Creamy Make-Ahead Mashed Potatoes
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Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
As much as my family loves buttery, gravy-drenched mashed potatoes on Thanksgiving, I’ve always been hesitant about making them because they need to be prepared at the last minute. Traditional mashed potatoes don’t hold up well when made ahead of time, often becoming dry, grainy, or even gluey—a real letdown for such a special occasion. The thought of mashing potatoes in the eleventh hour, while juggling a dozen other dishes in a kitchen buzzing with guests of all ages, is nerve-wracking, to say the least! That’s why I was thrilled to discover a method for make-ahead mashed potatoes from Cooks Illustrated that works really well. Not only do these mashed potatoes stay ultra-creamy, but they can also be made up to two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays.
“I’ve always dreaded making mashed potatoes on the day of Thanksgiving. Too much work and mess, and they never seem to come out the way I want them to. These make-ahead mashed potatoes were the perfect solution! And they were so creamy and delicious!! They got rave reviews from my family and definitely earned a permanent spot on my Thanksgiving menu!”
What you’ll need for make-ahead mashed potatoes
Interestingly, the recipe calls for baking the potatoes instead of boiling them. In all my years of cooking, I have never seen a mashed potato recipe that starts with baked potatoes. But it makes sense: water is the enemy of perfectly mashed potatoes. If the potatoes are too wet, they become dense and heavy. (That’s why most recipes instruct you to “dry” the boiled potatoes on the stovetop before adding the butter and liquid.) In many ways, the recipe is similar to twice-baked potatoes, which can also be made mostly ahead.
Baking the potatoes does take longer but it’s a tradeoff: you don’t have to peel or dry the potatoes and it’s completely hands-off. And since the potatoes cook directly on the oven rack, you won’t even dirty a pan!
How To Make Make-Ahead Mashed Potatoes
To begin, place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes. While the potatoes are still hot, cut each in potato in half lengthwise. Scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (or the bowl of an electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Beat on low speed until completely smooth and no lumps remain, stopping the mixer to scrape down the sides and bottom of the bowl as needed. It’s important to do this while the potatoes are still hot, otherwise you’ll end up with lumps.
Meanwhile, in a small saucepan, bring the cream and butter to a simmer.
Remove the bowl from the mixer. Using a large rubber spatula, gradually fold in the hot cream and butter mixture. Folding (rather than stirring in the stand mixer) prevents the potatoes from becoming gluey.
It will take a few minutes to mix the liquid in; keep folding until the potatoes are smooth and creamy. Mix in the salt, then taste and adjust seasoning, if necessary.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes. Stir the potatoes halfway through reheating to be sure they warm evenly. Season to taste, then transfer the potatoes to a serving bowl. Top with the remaining 2 tablespoons of butter and the chives and serve warm.
Video Tutorial
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Creamy Make-Ahead Mashed Potatoes
Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
Ingredients
- 3½ pounds Russet potatoes
- 2 cups heavy cream
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons salt
- Chives, for serving
Instructions
- Preheat the oven to 450°F and adjust an oven rack to the middle position.
- Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
- Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)
- Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
- Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
- To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
- Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
Nutrition Information
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- Per serving (8 servings)
- Calories: 464
- Fat: 34 g
- Saturated fat: 21 g
- Carbohydrates: 38 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 470 mg
- Cholesterol: 112 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was a disappointment! I typically love OUAC recipes so decided to try this for Thanksgiving. I followed the recipe to a T and it was so… odd? The taste was ok (thank you fat and salt) but the texture was so bizarre. And it was waaay more work scooping the flesh out – I honestly would rather make regular mashed potatoes early on a holiday morning and keep them warm in a crock pot for a few extra hours. This one was not a success for me!
I felt like I could scoop much faster than I can peel. If they were under baked I could see how scooping would be difficult AND texture would be off.
a million times faster scooping than peeling. best textured potatoes ever
and bonus of stuffing the skins for an app at a later time
Absolutely perfect in all ways, taste, creaminess, ease of making, make ahead time saver, and reheat method. Many thanks to my final mashed potato recipe ever!
