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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I would love to make this for Thanksgiving but I only have a hand held mixer! Reading the reviews it seems like it might not work, I also don’t have a ricer. What do you think?
Hi Stella, You can make these by hand- it will take a little elbow grease, but it should work. I’d mash them first and then beat them with a wooden spoon. Hope you enjoy!
{{insert gif of Homer Simpson drooling}} Holy cow these are good. I went a bit far mixing though (my husband likes them slightly lumpy ha ha ha) so I’m baking a couple more that I will roughly mash and fold in.
I don’t think I’ll ever make them any other way ever again.
🙂
Happy Thanksgiving!
I was wondering if I could use sour cream in place of heavy whipping cream as I always have that in the house?
I don’t recommend it here, Tylstenie – this recipe is finicky. Sorry!
Do you think I could reheat them in a crock pot instead of microwave?
I’ve never done it, but a number of people have commented that they have successfully. Hope you enjoy!
I have stopped at two shops and they both only have heavy whipping cream. May I use that instead of heavy cream?
Could I substitute cream cheese instead?
Hi Leticia, I don’t recommend it. Sorry!
Yes (they are interchangeable). Enjoy!
I made these last night for a practice Christmas Day dinner. Instead of making them ahead and reheating, I made them in the afternoon, and kept them warm on the “keep warm” setting in my slow cooker. Jenn’s instructions were perfect. Baking and scooping the potatoes is the way to go. These were absolutely scrumptious and will now be my go-to mashed potatoes for the future.
Do you have a recipe for baked potato skins – they look too good to not use as an appetizer.
Hi Marilyn, As of now, I don’t — I’m sorry! I’ll add it to my list of recipes to potentially develop. (Great suggestion!)
I saved the skins the first time I made this recipe and used them for potato skins. Absolutely fantastic! No waste!!!!
Can these be put in a crock pot on warm instead of microwaving?
Hi Judith, I haven’t reheated them that way, but I think it’s fine. Enjoy!
I wouldn’t use a crock pot to reheat potatoes. Its too slow and will invite bacteria growth. Use a microwave or oven to heat above 140 deg then hold the temp with the crock pot.
I will definitely try these for my Thanksgiving meal. Some of my guests are vegan. Is there anyway I could use this method using only vegan ingredients?
Hi Pat, Unfortunately, these potatoes really need the cream – sorry! You could give this recipe a try (with margarine instead of butter and a vegan cheese substitute).
I’ve had no problem using coconut cream in place of dairy cream in several of Jenn’s Soup recipes. It has a neutral flavor. I don’t know why it wouldn’t work here as well.
Hi Jenn,
I bought organic Blonde Bella potatoes because the label said they were great serving baked or mashed and have a buttery taste. Do you think these would work?
Looking forward to trying this recipe!
Hi Kathleen, for the most predictable results, I’d stick with russet potatoes. Sorry!
If I double recipe how long to heat up in microwave?
Hi Laura, hard to say for sure, but I’d start by adding 7 minutes onto the 14 specified in the recipe and check/stir after that. You’re likely to get a feel for how much longer they need at that point. Hope you enjoy!
Hi Jenn,
I only have a ricer and/or food mill – will these work instead of a mixer?
Thanks
Donna
Yes, Donna, either one will work. Enjoy! 🙂
Thank you!
Hi, just found this recipe, and want to make them tonight for Friendsgiving tomorrow. do you think they could be warmed in a crockpot starting a few hours before dinner?
Sure, Marybeth, I think that should be fine. Hope everyone enjoys!
If you are doubling (or x1.5) the recipe – do you have to increase the amount of time you microwave it?
I think it would probably take a bit longer to be heated through. I’d microwave them for 14 minutes as the recipe specifies, and then give it a stir. If it needs more time, I’d do it in 1-minute increments. Hope you enjoy!
Plan on doing a small trial run this week with this recipe. Wondered if instead of baking the potatoes first I could microwave them? Would save quite a bit of time. Thank you.
Hi Wendy, You can microwave them, you’ll get better results if you bake them (they will be drier if they’re baked which is best when making mashed potatoes). While they take longer to cook, you’ll save time by not having to peel them. 🙂
I love your book & newsletter. THANKS. This has been my go since I first saw it. I need to make a lower fat version for Thanksgiving this year. Could you suggest something? I still want to make it ahead. Could I sub something for the heavy cream (low fat sour cream, yogurt, goat cheese, evaporated milk? Could I sub olive oil for some of the butter.
Hi Ruth, So glad you like the recipes! ❤️ For the best results, I’d stick with the heavy cream here — sorry!
