Creamy Make-Ahead Mashed Potatoes

Tested & Perfected Recipes

make ahead mashed potatoes

Much as my family loves mashed potatoes with pools of melted butter and gravy on Thanksgiving, I’m always reluctant to make them because they’re difficult to make ahead. I don’t know about you, but to me, the thought of frantically mashing potatoes at the last minute (while trying to get a dozen other hot dishes on the table, with guests of all ages milling around the kitchen) is nerve-wracking. That’s why I was thrilled to recently discover on Cooks Illustrated a method for make-ahead mashed potatoes that works really well. Not only are the mashed potatoes ultra-creamy, they can also be made 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.

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.) 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!

make ahead mashed potatoes

To begin, place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. 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.

make ahead mashed potatoes

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. It’s important to do this while the potatoes are still hot; otherwise you’ll end up with lumps.

make ahead mashed potatoes

Meanwhile, in a small saucepan, bring the cream and butter to a simmer.

Remove the bowl from the mixer and, 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.

make ahead mashed potatoes

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.

make ahead mashed potatoes

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 until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Season to taste, then transfer the potatoes to a serving bowl and top with the remaining 2 tablespoons of butter and the chives. Serve warm.

My Recipe Videos

Creamy Make-Ahead Mashed Potatoes

Servings: 8

Ingredients

  • 3-1/2 pounds Russet potatoes
  • 2 cups heavy cream
  • 8 tablespoons unsalted butter, divided
  • 1-1/2 teaspoons salt
  • Chives, for serving

Instructions

  1. Preheat the oven to 450°F and adjust an oven rack to the middle position.
  2. 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.)
  3. 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 notes 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 fork, potato masher, 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.
  4. Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  5. 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)
  6. To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, 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.
  7. Note: 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 but the potatoes won’t be quite as smooth. 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

Powered by Edamam

  • 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.

Reviews & Comments

  • Hello jenn , I just bought your book. Quick question can I boil the potatoes in water ?

    • — Janet on November 17, 2018
    • Reply
    • Thank you for purchasing the book – I hope you find many new favorites in it! I think baking the potatoes is much easier, but you can boil them if you’d prefer; just make sure you dry the boiled potatoes on the stovetop before continuing on with the recipe. Hope you enjoy!

      • — Jenn on November 18, 2018
      • Reply
  • Would it be possible to use Yukon gold for this recipe?

    • — Sandy on November 16, 2018
    • Reply
    • Unfortunately, not Sandy – they may get gluey using this method. Sorry!

      • — Jenn on November 16, 2018
      • Reply
  • Hi Jenn,

    We will have 29 people around the Thanksgiving table. Will this recipe work if I triple the ingredients? Thanks!

    • — Susy on November 15, 2018
    • Reply
    • That’s a lot of guests! 🙂 Yes it can be tripled, but you’ll have to mix the potatoes in batches since they won’t all fit in the mixer at once. Enjoy!

      • — Jenn on November 16, 2018
      • Reply
  • Hello Jenn! Because of you, I can look like a good cook! Ha!
    Question – I’m not hosting Thanksgiving and only have the assignment of mashed potatoes. I don’t need to make them ahead of time – can I still just follow this recipe to serve basically an hour later? Thank you for all you do!!!

    • — Amanda on November 15, 2018
    • Reply
    • Happy to play a part in making you look good! 😉
      Yes, you can definitely serve these shortly after preparing them – hope you enjoy!

      • — Jenn on November 15, 2018
      • Reply
  • Hi! I can’t wait to try these potatoes! Question: will the paddle attachment on my stand mixer work the same as a ricer? Perhaps on a slow speed? Thanks!

    • — Christina Miller on November 13, 2018
    • Reply
    • Yes, Christina, the paddle attachment used on low speed is perfect here. Enjoy!

      • — Jenn on November 13, 2018
      • Reply
  • Could these be heated in the oven rather than microwave, and if so, stvwgat temperature and approximately how long would you sugges?

    • — Connie on November 11, 2018
    • Reply
    • Hi Connie, 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!

      • — Jenn on November 12, 2018
      • Reply
  • Hi Jen, I’m anxious to try this (baked) mashed potato recipe! I’ve always added SOUR cream and butter instead of heavy cream or milk to my mashed potatoes. Do you think Sour cream will work for this recipe? and would I heat it up first with the butter, a la recipe? Thanks.

    • — Alison on November 8, 2018
    • Reply
    • Hi Alison, Make-ahead mashed potatoes are finicky so I can’t say for sure if it’d work without trying it. I’d stick to the recipe for best results. Sorry!

      • — Jenn on November 12, 2018
      • Reply
  • Hi Jenn! This recipe looks great! I am planning to make a double batch and would like to reheat in my slow cooker. Do you know if they turn out well using this method to reheat? Also approximately how long should this take to reheat on low? Thank you!!

    • — Kati on November 4, 2018
    • Reply
    • Hi Kati, I never use a slow cooker, so I really can’t say how these would do being reheated in one. Since I’ve never tried it, I’m not sure how it would affect the texture. Sorry!

      • — Jenn on November 4, 2018
      • Reply
  • Can these be frozen several weeks ahead and reheated ?

    • — Peggy Harris on October 31, 2018
    • Reply
    • Hi Peggy, I don’t recommend freezing these – sorry!

      • — Jenn on October 31, 2018
      • Reply
  • How do I increase the recipes for 10?

    • — sandy on October 27, 2018
    • Reply
    • Hi Sandy, this may actually be enough for 10, but you could make 1.5 times the recipe (which will likely leave you with some leftovers). 🙂

      • — Jenn on October 29, 2018
      • Reply
  • Hi, Jenn, a silly question:
    when I am done with the potatoes and cover them to put them in the fridge, will the condensation become an issue while they are refrigerated?

    This recipe sounds great and will save time before serving.

