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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As a few others have said, I was very skeptical about make ahead mashed potatoes and would never dream to mess with the perfection of a freshly whipped batch – but with all other Thanksgiving prep, I decided (after much internal debate), to give them a try and see if family would notice a difference. They were excellent. The first side dish to go with no leftovers. I might even say they were better than the just made version. Gasp. No one knew the difference and continued to say I make the best mashed potatoes. Two things to double down on from Jenn’s instructions. DO remove the flesh from the potatoes while still hot (lighter and fluffier texture) and easier to mash with fewer lumps although you still have to mash with mixer or fork to ensure no lumps. If you still have lumps that’s user error, not an issue with the recipe. And DO suspend disbelief that all that heavy cream and butter can be absorbed into the mashed potatoes. Keep stirring. It does eventually mix/absorb and the result is sublime!
Amazingly easy!! I didn’t even use a mixer or heat the butter and cream and they were still delicious!! BUT one of my potatoes burst in the oven – did I bake too long or is it necessary to poke a few holes before baking?? Thanks
Hi Gerri, Glad you enjoyed the potatoes but sorry to hear you had one explode in the oven! I’ve baked potatoes for many years and have never poked them so it’s a bit of a head scratcher. Might that potato have been smaller than the others? If so, I suppose it’s possible that it baked too long but, again, I’m not 100% sure as I’ve never had that experience. Hope it wasn’t too challenging to clean up!
Decadent mashed potatoes. Reminds me of the super creamy and rich mashed potatoes from Ruth’s Chris. Seems a bit watery at first, but it all soaks in and makes a silky soft potato. Wouldn’t make all the time, but for special occasions it is nice. Made a day in advance and microwaved them and they tasted pretty much the same as when fresh.
The thought of not having to peel, boil, or chop potatoes – then mash in the stand mixer…sounded too good to not at least try. Make ahead and just warm w/ a bit of butter? Absolute best mashed potatoes!!! Whole family agreed these were the star of Thanksgiving dinner. Only thing I modified was using 5 lbs of potatoes as I wanted to ensure I had enough. It was still PLENTY of cream and butter, and I always add a lot.
Omg this recipe is AMAZING!! I found it a few days before my Thanksgiving dinner where I was hosting 17 people. I am always stressing till the last minute finishing everything, and this was the first year I was RELAXING on my couch for an hour and a half before people arrived. Why you ask? Because I as able to prep and finish 90% of the food -including these amazing mashed potatoes (which is a meal difficult to finish ahead of time). I made them a day in advance and doubled the recipe to equate what the original called for – it came out PERFECT! When I popped it into the oven to reheat the next day, it was not soupy at all. It baked beautifully and was soo smooth and rich. My cousin who is a mashed potatoes snob texted me the following day to tell me “…you worked so hard to make it amazing and it showed from the table to the turkey to the mashed potatoes.” He loved them so much I gave him half of the leftovers to take home. Every year I will typically search through mashed potatoes recipe to see “what else is out there”. No more. I’ll never make another version for the holidays. Why tire myself out the day of when they can be made the day before and taste amazing? Thank you Jen. Side note, your pumpkin bread is something I have been making for years (and also made for Thanksgiving), and it is fantastic, as well. My family really loves your “steakhouse burgers”, too. Thank you for your wonderful recipes!
At first, I was a little skeptical about baking the potatoes instead of boiling them, as I have done my entire life. But I took a leap of face and followed the recipe. They are without a doubt the best mashed potatoes I have ever eaten in my entire life. I just cannot recommend this more fabulous
So glad I found this recipe for Thanksgiving this year. Making the mashed potatoes the day of has always been such a headache and having them prepped and ready to go this year was wonderful! They were delicious, creamy and not at all gummy. I added less cream than the recipe calls for and used a bit of sour cream for some added flavor. This will be my go to recipe going forward!
Ir making these ahead, do you have to warm the cream and butter up ahead of time or can you just mix it in? Do you perhaps know since you’ve made them?
Hi Vicky, I thought I’d weigh in. You do need to heat the cream and butter before adding them to the potatoes. Hope that clarifies!
This is the second year I made this amazing potatoes. Last year I wasn’t sure how they would turn out because of baking in the oven. Not only did they turn out creamy & delicious, but preparation much easier than all that peeling. Baking wass the way to go. This year everyone asked for “my” mashed potatoes(Jenn Segal’s)!!! This ia another Once upon a chef winner>>>Thank you!
The potatoes tasted great. So glad I could make them early.
