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’m always hesitant to make them because they’re typically a last-minute dish. Traditional mashed potatoes don’t hold up well when made ahead—they often turn dry, grainy, or even gluey, which is a real letdown for such a special occasion. And the idea of mashing potatoes at the eleventh hour, while juggling a dozen other dishes in a kitchen buzzing with guests of all ages, is downright nerve-wracking!
That’s why I was thrilled to discover a method for make-ahead mashed potatoes from Cooks Illustrated that works really well. These mashed potatoes stay ultra-creamy and can be made up to two days ahead of time. Best of all, they reheat perfectly in the microwave—a lifesaver when oven and burner space is at a premium during the holidays.
“This recipe yielded the smoothest mashed potatoes ever. This is my go-to mash now until I depart this earth.”
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!
Step-by-Step Instructions
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.
Reheating Instructions
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.
If you’d prefer to reheat the potatoes in the oven, transfer them to an oven-safe dish, cover tightly with foil, and bake in a 350°F oven for 30 to 40 minutes, stirring halfway through to ensure they heat evenly.
Video Tutorial
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Creamy Make-Ahead Mashed Potatoes
Ingredients
- 3½ pounds Russet potatoes
- 2 cups heavy cream
- ½ cup (1 stick) unsalted butter, divided
- 1½ teaspoons salt
- Chives, for serving
Instructions
- Preheat the oven to 450°F (235°C) and adjust an oven rack to the middle position.
- Prick each potato a few times all over with a fork. 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.
- Oven-Reheating Instructions: If you’d prefer to reheat the potatoes in the oven, transfer them to an oven-safe dish, cover tightly with foil, and bake in a 350°F oven for 30 to 40 minutes, stirring halfway through to ensure they heat evenly.
Nutrition Information
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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Thank you for another outstanding recipe! Might you have a recipe to share that is a personal favorite, for using the baked potato skins?
Glad you like the potatoes! As of now, I don’t have a proven recipe of my own for potato skins – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. 🙂
I want to try your recipe for Thanksgiving. So many great reviews! I am glad I found your site! I would LOVE to make my mashed potatoes the day before! I usually use 10+ lbs of russets for mashed potatoes for my crowd. Any tips for tripling this recipe when it comes to reheating? I usually set two tables so dividing the potatoes into 2 cassaroles or bowls to reheat should work well. I also have a large slow cooker so I could use that to reheat….thoughts?
If you plan to triple the recipe, I think your idea of putting it into 2 casseroles to reheat it is a great one. It will take a few minutes longer to reheat but it should work nicely. Hope everyone enjoys!
I can’t wait to try this as want to enjoy my company. I’m a bit torn because I prefer Yukon Gold potatoes. I can see that they would be hard to scoop, but not to boil. Is there another reason why they will not work?
Hi Susan, Yukons won’t work here — they get gluey with this method — sorry!
Hi,
Do you think these could be made with whole milk or half-and-half instead of the heavy cream?
Hi Maria, I think it’s best to stick with heavy cream here — sorry!
Hell. Are you saying there will be an ADVERSE affect if whole milk is used as it is used in more typical Mashed potato recipes? Would prefer to not have the added calories and heaviness, yet am intrigued by the idea that adding water to potatoes and having to “dry” them out can affect the end result.
Hi Anne, the reason the heavy cream is important is because if you use anything other than that, the mashed potatoes will be too thin. Hope that clarifies!
You are spot on with respect to the last minute hassle that mashed potatoes bring to entertaining. I will try this for sure! Thanks!
How should the ingredient amounts be adjusted when serving 10 people (a couple with hearty appetites)?
Hi Paula, I’d probably make 1.25 times the recipe. You could make 1.5 times the recipe, but you’ll likely have leftovers. Hope everyone enjoys!
Do you wrap the potatoes in aluminum foil before placing on oven rack to bake?
Hi Paula, No need to wrap them in foil. 🙂
Can I boil the potatoes rather than bake them?
Hi Betsy, I think baking the potatoes is easier, but you can boil them. Just make sure you dry the boiled potatoes on the stovetop before continuing on with the recipe. Hope you enjoy!
This is literally the ONLY way I make mashed potatoes now.
It works 💯 of the time!
My hands ache/itch so bad after I peel potatoes so I just refused to make them anymore after awhile. This recipe is not only delicious – it’s practical and helps save you so much time putting this together with a meal.
These were the best and easiest mashed potatoes I have ever made. I was serving ten people and doubled the recipe just to be sure but I think there would have been plenty for all with the original recipe. No matter! The few left overs were delicious the next day for breakfast with eggs. The taste and texture of these potatoes is creamy and wonderful. I will never make them any other way!