Lifesaver on Thanksgiving Day or any day for that matter. Being able to make this the day prior and not hassle with a pot and mixer at the last minute was great. I did not have a ricer so used the back of a non-stick pot spoon with small round holes in it and it did the job. Wait until you microwave reheat to add any additional salt or other preferred flavor. My husband also said that when he had leftovers and heated these potatoes up from lunch that they heated up much better and were creamier than traditional mashed potatoes. My hubby also appreciated one less pot and no mess of the mixer to have to clean up after the Thanksgiving meal. I cook, he cleans….this should be in everyone’s wedding vows….but I also like making his job easier!
I followed the recipe exactly as written. The next day, after reheating we ended up with a bowl of potato soup. Definitely not mashed potato consistency. Will never make again. Nobody had potatoes with my awesome homemade gravy. What a disappointment.
I’m sad because I did 10 pounds of potatoes and I cannot get the lumps out. It was a huge pain to scrape all the potatoe. I felt like a lot of potato was wasted Im going to try the old fashioned way of boiling them today (thanksgiving)!so my guests don’t have to have lumpy mashed potatoes
Happy Thanksgiving! Just googled how to make mashed potatoes ahead and your recipe popped up. Yippee. I already love every recipe ive tried from you. I’ll let you know how it goes.
Just curious – do you poke holes in your potatoes before baking them?
Hi Dawn, I usually don’t—and in all my years of cooking I’ve never had one explode in the oven—but I hesitate to suggest not poking for fear it will happen to someone else!
Thanks so much for this recipe. Would this recipe work if we’re planning to eat the potatoes the same day or do they need time to thicken overnight?
Hi Kaia, It will work.
Oh my!!!! So good!!!! Will never make mashed potatoes any other way!
I used 1/2 and 1/2 and they came out delicious!
Hi!
Could I warm the potatoes up on the stovetop or in the oven?
Yes either way will work. Enjoy!
You’re the best! Thank you!
Oh no. I made these exactly as written last year and they were the best mashed potatoes I have ever had.
I just made a big mistake. I forgot the steps and peeled the 7lbs of potatoes. Shoot!! I really want to make them ahead any way to still bake them without skin now?
Hi Debbie, I don’t think so; they’ll get too crisp and tough on the outside. Sorry!
Hi there, can I use Yukon Gold potatoes instead? And how many potatoes do you recommend if I’m feeding 10 ppl
Thanks!!
Hi Sharon, unfortunately, Yukons won’t work here – sorry!
I just used yukons and they are absolutely SPLENDID!! What a wonderful recipe! Thanks to you, I no longer dread making mashed potatoes as I have in the past. I never liked the mess and process of boiling/draining potatoes.
All of the stores seem to be out of heavy cream. Any suggestions on the best way to substitute with half and half? Thank you!
Hi Sarah, I don’t recommend using half and half here – I’m sorry! You may want to consider this recipe instead.
I used half and half 1:1 and they are delicious.
I’m making this today and it sounds wonderful! I bought red potatoes earlier this week (the largest ones I could find). Do you think they will work and how long should I bake them?
Unfortunately, they won’t work here. You may want to check these smashed potatoes out to see if they’ll work for you.
Hi, can these be warmed in crockpot before serving?
Yes 🙂
I warmed on low in crockpot, 2-3 hours depending on your brand. Stirred once or twice and then set to warm until we were ready for them.
I used small Yukon gold potatoes and over cooked them a bit so it reduced the amount that I was able to scoop out to mash however, they had an incredible roasted potato flavor! Everyone raved over them! The left over skins were roasted so nicely I tossed them peanut oil and cooked them in an air fryer and made potato skin snacks. Two great treats out of one bag of potatoes. Thank you for this wonderful recipe
Thanksgiving or not, this is the only way I’ll make mashed potatoes. Just made a batch yesterday, and am having to make another today bc requests from my family for “just a taste” eventually turned into bowlful servings! Next Thanksgiving, I may have to make these make ahead potatoes day of instead! 😉Thanks for a spectacular – and easy – recipe!
Gummy. Gluey. Clumpy. If that’s how you like your mashed potatoes, this recipe is a winner. If not, I’d advise you to try ANY other recipe in the internet. And, if you liked this, you’ll also probably enjoy spam (right out of the container) with a can of uncooked red beans and a glass of water.
Just because you aren’t a good cook, doesn’t mean the recipe is bad. I’ve made these two years in a row now. Just like my aunt used to make when I was a kid. What an exceptionally rude review…
you made them incorrectly-undoubtedly beat them too long. 6 adults and one child devoured 5 lbs yesterday on Thanksgiving
I don’t quite have enough heavy cream – can I use some sour cream to make up the volume?