Absolutely the worst recipe on this beloved site. I followed the recipe exactly and was happy with the immediate results; however, I ended up with a soupy mess that resembled runny grits after they were heated in the microwave the next day. I went against my husband’s advice of not to serving them. My family found great humor with their comments about this side. I was insulted and offended by their comments and ended up in tears on Thanksgiving, vowing never to make mashed potatoes again for a holiday. What the heck happened ?😢
Oh my gosh, Kathy – this broke my heart. I’m sure you cooked all day long, so that must have been incredibly frustrating. If it makes you feel better, I have occasional flops too! These mashed potatoes are a bit thinner than some standard versions, but they should not be runny. It’s hard to say what may have gone wrong, especially since they looked good on day one. If anything, they should thicken overnight. Did you use Russet potatoes?
My were very runny as well, but my guests still loved them and said they were delicious. I will definitely make these again, but will either use less cream or more potatoes.
Made these one day ahead exactly as the recipe called for and they were wonderful. A big hit for Thanksgiving and so much easier than same day. Thanks for the recipe!
These were the “easiest-making” and “bestest-tasting” mashed potatoes my family and I have ever eaten….. And, I’m a 73-yr old avid cook….lots of mashed potatoes in my holiday history.
D-LISH-US 👍 I’m so happy I stumbled on your recipe.
Oh! I made them two days ahead, and they reheated perfectly covered with poked plastic wrap (not Cling Wrap)
I made these mashed potatoes for our Thanksgiving dinner today using the make-ahead method. I followed the instructions exactly as given and the results were fantastic, everyone raved about them. Will definitely add this recipe to our Thanksgiving repertoire going forward!
I made these for Thanksgiving 2023 and they were absolutely the best. I thought they were a little soupy at first, but added a couple more potatoes and they were perfect. I could have eaten the entire bowl. This will be my go-to recipe for the future.
Sadly these turned out super grainy and lumpy for me. Such a bummer.
These were like insanely good.I woke up my college daughter to try them good. Thank you.
I made these potatoes using 5 pounds of russet potatoes and the designated amount of cream and butter and the final mashed potatoes are running, I can pour them. Ugh.
Hi, after incorporating the last bit of cream mixture into the potatoes I all of a sudden have lumps. What can I do to get rid of them. Thanks Jenn! I enjoy all of your recipes.
Hi Diana, I would keep folding until creamy.
If I make these the day of Thanksgiving, would you stick them in the fridge until ready to reheat or leave them out on the counter (covered)?
Hi Stephanie, I would refrigerate them. Enjoy!
These are the most delicious mashed potatoes I have ever had or made.
I made them with Gold potatoes baked like the recipe suggested so they were also a beautiful light creamy yellow.
Wonderful.
Can’t wait to try more of Jenn Segal’s recipes.
I have been making these mashed potatoes for years. I always do the recipe times 4 because we have so many people. It always turns out great. I reheat in the oven covered and then stir and add chives before serving. Sometimes after I make them they seem thin, but by the next day more liquid has been absorbed and they are perfect. I always make the night before serving. Thanks Jenn!
Can Idaho potatoes be used?
Yep!
Yippee! And thank you!!
I’m going to start making these shortly…the recipe sounds great. Having read some of the comments, I have a question about the thickness of the finished potatoes. I like my potatoes a bit on the thicker side; what should I vary in the recipe itself or in the reheating? Thank you!
Hi Michele, you could add an additional potato or reduce the cream/butter mixture a bit. I’m not sure if the fact that they’re thicker will impact the texture when you reheat them. If you try them, please LMK how they come out!
Hi, Michele! I made the potatoes by the recipe two days before TG and they reheated great. The texture was creamy and thick, but not firm or dry. I pushed a big spoon on the top to make a place for butter, and the indention held. The potatoes didn’t fall off the serving spoon, but you didn’t have to knock them off the spoon either. They held their shape on the plate under gravy, too. Oh! I used russets.
Hi Jen,
I have yellow potatoes. Are those ok to use ? and I would just peel and boil them first? I wish I saw this recipe before I went to store!
Hi Mary Beth – you really need Russets for this – sorry!
Hello. I’ve made this recipe several times and it’s always delicious! But today when I made it the potatoes are a little grainy. I’m wondering if its because I used more potatoes than the recipe called for but same amount of cream and butter. Do you know if this can be fixed?
Hi Amy, Yes that’s probably the reason – you could try adding a bit more warm butter and cream.
Thank you! I’ve already refrigerated them. Can I do that when I heat them back up ?
Yep that’s fine 🙂 You can also try passing them through a sieve (by pressing them through with a rubber spatula) if you have time. That will take care of any lumps.
Hi! Love love love the many recipes I’ve made, so thank you! My question is: what is the importance of not allow the plastic wrap to touch the potatoes?
Thanks in advance!
Hi Lynne, the potatoes expand just a bit when you reheat them and it makes a bit of a mess if the plastic wrap is touching them. And so glad you like the recipes! 🙂
Hi Jen, can i use sour cream instead of heavy cream, and if so, is it ok to heat it up with the butter before hand as you do with the heavy cream?
