Creamy Make-Ahead Mashed Potatoes

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These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays!

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, but 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.

What you’ll need for make-ahead mashed potatoes

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!

How To Make Make-Ahead Mashed Potatoes

make ahead mashed potatoes

To begin, place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes. While the potatoes are still hot, cut each in potato in half lengthwise. Scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (or the bowl of an electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

make ahead mashed potatoes

Beat on low speed until completely smooth and no lumps remain, stopping the mixer to scrape down the sides and bottom of the bowl as needed. It’s important to do this while the potatoes are still hot; otherwise you’ll end up with lumps.

make ahead mashed potatoes

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

Remove the bowl from the mixer. Using a large rubber spatula, gradually fold in the hot cream and butter mixture. Folding (rather than stirring in the stand mixer) prevents the potatoes from becoming gluey.

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 for about 14 minutes. Stir the potatoes halfway through reheating to be sure they warm evenly. Season to taste, then transfer the potatoes to a serving bowl. Top with the remaining 2 tablespoons of butter and the chives and serve warm.

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Creamy Make-Ahead Mashed Potatoes

These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays!

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.

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Reviews & Comments

  • This is the first ‘Once Upon a Chef’ Recipe I’ve made that did not turn out perfectly. I made 10 lbs. of potatoes for our large family gathering for Thanksgiving. I believe I followed the recipe exactly The potatoes turned to glue and had to be thrown out. I remade a more traditional recipe and they turned out fine. I honestly don’t know what I did wrong or what happened; any insights?

    • — Cathy Rapp on December 4, 2019
    • Reply
    • Hi Cathy, sorry you had a problem with these. Is there a chance you overbeat them? That can give them a gluey consistency.

      • — Jenn on December 4, 2019
      • Reply
      • I used an electric mixer for 1-2 minutes as indicated. I’m wondering if we could have baked them too long. You said 50-60 minutes, which we did, but they were medium size potatoes. I’m perplexed! I love your recipes and cookbook and am just trying to figure out how this went so wrong!

        • — Cathy on December 4, 2019
        • Reply
        • The mixing time sounds right and I don’t think the baking time for the potatoes would’ve impacted the texture. Any chance you used Yukon Golds? (They’re not good for this recipe). If not, I’d encourage you to give them another try. And, if you have a food mill or potato ricer, you could pass the potato flesh through that and then whip by hand with a wooden spoon.

          • — Jenn on December 5, 2019
          • Reply
  • These mashed potatoes were absolutely delicious on Thanksgiving- my whole family loved them and they heated up beautifully in the microwave in a glass pyrex bowl with lid. These are now my go-to mashed potatoes! Thanks so much, Jenn!

    • — Eileen on December 2, 2019
    • Reply
  • Wonderful creamy buttery potatoes. Turned out so much better by baking the potatoes (not boiling). Another great recipe!

    • — Gerilyn on December 1, 2019
    • Reply
  • Genius! I’ll never peel, cut and boil the spuds again. The flesh scoops right out after they’re done and the spuds are so fluffy; no ricer needed.

    • — Marisa mchenry on November 30, 2019
    • Reply
  • Best mashed potatoes ever. Ingenious that you can make them two days ahead and just microwave to reheat and have creamy delicious mashed potatoes. I did rice them and followed the recipe exactly and like others, will never make mashed potatoes any other way again – especially when planning a Thanksgiving dinner. My guests took home leftover and included the mashed potatoes. I don’t think anyone has ever asked to take home mashed potatoes before but everyone commented on how fabulous they were.

    • — Marilyn Segal on November 28, 2019
    • Reply
  • Just finished making these for tomorrow. Ever since I had them at my sister’s house, I will not make any other mashed potato recipe…this one is to die for. Creamy, indulgent…so delicious. AND you can make them ahead of time. That’s what I call a win-win.

    • — Kristen on November 27, 2019
    • Reply
  • Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!

    • — Andrew Baker on November 27, 2019
    • Reply
  • Can you use gold potatoes instead of russet?

    • — Amy on November 27, 2019
    • Reply
    • I don’t recommend gold potatoes here, Amy. Sorry!

      • — Jenn on November 27, 2019
      • Reply
      • Hubby said that these mashed potatoes were the best that he has ever had. So good! Thank you, Jenn.

        • — Elisabeth M. on December 1, 2019
        • Reply
  • Can I boil Yukon golds and use the recipe?

    • — martha singer on November 27, 2019
    • Reply
    • Hi Martha, I don’t recommend it; this is a finicky recipe. Sorry!

      • — Jenn on November 27, 2019
      • Reply
  • Can I reheat in an oven if I have the time and inclination?

    • — Andrew Baker on November 27, 2019
    • Reply
    • Hi Andrew, 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 27, 2019
      • Reply
      • Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!

        • — Andrew Baker on November 27, 2019
        • Reply
  • Hi Jenn. Is it possible to make this recipe using half and half instead of heavy cream?

    • — Julie on November 27, 2019
    • Reply
    • Hi Julie, I’d recommend sticking with heavy cream here — sorry!

      • — Jenn on November 27, 2019
      • Reply
  • My oven is preheating! Do I pierce the potatoes before baking them?