    • — Maria Roberts on October 20, 2018
    • Reply
    • Not a silly question! The condensation will not cause any problems, so feel free to refrigerate right after preparing them. Hope you enjoy!

      • — Jenn on October 21, 2018
      • Reply
  • Do you think these would work using refined coconut cream?

    • — Steven on October 15, 2018
    • Reply
    • I don’t think that would work, Steven. Sorry!

      • — Jenn on October 15, 2018
      • Reply
  • These are the very best mashed potatoes. They are creamy and a real hit with my family. They have become my go to recipe. I have made the potatoes many times and follow the recipe as written. I do not believe that it makes 8 servings……I would say about six. Thanks
    Ann

    • — Ann on October 4, 2018
    • Reply
  • I made the creamy mashed potatoes and they were very good. This has become one of my Thanksgiving “staple” recipes. I like that you can make them in advance. I add 1 tablespoon creamy horseradish, 1 tablespoon minced garlic, and 1/2 teaspoon dried rosemary. It’s a hit with my family! I recommend this site to EVERYONE!

    • — Elizabeth Marshall on October 4, 2018
    • Reply
  • These are one of my go-to’s! Must admit that I do think they taste a teensy bit better right after making them. But they do heat up like a dream. They take some of the day-of prep work out of big meals.

    • — Emily on October 4, 2018
    • Reply
  • Delicious! Although I agree that maybe a ricer would be better…i used a stand mixer but was worried about over-beating. I stopped when it looked smooth, but it was actually still lumpy. Still delicious though!

    • — Shari on September 30, 2018
    • Reply
  • Hi Jenn,
    Would these work reheated in a crockpot? Oven/ microwave space is always at a premium as we have a large gathering at Thanksgiving. Thanks for so many wonderful recipes!

    • — Lorraine on August 29, 2018
    • Reply
    • yes, I think that’d be fine, Lorraine. 🙂

      • — Jenn on August 29, 2018
      • Reply
  • So that I might spend more time with dinner guests than in the kitchen I like to prepare a make ahead dinner menu with a braised dish as the main entree. I was so pleased to find this make ahead mashed potato recipe to serve with osso bucco. I thought the potatoes might be dry when reheating in microwave so I had warm milk and butter ready to add, but found it was not needed. They had a wonderful smooth texture. My dinner guests did everything but lick the plate. I am sharing this recipe with family members.

    • — Char on August 25, 2018
    • Reply
  • Hi Jenn,
    Could I use this recipe for the base for make ahead wasabi mashed potatoes? I wanted to make these ahead of time but can’t find a recipe that recommends it. If it would work? How much wasabi would you recommend adding? Would garlic also be a good addition and if so, how much?

    Thanks!!!!

    • — Katy on August 8, 2018
    • Reply
    • Hi Katy, I do think this would be a fine base for wasabi or garlic mashed potatoes, but I’m not certain how much you’d need. (I’d start with about a tsp. and then add more to taste, if desired.)

      • — Jenn on August 10, 2018
      • Reply
  • I used your recipe to make dairy free mashed potatoes. My granddaughter was just diagnosed with a milk allergy at the age of 20, and next to chocolate and cheese, she is missing mashed potatoes the most! I followed the recipe exactly but used dairy free cream, a little bit of coconut milk, and dairy free “buttery stix.” They turned out wonderfully and my granddaughter was thrilled! Thank you so much!!

    • — Ellen on July 6, 2018
    • Reply
  • Made these the other week and they were great. I used a food mill to process the potatoes, a little more labour intensive, but it was worth it. Since it’s just my husband and I and 2 toddlers the recipe made too much. Being the rebel that I am I froze half in a Ziploc bag. I know you commented that they ended up a grainy mess but we had the frozen potatoes last night (defrosted then microwaved) and there was no discernible difference from fresh made. The thawed potatoes were very loose but thickened nicely once warmed. I’ve frozen other mashed potatoes before and know exactly what you mean about grainy and inedible, but these weren’t it. Not sure if the choice of cream impacts this, I’m in Canada and most cream here has some extra ingredients, gums etc. Thanks for the recipe, think it might become a freezer meal in my house!

    • — Yvonne on June 26, 2018
    • Reply
  • This is the best mashed potato recipe i have ever made and ate!! A success with everyone from my kids to any person i have had try it. Thanks for making life that much tastier again!

    • — Andrea on June 17, 2018
    • Reply
  • We totally loved this but I think I could have done better. It seemed like I had too much liquid compared to potato. I had bought a sack of russets on sale, but would it have been better to select some large ones?

    • — Susan on April 6, 2018
    • Reply
    • Hi Susan, the size of the potatoes shouldn’t matter if you used the correct amount (3 1/2 pounds). Did you make any changes to the recipe?

      • — Jenn on April 7, 2018
      • Reply
      • I did weigh 3 1/2 pounds of potatoes. But I wonder if I would have had more actual potato with larger potatoes but the same weight in pounds. Does this make sense?

        • — Susan on April 27, 2018
        • Reply
        • Hi Susan, If I’m understanding your question correctly, no, the size of the potatoes shouldn’t make a difference as long as you’re using a total of 3 1/2 pounds.

          • — Jenn on April 28, 2018
          • Reply
  • I made several of your recipes todate and plan on making more but I have a question why is it you always use unsalted butter butter versus salted butter what is the difference of just leaving out the additional salt

    • — Merry Ellen on March 13, 2018
    • Reply
    • Hi Merry Ellen, The primary reason I use unsalted butter is that the amount of salt in salted butter varies by brand. This makes it harder to calibrate the rest of the seasoning in a recipe. Hope that clarifies!

      • — Jenn on March 14, 2018
      • Reply
  • The best mashed potatoes ever! Will never make them the old fashioned way again. So grateful for this recipe!

    • — Suzanne Vogel on March 7, 2018
    • Reply
  • I made these mashed potatoes for my family and everyone loved them. It is the best mashed potato recipe I have found.

