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Creamy Make-Ahead Mashed Potatoes

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By Jenn Segal
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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.

Butter melting into a bowl of mashed potatoes.

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!”

Helen

What you’ll need for make-ahead mashed potatoes

Ingredients including potatoes, butter, and heavy whipping cream.

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

Person scooping the flesh from halved 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.

Cooked potatoes in a stand mixer.

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.

Stand mixer full of processed potatoes.

Meanwhile, in a small saucepan, bring the cream and butter to a simmer.

Butter and cream in a pan on the stove.

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.

Spatula folding cream mixture into potatoes.

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.

Spatula in a bowl of creamy mashed potatoes.

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.

Butter melting into a bowl of mashed potatoes.

Video Tutorial

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Creamy Make-Ahead Mashed Potatoes

Metric Cup Measures
By Jenn Segal
Adapted from Cooks Illustrated

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.

Servings: 8

Ingredients

  • 3½ pounds Russet potatoes
  • 2 cups heavy cream
  • 8 tablespoons unsalted butter, divided
  • 1½ teaspoons salt
  • Chives, for serving

Instructions

  1. Preheat the oven to 450°F and adjust an oven rack to the middle position.
  2. 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.)
  3. 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.)
  4. Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  5. 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)
  6. 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.
  7. 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

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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Comments

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  • Super easy and delicious. Decreased amount of cream/butter a tad b/c I think I had less potatoes than called for. Salted to taste.

  • Can this recipe be doubled?

  • Can these be eaten day of?

  • I made these for Thanksgiving and was hesitant about making mashed potatoes the day before (my family LOVES their mashed potatoes). These were the best mashed potatoes I’ve had, I added a few cloves of crushed garlic into the cream/butter mixture. They were amazing! Will only make this recipe from now on.

  • Hi Jenn
    Do you think I can use buttermilk instead of heavy cream? I accidentally bought buttermilk.
    Thanks so much

    • I wouldn’t recommend it here, Kim — sorry!

  • JENN!
    I absolutely love your style of cooking! I have made these potatoes twice now and both times absolutely wonderful ! Super decadent for those special dinners when you want to impress. I made these potatoes along with the braised short ribs and the roasted beet salad with walnuts and goat cheese for my friends birthday and I am certain they left my house at least 2 lbs more of them to love than when they arrived! They could not stop indulging! The comment they gave me was this is the top five dinners they have ever had! I am going to make these again tonight and actually I will be taking them to our dear friends for thanksgiving. Would it still work if I substitute some whole milk with the cream?

    • Glad it was such a great meal!! Sorry, but I’d recommend sticking with the cream. Because mashed potatoes can be finicky and making them ahead/reheating is a possibility, I’d suggest following the recipe for the best results.

  • Hi Jen,
    I am trying to stay out of town as much as possible. I do not have heavy whipping cream, I do have plain greek yogurt, can I substitute using it 1 for 1?
    Thanks for your time.

    • — Heather Langdon
    • Reply

    • Hi Heather, I’d stick with heavy cream here for the best results — sorry!

  • Can I use white potatoes instead of the Russet?

    • — Heather Langdon
    • Reply

    • I don’t recommend it here, sorry!

      • Do they warm up ok in a crockpot?

        • — Kristi Sennholz
        • Reply

        • Hi Kristi, I havn’t tried it, but readers have commented that they have done that successfully. Please LMK how they turn out if you try it!

  • Hi Jen,
    I love this recipe! With the microwave and oven area so busy at thanksgiving, is there a way to reheat these in a crock pot?
    Thanks!

    • Hi Kathy, I haven’t reheated these in a crockpot but a number of readers have commented that they have with success. Hope that helps and that you enjoy! 🙂

    • Warming in the crock pot works great. I warmed the crockpot up before putting in the potatoes to save time. I put a thick paper towel between the lid of the crock pot and the crock pot to absorb the condensation/water…that keeps the potatoes from getting moisture from the water so that you can taste all the creamy, buttery goodness. I used part 1/2 cream and part heavy cream.

  • Do they have to be Russett potatoes? Will red potatoes work?

    • Red skin potatoes won’t work here – sorry! If you want to use red potatoes, this recipe calls for them. Hope that helps!

  • Best. Mashed. Potatoes. Ever!!!!

    I’ve made these every Sunday going on 6 weeks. Even though my family loves this recipe, do you think I could switch to sweet potatoes but leave everything the same? Would the consistency stay the same? Thank you Jen!

    • Glad you like these! While it may work with sweet potatoes, I’ve never tried it, so it’s hard to say how they would turn out. Sorry I can’t be more helpful!

