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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Do you have any thoughts on if and how these could be reheated in a steam oven rather than a microwave oven?
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!
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.
Yes, that should work, Vikki. Enjoy!
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.
Would it matter much if you used salted butter vs. unsalted?
It’ll be fine, Lori – just reduce the salt by about 1/4 teaspoon.
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!
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.
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!
Is it possible to make and freeze these, then defrost them later?
Hi Karen, Unfortunately, I don’t think these will freeze well. Sorry!
How can I adjust this recipe to make garlic-mashed potatoes?
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!
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! 😊
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!
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
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.
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!
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.
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.)
Hi Lisa, Either will work here. Your husband can stay home. 🙂
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!
Will red potatoes work?
Hi Jane, I’d stick with Russet potatoes for this one- sorry!
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!
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?
Unfortunately, they won’t work well here – they’ll get gluey using this method. Sorry!
Can these be made ahead and then put in a slower cooker to warm up?
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!
I made ten lbs of potatoes. I added about four cups of heavy cream and a little over a stick of butter. It seemed that if I added more cream it would be too runny. I will serve them Thursday. Will they likely need more cream then? Thanks.
Hi Maria, It’s hard to say without seeing them. These are runnier than most mashed potatoes because they firm up a bit when made ahead. I would keep some cream on hand just in case.
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?
Hi Lindsay, I would use a ricer for best results. Enjoy!
Hello jenn , I just bought your book. Quick question can I boil the potatoes in water ?
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!
Would it be possible to use Yukon gold for this recipe?
Unfortunately, not Sandy – they may get gluey using this method. Sorry!
Hi Jenn,
We will have 29 people around the Thanksgiving table. Will this recipe work if I triple the ingredients? Thanks!
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!
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!!!
Happy to play a part in making you look good! 😉
Yes, you can definitely serve these shortly after preparing them – hope you enjoy!
Thank you so much!! Have a wonderful holiday!!!
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!
Yes, Christina, the paddle attachment used on low speed is perfect here. Enjoy!
Could these be heated in the oven rather than microwave, and if so, stvwgat temperature and approximately how long would you sugges?
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!
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.
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!
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!!
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!
Can these be frozen several weeks ahead and reheated ?
Hi Peggy, I don’t recommend freezing these – sorry!
How do I increase the recipes for 10?
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). 🙂
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.
Not a silly question! The condensation will not cause any problems, so feel free to refrigerate right after preparing them. Hope you enjoy!
Do you think these would work using refined coconut cream?
I don’t think that would work, Steven. Sorry!
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
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!
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.
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!
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!
yes, I think that’d be fine, Lorraine. 🙂
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.
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!!!!
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.)
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!!
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!
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!
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?
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?
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?
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.
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.
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
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!
The best mashed potatoes ever! Will never make them the old fashioned way again. So grateful for this recipe!
I made these mashed potatoes for my family and everyone loved them. It is the best mashed potato recipe I have found.
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!
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.
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