    • — Amanda on March 6, 2018
    • Reply
  • This was such a good idea! I made them at Thanksgiving, and made more than we could eat. I froze and cubed them, and put the cubes in the freezer. I also froze the potato skins, and make the best stuffed the potato skins with whatever leftover vegetable and meat I have. I love it!

    • — Kathy on March 3, 2018
    • Reply
  • I have made this recipe twice. The first time I followed the recipe exactly. It turned out sooo good. The second time I doubled it for a large crowd. I was in a hurry and added the warm liquid too quickly. It was very hard to blend in. Take your time folding in the warm cream and butter mixture. It will be worth the time and effort. Delicious the next day. Saves so much time on serving day.

    • — Denise Paige on March 2, 2018
    • Reply
  • I made these for Thanksgiving dinner and not only did it make last minute meal details easier, my family was shocked at how good they were, “You made these Mom? Wow, these are good!” I am not sure what that says about my regular cooking! Lol

    • — Chris on March 2, 2018
    • Reply
  • This was such a fantastic way to do mashed potatoes – easy and ahead of time! I didn’t add the extra butter to swim on the top, as I was serving our meat with gravy, and I also used half and half instead of heavy cream. Turned out smooth, creamy, and everyone wanted the recipe. Winner!

    • — Tracy Le on March 1, 2018
    • Reply
  • Definitively best mashed potatoes recipe. Made it for Christmas party and everyone asked for the recipe. Not only it was delicious but it was one less thing to cook on the day of the party. Thank you for such a great recipe. Also the Chipotle sweet potatoe was a hit at the party as well.

    • — Lara on March 1, 2018
    • Reply
  • The best mashed potatoes !!

    • — Cheryl Kreiser on March 1, 2018
    • Reply
  • Do I need to wait for the potatoes to cool before wrapping and putting in the frig?

    • — Donna on February 2, 2018
    • Reply
    • Hi Donna, No need to wait – go ahead and refrigerate. Hope you enjoy them!

      • — Jenn on February 2, 2018
      • Reply
  • I love the simplicity and convenience of this dish. Delicious mashed potatoes! I did use half and half (I wasn’t going to the store on Christmas) plus reduced the butter.

    • — Kerrie on January 6, 2018
    • Reply
  • This recipe was absolutely fantastic. I really didn’t believe that you could make mashed potatoes the day before and actually still be creamy and moist. These potatoes were everything promised. Tasted great, creamy and best of all I did not have to waste time cooking them on the day people were coming over. I would totally recommend trying this recipe. One note though, although the recipe state the yield is for 8 people, I decided to double the recipe as I was having ten people over and it was gobbled up.

    • — The Conster on January 4, 2018
    • Reply
  • FANTASTIC. Followed the recipe exactly as written, including the microwave instructions – turned out perfectly.

    We joke that my brother-in-law loves mashed taters more than any other food and on Christmas he declared these to be the best he’s ever had. Thank you!

    • — Kate Wollaston on January 2, 2018
    • Reply
  • I made this last night, and it is now our new go-to mashed potato recipe. I used a potato ricer followed by a hand mixer to remove any lumps before folding in the butter and cream by hand with a rubber spatula. The potatoes turned out super smooth.

    The recipe says it serves 8, but there were only 4 of us, and we ate the whole thing stopping just short of licking the bowl. Thanks for a great recipe.

    • — Tom Genovese on December 31, 2017
    • Reply
  • Tried these at Thanksgiving, much to my husband’s objections. Won him over big time. I love the fact that you make ahead. Really freed up my time when I needed to be doing the finishing touches to dinner. Thanks for another great recipe.

  • Made these for Christmas Day and they were as smooth and delicious as the other reviews. We do have a paddle mixer fortunately so there was no need for a ricer. Will be making these again and again and turning a blind eye to the cream and butter! Soo yummy! Thank you

    • — Barbara on December 28, 2017
    • Reply
  • 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.

    • — Laura on December 24, 2017
    • Reply
    • 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.

      • — Laura on December 24, 2017
      • Reply
      • 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!

        • — Jenn on December 24, 2017
        • Reply
        • 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!

          • — Laura on December 25, 2017
          • Reply
  • Why won’t Yukon gold work.

    • — Shelley on December 22, 2017
    • Reply
    • Hi Shelley, Waxy potatoes have good flavor but can get gluey using this method.

      • — Jenn on December 23, 2017
      • Reply
  • Can half & half be substituted for half of the heavy cream?

    • — P. Wright on December 22, 2017
    • Reply
    • I don’t recommend it – sorry!

      • — Jenn on December 22, 2017
      • Reply
  • 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?

    • — Laura on December 20, 2017
    • Reply
    • 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!

      • — Jenn on December 21, 2017
      • Reply
  • Could I put in a crock pot to reheat?

    • — Julie Dendy on December 20, 2017
    • Reply
    • 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.

      • — Jenn on December 20, 2017
      • Reply
  • 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

    • — Celeste on December 17, 2017
    • Reply
  • 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!

    • — M on December 14, 2017
    • Reply
    • 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!

      • — Jenn on December 14, 2017
      • Reply
      • 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.

        • — Maryanne on December 22, 2017
        • Reply
  • 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!

    • — Sara B. on December 10, 2017
    • Reply
    • 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!

      • — Jenn on December 10, 2017
      • Reply
  • 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.

    • — Laura on December 4, 2017
    • Reply
  • 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!

    • — Chrissy Barry on December 4, 2017
    • Reply
  • This is the most brilliant recipe ever!! Jenn, you are genius!! I made 10 pounds of mashed potatoes the day before Thanksgiving and cleaned up the “mess”, which made the holiday SO much easier!! My microwave was not large enough to hold the dish, so when the turkey came out of a 325 degree oven, I popped the dish (covered with foil so they wouldn’t dry out) into the oven for about 40 min. They came out hot and moist and ever so delicious. Everyone commented on how delicious they were. They were floored when I confessed how I made them and we all thought, “Why didn’t I ever think to do this??” I will never peel and boil potatoes again!!! A million thanks Jenn!!!

