes. This recipe looks great and I really want to try it!!