    • — Chris on November 27, 2019
    • Reply
    • Hi Chris, it’s not necessary here. 🙂

      • — Jenn on November 27, 2019
      • Reply
      • Delicious! I will only make mashed potatoes your way from now on. I baked 8 potatoes and wondering if I should double the cream, butter and salt? Doesn’t taste bad with less fat but wanted your opinion. Thanks!

        • — Jill on November 27, 2019
        • Reply
        • Hi Jill, Yes to all 🙂

          • — Jenn on November 27, 2019
          • Reply
  • Wow! Super easy and incredibly tasty.

    • — Holly on November 27, 2019
    • Reply
  • A WORD OF WARNING!
    I am making these potatoes as we speak…..make sure you poke holes before baking, or at 450 degrees, there is a VERY good chance some will explode in your oven…( do NOT ask me how I know! LOL)
    Otherwise, a lovely recipe!

    • — Gayann on November 27, 2019
    • Reply
  • I’m making these for the first time later today. I don’t have a scale, but am thinking 3-4 large russets equal 3.5 pounds? I held 4 potatoes on the scale, after weighing myself first without, and that seemed to be about right 🙂

    Two things that appealed about this recipe, 1) the water always boils over and makes a mess-so glad to not have that 2) While they’re baking I can do something else. Fingers crossed my calculations on the potato numbers is correct as I’m doubling the recipe…looking forward to joining the huge numbers that love this recipe.

    • — Susan on November 27, 2019
    • Reply
    • LOL – now that’s being resourceful! You’ll need four to five, depending on how large they are. Hope you enjoy! 🙂

      • — Jenn on November 27, 2019
      • Reply
    • Thank you and Happy Thanksgiving! reading your review just made my day! 🙂

      • — Kimberly on November 27, 2019
      • Reply
  • Hi Jenn – Have you ever tried doubling the recipe? I want to make this tomorrow but 3 pounds isn’t enough for the crowd I am having. Not sure if I should just double the recipe or if that would result in potato soup.

    • — Dan on November 27, 2019
    • Reply
    • Hi Dan, I haven’t tried it but I think it should be okay. I might reheat in two batches, though; I’m afraid such a large quantity would reheat unevenly. Hope that helps and happy Thanksgiving!

      • — Jenn on November 27, 2019
      • Reply
    • I doubled the recipe when making it and they turned out great but will be taking Jenns advice and warming them in batches.
      Thanks for the amazing recipe!!

      • — Michele on November 27, 2019
      • Reply
  • I would love to make this for Thanksgiving but I only have a hand held mixer! Reading the reviews it seems like it might not work, I also don’t have a ricer. What do you think?

    • — Stella Hughes on November 26, 2019
    • Reply
    • Hi Stella, You can make these by hand- 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 27, 2019
      • Reply
  • {{insert gif of Homer Simpson drooling}} Holy cow these are good. I went a bit far mixing though (my husband likes them slightly lumpy ha ha ha) so I’m baking a couple more that I will roughly mash and fold in.

    I don’t think I’ll ever make them any other way ever again.

    • — Bikebookbread on November 26, 2019
    • Reply
    • 🙂
      Happy Thanksgiving!

      • — Jenn on November 26, 2019
      • Reply
  • I was wondering if I could use sour cream in place of heavy whipping cream as I always have that in the house?

    • — Tylstenie on November 25, 2019
    • Reply
    • I don’t recommend it here, Tylstenie – this recipe is finicky. Sorry!

      • — Jenn on November 25, 2019
      • Reply
      • Do you think I could reheat them in a crock pot instead of microwave?

        • — Lisa on November 27, 2019
        • Reply
        • I’ve never done it, but a number of people have commented that they have successfully. Hope you enjoy!

          • — Jenn on November 27, 2019
          • Reply
  • I have stopped at two shops and they both only have heavy whipping cream. May I use that instead of heavy cream?

    • — Leticia Kreider on November 24, 2019
    • Reply
    • Could I substitute cream cheese instead?

      • — Leticia Kreider on November 24, 2019
      • Reply
      • Hi Leticia, I don’t recommend it. Sorry!

        • — Jenn on November 25, 2019
        • Reply
    • Yes (they are interchangeable). Enjoy!

      • — Jenn on November 25, 2019
      • Reply
  • I made these last night for a practice Christmas Day dinner. Instead of making them ahead and reheating, I made them in the afternoon, and kept them warm on the “keep warm” setting in my slow cooker. Jenn’s instructions were perfect. Baking and scooping the potatoes is the way to go. These were absolutely scrumptious and will now be my go-to mashed potatoes for the future.

    • — Rhonda on November 24, 2019
    • Reply
  • Do you have a recipe for baked potato skins – they look too good to not use as an appetizer.

    • — Marilyn Segal on November 23, 2019
    • Reply
    • Hi Marilyn, As of now, I don’t — I’m sorry! I’ll add it to my list of recipes to potentially develop. (Great suggestion!)

      • — Jenn on November 24, 2019
      • Reply
  • Can these be put in a crock pot on warm instead of microwaving?

    • — Judith A Tempero on November 22, 2019
    • Reply
    • Hi Judith, I haven’t reheated them that way, but I think it’s fine. Enjoy!

      • — Jenn on November 23, 2019
      • Reply
      • I wouldn’t use a crock pot to reheat potatoes. Its too slow and will invite bacteria growth. Use a microwave or oven to heat above 140 deg then hold the temp with the crock pot.