    • — Edie on December 3, 2017
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  • These were awesome!! My momma and I have hosted Thanksgiving since I was a kid. Over the years, we have enjoyed making more and more recipes ahead of time. It makes thanksgiving day so much less stressful. And the one item I have to have at turkey day dinner EVERY year is mashed potatoes. I made this recipe this year and they were the most delicious and silkiest potatoes ever. And since they reheat in microwave, even better in days following for leftovers.

    • — Melissa on December 1, 2017
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  • This was fantastic! I made this to see if it would work for our upcoming Christmas dinner, and it was perfect. I liked baking the potatoes in their skin—quick and easy! Heating up the potatoes the next day was also easy. The only thing I need to remember for next time is to keep a better eye on the microwave…the recipe is so quick and simple, I got a bit lazy and almost scorched the potatoes in the microwave! I am definitely making this again! Thank you!!

    • — alicia on December 1, 2017
    • Reply
  • These Creamy Mashed Potatoes are my new Holiday potato dish! Baking the potatoes allowed me time to prep other items for the Thanksgiving meal and they went together so effortlessly. The only change that I made was using half and half for the cream and they were still wonderful. I was never a fan of using the microwave, but it was a dream to have everything ready so quickly and not have to juggle items in the oven. Everyone loved them!!!

    • — Anne Byrne on December 1, 2017
    • Reply
  • This recipe is absolutely a life changer. All my children and grandchildren are crazy about mashed potatoes, but finding the time to fit them in to the schedule for holiday meals is always an issue. Not only do they take up stove space, but I find myself having to do the mashing right when I need to be attending to something else. This recipe was absolutely perfect. I made it the day before and just popped it into the microwave right before we ate. The left overs were still perfect for shepherds pie the next day! Thanks!

    • — Kate Meyer on December 1, 2017
    • Reply
  • I’m in charge of mashed potatoes every family Thanksgiving and loved the make-ahead idea — as I also was charged with making your roasted Brussels sprouts and blondies (gluten free)! The mashed potatoes were my best ever. I didn’t even use the extra butter at the end but still ended up with creamy, tasty mashed potatoes. Big hit. Thank you!

    • — Beth Kramer on December 1, 2017
    • Reply
  • Yep, oven and counter space are at a premium in my house every day. I cook for a lot of people and mashed potatoes are at the top os everyone’s list. I made the make ahead mashed potatoes as written . What a difference in taste ! ❤️ I wouldn’t change a thing on this one. It really saves my bacon on holidays.

    • — Nancy Harris on December 1, 2017
    • Reply
  • This recipe was yummy! It is nice that it heats up so well in the microwave. I used 1 cup half and half and 1 cup heavy whipping cream, and this worked fine. Next time I plan to add some truffle oil!

    • — Roseann on December 1, 2017
    • Reply
    • How much truffle oil do you suggest?

      • — Maryanne on December 22, 2017
      • Reply
  • Best thing ever when u are serving a crowd !!! Loved this recipe…. did not get goopy!!

    • — Janine hundley on November 30, 2017
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  • Made ahead for Thanksgiving & reheated in crock pot. So delicious… and stress & time saver.

    • — Denise on November 30, 2017
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  • These were the bomb!
    I especially liked that the ingredients were what I usually put in mashed potatoes – potatoes, butter, & cream – no cream cheese or sour cream for my family on Thanksgiving!
    Roasting the potatoes was so much easier than peeling and boiling or steaming.
    Directions were detailed and easy to follow, and the result was a dish I could make ahead instead of frantically mashing potatoes at the last minute while the extended family waited for Thanksgiving dinner.
    Thanks so much, Once Upon a Chef!

    • — gretchen ohar on November 30, 2017
    • Reply
  • I made the Make Ahead Mashed Potatoes for Thanksgiving dinner. It’s true when they say make ahead. I made them on Tuesday and they were perfect. I made them exactly as the recipe stated. Didn’t change a thing. So easy and so delicious. It was so much quicker to scoop out the potato after they were baked then to peel them. I must admit they were not the most lo cal recipe but OH SO TASTY. I even think baking the potato gave them even a better flavor. YUMMY!!

    • — Suellen on November 30, 2017
    • Reply
  • This recipe is delicious and I loved being able to make it ahead. I used a hand mixer because I didn’t have a ricer. In order to get the potatoes smooth by just beating them before adding the hot cream, I had to beat them longer than 2 minutes so they became gluey. I would say only a ricer should be used for this recipe if you’re going to beat the potatoes before adding the cream. I’ve since bought one so I can make these potatoes for Christmas. Thanks for a great recipe!

    • — Jenni Timmerberg on November 30, 2017
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  • I followed your advice for ricing the potatoes and cutting back a little on the cream and butter. They turned out wonderfully well. Thank you.

    • — Mommo on November 30, 2017
    • Reply
  • This recipe has earned permenant status on my Thanksgiving menu. I was sceptic but eager to free up precious time the day of. I made the day before using 10 lbs. of potatoes to feed my large crowd. The large quantity required mixing in batches in the mixer but I mixed all batches together in one large bowl when adding the cream and butter. I did use a masher and a fork to eliminate some lumps that remained but it all came together beautifully in the end. Guests raved that these were the best mashed potatoes they had ever tasted. I did not float the butter on top per the recipe. Looks beautiful in the photo but I felt it unecessary. Thanks for another great recipe Jenn!

    • — Kelli on November 30, 2017
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  • I love this recipe! It’s perfect for holidays, when I’m attempting to make many dishes. They are delicious and convenient.

  • I was a bit skeptical about making potatoes a few days before Thanksgiving, but this year I had a large crowd coming and I was the only cook. I’ve had great experiences with Jenn’s recipes so I tried this. They were fantastic! You could never tell that they weren’t made within the hour. By the way, this was the only dish that completely disappeared during the dinner!

