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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Hi, Jenn,
I do not have a kitchen scale and am wondering if you can help me estimate 3-1/2 lbs. I purchased a 5-lb. bag of russet potatoes from Trader Joe’s. Two were medium large, 6 medium, and two small-ish. I am baking 6 in the oven right now for a dinner party tonight (I am winging it on the weight since I don’t expect you to answer today). Do you think based on those sizes that will be enough or too much? Thank you, and Happy Holidays. I hope 2018 is a big success with your book.
Correction: I have 8 medium to large potatoes baking now. I decided on 8 because there were 12 potatoes total, so I figured 8 would be close to 3-1/2 lbs.
Hi Laura, I use 5 large potatoes here, so 6 to 8 medium sounds about right. If anything, I think you’ll have too much but you can always stir in more butter, cream, and salt if you feel like the proportions are a little off. Hope that helps!
Hi, Jenn,
Thank you for getting back to me on Christmas Eve! The 6-8 medium potatoes were perfect, and I didn’t need to add more butter and cream, but next time I will use 5 large. I used my Cuisinart stick whisk to get a smooth consistency with the potatoes, and after adding the butter and cream I used my hand mixer (I don’t have a stand mixer).
If I may pass on a tip, which I learned from my father as a child, I poked the potatoes a half dozen times with fork tines or a paring knife before putting them in the oven, so the skins don’t explode or dry out at that temperature. This gave me more potato “pulp”, and they were easier to scoop out from the skins. My guests raved about this recipe, and I can’t wait to make it again. Oh, and I also made the Roasted Carrots With Thyme as a side with Filet Mignon. Delicious!
Why won’t Yukon gold work.
Hi Shelley, Waxy potatoes have good flavor but can get gluey using this method.
Can half & half be substituted for half of the heavy cream?
I don’t recommend it – sorry!
This recipe was wonderful and worked great for our Thanksgiving dinner. I made them in advance and then heated them in the microwave. My daughter wants me to make loaded mash potato casserole for Christmas Eve dinner. Can I make the potatoes in the oven and then follow the casserole recipe?
Hi Laura, It’s hard to say without seeing the casserole recipe but I can’t think of any reason why it wouldn’t work. I’d love to know how it turns out if you try it. Happy Holidays!
Could I put in a crock pot to reheat?
Hi Julie, I don’t have a crockpot, so I can’t say personally, but a number of readers have commented that they’ve used a crockpot to reheat these and have been happy with the results.
Hi just made the potatoes and think I might have messed up with amount of potatoes. I think they might not have been 3.5 lbs. They seem extra creamy maybe a bit watery. Anything I can do to remedy? Having guests tomorrow. Thanks
Hi Kathy, I think I’m weighing in too late to help – sorry! How did the potatoes turn out?
I made these potatoes for Thanksgiving, they were the most delicious and easiest mashed potatoes I have ever had. This is now my go to recipe for mashed potatoes. As always thank you Jen for the simple, elegant and delicious recipes, can’t wait for your cookbook
Hi Jenn!
I don’t own a microwave… what would be the best way to reheat these mashed potatoes for Christmas dinner? I plan on serving these with your beef tenderloin and your Brussel Sprouts gratin 🙂 Thanks in advance!
Hi M, sounds like a delicious meal! These are best when reheated in the microwave, but you can reheat them in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope that helps!
Perfect! I don’t own a microwave either so was just looking for this question & answer. I absolutely love how you post all these questions and answer so promptly.
Hi Jen, I’m excited to be making this today for a holiday work function on Tuesday. Serious YAY! for not having to make them midweek! I have a couple questions…first, I’m planning on using either 5 or 10lbs of potatoes (Teeny microwaves at work mean I’ll have to reheat in a 6qt crockpot and I’m not sure how much it’ll hold) Should I increase the wet ingredients 1:1? I noticed in another comment you recommended 1.5 times the butter and cream for a double batch instead of the expected 2x.
Secondly, I have a brand new ricer that I’m itching to try out…but I also have a stand mixer and a (quite) small (and old. And maybe wimpy) electric hand mixer. Which method do you recommend? Thanks! You’re recipes and clear instruction have gotten me through some real dilemmas!
Hi Sara, you mentioned using either 5 or 10 pounds of potatoes — as the recipe calls for 3.5 pounds, if you wanted to make it easy on yourself math-wise, you could just double the recipe, use 7 pounds of potatoes, and double all the other ingredients. And if you’ve got a ricer, I’d definitely go for it – hope everyone enjoys!
Made these for thanksgiving for 20 doubled the recipe. We did warm them in a crockpot rather than microwave, stirring as they warmed and they were excellent. Good to have a go to make ahead recipe for those times when you are expecting a big crowd.
I made this recipe for thanksgiving and it was a huge hit. The only thing that I did different was add about two tablespoons of sour cream into the mix. They were just the right amount of creamy and when placed in the oven the top had the right amount of crunch. Great recipe and highly recommend!