        • — RShaw on November 26, 2019
        • Reply
  • I will definitely try these for my Thanksgiving meal. Some of my guests are vegan. Is there anyway I could use this method using only vegan ingredients?

    • — Pat Cox on November 22, 2019
    • Reply
    • Hi Pat, Unfortunately, these potatoes really need the cream – sorry! You could give this recipe a try (with margarine instead of butter and a vegan cheese substitute).

      • — Jenn on November 23, 2019
      • Reply
    • I’ve had no problem using coconut cream in place of dairy cream in several of Jenn’s Soup recipes. It has a neutral flavor. I don’t know why it wouldn’t work here as well.

      • — Steven on November 24, 2019
      • Reply
  • Hi Jenn,

    I bought organic Blonde Bella potatoes because the label said they were great serving baked or mashed and have a buttery taste. Do you think these would work?

    Looking forward to trying this recipe!

    • — Kathleen Hay on November 21, 2019
    • Reply
    • Hi Kathleen, for the most predictable results, I’d stick with russet potatoes. Sorry!

      • — Jenn on November 21, 2019
      • Reply
    • If I double recipe how long to heat up in microwave?

      • — Laura Prado on November 24, 2019
      • Reply
      • Hi Laura, hard to say for sure, but I’d start by adding 7 minutes onto the 14 specified in the recipe and check/stir after that. You’re likely to get a feel for how much longer they need at that point. Hope you enjoy!

        • — Jenn on November 24, 2019
        • Reply
  • Hi Jenn,

    I only have a ricer and/or food mill – will these work instead of a mixer?
    Thanks
    Donna

    • — Donna DAndrea on November 20, 2019
    • Reply
    • Yes, Donna, either one will work. Enjoy! 🙂

      • — Jenn on November 21, 2019
      • Reply
      • Thank you!

        • — Donna on November 21, 2019
        • Reply
  • Hi, just found this recipe, and want to make them tonight for Friendsgiving tomorrow. do you think they could be warmed in a crockpot starting a few hours before dinner?

    • — Marybeth Stearns on November 20, 2019
    • Reply
    • Sure, Marybeth, I think that should be fine. Hope everyone enjoys!

      • — Jenn on November 21, 2019
      • Reply
  • If you are doubling (or x1.5) the recipe – do you have to increase the amount of time you microwave it?

    • — Lisa on November 19, 2019
    • Reply
    • I think it would probably take a bit longer to be heated through. I’d microwave them for 14 minutes as the recipe specifies, and then give it a stir. If it needs more time, I’d do it in 1-minute increments. Hope you enjoy!

      • — Jenn on November 19, 2019
      • Reply
  • Plan on doing a small trial run this week with this recipe. Wondered if instead of baking the potatoes first I could microwave them? Would save quite a bit of time. Thank you.

    • — Wendy on November 18, 2019
    • Reply
    • Hi Wendy, You can microwave them, you’ll get better results if you bake them (they will be drier if they’re baked which is best when making mashed potatoes). While they take longer to cook, you’ll save time by not having to peel them. 🙂

      • — Jenn on November 19, 2019
      • Reply
  • I love your book & newsletter. THANKS. This has been my go since I first saw it. I need to make a lower fat version for Thanksgiving this year. Could you suggest something? I still want to make it ahead. Could I sub something for the heavy cream (low fat sour cream, yogurt, goat cheese, evaporated milk? Could I sub olive oil for some of the butter.

    • — Ruth on November 16, 2019
    • Reply
    • Hi Ruth, So glad you like the recipes! ❤️ For the best results, I’d stick with the heavy cream here — sorry!

      • — Jenn on November 18, 2019
      • Reply
  • I have not made these yet and saw that Cook’s Ill. had them but I was unable to access them even though I get the magazine. The recipe is from 2008, I believe. So as can be imagined, I was pleased to see them here. My question has to do with the moisture that will inevitably accumulate under the plastic wrap. Is the potato mixture cooled completely or do you have to do a quick slide off maneuver or do you not need to worry about this water contributing to their potential to be gummy. Do you replace the plastic wrap with new wrap before microwaving?

    • — Mary Senn on November 15, 2019
    • Reply
    • Hi Mary, glad you found an alternative to the recipe on Cook’s Illustrated! No need to worry about the condensation that will form – it won’t impact the texture of the potatoes (and you don’t need to replace the plastic wrap before reheating them). Hope you enjoy!

      • — Jenn on November 16, 2019
      • Reply
  • Hi Jenn- I want to make this recipe 2 days ahead of Thanksgiving. I wonder if instead of the microwave, I can reheat the mash potatoes in the oven or on the stove. Thank you much in advance for your advice!

    • — Joyce Frohman on November 14, 2019
    • Reply
    • Hi Joyce, you can reheat them in a conventional oven at 350°F, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope you enjoy!

      • — Jenn on November 15, 2019
      • Reply
  • Hi Jenn – I hope this question hasn’t been asked already – I tried to read some of the others’ reviews but didn’t see it in the first batch, so I’ll ask anyway. Can Yukon Gold potatoes be substituted for the Russets? I make mashed potatoes probably 5 nights a week, and I always use Yukons because we just love ’em. I am looking forward to trying this recipe, but figured I’d get your advice on the matter, since different potatoes can give different results. Thanks in advance!