  • Made these the day before Thanksgiving for the first time knowing how I can trust Jenn’s recipes and they were amazing! Loved not having to peel all those potatoes! We used the empty potato shells and filled them with cheese and fried diced pancetta and a dollop of crime fraiche for a tasty appetizer. Looking forward to your cookbook!

    • — Laurie S on November 30, 2017
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  • I doubled this recipe for Thanksgiving and actually made it two days ahead. It was perfect! Thanks.

    • — Ellen Young on November 30, 2017
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  • I loved this! I’m known in my family circle for making good mashed potatoes but that’s only when we are hosting at our house. Now I can take some great mashed potatoes and make all the family happy no matter who’s hosting! Thank you so much!

    Bob

    PS – Of all the email I get each and every week I have to say that I truly look forward to receiving your emails. I love the receipts and usually can’t wait to give them a try, keep up the great work!

    • — Bob Shaw on November 30, 2017
    • Reply
    • So sweet, Bob – thank you! Glad you’re enjoying the newsletter. 😊

      • — Jenn on November 30, 2017
      • Reply
  • I was skeptical, but have never been let down by one of Jenn’s recipes. Perfect for big holiday dinners!

    • — Whitney on November 30, 2017
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  • I made this recipe last week for Thanksgiving, and it turned out great! I had to double the recipe to ensure that I had enough for my guests, and that worked out fine. I hardly had any left over, and it was one less thing to do on Thanksgiving day!

    • — Stephanie Johnson on November 30, 2017
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  • These are simply the best! I made the Russet potatoes a day ahead and saved the skins, which are a real bonus. Who doesn’t love baked skins?

    After dinner I put the leftover potatoes in the skins and froze them. They went from the freezer straight to the oven and were still scrumptious.

    • — Carla M on November 29, 2017
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  • Hi Jen,
    Can I mash the potatoes by hand? Thanks.

    • — Melanie on November 27, 2017
    • Reply
    • Yes – it will take a little elbow grease, but it should work. I’d mash them first and then beat them with a wooden spoon. Hope you enjoy!

      • — Jenn on November 28, 2017
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  • Used this for Thanksgiving this year, and it worked well, and yes, the potatoes were not too wet, and very creamy. For my taste, the extra butter at the end was not necessary. It was very good, and great to do ahead!

    • — Kathie H on November 27, 2017
    • Reply
    • I also skipped the final butter. Perfect for our family’s taste!

      • — Whitney on November 30, 2017
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  • i don’t know if you reuse the potato skins but i would brush the potato skins with oil and then put them back in the oven to crisp then up, next i would serve the mashed potato in the crispy skins, similar to stuffed potato

    • — rod main on November 25, 2017
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  • Thanks, Jenn, for another hit! I fixed these for Thanksgiving dinner, and they were fantastic! To be able to prepare them ahead was phenomenally convenient. My whole family enjoys your recipes, and your site is the first place we look when deciding what we’d like for a family dinner.

    • — Sarah P on November 24, 2017
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  • This is, by far, the best batch of mashed potatoes I have ever made. The convenience of making them ahead and the hands off method of preparation helps to reduce the stress of trying to get everything done and on the table for a crowd. The only unfortunate thing is there won’t be any leftovers for next day potato pancakes! These turned out beautifully; creamy and thick, yet, fluffy and light, a real crowd pleaser.

    • — Kerstin on November 24, 2017
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  • OMG, these are the bomb!

    Thanks again for another incredible recipe. I have yet to be disappointed!!!

  • Thanks for another great recipe Jennifer! It couldn’t get much easier and what a great time saver when you need it most. I’ve already been informed that I will be making these again for Christmas dinner. Great technique! I hope that you and yours have had a great Thanksgiving! Best of luck with the book! I have already ordered a couple copies.

    • — Jim Orvis on November 23, 2017
    • Reply
    • Aww…thank you, Jim! So glad you enjoyed the potatoes.

      • — Jenn on November 23, 2017
      • Reply
  • 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!

      • — Jenn on November 23, 2017
      • Reply
  • 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!

      • — Jenn on November 24, 2017
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  • So good and easy to make. Well worth the arm strength I needed to fold until creamy smooth.

    • — Mia Goan on November 23, 2017
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  • 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! =)

    • — John B. on November 22, 2017
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  • Instead of putting dish in the microwave could it be put in the oven ?

    • — Pam McDevitt on November 22, 2017
    • Reply
    • 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!

      • — Jenn on November 23, 2017
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  • 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

    • — Anna on November 22, 2017
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  • 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!

    • — Abbie on November 22, 2017
    • Reply
    • 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.)

      • — Jenn on November 22, 2017
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      • 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!

        • — Abbie on November 22, 2017
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  • 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

    • — Gillian Lechmaier on November 21, 2017
    • Reply
    • 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!

      • — Jenn on November 22, 2017
      • Reply
  • 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?

    • — Sandra on November 21, 2017
    • Reply
    • 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.

      • — Jenn on November 21, 2017
      • Reply
  • Just made these. They taste great. I’m saving the potato skins to make baked potato skins!

    • — Ruth on November 21, 2017
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  • I already bought Yukon Gold potatoes. Would these type of potatoes work ok for this recipe

    • Unfortunately, they won’t Jane. Sorry!