Hi Indie, It will probably work, but I’m hesitant to say for sure without trying it myself.
Jenn, Thank you for your input. I wanted to let you know that this worked really well! I doubled the recipe and had three cups of cream and one cup of sour cream. I did not heat the sour cream with the cream/butter, but folded it in as I was mixing. The texture worked out perfectly. Hope you had a nice Thanksgiving and I am grateful for you posting this recipe and being so helpful with comments. It really made dinner so much easier to have this done in advance and everyone loved them.
So glad it worked out – thanks for taking the time to let me know!
Wondering if you can boil the potatoes instead of bake them?
Boiling the potatoes won’t work for this recipe — sorry!
Hello!
Can you make these with salted butter, and if so , how should I adjust the amount of salt called for? Thank you!
Hi Melissa, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Hi. I was going to use another recipe for mashed potatoes that calls for half-and-half and creme fraiche. Then I found this receipe and would like to try it instead. Do you think I could use the half-and-half and creme fraiche instead of the heavy cream? Thanks!
Hi Suzanne, It might work, but I’d be hesitant to say yes without testing it first.
Can I use whole milk in place of heavy cream?
I don’t recommend it — sorry!
I’m am going to try this recipe for the first time and wanted to know can I use milk Insted?
I don’t recommend it, Nella – sorry!
I rarely comment/rate recipes because there’s always something missing… or something that needs to be missing… but this recipe is a full blown hit! I followed it to the T, and added some white wine vinegar for a bit more of a tang.
Winner!!!!!
This is so good!! No, no, it’s Amazing. I haven’t even gotten to the refrigerate-and-reheat-later part! But, I want to eat it now Lol. I was honestly surprised of the flavor because it’s just butter, cream, salt (and then chives added after reheat) and figured in my 55 years I’ve eaten some darn good mashed potatoes but these are amazing. It must be the dubious amount of cream and it’s worth it. I’m so glad I fell across this. Thank you.
UPDATE: I’m a little bummed as these potatoes did not actually thicken up after being refrigerated for 2 days. A bit soupy. I have some Yukons in the house, which I guess I’ll bake a few, cut open, push through a baking rack to get the meat out and then hand mash so I can control the texture (as I don’t want gummy). I’ll add these to my already made (an amazingly flavored) mashed potatoes and go from there. Not sure why my potatoes didn’t thicken any more after refrigerating so if anyone has thoughts on the matter, I’d appreciate it.
And yes, I used only russets, weighed it out (in grams) on a very accurate expensive food scale, and followed the recipe exactly. They still are delicious though!
did you scoop enough flesh out of tge baked potato?
Hi,
This is my third Thanksgiving making these delicious potatoes. Looks like I’ll be making about 6-7 lbs of russets.
Should I double the cream and butter?
Thanks for your help and this amazing recipe that, btw, I’ve been sharing w cooking groups on FB.
Happy Thanksgiving 🦃
Hi Lauren, So glad you like these — thanks for sharing the recipe! Yes, I’d double the remaining ingredients. Enjoy!
also, i was wondering if i wanted to make garlic mashed potato….what would i do? would you do regular garlic or roasted garlic?
You could mix in some roasted garlic. I’d love to know how they turn out!
I just made them and they taste amazing – another keeper! Plus, the fact that I didn’t have to peel a bunch of potatoes and accidentally nick my knuckles: priceless 😉 Your recipes are perfection, I only wish I found your website sooner!
These were perfect mashed potatoes. I used half and half instead of cream, and they were the best mashed potatoes I have ever made. I did a test batch and will now make them ahead for the Thanksgiving feast. Thank you, Chef!
Love these mashed potatoes!! They are the bomb. I have made them several times This time I made them they have tiny lumps. Like you can barely see them but you feel them in your mouth. I ran them thru the ricer. I am still serving them but I was Just wondering what I did wrong. Happy thanksgiving!! And thank you for all your delicious recipes
Hi Maude, Could be the potatoes were slightly undercooked.
Ooohhh. Didn’t think so, but it’s a possibility. Guess there is no way to fix it
ok thank you. guess of that was my problem then there is nothing i could do to fix it is there? i am serving them as they are …after all, it is homemade 🙂
Hi Maude, There’s nothing you can do, but I would serve them proudly. They will still be delicious and I doubt anyone will notice. 🙂
can you sub buttermilk for the cream?