    • — Sharon on November 14, 2019
    • Reply
    • Hi Sharon, Yukons won’t work here — they get gluey with this method — sorry!

      • — Jenn on November 15, 2019
      • Reply
  • I did a pre-Thanksgiving trial run where I made them ahead of time and then 2 days later heated for 40 minutes in 350F oven covered with foil. The day I made them they were wonderful and perfect. When reheated in the oven they turned out soupy but good. I had topped them with butter before baking and wondered if that was my problem. Does microwaving them make them soupy?

    • — Barb on November 12, 2019
    • Reply
    • Hi Barb, these start out a bit “thinner” than traditional mashed potatoes but they definitely shouldn’t be soupy. I suspect the butter that you added when reheating them is what made them soupy. (And while I prefer reheating these in the microwave, I think the butter would’ve caused that issue there too.)

      • — Jenn on November 14, 2019
      • Reply
  • How do you make this recipe for 12 people? 6-8 oz serving! Thx! I need for 2019 thanksgiving

    • — Cindy on November 12, 2019
    • Reply
    • To serve 12 people I’d multiply everything by 1.5. Hope everyone enjoys!

      • — Jenn on November 12, 2019
      • Reply
  • Hi, Jen! You are my new favorite food blogger – I have tried dozens of your recipes and have yet to have a fail – they are all delicious! I’m planning on using your make-ahead mashed potato recipe for Thanksgiving this year, and I’m wondering if you have any advice about tripling the recipe? I’ve made it as written, and it was delicious but maybe a little runnier than my family’s preference. Now I’m worried that to triple it, it’s going to be even more liquid. Do you recommend reducing the cream and/or butter? By how much? I’m planning on using 10 lbs of potatoes. I hate to do a dry run of that much potatoes, it would take us weeks to eat it all on our own! lol

    • — Kristine on November 11, 2019
    • Reply
    • Oof – of course, I’m seeing now that I’m not the first person to ask this question, sorry! I think I’m going to just reduce the proportions by a small amount. I’ll have extra heavy cream and butter on hand in case the potatoes turn out too stiff. 🙂

      • — Kristine on November 11, 2019
      • Reply
  • Could I use these on top of your Shepherd’s Pie? Making the mashed potatoes in advance would help a sister out 🙂

    • — Rachel M. on November 10, 2019
    • Reply
    • I wouldn’t recommend them for that – I think they’d be a bit too runny that that. Sorry!

      • — Jenn on November 12, 2019
      • Reply
  • These potatoes were a huge hit! I’ll be making again and again.

    • — Daniela on November 10, 2019
    • Reply
  • Jen, I’m going to need to make 10# of potatoes for Thanksgiving but 6 cups of heavy cream sounds excessive. Is that much really needed?
    Happy Thanksgiving to you and your family.

    • — Debbie C on November 10, 2019
    • Reply
    • Hi Debbie, I know that sounds like a lot of cream, but for the most predictable results, I’d keep the ratios the same. Happy Thanksgiving to you!

      • — Jenn on November 10, 2019
      • Reply
  • These potatoes are terrific! Per the commentary, it was always such a stressful dish to make on Thanksgiving given everything else going on. We now are guests at Thanksgiving and when I asked our friends “what can I bring that will actually help you out and take away some of the burden”…answer…mashed potatoes! So I searched for make ahead mashed potatoes and came across this recipe. Made them last year and will make them again this year!

    • — Lisa G. on November 10, 2019
    • Reply
  • wondering if there are any possible substitutions for the heavy cream to manage the fat content a bit? Plan to make these today or tomorrow!

    • — Julie Coffman on August 17, 2019
    • Reply
    • Hi Julie, for best results, I’d stick with the heavy cream. Hope you enjoy!

      • — Jenn on August 17, 2019
      • Reply
      • Can I use buttermilk instead of heavy cream?

        • — Wendy on November 24, 2019
        • Reply
        • I don’t recommend it here, Wendy. Sorry!

          • — Jenn on November 25, 2019
          • Reply
  • Can you serve these immediately after making?

    • — carol oneill on July 11, 2019
    • Reply
    • Definitely! Hope you enjoy. 🙂

      • — Jenn on July 12, 2019
      • Reply
  • If I want to keep these warm in a slow cooker, should I put them in after heating in the microwave or right after making them?

    • — Nancy Kahm on June 12, 2019
    • Reply
    • Hi Nancy, these only need to be reheated in the microwave if you’ve made them ahead and refrigerated them. If you will be serving them right after preparing them, you can put them directly into the slow cooker on the “warm” setting. Hope that clarifies!

      • — Jenn on June 12, 2019
      • Reply
  • I’m thinking about making a mashed potato bar for a baby shower. Would you recommend keeping this warm in a slow cooker? And I don’t own a mixer…possible by hand?

    • — Victoria on April 12, 2019
    • Reply
    • I suspect it would work to keep the potatoes warm in a slow cooker. And, yes, you can make these by hand- 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 April 12, 2019
      • Reply
  • I am not a mashed potato fan, however was asked to bring exactly that to a
    Family dinner gathering. Of course, I came directly to Jenn’s site to hunt
    For her recipe. These pototatoes were the “hit” of the party! I made them
    Exactly as directed, no changes or substitutions. I had to forward the recipe
    to 5 of the guests the following day. To me, that tells the story!