      • — Jenn on November 21, 2017
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  • I made these last night (my feast is Wednesday, my husband flys on Thursday). I don’t want to rate the recipe with stars because I think the problems I had were from my own doing. I made the recipe times 1-1/2. I baked for 60 min exactly; looking back, another 5-10 would have helped. For a good number of my potatoes, the skin almost peeled off, I thought “cool, this is easy.” I should have followed Jenn’s method with the spoon though because I think the parts touching the skin were a little firmer and that’s why she left them behind, only scooping out the middle. So, don’t think you caught a break if your skins peel off the potatoes, scoop out the soft center. My husband helped so we could get through the steps quickly so the potatoes would stay hot, so that wasn’t the issue. I broke them down with a fork then mixed for 2-3 minutes. There were still a lot of small lumps, but I was scared of over mixing because I’ve made gluey ones too many disappointing times. I thought adding the hot butter and cream would help, thought wrong. My potatoes were still too lumpy. At this point, I put them through a ricer because all my hand mixing with the spatula was making them early boarderline gluey. The ricer step post cream step made a beautiful mess, but saved the potatoes. I’m sure this recipe would have worked a lot better for me if I baked longer and actually spooned out the soft center. So there’s my warning, follow Jenn’s steps exactly if your making these (or use a ricer instead of a mixer at that part).

    • — Kaylie on November 21, 2017
    • Reply
    • These are great tips, Kaylie. I’m so glad you were able to salvage them! You are correct about the skins/edges; I’ll update the recipe so others don’t have the same issue. Thank you for the feedback and Happy Thanksgiving!

      • — Jenn on November 21, 2017
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  • Hi Jenn, All of your recipes look so wonderful. I wanted to try a make ahead recipe but my family likes a more rustic chunky smashed potato with roasted garlic. Do you think your make-ahead creamy mashed potato recipe will work if I just don’t mix the potatoes up so much?
    thanks Merrilea

    • — Merrilea on November 20, 2017
    • Reply
    • Hi Merrilea, thanks for the nice words about the recipes – glad you enjoy them! If your family prefers a chunkier version of mashed potatoes, I’d recommend my Smashed Potato recipe. They can be made ahead too; I would reheat them on the stovetop so you can add more liquid (cream or milk would be best) as necessary. Hope that helps!

      • — Jenn on November 20, 2017
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  • Hi Jenn,
    How many large russet potatoes would equal 3.5 pounds? Is it 5, as shown in your image?

    • — Holly on November 20, 2017
    • Reply
    • Hi Holly, It really depends on the size of the potatoes – it can vary widely – so it’s best to weigh them.

      • — Jenn on November 20, 2017
      • Reply
  • I made these last night and followed the recipe; they tasted good but were sticky rather than fluffy. Any idea what I did wrong?

    • — Jane on November 20, 2017
    • Reply
    • Hi Jane, Did you use Russet potatoes?

      • — Jenn on November 21, 2017
      • Reply
  • As a comment to a question that both you and a commenter had:: ricing potatoes using a potato ricer is, in my opinion after 60 years of cooking, the best way to make mashed potatoes! They never get gluey, probably because you don’t have to mix them for such a long time. Years ago, I tried using a mixer, ended up with glue and never did it again. Small batches work well with a hand masher, but Thanksgiving NEEDS a ricer!!

    • — Carol on November 19, 2017
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  • HI Jenn! Is there ANY way in your opinion that I could make these non-dairy? I am trying so hard to discover a way to make mashed potatoes properly in advance. Thanks and Happy Thanksgiving!!

    • — RLG on November 19, 2017
    • Reply
    • Unfortunately, these really need the cream – sorry! You could give these potatoes a try (with margarine instead of butter and a non-dairy cheese substitute). I think they’d be fine if you made them ahead and reheated.

      • — Jenn on November 19, 2017
      • Reply
  • At what temperature do I bake the potatoes?

    • — Whitney on November 19, 2017
    • Reply
    • Hi Whitney, The potatoes get baked at 450°F/230°C.

      • — Jenn on November 19, 2017
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  • I made it for dinner tonight and it was FANTASTIC! Thank you!

    • — Lu on November 18, 2017
    • Reply
  • Could I use a ricer instead of a potato masher to break up the potato pulp and instead of beating?

    • — Mommo on November 18, 2017
    • Reply
    • Sure, Mommo — but you may also want to “beat” the riced potatoes with a wooden spoon to whip a little air in. Also, you may find you need a little less butter and cream to get the potatoes to the right consistency; just add it gradually. Please come back and let me know how they turn out. 🙂

      • — Jenn on November 19, 2017
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  • If I am making 12 servings would I simply add 1/2 more of everything? Or, is there another formula? Thanks

    • — Denise on November 18, 2017
    • Reply
    • That’s correct, Denise. Enjoy!

      • — Jenn on November 19, 2017
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  • Have you tried this recipe with sweet potatoes?

    • I haven’t Donna but I do have a few other mashed sweet potatoes on the site. This one is my favorite.

      • — Jenn on November 19, 2017
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  • Hello Jen, I have been making my mashed potatoes using this method for 30 years. It all started when I was having Thanksgiving for about 30 people. I was running short on time and still had to make the mashed potatoes. I figured twice baked potatoes were actually mashed potatoes placed back into the potatoes jacket. So I baked the potatoes, scooped and placed them into my mixture and add warm milk, melted butter, salt and pepper. I reheat mine in the oven. I find that the potatoes thin out when heated this way. To solve that problem, I make them a little thicker than what we would like, place the mixture in a casserole dish, dot with butter, cover with parchment then foil. Thanksgiving day I place them in my oven to warm all the way through. Happy Thanksgiving!

    • — Carole Bruno on November 17, 2017
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  • Jen: can I adjust for larger serving, i.e., 10-12 rather than 8?

    • — Tammy Kline on November 17, 2017
    • Reply
    • Sure, I’d probably make 1.5 times the recipe. Enjoy!

      • — Jenn on November 17, 2017
      • Reply
  • Do you have to poke holes in the potatoes?

    • — Tara on November 17, 2017
    • Reply
    • No- not necessary- enjoy!

      • — Jenn on November 17, 2017
      • Reply
  • Test run tonight with one/third the recipe before the big day. I can’t believe how good these are. We live now live in England and none of our relatives are used to mash potatoes. After 16 years of preparing them for them I think this recipe will finally win them over without all the last minute ricing etc – thank you Jen, so much for another fool proof recipe!!!