Hi Alison, I recommend sticking with heavy cream here — sorry!
How many tablespoons are in 2 cubes of butter for the do ahead mashed potato recipe?
Hi Mary, I’m not sure I understand your question but you will use 6 tablespoons of butter in the mashed potato mixture and top the finished dish with 2 tablespoons of butter. Please LMK if I can help in any other way.
Thank you. When the recipe said cubes, I thought you meant half sticks. Happy Thanksgiving!
Hi Jenn. I plan on making this for Thanksgiving with lots of gravy; as my wife likes. These look very thin on their own. My concern is that after adding gravy, it would thin out too much. More like a thick soup. Should I increase the amount of potatoes or reduce the cream/butter or both? …or just not worry about it and just enjoy the yummy stuff?
Hi Doug, these are slightly thinner than your typical mashed potatoes. You could either use another potato or reduce the cream/butter a bit. Just keep in mind that they may not reheat quite as well if they’re thicker. Please LMK how they turn out!
Your recipe sounds great. Will make it but with one caveat, I’m a vegan, so I’ll need to use either vegan half & half or vegan heavy cream. Will let you know how it turns out. Only question I have is, in lieu of baking the potatoes, can you not microwave them to save time? Microwaving sure saves time without sacrificing taste.
Yes, you can microwave the potatoes. I’d love to hear how it comes out with your vegan tweaks!
I was wondering if you can make these earlier on the day and put them in a slow cooker to keep them warm during transport. Thanks!
I haven’t tried it, but a number of people have commented that they’ve successfully kept them warm in a slow cooker. Hope you enjoy!
Good thing we tested before the big day….too many lumps. I’m going to whip them and warm them up in a crock pot. Although this recipe didn’t work out, so many that did, including your book Jenn, so I am way ahead in great meals—thank you!
Hi, if I make these potatoes the same day as serving, can I use whole milk instead of some of the heavy cream? Also, if made a day ahead is it ok to refrigerat and reheat more than once? Thank you!
Hi Trish, I’d stick with heavy cream here. And yes, you can reheat more than once — I’ve done that when I’ve had leftovers. Hope you enjoy!
Should you wash & dry russett potatoes before baking them in oven?
Yep!
Can I use 1/2 & 1/2 instead of heavy cream to decrease the richness of the dish? Thanks
Hi Jane, I don’t recommend using half and half in this recipe. If you don’t want to use heavy cream, you may want to consider this recipe. Hope you enjoy if you make it!
Can you use half and half?
Hi Denise, I don’t recommend using half and half here – I’m sorry! If you don’t want to use heavy cream, you may want to consider this recipe instead.
Would “baking” the potatoes in the microwave instead of in the oven work? Thank you.
Hi Mary Pat, I wouldn’t recommend using the microwave to cook the potatoes – sorry!
Just finding out about making mashed potatoes in advance. Love this idea!! Could I use white potatoes? Thanks.
Hi Beverly, I’d recommend sticking with russets for this. Hope you enjoy!
Could I use heavy whipping cream instead of heavy cream?
Sure, Rebecca – either will work here.
Made this the morning of Thanksgiving. Cut them in half and pushed them through a baking/cooling rack so no need to scoop. And holy cow these were the BEST ever. I will never make mashed potatoes the old way again. Put them in the fridge for the day then took them out about an hour before eating to let them come to room temperature then warmed them up in the oven and 350° for about 30 mins. Best way to make mashed potatoes ever!!!!!
We don’t have a microwave…is there another way to reheat them?
Yes, you can reheat them, covered, in a 350 degree oven. They should take 30 to 40 minutes and I’d give them a stir halfway through. Enjoy!
Love all your recipes Jenn! Firstly — did a test run last night with this- BRILLIANT way to do mashed potatoes by baking! Thank you! Quick Question — if making a day ahead, should I let them cool to room temp before I wrap them up and put them in the fridge? Was just thinking if not, the steam may make them soggy/wet/gummy?
So glad you like the recipes and enjoyed the potatoes! You don’t need to cool the potatoes before putting them in the fridge.
These were delicious, but I think 5 lbs of potatoes would be a better ratio to the cream. I’ll try that next time. Thanks!!
If done on Thanksgiving morning can you keep them warm in a crock pot? Is so, any special that I would need to do? Thank you
Hi Mary, that should work. I think I’d just give it a stir periodically. Enjoy!
Thank you – you make life easy.
💜
Do I weigh the potatoes before or after baking? Thank you! Love your recipes and cookbook!
Thanks for your nice words about the recipes – so glad you like them! You weigh the potatoes before baking them. Enjoy!
Could Yukon golds be used or is there a reason for russets?
Hi Melei, I’d stick with russets here.