  • I do not have a mixer with a paddle, what else could I use? Thanks

    • Hi Noreen, If you have a food mill or a ricer, either of those would work nicely. If not, do you have a food processor? If so, you may be able to get away with it, but I would keep the mixing to a minimum as I’m concerned that they could get gummy. Please LMK how they turn out if you try them!

      • Not sure what I did wrong 🤔. I used baker potatoes cooked as directed, one thing I wasn’t able to do was scoop out while hot. We riced them while cool and they were very lumpy when we added the cream/butter – since they were quite grainy we popped them in the food processor- they now seem like wallpaper glue lol. I will try again but scoop hot and not over mix. They taste good but the consistency is off.

        • Sorry you had a problem with these, Marina! I would guess that they got overmixed in the food processor. (While I think it’s not optimal, a food processor could work as a last resort, but it’s probably pretty easy to overmix the mixture in it and create that gluey texture.)

  • This is the BEST mashed potato recipe! My husband and I love them, and leftovers heat up perfectly.

  • I just made these potatoes. They are delicious but a little grainy and not quite smooth enough. I will be serving them tomorrow what can I do to make them smoother?

    • Hi Amy, you could pour them into a strainer and use the back of a large spoon or spatula to push them through (and hopefully leave behind any grainy parts). Hope that helps!

  • Potatoes absorbed all of the cream and look a bit dry..will they cream up upon heating in the microwave or is there some way I can add extra cream before I reheat ?

    • Hi Debbie, Feel free to drizzle with a bit more cream when reheating, if necessary.

  • This was a game changer! I will NEVERRRRRRRR I repeat NEVERRRRRRRRRRRRR return to boiling potatoes again! This was absolute perfection! And they were to die for! They reheated perfectly and saved so much time for Thanksgiving Dinner!

  • This recipe was easy AND delicious!!!!

  • Your creamy make ahead mashed potato recipe is my go-to for anytime mashed potatoes! I’ve tried quite a few different recipes and tactics but nothing beats this recipe for smooth, delicious and best of all-easy! mashed potatoes. Just wash, baked, scoop, beat, fold in hot cream/butter and season with salt. Thank you, so very much, for this recipe.

  • Making a big batch for about 50 people, Do you have any suggestions to re-heat the potatoes in a chafing dish?

    • Hi Tammy, I don’t know a lot about working with chafing dishes, but I don’t think you should reheat these in one. Rather, you can put the potatoes in hot and just use the chafing dish to keep them warm. Hope that helps!

    • I need to do the same for my wedding. Did you try to reheat these in a chaffer? How many days in advance did you make them?

  • This past Christmas I was hoping to find a make ahead mashed potato recipe, usually I always make the mashed just before serving dinner.
    I saw this recipe online and hesitantly decided to try it out for Christmas dinner ( am I crazy trying a new recipe for such an important dinner)
    I am thrilled to report this recipe was outstanding! Not only was it super easy but each one of my dinner guests loved the potatoes and wanted the recipe! I will never make mashed the regular way again❣️
    Thanks for a great recipe Jenn😊

  • Who knew? This mashed potato recipe using baked russet potatoes was so good; they are actually silky and light, and incredibly addictive.
    .

    • — Pamela Harriman
    • Reply

  • OMG Solved my worst nightmare. I make great mashed potatoes but they are NEVER ready when the rest of the meal is (most likely because I put off peeling them) and when I make them early they just don’t taste the same. I don’t know why these taste good made ahead but they do, and I LOVE not peeling them. I baked the potatoes for about 1 1/4 hrs (they were big) and I think them being dry and fluffy inside made a big difference to the final product.

  • I made this recipe for Thanksgiving and again for Christmas. I love being able to get part of the meal done ahead of time. Plus, the potatoes are delicious. I usually end up throwing away leftover potatoes a few days later because no one wants to finish them. Not this recipe! The bowl was scraped clean to get every last bit.
    So easy to prepare and so delicious!
    I highly recommend it for special occasions.

  • Another big hit! Made these with beef tenderloin and they were gone quickly. No leftovers.

  • This is the best mashed potato recipe I have ever used. I have made Christmas dinner in whole or in part every year since I was a kid. That is many years of planning, shopping, cooking, serving and cleaning for a large family. This was a solo cooking year so I thought I would experiment with a prepare ahead mashed potato recipe. When I saw the potatoes were baked instead of boiled I thought, that was the twist I had been missing all of these years. The texture and flavor were perfect! There wasn’t a drop of mashed potatoes left. I wouldn’t change anything. Thank-you for sharing such a fantastic recipe!