    • — Leslie on November 17, 2017
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  • 10lbs of mashed potatoes fits perfectly in my large crockpot. I make them in batches 2 days ahead, store them in the crockpot insert in the fridge, and start reheating in high 4 hrs ahead of time, stirring every hour until hot and then lower temp as needed. While I love this convenience (and the fact that we keep it plugged in at the buffet table so they stay hot for those who want seconds) I don’t love the less than perfect texture. Do you think this baked recipe would give them better texture (than boiled) if going from fridge to crockpot? I’m sure I could just do a test run and try it myself, but I’’ve come to trust you and your recipes so much that I never have to do “test runs” before trying new recipes out on people anymore, lol!! Actually, when I debut any new dinner recipe these days they ask, “is it our girl?” and if I say yes, they don’t even ask what it is….so you rock Jenn!

    • — Amy on November 17, 2017
    • Reply
    • Hi Amy, I’d love to be able to weigh in, but the truth is I never use a crockpot, so I’m not sure how the texture would be affected by reheating the potatoes in one. Sorry I can’t be more helpful (but glad you like the recipes)!

      • — Jenn on November 17, 2017
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  • I am disappointed that I had to type the bottom half of the recipe instructions for mashed potatoes because the ads that blocked out the reest.
    I have always enjoyed your recipes and have pre-ordered your book. I realize this isn’t your fault and am sorry that we have to always put up with them

    • Hi Lavilla, I’m so sorry! Can you please lmk what type of device you’re viewing the site on? The ads should definitely not be covering up the content, and I’ll make sure it gets fixed.

      • — Jenn on November 16, 2017
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  • Sounds perfect! How might I reheat if I don’t have a microwave?

    • — Kate on November 16, 2017
    • Reply
    • Hi Kate, The microwave works best for this particular recipe but 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!

      • — Jenn on November 16, 2017
      • Reply
  • Jenn, I love your spinach gruyere quiche and love Cook’s Illustrated so I can’t wait to try this for Thanksgiving. I’m making it Wednesday and need to make enough for 15, refrigerate overnight, transport, and reheat so I’m thinking of transferring to the slow cooker. Would you have any advice on how long to reheat up in the slow cooker?

    • — Janet on November 16, 2017
    • Reply
    • Hi Janet, I never use a slow cooker, so I really can’t say how these would do being reheated in one. Since I’ve never tried it, I’m not sure how it would affect the texture. Sorry!

      • — Jenn on November 17, 2017
      • Reply
  • Can the potatoes be reheated in the oven? (I don’t use a microwave)

    • — Fay on November 16, 2017
    • Reply
    • Hi Fay, The microwave works best for this particular recipe but you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.

      • — Jenn on November 17, 2017
      • Reply
  • Hi Jen,
    Can I reheat these mashed potatoes in the oven instead of microwave?
    Barbara

    • — BARBARA RIDDLE on November 16, 2017
    • Reply
    • Hi Barbara, The microwave definitely works best for this recipe but you can try reheating in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.

      • — Jenn on November 16, 2017
      • Reply
  • At the risk of putting a negative bent on this post, I feel there is absolutely no substitute for hand mashed potatoes. Using a mixer spoils the texture, (it make the potatoes gummy), and even a ricer compromises the fluffyness achieved by hand mashing. I am not a scientist, and thus cannot explain this phenom, but I’m guessing it has to do with how much air is incorporated into the mix.
    If you can get family or friends to help out with the potato peeling and cutting up, it will help unburden the main chef. I think the “last minute” task of mashed potatoes makes for very grateful diners at the Thanksgiving table.
    P..S. I love many of Jen’s recipes and return to some favorites over and over.

    • — Nancy on November 16, 2017
    • Reply
    • Hi Nancy, I would agree that a food processor or mixer typically makes mashed potatoes gummy but this method works well. The difference is baking the potatoes to eliminate any added water, folding the potatoes by hand after the liquid is added, and incorporating a lot of butter and cream.

      • — Jenn on November 16, 2017
      • Reply
  • Hi,
    I do not own or use microwaves. Would reheating on top of the stove ruin the potatoes?

    • — Regina on November 16, 2017
    • Reply
    • Hi Regina, I think it will work if you reheat them gently – if they get too thick, stir in a little milk and butter to thin them back out.

      • — Jenn on November 16, 2017
      • Reply
  • Hi It looks like you are using russet potatoes. Have you tried Yukon Gold?

    • Hi Bonnie, I don’t recommend Yukon Golds here; they’ll be lumpy. Sorry!

      • — Jenn on November 16, 2017
      • Reply
  • 1. I never serve potatoes without including the peels (for nutritional reasons). In past, I have simplty cut up and mashed the peels with the rest of the potatoes. I know the resulting texture is less than ideal, but it generally has worked. Any compelling reason why I can’t do the same with this recipe?

    2. Again, I know this leads to less-than-ideal results, but I nevertheless like to do as much ahead of time as possible (have seven adult offspring/inlaws coming, plus a baby). What about freezing? Thanks!

    • Hi Brian, Because the potatoes in this recipe are baked, the skin gets rather crisp – I don’t think that will work well with the creamy texture of the mash. You could, however, hold on to the potato skins, brush them with butter, and serve the mashed potatoes inside them — almost like twice baked potatoes. And, unfortunately, you can’t freeze these – I tried it and it was a disaster!

      • — Jenn on November 16, 2017
      • Reply
  • I so agree with you.. Not sure why it has become so stressful. I don’t remember my mom stressing out. Last year, I did everything but the salad and the turkey ahead of time.. i.e. gravy, cranberry sauce, and twice baked potatoes.. The twice baked potatoes were very similar to your recipe for the mashed potatoes but using sour cream and frozen ahead. I am going to try mashed potatoes and see if they can be frozen..