Hi Cat, I wouldn’t recommend it — sorry!
hi! I am going to be making this for a crowd and want to triple the recipe.. would you recommend making separate batches?
thank you so much!
Hi Hannah, I think you can get away with tripling the recipe. With that number of potatoes to scoop, I’d wait to slice each potato in half until you’re ready to scoop that one out (you want the flesh to be as hot as possible). Enjoy!
Can I sub yukon gold? That’s all I have on hand…
Unfortunately, they won’t work here. Sorry!
Can I do this and reheat in crockpot, if so how long and what temp? Thanks.
Hi Lori, A number of readers have commented that they’ve successfully reheated these in a crockpot. That said, I don’t have a crockpot so I’m not sure how long it will take (but I’d use the low setting).
Excited as always to be making one of your fool proof holiday recipes !!! My one question is, when I reheat in microwave, no one in my family will be ok with the plastic in the microwave. Any other suggestions? Paper towel?
Yes that’s fine, Terri. Enjoy!
Hi Jenn I’ve made this recipe several times and love everything about it! Quick question…I’m hosting 11 people, can I make a second 1/2 batch by simply “half ing” everything to add to my full batch, increasing to serving 12?
Thank you, HAPPY THANKSGIVING to you and your family!🧡
Yes that’s fine, Anita. Happy Thanksgiving!
First time making these, tasted great when done but I reheated in oven & turned very runny, still tasted good but had to serve in small individual fruit bowls!😫😥
Hi Jenn, I’ve made these a few times now and they’re my new go to!! Absolutely delicious!!! Making them for Thanksgiving — Question: Could I just keep them in a pot and reheat on the stove before dinner? I’m not a fan of the microwave… 🙂 Thanks!
Sure, that’s fine!
I love your recipes and would like to make this for Thanksgiving. I need to make this vegan and not sure what to sub for the heavy cream. Open to any suggestions.
Thank you!!
Hi Eve, Unfortunately, I don’t think these would work well with a vegan substitute. Sorry! You might try this mashed potato recipe; it will work fine with vegan subs.
Thank you !!!
Wondering if yellow potatoes like a Yukon Gold would work? Thanks.
Hi Kathi, I only recommend Russet potatoes here; sorry!
Hi Eve,
Silk makes a whipping cream that subs wonderfully for cream. The only vegan butter I use now is Miyoko’s butter, because it actually has “milk solids” and tastes amazing! I think you could sub these ingredients and the potatoes would come out great! My husband is vegan, but I’m a non-special-occasion-vegan, which means that I cook and eat vegan most of the time, but during the holidays and for special occasions, I’ll partake in non-vegan traditional fare. So, I haven’t lost my taste for “real” ingredients. Good luck veganizing your potatoes!
Looking to make these tomorrow and was wondering if I could use 2% Milk instead of heavy whipping cream
Thanks
I don’t recommend it, Jill – sorry!
Hi,
I just tested these before making for Thanksgiving this week. I’m wondering if i can freeze them since I now have a delicious batch and need to feed @20 people plus leftovers. The potatoes were not too soupy before refrigerating and could definitely have been served tonight without waiting for them to set. Must have used big potatoes! They’re yummy and all 3 testers gave thumbs up!
So glad you liked them! Unfortunately, I don’t think these will freeze well – sorry!
I want to store the mashed potatoes in a slow cooker pot in the fridge and then try to heat up and keep warm that way on Thanksgiving- do you think this will work?
Yep 🙂
Yum! I made these two days ahead of time and served them for an early Thanksgiving celebration. They tasted amazing, definitely the hit of the meal! The directions were very easy to follow; and so easy to reheat in the microwave freeing up oven space. I love all your recipes and have never made one that didn’t come out properly. Thanks so much, Jenn!!
Can you use Yukon gold potatos?
I don’t recommend it, Kim – sorry!
Hi Carolyn, I wouldn’t recommend mayo or olive oil, but you could give a dairy-free substitute a try. Some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer for recipes that call for heavy cream. (Please keep in mind that I haven’t tried it with either of these.) Please LMK how they turn out if you try it with one of these alternatives!