Will yellow potatoes work out?
I wouldn’t recommend them here – sorry!
Absolutely love this recipe and I have shared it with all of my family and friends. Thank you so much Jenn for creating this recipe. It will save so much time at Thanksgiving and we can enjoy our family instead of being rushed for the mashed potatoes.
This has become our favourite mashed potato recipe.
These are my favorite make ahead mashed potatoes and I’ve made them several times. I will be tripling the recipe this year for Thanksgiving and I don’t think my microwave would be big enough to reheat such a large batch. Is there anyway to reheat in a slow cooker and still have similar results?
Hi Erika, Yes, I think you can reheat these in a slow cooker with the same results (and so glad you like the recipe)!
I came on to ask the same question about reheating in a slow cooker. What would you recommend for reheating that way, as far as time and temperature?
We love these potatoes and make them frequently for holidays!!
Hi Suzanna, I don’t have a slow cooker, so I can’t say from experience. I would assume you’d want to use the warm function so they just warm up instead of cook, and I’m honestly not sure how long they’ll take — I’d guesstimate about 30 minutes, but maybe someone who has used a slow cooker to reheat them can weigh in.
Can I make this recipe for 12 by just adding 1/2 to each ingredient?
Yep!
Hi Suzanna. I make my mashed potatoes the day of and then keep warm in crockpot up to 3 hours ahead. Before adding potatoes I rub the inside of the crockpot with butter then add potatoes and a splash of cream. Then I stir every half hour or so. You could use similar technique with ur cold potatoes. I think they will take at least an hour to heat up (on low) but I have never started from cold. Hope this helps.
Just love these mashed potatoes. So easy to make and yields irresistible flavor! Making them again for Thanksgiving. Doubling the recipe to 7-10 pounds of potatoes to feed 20 ppl. Just to be safe and fool-proof, I’ll make two separate batches. Thank you, Jenn!!
YES! I did this last year and they were PERFECT! Best recipe ever…and SO simple! Also, use the potato skins (brush with butter, add grated cheddar and chopped, cooked bacon) as an appetizer after Thanksgiving Day!
I made this with plant-based cream and it was delicious! I don’t have a fancy mixer or ricer, so I used a cookie cooling rack (square spaces) and pushed the potatoes through, then used a hand blender to smooth a bit. I like the change in texture, keeping some small potato chunks. Then hand-folded the warm cream-butter mixture. Seriously, restaurant-grade!😋
Hi Jenn, I’m making this for 10, 3 are teen boys/big eaters. 😉 Do you think if I make this with 5 lbs potatoes and adjust the other ingredients it would be too much for my stand mixer to handle in one batch?
Hi Sharon, I think your mixer can handle it. Hope everyone enjoys!
Thank you… Happy Thanksgiving !
Hi Jenn
I’m expecting 23 for Thanksgiving. Will the recipe work 2 days ahead if I tripled the recipe and if I boil the potatoes instead of baking them? Also to reheat so much can I either reheat in the oven or heat them in slow cooker? Thank you.
Hi Sherry, I don’t recommend boiling the potatoes but you can reheat the finished dish in the oven. I’d cover them and reheat at 350 degrees. Typically I’d suggest 30 to 40 minutes but it may take a bit longer because of the quantity. Just give them a stir halfway through. Enjoy!
Do you think I can get away with tripling this recipe? If yes, would I need to bake the potatoes longer due to there being more?
Yes, I think you can get away with tripling it. You don’t need to bake the potatoes longer, but with that number of potatoes to scoop, I’d wait to slice each one in half until you’re ready to scoop that one out (you want the flesh to be as hot as possible). Hope everyone enjoys!
Servings: 20
9 pounds Russet potatoes
4 cups heavy cream
2 cubes unsalted butter, divided
4 t salt
Fresh chopped chives, for serving
Hey Craig! I am going to make this using your measurements as i will have a super large group on xmas! I’m nervous about the 4 cups of heavy cream, don’t want them turning out runny, thoughts? additionally. how did you reheat? did you do the microwave method or did you pop in oven?
Love your recipes Jen, thank you. I agree that making mashed potatoes on the day of the holiday is just too much. I would like to make this recipe but wanted to make Boursin cheese mashed potatoes. Would I decrease the butter or the cream to do that? Thanks!
So glad you like the recipes. If you want to add Boursin cheese, I’d reduce the cream. I’d love to hear how they turn out!
Will keep you posted. Would I reduce the cream by half?
How much cheese do you plan to add?
I have two packages of Bousin cheese and 5lbs of potatoes
How many ounces is each package of cheese?
Just wondering if anyone has tried making this with dairy free alternatives and which ones did you use? I’ve had luck with almond milk and earth balance vegan butter in traditional mashed potatoes. This recipe looks great and I really want to try it!!