I have not made these yet and saw that Cook’s Ill. had them but I was unable to access them even though I get the magazine. The recipe is from 2008, I believe. So as can be imagined, I was pleased to see them here. My question has to do with the moisture that will inevitably accumulate under the plastic wrap. Is the potato mixture cooled completely or do you have to do a quick slide off maneuver or do you not need to worry about this water contributing to their potential to be gummy. Do you replace the plastic wrap with new wrap before microwaving?
Hi Mary, glad you found an alternative to the recipe on Cook’s Illustrated! No need to worry about the condensation that will form – it won’t impact the texture of the potatoes (and you don’t need to replace the plastic wrap before reheating them). Hope you enjoy!
Hi Jenn- I want to make this recipe 2 days ahead of Thanksgiving. I wonder if instead of the microwave, I can reheat the mash potatoes in the oven or on the stove. Thank you much in advance for your advice!
Hi Joyce, you can reheat them in a conventional oven at 350°F, covered with foil, for 30-40 min (stirring once halfway through) or until warm. Hope you enjoy!
Hi Jenn,
Would love to try these out! How can I add garlic to this recipe? Love garlic mashed! Btw- I bake the potatoes to make potato salad. Never thought to do it for mashed…
Hi Marty, I think this would be a good base for garlicky mashed potatoes, but I’m not certain how much you’d need. I’d start with 1 tsp. and then add more to taste. Hope you enjoy!
Hi Jenn – I hope this question hasn’t been asked already – I tried to read some of the others’ reviews but didn’t see it in the first batch, so I’ll ask anyway. Can Yukon Gold potatoes be substituted for the Russets? I make mashed potatoes probably 5 nights a week, and I always use Yukons because we just love ’em. I am looking forward to trying this recipe, but figured I’d get your advice on the matter, since different potatoes can give different results. Thanks in advance!
Hi Sharon, Yukons won’t work here — they get gluey with this method — sorry!
Outstanding recipe! My forever go to recipe for mashed potatoes 😊
Thanks Jenn
I did a pre-Thanksgiving trial run where I made them ahead of time and then 2 days later heated for 40 minutes in 350F oven covered with foil. The day I made them they were wonderful and perfect. When reheated in the oven they turned out soupy but good. I had topped them with butter before baking and wondered if that was my problem. Does microwaving them make them soupy?
Hi Barb, these start out a bit “thinner” than traditional mashed potatoes but they definitely shouldn’t be soupy. I suspect the butter that you added when reheating them is what made them soupy. (And while I prefer reheating these in the microwave, I think the butter would’ve caused that issue there too.)
How do you make this recipe for 12 people? 6-8 oz serving! Thx! I need for 2019 thanksgiving
To serve 12 people I’d multiply everything by 1.5. Hope everyone enjoys!
Hi, Jen! You are my new favorite food blogger – I have tried dozens of your recipes and have yet to have a fail – they are all delicious! I’m planning on using your make-ahead mashed potato recipe for Thanksgiving this year, and I’m wondering if you have any advice about tripling the recipe? I’ve made it as written, and it was delicious but maybe a little runnier than my family’s preference. Now I’m worried that to triple it, it’s going to be even more liquid. Do you recommend reducing the cream and/or butter? By how much? I’m planning on using 10 lbs of potatoes. I hate to do a dry run of that much potatoes, it would take us weeks to eat it all on our own! lol
Oof – of course, I’m seeing now that I’m not the first person to ask this question, sorry! I think I’m going to just reduce the proportions by a small amount. I’ll have extra heavy cream and butter on hand in case the potatoes turn out too stiff. 🙂
Could I use these on top of your Shepherd’s Pie? Making the mashed potatoes in advance would help a sister out 🙂
I wouldn’t recommend them for that – I think they’d be a bit too runny that that. Sorry!
These potatoes were a huge hit! I’ll be making again and again.
Jen, I’m going to need to make 10# of potatoes for Thanksgiving but 6 cups of heavy cream sounds excessive. Is that much really needed?
Happy Thanksgiving to you and your family.
Hi Debbie, I know that sounds like a lot of cream, but for the most predictable results, I’d keep the ratios the same. Happy Thanksgiving to you!
These potatoes are terrific! Per the commentary, it was always such a stressful dish to make on Thanksgiving given everything else going on. We now are guests at Thanksgiving and when I asked our friends “what can I bring that will actually help you out and take away some of the burden”…answer…mashed potatoes! So I searched for make ahead mashed potatoes and came across this recipe. Made them last year and will make them again this year!
wondering if there are any possible substitutions for the heavy cream to manage the fat content a bit? Plan to make these today or tomorrow!