    • — Kathleen Clark on April 11, 2019
    • Reply
  • Thank you, Jennifer!! No peeling, chopping, boiling….these are the best mashed potatoes ever! I have modified this recipe to use on a regular basis. After baking the potatoes, I simply scoop the flesh out into a large mixing bowl, add butter and milk and salt and mix with an electric mixer. Perfect every time and SO simple! I will never make mashed potatoes any other way! You have turned me into a more confident cook in the kitchen with your fabulous recipes. Thank you to my favorite “Go-to chef”!

    • — Hillary Hastings on April 11, 2019
    • Reply
  • These are the best mashed potatoes I have ever tasted! For years I have been making mashed potatoes on Thanksgiving Day. I felt rushed and anxious peeling the potatoes while trying to complete so many other tasks. Needless to say this recipe was a game changer. A true time saver that doesn’t sacrifice great taste and texture. Thank you!

    • — Anne-Marie Turner on April 11, 2019
    • Reply
  • This recipe is genius!! For Thanksgiving we celebrate with approx. 20 people so to make mashed potatoes for that size crowd is very difficult. This recipe solves the problem!!! I did 10 lbs of potatoes and adjusted the other ingredients proportionately. In an effort to save a few calories somewhere, I adjusted the ratio of cream to 3/4 heavy cream; 1/4 whole milk. I also cut the butter in half but I only did that because we were serving turkey gravy so lots of butter would have been way too rich along with gravy. However, if gravy was not included, I would have left the butter as per the recipe. Rather than use the microwave to reheat the potatoes, I took the casserole out of the fridge ahead of time and covered it very loosely with foil. When the turkey came out of the oven, I popped the casserole in to heat it. I was so pleased with the outcome. The potatoes were hot all the way through and they stayed warm. Because they were covered, a crust did not develop (which I usually like but not for this meal). There was not one bit of potato left!! Guests raved about how creamy and smooth the potatoes were. And there were several requests for “my secret”.

    This recipe is a keeper and it has changed my holiday prep forever!!! Thanks Jenn!!

    • — Edie on April 11, 2019
    • Reply
    • Hi Jenn… these are my go to potatoes and family and friends love them! Question…have you ever tried using Yukon gold? Wonder how they would be. Thanks! Noreen

      • — Noreen on June 20, 2019
      • Reply
      • Hi Noreen, So glad you like these! Unfortunately, Yukon golds won’t work well here – they’ll get gluey with this method. Sorry!

        • — Jenn on June 20, 2019
        • Reply
  • 1.Why do you say not to freeze? Is it because of all the cream in the recipe.

    2.When I was a kid, before baking, we always had to cut a cross in each end of the potato and then prick them with the fork all over. Is this a completely unnecessary step? If so why was it ever thought up in heavens name? I guess it was thought that the potato would burst open.

    • — Rose Marie Avery on January 27, 2019
    • Reply
    • Hi Rose Marie, I just don’t think potatoes freeze very well as it changes the texture. And regarding poking or cutting into the potato before baking, it seems that a lot of people do it because, like you, that’s what their mom did. I’ve never found it necessary. This piece experimented with poking vs. no poking in case you want to read more about it. 🙂

      • — Jenn on January 29, 2019
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      • Oh, I’ve had to scrape exploded potato from the sides of my oven!!!!!! Can’t wait to try this recipe for Easter!

        • — Millicent on April 16, 2019
        • Reply
  • This is the first review I have ever written about ANYTHING!
    Every recipe on this Blog ( I have made MANY) has been DELICIOUS and easy to follow! My five adult children and their partners are enjoying every recipe I experiment with including these simple, over-the-top mashed potatoes ! SOOOO simple and tasty!
    Thank you Jenn for making cooking fun, easy and a simple expression of LOVE to my family and friends!!
    FOOD is LOVE!

    • — Barbara on January 22, 2019
    • Reply
    • ❤️

      • — Jenn on January 22, 2019
      • Reply
  • These were so easy to make and simply divine! Thanks, Jenn!

    • — Edavig on January 2, 2019
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  • These potatoes tasted great but I think I messed up on my execution and unfortunately the potatoes came out gluey. I think it was because I used a hand mixer which left lumps and then I overworked the potatoes with the spatula to try and get them smoother. I have never used a hand mixer for my mashed potatoes, always just a hand masher and have never had a gluey consistency. Therefore, they were not the hit I wanted them to be. What I ended up doing the next day is putting them in a baking dish and topping with toasted panko and cheddar and then baking in the oven. They were much better that way and hid the texture issue. I will definitley try this again and hopefully learn from my mistakes….

    • — Eileen Liotta on January 2, 2019
    • Reply
  • Wow! These are my new go-to mashed potato recipe! I used a potato ricer to get the potatoes really smooth. As suggested in one of the replies to a question, I baked them the next day in a 350F oven, covered in foil, for 40 minutes (stirring once half way through). I did not add the extra butter or chives (I was serving with gravy). Soooo good!