    • Hi Marilyn, Please don’t freeze these! I tried it and they broke down into a grainy, inedible mess.

      • — Jenn on November 16, 2017
      • Reply
      • Thanks, I wonder why the twice baked potatoes worked?

        • — Marilyn on November 18, 2017
        • Reply
        • Mashed potatoes are finicky – it depends what you add to them and how you mix them.

          • — Jenn on November 19, 2017
          • Reply
  • You so saved the day! Was stressing on how I could manage making mashed potatoes for all the same reasons you mentioned. Thank you… I agree with Kaylie,not only are your recipes excellent they are also are foolproof. I’ve been roasting for years my Turkey with the 2 hour roasting method mentioned on your site. It always turns out great.

    • — Sandra on November 16, 2017
    • Reply
  • Can you substitute whole milk for the cream in the mashed potatoes recipe?

    Thanks, Mary

    • — Mary on November 16, 2017
    • Reply
    • Hi Mary, I’d recommend using the cream. Because mashed potatoes can be finicky and making them ahead/reheating is a possibility here, I’d suggest following the recipe for the best results. Sorry!

      • — Jenn on November 17, 2017
      • Reply
  • Absolutely perfect! I did a similar make ahead mashed potatoes, peeling, cutting, boiling and then draining, returning to the pot and stirring like crazy to get the water out via steam. It’s an arm exercise! I reheated those in the serving bowl in the microwave with additional milk and pats of butter to fold in. Work, but not as easy as this method! Less work and my test batch was Devine! You are awesome, Jenn! It takes the stress off!!!

    • — Maria Roberts on November 16, 2017
    • Reply
  • At almost 500 calories per serving, I’m sure they are delicious! I have some ideas (evaporated skim milk?), but do you have any experience with making this recipe healthier?
    PS don’t waste the potato skins – you can spray them with olive oil and re-bake, then top with Greek yogurt and scallions or cheese and bacon!

    • — Elisa on November 16, 2017
    • Reply
    • LOL – I know! 😬 Unfortunately, all that butter and cream helps with reheating so I’m not confident evaporated milk would work. Sorry! Great tip re. the potato skins – I tested so many batches of these and used the skins to make twice baked potatoes.

      • — Jenn on November 16, 2017
      • Reply
  • What works for our family gatherings is cooking potatoes a couple of hours before turkey is ready and putting them through a ricer. Then adding butter cream salt etc. And stirring. No lumps.! Once seasoned to taste pop them in crockpot and keep them warm. Works like a charm. No more stress!

    • — Connie Manuel on November 16, 2017
    • Reply
  • OMGosh, I ditto Kaylie. I am thrilled as a girl about this post. You just took our most prized family side and made it easy as pie.

    We are going to have the best stress free Thanksgiving ever. It is our families big gathering! Thank you again!

  • I love the idea of baking the potatoes. Can’t wait to try it.
    Could this recipe be tripled?
    Thank you Jennifer for another great recipe.

    • — Barbara on November 16, 2017
    • Reply
    • Sure, Barbara, but you’ll have to mix the potatoes in batches since they won’t all fit in the mixer at once.

      • — Jenn on November 16, 2017
      • Reply
  • Last year I made mashed potatoes early in the day and kept them warm in a crockpot set on low. I stirred them several times during the afternoon. If they seemed dry I added a bit of milk or butter. They were hot and delicious when I served them, and they were in that crockpot for hours!

    • — Lexi on November 16, 2017
    • Reply
  • Hi Jenn, this looks like a great recipe and exactly what I need this year. I was wondering if you have another suggestion for reheating the mashed potatoes? I don’t own a microwave. Thanks!

    • — Jessica Gabrielsen on November 16, 2017
    • Reply
    • Hi Jessica, The microwave works best for this recipe but you can reheat in a 350°F oven, covered with foil, for 30-40 min (stirring once halfway through) or until warm.

      • — Jenn on November 16, 2017
      • Reply
  • I like to use red skin potatoes and I mash with the skin on. Would this method still work?

    • — Brittany on November 16, 2017
    • Reply
    • Hi Brittany, Red skin potatoes won’t work in this recipe but this wonderful recipe calls for them.

      • — Jenn on November 16, 2017
      • Reply
  • I usually make the mashed potatoes early in the day and keep them warm in the crockpot. This recipe sounds even easier and I am thinking of trying it. I may have to make either double or 1 1/2 times the ingredients to make sure I have enough. I don’t see a problem with that, do you?

    • — Ellen on November 16, 2017
    • Reply
    • I think that should be fine, Ellen. Hope you enjoy!

      • — Jenn on November 16, 2017
      • Reply
  • I assume these have a little different taste to them since you bake the potatoes? This is how I make twice baked potatoes. Just wondering.

    • — Gail Beckman on November 16, 2017
    • Reply
    • Just a bit, Gail – but they are mostly just really rich from all the butter and cream. 🙂

      • — Jenn on November 16, 2017
      • Reply
  • You’ve made my day! I was debating if I was going to make mashed potatoes this year for the exact experience that you wrote about in the recipe intro. This is my first time hosting Thanksgiving and everything I’m making is from your site because your recipes are foolproof and I have complete confidence in them. Thank you for adding this, perfect timing!!

    • — Kaylie on November 16, 2017
    • Reply
    • I know right??! It’s as if Jenn read my mind! Was scouring the web looking for a great mash potato recipe when I received the email! Wahooo didn’t have to search any further yay ! Now if only you would post a cauliflower gratin recipe then I’d be set lol!!

      • — Abbie on November 16, 2017
      • Reply
      • Our family loved your Creamy Make Ahead Mashed Potatoes! We made them on Tuesday before Thanksgiving and enjoyed the potatoe skins with melted cheese on Tuesday. We followed your recipe exactly and everyone agreed they were the best mashed potatoes ever!
        Hope to win the oven!
        Jenee

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