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’m always hesitant to make them because they’re typically a last-minute dish. Traditional mashed potatoes don’t hold up well when made ahead—they often turn dry, grainy, or even gluey, which is a real letdown for such a special occasion. And the idea of mashing potatoes at the eleventh hour, while juggling a dozen other dishes in a kitchen buzzing with guests of all ages, is downright nerve-wracking!
That’s why I was thrilled to discover a method for make-ahead mashed potatoes from Cooks Illustrated that works really well. These mashed potatoes stay ultra-creamy and can be made up to two days ahead of time. Best of all, they reheat perfectly in the microwave—a lifesaver 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!
Step-by-Step Instructions
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.
Reheating Instructions
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.
If you’d prefer to reheat the potatoes in the oven, transfer them to an oven-safe dish, cover tightly with foil, and bake in a 350°F oven for 30 to 40 minutes, stirring halfway through to ensure they heat evenly.
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. 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.
- 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.
- Oven-Reheating Instructions: If you’d prefer to reheat the potatoes in the oven, transfer them to an oven-safe dish, cover tightly with foil, and bake in a 350°F oven for 30 to 40 minutes, stirring halfway through to ensure they heat evenly.
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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Hi! Do I need to let the potatoes cool before putting them in the fridge? Thanks!
Hi Kaitlyn, no need to cool the potatoes before putting them in the fridge. 😊
I tried this on a busy Monday night so that I could serve it on Wednesday with a roast chicken and vegetables. Despite rushing through the entire process and under cooking one of the potatoes which did cause a few lumps, the texture and flavor of that mash was excellent. They also reheated in the oven perfectly and held over for 3 nights of left overs. I will lmake this again, making sure there are no lumps. Thank you for the recipe
I was wondering if they could be reheated in a crock pot since I need to make quite a big batch. Would I
Need to make any adjustments if so? Thank you!!!
I haven’t tried it, but a number of readers have commented that they’ve reheated (or kept the mashed potatoes warm) using a crockpot, so I think it’s worth a try. Hope you enjoy!
Hi Jenn – this was my second time making these potatoes. The first time they were great so my comment/question is unrelated to the recipe itself. I’m just looking for your thoughts on what I may have done wrong this year. I made them a day ahead and then took them out of the refrigerator about 3 hours before putting them in the oven to reheat (40 minutes at 350F with foil covering). I gave them a quick blitz in the microwave first, about 8 minutes on 75% heat to get them going. They were really greasy and the texture had changed – they were almost gluey. What did I do wrong? Any suggestions would be appreciated as I do love this make ahead and have had success in the past. Thanks in advance for your help!!
Hi Liz, I’m sorry you had a problem with the potatoes this time around! When mashed potatoes are gluey, it usually means they’ve been overmixed. Is there a chance you may have overmixed them? Also, did you use the same brand of butter and cream and russet potatoes?
Hi Jenn – I did use the same cream, potatoes and butter however the butter had been previously frozen (and thawed completely before use) so I wonder if that could cause a problem? I don’t use the mixer but pass the potatoes through a ricer then gently mix in the cream & butter by hand using a spatula. Could my combo of microwaving & conventional oven reheating have caused the problem?
Liz, it sounds like you did everything right. Using a ricer is fine, as well as butter that has been frozen and thawed. I also don’t think the combination of microwave and oven reheating should have caused a problem. It’s really a head scratcher — I’m sorry I can’t be more helpful!
Ok thanks Jenn I appreciate your responses and willingness to help. I’ll definitely continue to make them as I’ve had more successes than failures!
I was excited to try this recipe today, in preparation for Thanksgiving day tomorrow. I followed the recipe exactly but it has turned out really thick and gluey. I am used to light and fluffy mashed potatoes. Really disappointed – not sure what went wrong! Followed the recipe to a T. I will go back to my regular mashed potatoes.
I used this recipe a year or two ago for the first time, and refuse to make mashed potatoes any other way! The result of baking the potatoes is so fluffy and flavorful, and I no longer get any lumps or gooeyness. My daughter is in college and cooking on her own and this is the FIRST recipe she asked me to give her. Thank you for starting this family tradition/recipe 🙂
can you use yukon gold potatoes? or only Russet
I don’t recommend it – sorry!
This is my go to recipe for the last 18 months, did it today but swapped for sweet potato. How did I never figure this out before, bake instead of boil.. Loving this all the way in New Zealand 🥰💗
The very detailed directions did not mention poking a hole in the potatoes before baking. Since I was making the recipe for the first time, followed the directions exactly. Two of the potatoes exploded, spewing potato all over the oven which I had just cleaned! Be sure to pierce each potato before baking.
Thank you for this recipe. It did give a great result but I will only use it when I need to make it ahead because there is a lot of waste with the amount I lost with the skin. For everyday, I will stay with my normal recipe. I gave it only 4 stars because of the amount of waste.
I will never make mashed potatoes any other way! Such a huge reduction in mess and effort with no boiling or peeling and the mash turned out SO light and fluffy. I think the key to getting all the potato out of the skin is baking until really crispy and doing it while they’re warm, both tips included in the recipe. Fantastically tested and written. Thank you!!
Hi Iva
For the potato skin you can bake them up and make twice baked potatoes skins and top them with your favorite toppings. You can even freeze the skin for another time. No waste. Enjoy
I must say I had lost some of my confidence with mashed potatoes due to some colossal fails recently. But I can say that I will never worry about having the potatoes done right or on time again. These turned out absolutely delicious!! Baking them in the oven gives them such a wonderful flavor that boiling just can’t compare to. Thank you so much for this recipe, I’m back on my potato game!