  • I did make this 2 days before our big dinner and the mashed potatoes turned out perfectly!! Tasted like I just made them….This is NOW the ONLY recipe I will use for mashed potatoes..Thanks Jen!!

    • — Wendy Schoenburg
    • Reply

  • By heavy cream do you mean whipping cream? I am making these tomorrow for Christmas.

    • — Rachelle Paget
    • Reply

    • Hi Rachelle, Heavy cream or heavy whipping cream will both work. Hope that clarifies!

      • I do not have a mixer. I only have a food processor and a blender. What else can I use to mix the potatoes?

        • Hi Lindsay, If you have a food mill or a ricer, either of those would work nicely. If not, if you want to use your food processor, you may be able to get away with it, but I would keep the mixing a minimum as I’m concerned that they’ll get gummy. Please report back and let me know how it goes!

  • what if you dont have heavy cream? any substitute?

    • Hi Mare, For the best results, I’d stick with the heavy cream here — sorry!

    • Probably too late now but I ‘made’ my own heavy cream from a substitute recipe just using milk and butter.

  • These are the best mashed potatoes ever – and no lumps!!
    I do not have a potato ricer or food mill but using just a fork did the trick.
    They are very easy to make and super creamy!!
    I like being able to make them ahead of time too!
    Thanks again, Jenn, for another fabulous recipe!
    I’m also making your creamed spinach….

    • — Wendy Schoenburg
    • Reply

  • I’m making Christmas dinner for 33 guests. How many pounds of potatoes would you suggest and can I do it all in one “go” or do I need to make it in batches? ☺️

    • Oh my goodness, that’s a lot of guests! I’m assuming you will have a lot of other food? If so, I’d probably only triple the recipe. I think you could bake all of the potatoes at once but you won’t be able to fit everything in the mixer, so I’d do that part in batches. Hope that helps and happy holidays!

  • Hi I want to make these for Christmas. Can I reheat it in my crockpot?

    • Hi Leanora, I haven’t reheated these in a crockpot but a number of readers have commented that they have with success. Hope that helps! 🙂

  • I will be making this dish for Christmas….just wondered why the temperature is 450 for baking potatoes….
    I like the fact these can be made ahead of time and reheated in the microwave!
    BTW, I made your macaroons yesterday……so delicious and so easy!!!!
    Thanks.

    • — Wendy Schoenburg
    • Reply

    • Hi Wendy, there’s no real method to my madness in choosing a temperature of 450°. You can bake them at a lower temp if you’d like; they just may take a little bit longer in the oven. And glad to hear you enjoyed the macaroons!

  • If I’m using a ricer or foodmill do I still mix on low in stand mixer

    • Yes, I would. Hope you enjoy!

  • “…the thought of frantically mashing potatoes…” Uses a Kitchen Aid mixer to make mashed potatoes.

  • This is the first ‘Once Upon a Chef’ Recipe I’ve made that did not turn out perfectly. I made 10 lbs. of potatoes for our large family gathering for Thanksgiving. I believe I followed the recipe exactly The potatoes turned to glue and had to be thrown out. I remade a more traditional recipe and they turned out fine. I honestly don’t know what I did wrong or what happened; any insights?

    • Hi Cathy, sorry you had a problem with these. Is there a chance you overbeat them? That can give them a gluey consistency.

      • I used an electric mixer for 1-2 minutes as indicated. I’m wondering if we could have baked them too long. You said 50-60 minutes, which we did, but they were medium size potatoes. I’m perplexed! I love your recipes and cookbook and am just trying to figure out how this went so wrong!

        • The mixing time sounds right and I don’t think the baking time for the potatoes would’ve impacted the texture. Any chance you used Yukon Golds? (They’re not good for this recipe). If not, I’d encourage you to give them another try. And, if you have a food mill or potato ricer, you could pass the potato flesh through that and then whip by hand with a wooden spoon.

          • We did use Russet Idaho potatoes. All the other reviews are excellent, as always, and I will try again. Thanks for your help!

            • — Cathy

  • These mashed potatoes were absolutely delicious on Thanksgiving- my whole family loved them and they heated up beautifully in the microwave in a glass pyrex bowl with lid. These are now my go-to mashed potatoes! Thanks so much, Jenn!

  • Wonderful creamy buttery potatoes. Turned out so much better by baking the potatoes (not boiling). Another great recipe!

  • Genius! I’ll never peel, cut and boil the spuds again. The flesh scoops right out after they’re done and the spuds are so fluffy; no ricer needed.

