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Creamy Make-Ahead Mashed Potatoes

5 stars based on 15 votes

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.

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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.

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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

  • 5 stars

    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 Reply
  • 5 stars

    OMG, these are the bomb!

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

    - Lorraine on November 23, 2017 Reply
  • 5 stars

    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
  • 5 stars

    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

    - Mary Vanausdall on November 23, 2017 Reply
    • 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!

    - Cherry on November 23, 2017 Reply
    • Hi Cherry, Idaho potatoes are fine. I’d multiply the other ingredients by 1.5. Hope you enjoy them!

      - Jenn on November 24, 2017 Reply
  • 5 stars

    So good and easy to make. Well worth the arm strength I needed to fold until creamy smooth.

    - Mia Goan on November 23, 2017 Reply
  • 5 stars

    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 Reply
  • 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 Reply
  • 5 stars

    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 Reply
  • 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 Reply
      • 5 stars

        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 Reply
  • 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
  • 5 stars

    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
  • 5 stars

    Just made these. They taste great. I’m saving the potato skins to make baked potato skins!

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

    - Jane on November 21, 2017 Reply
    • Unfortunately, they won’t Jane. Sorry!

      - Jenn on November 21, 2017 Reply
  • 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 Reply
  • 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 Reply
  • 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 Reply
  • 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 Reply
  • 5 stars

    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 Reply
  • 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 Reply
  • Have you tried this recipe with sweet potatoes?

    - Donna on November 18, 2017 Reply
    • 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 Reply
  • 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 Reply
  • 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
  • 5 stars

    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
  • 5 stars

    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 Reply
  • 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 Reply
  • 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

    - Lavilla Spooner on November 16, 2017 Reply
    • 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 Reply
  • 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?

    - Bonnie Wolin on November 16, 2017 Reply
    • 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!

    - Brian Mustain on November 16, 2017 Reply
    • 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..

    - Marilyn Kennedy on November 16, 2017 Reply
    • 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
  • 5 stars

    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!

    - Cindi on November 16, 2017 Reply
  • 5 stars

    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

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