    • — Kat on January 1, 2019
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  • I made these yesterday in the morning to serve with a rib roast for New Years Eve dinner. By far some of the best mashed potatoes I’ve ever eaten. I had to divide the scooped out potatoes in half before adding the cream as my son doesn’t tolerate dairy products. Just added extra butter to his half. Both versions were excellent and both bowls were empty at the end of the evening. Another winner, Thanks Jen 👍😁👍

    • — Carl Schena on January 1, 2019
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  • I was hesitant to try this because I was afraid they would get gummy. I was so wrong!!! Not only was this method genius – baking the potatoes!!!! – it was so easy. These were hands down the best mashed potatoes my family has ever had. The baking gave these potatoes a depth that boiling just can’t achieve. And being able to do this two days ahead of Christmas was great! Thank you Jen! I will never make mashed potatoes any other way.

    • — Vikki L. on December 29, 2018
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  • I made these 2 days before Christmas and they heated up perfectly in the oven. So creamy! I also made the beef tenderloin with wine sauce and the grilled carrots. All were a hit!

    • — Lina on December 26, 2018
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  • These were amazing along side our roast beef last night. So worth the effort.

    • — Patticakes in Darien on December 26, 2018
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  • Delicious!
    I made these potatoes last year for Thanksgiving and they were a lifesaver! I loved them so much I made them for Thanksgiving and Christmas this year also! I think my family would be disappointed if I didn’t make them when we gwent together. Being able to heat up perfect pre made mashed potatoes saves so much time. Thank you for having so much detail in the recipe and the pictures. I would have thought that the would turn out wet and mushy if I didn’t have your photos to go by. Follow the recipe exactly and they turn out fantastic each time.

    • — Denise on December 26, 2018
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  • These were the best mashed potatoes I have ever had! They were so much easier to make and were creamy and delicious. I made them the day before and heated them up in the oven the next day. My husband also said they were the best he ever had, too. Thank you!

    • — P.Y. on December 25, 2018
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  • These look so good and easy to make! Do you use kosher or table salt?

    • — Jane on December 23, 2018
    • Reply
    • Hi Jane, For my recipes, I always use table salt unless otherwise specified. Enjoy! 🙂

      • — Jenn on December 23, 2018
      • Reply
  • I like the flavor and texture of these baked mashed potatoes. I will not go back to peeling and boiling potatoes ever again!

    • — Melissa on December 20, 2018
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  • I love making these potatoes! Most times, I use 6 T butter and omit the melted butter on top, and also substitute half and half for the heavy cream. Sometimes I do the first step of baking the potatoes in my Instant Pot instead of the oven and works out great!

    Helpful tip: even when it’s only the two of us, I will make the full recipe and then put leftovers into a gallon freezer bag. I pat the potatoes down in the bag smooth, and then use a chopstick to press down onto the bag once to divide the mass in half, and again crosswise to divide into quarters. Set the bag flat in the freezer to freeze. Now you’ll have portions of potatoes to easily break off out of the bag and reheat in the microwave (do 2 min, stir, 2 min, stir) whenever needed!

    • — Tracy Le on December 20, 2018
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    • Can you throw in a half cup of Parmesan cheese?

      • — Dona M on November 18, 2019
      • Reply
      • Sure, but I’d wait until you reheat the potatoes to add them. Enjoy!

        • — Jenn on November 19, 2019
        • Reply
  • Yummy and easy way to do perfect mashed potatoes. Mine usually have small lumps, which I do not mind but the hubby grumbles. He prefers perfectly smooth. When I made these he couldn’t believe I made them. Kept asking who prepared them. LOL Very tasty. Thanks again, Jenn. You are my go to site.

    • — Aimee Kazmierczak on December 20, 2018
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  • These are the BEST mashed potatoes I’ve ever made. My new go to recipe!

    • — Nancy Burroughs on December 20, 2018
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  • These potatoes reheated perfectly and were fantastic with our Thanksgiving dinner. They are certainly not health food but we’ve decided they need to become one of our holiday traditions. Fantastic potatoes.

    • — Macy Chamberlain on December 20, 2018
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  • Hi Jen,

    LOVE your blog/recipes! You and Ina Garten are my all time favorite chefs. And I also love that you give such wonderful hints (as in do not add citrus juice marinating chicken, just add zest)!
    Anyway, could I just rice the potatoes instead of using the stand mixer?
    Thank you!

    • — sharon on December 17, 2018
    • Reply
    • So glad you like the recipes, Sharon (and I’m flattered that you would mention me in the same sentence as Ina)! 🙂 Yes, a ricer would be just fine for these. Hope you enjoy!

      • — Jenn on December 18, 2018
      • Reply
  • Do you have any thoughts on if and how these could be reheated in a steam oven rather than a microwave oven?

    • — Stacy on December 17, 2018
    • Reply
    • Hi Stacy, I’m not familiar with a steam oven, but if you don’t have a microwave oven, you can reheat them in a conventional oven at 350°F, covered with foil, for 30-40 min (stirring once halfway through) or until warm. I’m not sure how that translates to a steam oven, but I hope that helps!

      • — Jenn on December 18, 2018
      • Reply
  • I plan on making ahead of time but I’m transporting them on Christmas morning. What would you recommend as the best way to keep them warm? Crock pot on warm? Thank you in advance.

    • — Vikki Longo on December 17, 2018
    • Reply
    • Yes, that should work, Vikki. Enjoy!