    • — Marisa mchenry
    • Reply

  • Best mashed potatoes ever. Ingenious that you can make them two days ahead and just microwave to reheat and have creamy delicious mashed potatoes. I did rice them and followed the recipe exactly and like others, will never make mashed potatoes any other way again – especially when planning a Thanksgiving dinner. My guests took home leftover and included the mashed potatoes. I don’t think anyone has ever asked to take home mashed potatoes before but everyone commented on how fabulous they were.

  • Just finished making these for tomorrow. Ever since I had them at my sister’s house, I will not make any other mashed potato recipe…this one is to die for. Creamy, indulgent…so delicious. AND you can make them ahead of time. That’s what I call a win-win.

  • Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!

    • How did using the crockpot turn out? I’d like to make recipe ahead and warm in crockpot day of serving as people will be arriving at different times for dinner.

      • — Victoria H Garcia
      • Reply

  • Can you use gold potatoes instead of russet?

    • I don’t recommend gold potatoes here, Amy. Sorry!

      • Hubby said that these mashed potatoes were the best that he has ever had. So good! Thank you, Jenn.

  • Can I boil Yukon golds and use the recipe?

    • Hi Martha, I don’t recommend it; this is a finicky recipe. Sorry!

    • Let me say I made a mistake the first time I made these and wrapped the potatoes in foil. BIG NO-NO!! The potatoes held too much moisture, and they turned into a gummy mess. Follow the directions and bake them on the rack as indicated. The outer part will get firm and crunchy while the inside will be flaky and a bit drier, which is what you want. They’ll be very easy to scoop out. The butter & cream looks like too much for the amount of potato, but a huge whisk used VERY gently will mix it through. Fantastic recipe! Thank you!!

  • Can I reheat in an oven if I have the time and inclination?

    • Hi Andrew, 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!

      • Sounds great! We might crock-pot ’em and throw the left over cream/butter mix in once hot with some fold to fold action. Thanks for the quick response too! They taste amazing fresh made, I’m looking forward to tomorrow already!

  • Hi Jenn. Is it possible to make this recipe using half and half instead of heavy cream?

    • Hi Julie, I’d recommend sticking with heavy cream here — sorry!

  • My oven is preheating! Do I pierce the potatoes before baking them?

    • Hi Chris, it’s not necessary here. 🙂

      • Delicious! I will only make mashed potatoes your way from now on. I baked 8 potatoes and wondering if I should double the cream, butter and salt? Doesn’t taste bad with less fat but wanted your opinion. Thanks!

        • Hi Jill, Yes to all 🙂

          • Hi. This sounds delicious. Want to make these for at our cabin. All we have is a gas stove. Was wondering if I can make at home and then heat up in gas stove. Don’t have electric or microwave at cabin.

            Thanks

            Sheila

            • — Sh Er ila

          • Hi Sheila, I think it will work on the stove if you reheat them gently – if they get too thick, stir in a little milk and butter to thin them back out. Enjoy!

            • — Jenn

  • Wow! Super easy and incredibly tasty.

  • A WORD OF WARNING!
    I am making these potatoes as we speak…..make sure you poke holes before baking, or at 450 degrees, there is a VERY good chance some will explode in your oven…( do NOT ask me how I know! LOL)
    Otherwise, a lovely recipe!

  • I’m making these for the first time later today. I don’t have a scale, but am thinking 3-4 large russets equal 3.5 pounds? I held 4 potatoes on the scale, after weighing myself first without, and that seemed to be about right 🙂

    Two things that appealed about this recipe, 1) the water always boils over and makes a mess-so glad to not have that 2) While they’re baking I can do something else. Fingers crossed my calculations on the potato numbers is correct as I’m doubling the recipe…looking forward to joining the huge numbers that love this recipe.

    • LOL – now that’s being resourceful! You’ll need four to five, depending on how large they are. Hope you enjoy! 🙂

    • Thank you and Happy Thanksgiving! reading your review just made my day! 🙂

  • Hi Jenn – Have you ever tried doubling the recipe? I want to make this tomorrow but 3 pounds isn’t enough for the crowd I am having. Not sure if I should just double the recipe or if that would result in potato soup.

    • Hi Dan, I haven’t tried it but I think it should be okay. I might reheat in two batches, though; I’m afraid such a large quantity would reheat unevenly. Hope that helps and happy Thanksgiving!

    • I doubled the recipe when making it and they turned out great but will be taking Jenns advice and warming them in batches.
      Thanks for the amazing recipe!!

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