Hi Julie, for best results, I’d stick with the heavy cream. Hope you enjoy!
Can I use buttermilk instead of heavy cream?
I don’t recommend it here, Wendy. Sorry!
Can you serve these immediately after making?
Definitely! Hope you enjoy. 🙂
If I want to keep these warm in a slow cooker, should I put them in after heating in the microwave or right after making them?
Hi Nancy, these only need to be reheated in the microwave if you’ve made them ahead and refrigerated them. If you will be serving them right after preparing them, you can put them directly into the slow cooker on the “warm” setting. Hope that clarifies!
I’m thinking about making a mashed potato bar for a baby shower. Would you recommend keeping this warm in a slow cooker? And I don’t own a mixer…possible by hand?
I suspect it would work to keep the potatoes warm in a slow cooker. And, yes, you can make these by hand- it will take a little elbow grease, but it should work. I’d mash them first and then beat them with a wooden spoon. Hope you enjoy!
I am not a mashed potato fan, however was asked to bring exactly that to a
Family dinner gathering. Of course, I came directly to Jenn’s site to hunt
For her recipe. These pototatoes were the “hit” of the party! I made them
Exactly as directed, no changes or substitutions. I had to forward the recipe
to 5 of the guests the following day. To me, that tells the story!
Thank you, Jennifer!! No peeling, chopping, boiling….these are the best mashed potatoes ever! I have modified this recipe to use on a regular basis. After baking the potatoes, I simply scoop the flesh out into a large mixing bowl, add butter and milk and salt and mix with an electric mixer. Perfect every time and SO simple! I will never make mashed potatoes any other way! You have turned me into a more confident cook in the kitchen with your fabulous recipes. Thank you to my favorite “Go-to chef”!
These are the best mashed potatoes I have ever tasted! For years I have been making mashed potatoes on Thanksgiving Day. I felt rushed and anxious peeling the potatoes while trying to complete so many other tasks. Needless to say this recipe was a game changer. A true time saver that doesn’t sacrifice great taste and texture. Thank you!
This recipe is genius!! For Thanksgiving we celebrate with approx. 20 people so to make mashed potatoes for that size crowd is very difficult. This recipe solves the problem!!! I did 10 lbs of potatoes and adjusted the other ingredients proportionately. In an effort to save a few calories somewhere, I adjusted the ratio of cream to 3/4 heavy cream; 1/4 whole milk. I also cut the butter in half but I only did that because we were serving turkey gravy so lots of butter would have been way too rich along with gravy. However, if gravy was not included, I would have left the butter as per the recipe. Rather than use the microwave to reheat the potatoes, I took the casserole out of the fridge ahead of time and covered it very loosely with foil. When the turkey came out of the oven, I popped the casserole in to heat it. I was so pleased with the outcome. The potatoes were hot all the way through and they stayed warm. Because they were covered, a crust did not develop (which I usually like but not for this meal). There was not one bit of potato left!! Guests raved about how creamy and smooth the potatoes were. And there were several requests for “my secret”.
This recipe is a keeper and it has changed my holiday prep forever!!! Thanks Jenn!!
Hi Jenn… these are my go to potatoes and family and friends love them! Question…have you ever tried using Yukon gold? Wonder how they would be. Thanks! Noreen
Hi Noreen, So glad you like these! Unfortunately, Yukon golds won’t work well here – they’ll get gluey with this method. Sorry!
1.Why do you say not to freeze? Is it because of all the cream in the recipe.
2.When I was a kid, before baking, we always had to cut a cross in each end of the potato and then prick them with the fork all over. Is this a completely unnecessary step? If so why was it ever thought up in heavens name? I guess it was thought that the potato would burst open.
Hi Rose Marie, I just don’t think potatoes freeze very well as it changes the texture. And regarding poking or cutting into the potato before baking, it seems that a lot of people do it because, like you, that’s what their mom did. I’ve never found it necessary. This piece experimented with poking vs. no poking in case you want to read more about it. 🙂
Oh, I’ve had to scrape exploded potato from the sides of my oven!!!!!! Can’t wait to try this recipe for Easter!
This is the first review I have ever written about ANYTHING!
Every recipe on this Blog ( I have made MANY) has been DELICIOUS and easy to follow! My five adult children and their partners are enjoying every recipe I experiment with including these simple, over-the-top mashed potatoes ! SOOOO simple and tasty!
Thank you Jenn for making cooking fun, easy and a simple expression of LOVE to my family and friends!!
FOOD is LOVE!