      • — Jenn on December 17, 2018
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  • Wow!!! Simply sublime. Hands down the best mashed potatoes I’ve ever had. My wife loved it. My daughters (toddlers) who don’t particularly like mashed potatoes and simply say ‘No’ to new dishes were having seconds once they agreed to try it. I love your recipes Jenn. I didn’t know that I knew how to cook till I stumbled upon your website and tried out your recipes.
    Thank you.

    • — Alan Tumusime on December 13, 2018
    • Reply
  • Would it matter much if you used salted butter vs. unsalted?

    • — Lori on December 11, 2018
    • Reply
    • It’ll be fine, Lori – just reduce the salt by about 1/4 teaspoon.

      • — Jenn on December 11, 2018
      • Reply
  • I made these two days before Thanksgiving and I was so pleased with how they turned out. My family loved them. I was skeptical and thought they might become watery, but they stayed intact. I followed the directions to a T. Thanks, Jennifer!

    • — Maryellen on December 8, 2018
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  • Wonderful and almost no leftovers. Will use this every year. I am all about doing it ahead to make the day go smoothly. All I did the day of Thanksgiving is stuff the turkey with premade stuffing and roast the turkey.

    • — Patty Sanders on December 4, 2018
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  • Success with using whole milk with heavy cream (with rosemary steeping), having to put back in the oven a cut potato to continue baking, and holding a potato covered in foil while waiting for the larger potatoes finish baking. And they actually tasted creamier the next day!

    • — WonS on December 1, 2018
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  • Is it possible to make and freeze these, then defrost them later?

    • — Karen Schmelz on November 28, 2018
    • Reply
    • Hi Karen, Unfortunately, I don’t think these will freeze well. Sorry!

      • — Jenn on November 28, 2018
      • Reply
  • How can I adjust this recipe to make garlic-mashed potatoes?

    • — Rhonda J Fitzpatrick on November 27, 2018
    • Reply
    • Hi Rhonda, I think you could add garlic to these, but I’m not certain how much you’d need. (I’d start with about 1 tsp. and then add more to taste, if desired.) Hope you enjoy!

      • — Jenn on November 27, 2018
      • Reply
      • These make ahead potatoes are amazing. Creamy, silky and delicious even after refrigerating overnight and reheating in microwave next day! Like others, I was skeptical about the amount of cream and butter, but the potatoes absorbed it all beautifully after folding the potatoes long enough with the spatula. I was going for a creamy garlic mash, so I added 1 head of oven roasted garlic to my potatoes when mashing and mixing (before folding in cream and butter). Roast your garlic while the oven is on, careful not to burn it. A-mazing! I am Converted! I am a “make ahead mashed potato” believer! 😊

        • — Cher on September 30, 2019
        • Reply
  • Doubled this recipe for Thanksgiving dinner. Put the baked potatoes through the ricer and then followed recipe as directed. They were amazing and didn’t need any sour cream at all. This recipe is a keeper!

    • — Lisa on November 23, 2018
    • Reply
  • These creamy silky potatoes were devoured on Thanksgiving. We are restaurant owners and impressing my husband is always a challenge. He said, “ WOW, these are so delicious.” Loved by our family

    • — Nancy Burroughs on November 22, 2018
    • Reply
  • I had no problem scooping out the baked potatoes, practically fell out without much effort.
    I used a potato masher first, then a hand-mixer. Seems it works just fine. The part I worried
    about was the amount cream/butter mixture, it seemed like too much but just like she said,
    eventually it blends in. Popped into the fridge and can’t wait to heat up tomorrow. Thank you for this recipe, will be so good not have as many things to do/wash tomorrow.

    • — Suzie on November 21, 2018
    • Reply
  • OMG! If these are as good tomorrow as they are today, this is a home run! I just put them in the fridge for tomorrow’s Thanksgiving dinner but wanted to eat them straight out of the bowl! So delicious and really simple… I didn’t have a stand mixer at this home but the hand mixer worked fine. Can’t wait to serve them to our guests!

    • — Megan on November 21, 2018
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  • Just one unanswerable question: How do you keep from eating them all the night before the big day? These are sooooo yummy! And so easy! Jenn hits it out of the park again.

    • — Karen E Barlow on November 21, 2018
    • Reply
  • Hi Jenn – just a bit panicked at the moment. The recipe states Heavy Cream, but your picture shows Heavy Whipping Cream. I believe there is a fat difference in the two. I bought Heavy Whipping Cream – not even sure my store had Heavy Cream. Will they be ok or should I send out my husband hunting for Heavy Cream. Thank you! (I’m assuming you made yours with the heavy whipping cream, but just want to verify.)

    • — Lisa on November 21, 2018
    • Reply
    • Hi Lisa, Either will work here. Your husband can stay home. 🙂

      • — Jenn on November 21, 2018
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  • These are fabulous. By far the best mashed potatoes I’ve ever made. Thanks again Jenn for another great recipe! Hope you have a great Thanksgiving!

    • — Tamara on November 21, 2018
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  • Will red potatoes work?

    • — Jane on November 21, 2018
    • Reply
    • Hi Jane, I’d stick with Russet potatoes for this one- sorry!