Made this yesterday to serve at our Friendsgiving party tonight – it exceeded all my expectations! I baked the potatoes only at 400° because I wanted to bake them with something else. After adding half the cream/butter mixture, I realized the potatoes still had small lumps in them (maybe I didn’t do a good enough job pre-mashing before using the stand mixer). Ran the masher through one more time, and it was mostly fixed! Refrigerated overnight and reheated covered in the oven at 350° for 35 minutes and it was incredible! Love all the night-before prep your recipes provide.
You know there’s a certain level of trust you place when you see a recipe and decide to follow its instructions. Then there’s a certain level of disappointment when you follow it to a tee and it’s not even close. It took 2 HOURS in the oven at 450 deg for these potatoes to soften enough to be cut. Significant increase in my time invested. Someone needs to state the truth with recipes like this where time is shortened in order to sound appealing because it is TIME taken from people when the author doesn’t bother to tell the truth.
Maybe check your oven temperature and see if it’s accurate? I’ve made these numerous times and it’s never taken that long. Just basically the same amount of time to bake a potato.
LOL this is an insane comment. Unless you had one 3 1/2 lb potato. I have made this several times and the potatoes take 50-55 min every time at 450.
Agreed There has to be something wrong with the oven. I’ve made this several times Was the oven turned on. LOL
Ashley, it sincerely sounds like your oven temp is malfunctioning, lost power and then turned back on a time later, was accidently set wrong, or the Russet potatoes you used were ginormous in size. I am so sorry you went through that as I’m sure it was beyond frustrating. I know I would have been feeling my stress rise had that happened.
I hope it helps to share that in my 50-ish years of baking Russet potatoes in multitudes of different ovens, it has always taken about an hour (give or take a handful or two of minutes), so something went awry somewhere with your own experience. I’d love to encourage you to check your oven temp and if all is well, give this recipe another go. I bet you’ll love it.
Check your oven temps
Have always done baked potatoes at 425-450 and they are done in about an hour! Check your oven!
I like a fluffier mashed potato. Can you tell me how I can make these fluffy and not creamy?
Unfortunately, that’s really not achievable with this recipe. I’d look for a recipe specifically for that.
Can you reheat in the oven?
Yes, definitely.
Make sure you take them out of the fridge for at least an hour before you heat them. I heat them at 350 for about an hour, stirring half way between. To test for doneness, take the handle of a spoon and plunge into the middle of the potatoes. If it’s hot at the end, they’re done.
Thank you! I have been searching the comments for oven reheat
I made these for Thanksgiving last year and I will never do another way again. They were delicious and so great to just reheat that day versus messy pots on Thanksgiving day
I have never baked potatoes at 450, always at 400. Isnt that too hot?
Hi Joni, no, it’s not too hot. I’ve baked them at that temp tons of times.
How many servings will this recipe make?
Thank you!
Hi Susan, This serves 8. Enjoy!
Do you think it would be ok to put the potatoes through a ricer to make sure they are no lumps at all?
Sure!
Can you use whole milk or half and half instead of heavy cream?
Hi Mary Ann, I have only used heavy cream here, but a few readers have commented that they’ve had success using half and half. Hope you enjoy the potatoes!
They seem very creamy (as it says in the title), no lumps, liquid did seem like too much but finally folded in, they are now in fridge. I’m used to fluffy, same day boiled and mashed potatoes. Did I do something wrong or is creamy just the way they are supposed to be? Also, what do people mean when they say potatoes are “gluey?” Is gluey the same as creamy?
Hi Wendy, They are supposed to be very creamy at this stage; they will firm up a bit overnight. They’ll still be on the creamy side when you reheat them, but not overly so. Gluey is different than creamy. It’s hard to describe but gluey mashed potatoes will almost stick together in a gummy lump.
PS I forgot to say NO PEELING POTATOES!
I love this recipe. I have been making it every year for several years. Everyone loves it. It is delicious, make ahead, and you can use the leftover baked skins to make loaded potato skins! Thank you, Jennifer, and I love your book and emails.
Ruth
What a great idea!! I was here thinking what a waste of all that “hard” potato and skins. Genius! 💡
Do you have to use Russets? We grow our own potatoes and I have Kennebeck’s, Yukon Gold and Red Potatoes.
Although it’s frustrating to not be able to use your homegrown potatoes, for the best results, I’d stick to Russets here — sorry!
Silly question but do you prep the potatoes in any way prior to baking such as poking holes or slits in the potatoes, etc ?
Hi Kim, Not a dumb question — I wash the potatoes but don’t poke them.