❤️
These were so easy to make and simply divine! Thanks, Jenn!
These potatoes tasted great but I think I messed up on my execution and unfortunately the potatoes came out gluey. I think it was because I used a hand mixer which left lumps and then I overworked the potatoes with the spatula to try and get them smoother. I have never used a hand mixer for my mashed potatoes, always just a hand masher and have never had a gluey consistency. Therefore, they were not the hit I wanted them to be. What I ended up doing the next day is putting them in a baking dish and topping with toasted panko and cheddar and then baking in the oven. They were much better that way and hid the texture issue. I will definitley try this again and hopefully learn from my mistakes….
Wow! These are my new go-to mashed potato recipe! I used a potato ricer to get the potatoes really smooth. As suggested in one of the replies to a question, I baked them the next day in a 350F oven, covered in foil, for 40 minutes (stirring once half way through). I did not add the extra butter or chives (I was serving with gravy). Soooo good!
I made these yesterday in the morning to serve with a rib roast for New Years Eve dinner. By far some of the best mashed potatoes I’ve ever eaten. I had to divide the scooped out potatoes in half before adding the cream as my son doesn’t tolerate dairy products. Just added extra butter to his half. Both versions were excellent and both bowls were empty at the end of the evening. Another winner, Thanks Jen 👍😁👍
I was hesitant to try this because I was afraid they would get gummy. I was so wrong!!! Not only was this method genius – baking the potatoes!!!! – it was so easy. These were hands down the best mashed potatoes my family has ever had. The baking gave these potatoes a depth that boiling just can’t achieve. And being able to do this two days ahead of Christmas was great! Thank you Jen! I will never make mashed potatoes any other way.
I made these 2 days before Christmas and they heated up perfectly in the oven. So creamy! I also made the beef tenderloin with wine sauce and the grilled carrots. All were a hit!
These were amazing along side our roast beef last night. So worth the effort.
Delicious!
I made these potatoes last year for Thanksgiving and they were a lifesaver! I loved them so much I made them for Thanksgiving and Christmas this year also! I think my family would be disappointed if I didn’t make them when we gwent together. Being able to heat up perfect pre made mashed potatoes saves so much time. Thank you for having so much detail in the recipe and the pictures. I would have thought that the would turn out wet and mushy if I didn’t have your photos to go by. Follow the recipe exactly and they turn out fantastic each time.
These were the best mashed potatoes I have ever had! They were so much easier to make and were creamy and delicious. I made them the day before and heated them up in the oven the next day. My husband also said they were the best he ever had, too. Thank you!
These look so good and easy to make! Do you use kosher or table salt?
Hi Jane, For my recipes, I always use table salt unless otherwise specified. Enjoy! 🙂
I like the flavor and texture of these baked mashed potatoes. I will not go back to peeling and boiling potatoes ever again!
I love making these potatoes! Most times, I use 6 T butter and omit the melted butter on top, and also substitute half and half for the heavy cream. Sometimes I do the first step of baking the potatoes in my Instant Pot instead of the oven and works out great!
Helpful tip: even when it’s only the two of us, I will make the full recipe and then put leftovers into a gallon freezer bag. I pat the potatoes down in the bag smooth, and then use a chopstick to press down onto the bag once to divide the mass in half, and again crosswise to divide into quarters. Set the bag flat in the freezer to freeze. Now you’ll have portions of potatoes to easily break off out of the bag and reheat in the microwave (do 2 min, stir, 2 min, stir) whenever needed!
Can you throw in a half cup of Parmesan cheese?
Sure, but I’d wait until you reheat the potatoes to add them. Enjoy!
Yummy and easy way to do perfect mashed potatoes. Mine usually have small lumps, which I do not mind but the hubby grumbles. He prefers perfectly smooth. When I made these he couldn’t believe I made them. Kept asking who prepared them. LOL Very tasty. Thanks again, Jenn. You are my go to site.
These are the BEST mashed potatoes I’ve ever made. My new go to recipe!
These potatoes reheated perfectly and were fantastic with our Thanksgiving dinner. They are certainly not health food but we’ve decided they need to become one of our holiday traditions. Fantastic potatoes.
Hi Jen,
LOVE your blog/recipes! You and Ina Garten are my all time favorite chefs. And I also love that you give such wonderful hints (as in do not add citrus juice marinating chicken, just add zest)!
Anyway, could I just rice the potatoes instead of using the stand mixer?
Thank you!
So glad you like the recipes, Sharon (and I’m flattered that you would mention me in the same sentence as Ina)! 🙂 Yes, a ricer would be just fine for these. Hope you enjoy!