      • — Jenn on November 21, 2018
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  • Omg! These are amazing! I made these for the first time last Thanksgiving and was a little nervous about how they would taste but they were delicious!! And to knock them out two days ahead of time is priceless during Thanksgiving! Do not thing twice about making these!

    • — amy on November 19, 2018
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  • I would really like to make this recipe. I already bought two sacks of Yukon gold potatoes, will that work instead of russet using the baking?

    • — Jaimie on November 19, 2018
    • Reply
    • Unfortunately, they won’t work well here – they’ll get gluey using this method. Sorry!

      • — Jenn on November 20, 2018
      • Reply
  • Can these be made ahead and then put in a slower cooker to warm up?

    • — Mary Magnor on November 19, 2018
    • Reply
    • Hi Mary, 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 19, 2018
      • Reply
  • I only have a hand mixer. Would it be okay to use that or to just use a ricer for the potatoes, whisk them a bit, and then fold in the cream and butter?

    • — Lindsay on November 18, 2018
    • Reply
    • Hi Lindsay, I would use a ricer for best results. Enjoy!

      • — Jenn on November 19, 2018
      • Reply
  • 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
      • Thank you so much!! Have a wonderful holiday!!!

        • — Amanda Weil on November 21, 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 think Susan might be on to something there….I’m thinking that a single large potato weighing 1 pound could end up having a bit less skin & (thus a bit more flesh) than, say, three potatoes that each weigh 1/3 of a pound, because they’d have more total surface area covered by skin. I doubt the skins weigh very much & would guess that it’s a pretty small difference, but multiply that times a few pounds (or times 7 pounds if doubling the recipe), and maybe that could add up to the need for a bit less liquid than if your 3.5 # or 7 # consists of a few extra-large potatoes.

          • — Kathy on November 21, 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
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  • 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.

  • 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!

  • 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!!!

  • 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.

  • 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!!

  • 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!!!

  • 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!

  • 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!

  • 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.

  • 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!

    • 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!!

  • Made ahead for Thanksgiving & reheated in crock pot. So delicious… and stress & time saver.

  • 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!

  • 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!!

  • 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
    • Reply
  • 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.

  • 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!

  • 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!

  • I doubled this recipe for Thanksgiving and actually made it two days ahead. It was perfect! Thanks.

  • 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!

    • So sweet, Bob – thank you! Glad you’re enjoying the newsletter. 😊

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

  • 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
    • Reply
  • 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.

  • Hi Jen,
    Can I mash the potatoes by hand? Thanks.

    • 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!

  • 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!

    • I also skipped the final butter. Perfect for our family’s taste!

  • 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

  • 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.

  • 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.

  • 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.

    • Aww…thank you, Jim! So glad you enjoyed the potatoes.

  • 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!

  • 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!

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

  • 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! =)

  • Instead of putting dish in the microwave could it be put in the oven ?

    • 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!

  • 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

  • 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!

    • 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.)

      • 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!

  • 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
    • 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!

  • 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?

    • 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.

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

  • I already bought Yukon Gold potatoes. Would these type of potatoes work ok for this recipe

    • Unfortunately, they won’t Jane. Sorry!

  • 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).

    • 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!

  • 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

    • 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!

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

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

  • I made these last night and followed the recipe; they tasted good but were sticky rather than fluffy. Any idea what I did wrong?

    • Hi Jane, Did you use Russet potatoes?

  • 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!!

  • 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!!

    • 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.

  • At what temperature do I bake the potatoes?

    • Hi Whitney, The potatoes get baked at 450°F/230°C.

  • I made it for dinner tonight and it was FANTASTIC! Thank you!

  • Could I use a ricer instead of a potato masher to break up the potato pulp and instead of beating?

    • 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. 🙂

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

    • That’s correct, Denise. Enjoy!

  • 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.

  • 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!

  • Jen: can I adjust for larger serving, i.e., 10-12 rather than 8?

    • Sure, I’d probably make 1.5 times the recipe. Enjoy!

  • Do you have to poke holes in the potatoes?

    • No- not necessary- enjoy!

  • 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!!!

  • 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!

    • 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)!

  • 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.

  • Sounds perfect! How might I reheat if I don’t have a microwave?

    • 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, 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?

    • 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!

  • Can the potatoes be reheated in the oven? (I don’t use a microwave)

    • 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.

  • Hi Jen,
    Can I reheat these mashed potatoes in the oven instead of microwave?
    Barbara

    • 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.

  • 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.

    • 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.

  • Hi,
    I do not own or use microwaves. Would reheating on top of the stove ruin the potatoes?

    • 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.

  • 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!

  • 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!

  • 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.

      • Thanks, I wonder why the twice baked potatoes worked?

        • Mashed potatoes are finicky – it depends what you add to them and how you mix them.

  • 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.

  • Can you substitute whole milk for the cream in the mashed potatoes recipe?

    Thanks, Mary

    • 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!

  • 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!!!

  • 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!

    • 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.

  • 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!

  • 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.

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

  • 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!

  • 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
    • 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.

  • I like to use red skin potatoes and I mash with the skin on. Would this method still work?

  • 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?

    • I think that should be fine, Ellen. Hope you enjoy!

  • 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.

    • Just a bit, Gail – but they are mostly just really rich from all the butter and cream. 🙂

  • 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!!

    • 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!!

      • 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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