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 just have to say thank you, thank you for this delicious recipe. I needed to have a make ahead recipe for potatoes and thought I’d give these a try. I made 8 lbs of russets for Thanksgiving. Used about 2 1/2 cups of cream and two sticks of butter. Mashed and rewarmed in the oven after the turkey came out. They were such a huge hit!
This will always be my go to for mashed potatoes.
These were amazing! I made them a day ahead following the recipe. They were so easy. I rewarmed them in the oven with other sides while my turkey was resting. These would be elegant with steaks or a nice roast too. Thank you for this recipe!
Finally! A perfect mashed potato recipe I can make ahead. Made it for Thanksgiving and it came out great! Thank you for this game changer of a recipe.
Delicious! Made them for Thanksgiving the day before and it was so nice to just warm them up and serve. My new mashed potato recipe! I followed exact recipe and perfect. I smeared a little butter and sprinkled parmesan cheese on the potato skins and made a snack out of them. Thanks so much.
These were fantastic-I will never peel potatoes again!
Best mashed potatoes! Followed the instructions as written and turned out perfectly!
This turned out really well. Great taste, wonderful texture. I thought it was going to be soupy and kept stirring. I must say, Ms. Segal, every recipe of yours I have cooked has been delicious!
Should you take the potatoes out of fridge ahead of time so the are not so cold?
You really don’t need to. You can microwave them straight from the fridge. Hope you enjoy!
I made these last night and would rather reheat in the oven vs microwave. What temp and time should I use for the oven?
Sure, 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. Enjoy!
I made the recipe last night as directed. When I added my cream/butter mixture is was very soupy. I wasn’t able to fold the mixture in as it seemed as though I had a lot of liquid and little potatoes. Can my potatoes be saved in time for tonight’s dinner?
Hi Jeanne, It takes a while to incorporate the cream into the potatoes. Did it work out?
No it didn’t work out. I tasted it this morning and all I could taste was the cream. I’m not sure where to go from here. Any suggestions?
Oh no, I’m so sorry! I think the only remedy would be to add more potatoes.
Oh my gosh these were delish. It was such a relief to have them done and they heated up nicely. I did not read the reviews before I made them yesterday about not using milk. I did use whole milk and cream and they were just so yummy and so easy. Thanks so much. Will use cream next time👍
I really dislike peeling, dicing and boiling potatoes, which is one of the reasons I only make mashed potatoes once a year, ha. This method is a game-changer! I will never make mashed potatoes the old way again. Thanks, and Happy Thanksgiving!
(I will say, I did use cream but also added a little whole milk, and I thought it turned out well.)
Can the potatoes be cooked in the microwave instead of the oven?
Yes that’ll work.
Oh my gosh! The best homemade potatoes I’ve ever made! No Peeling? Yes please! I cannot wait for my guests to try them!
Do you think I could use half and half rather than cream? I didn’t think to buy heavy cream this year. Thank you!
I don’t recommend it, Briana. I’m sorry!
I just used half n half (all we had) and the texture is awesome and they taste delicious. But used a little over a cup vs 1.5 cups. Still haven’t put em in the oven to finalize (can’t do microwave), so I’m not sure about the final product. But so far so good!
I substituted half and half and these are still terrific!
Ugh! I didn’t mix the potatoes when they were hot — like you said to do! They were very lumpy. However, they tasted great.
Absolutely delicious!! I’m making these again for the second thanksgiving in a row. I highly recommend using a potato ricer, it makes a big difference. Love that this can be made the night before too!
I cannot believe how delicious these potatoes are! I just made these and my husband and I agree, these aren’t just the best potatoes we’ve ever had, they rank in the top 5 foods we’ve ever had. I doubled everything, however I did stop at about 3 cups of the cream and butter mixture to get the perfect consistency.
You have ruined every other potato recipe for us! Thank you!!
This was my first time using a mixer to make mashed potatoes. They turned out amazing and so creamy! I boiled the potatoes instead of baking them and it still turned out great.
Mine unfortunately came out like glue. Great taste but gummy and not at all creamy. I think my mistake was not scooping out the inside of the potato while they were hot. I got sidetracked (kids) and didn’t scoop the flesh until the potatoes were almost cooled off. My husband and kids liked the flavor, and it’s just us this holiday, so I’ll try again next time
Fantastic mashed potatoes, so easy and so delicious! I made them a day ahead of time for T-Day and had to taste them. The best I’ve ever made so thank you for helping me look like a good cook.
A little bummed on this one. Putting the potatoes in the mixer ended up making them gluey. I so I wish I had just mashed them by hand. I had to add sour cream as well. They’re not bad, but I wouldn’t do it again.
Can roasted garlic be added to these potatoes, or would it change the texture or the way they reheat? Thanks in advance!
Hi Karly, I think it would work nicely. Please let me know how it turns out!
Can I use whole milk instead of heavy cream??
I wouldn’t recommend it – sorry!
Hi! I made these last night and will need to add extra cream before serving. They’re more scoopable than creamy and able to stir. Any suggestions on the best way? I want to avoid them getting gummy. Thanks! On to your sausage stuffing now 🙂
Hi Janette, I’d warm them up halfway, fold in the additional cream (being careful not to overmix), then finish warming them.
Thanks!
I suggest wrapping in foil before you bake, i had a potato explode and now my freshly cleaned oven is a giant mess.
A helpful tip, if you pierce the potatoes they won’t explode. As the potato cooks, the steam builds up inside and the pressure is more than the skin can hold causing it to break open and explode. To prevent it in the future be sure to vigorously stab your potatoes multiple times with a knife or fork.
This is my go-to Thanksgiving day mashed potato recipe. Restaurant quality.
Can I use milk instead of heavy cream?
I wouldn’t recommend it — sorry!
Can I use salted butter?
Yes, while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Can I use Eastern potatoes instead of Russet?
For the best results, I’d stick to Russets here — sorry!
Hi,
Can I use salted butter instead of unsalted and cut back on the salt added?
Yes, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps and that you enjoy!
I would like to make these potatoes for Thanksgiving, but ny microwave can only be set at either 70% or 80%. Which do you suggest?
Hi Linda, I’d go with 70%. Hope you enjoy!
Do you know the amount of the ingredients to use if making the whole 5lb bag of potatoes?
I don’t and Math is not my strong suit but I think you’d need to increase other ingredients by about 1/3.
This is not anything I would ever make again. I have been making mashed potatoes for 60 years and these were an absolute embarrassment. Fortunately, I baked an entire 5 lb bag of potatoes and had some I could add at the end to try to improve the gooey, labor intensive, wasteful mess. Only redeeming thing was the leftover skins I can now fill with good newly made mashed potatoes and toppings. I suggest you modify your recipe to indicate the size of the potatoes you use, as well as the number of expected servings for average sized adults. People using a 5lb bag of smallish potatoes end up with about half the servings normally obtained when potatoes are peeled, and boiled before mashing.
I usually add nutmeg to my Thanksgiving potatoes. When is the best time to do that?
Hi Jodi, I’d add with the salt. Enjoy!
These will forever be my go to mashed potato recipe. They are delicious!! So creamy and perfectly salted. Thanks so much for your recipes Jen! I have loved every recipe from your cookbook and blog
I don’t have a stand mixer. Can I use a regular hand mixer in a large bowl? Or hand mash them?
A hand mixer will work fine, KS. Enjoy!
I made these for the first time last Thanksgiving and they were perfect. So much easier to make ahead and reheat. Taste was great and everyone raved about how good they were.
Hi! My stand mixer only has beater and the hooks… will the hooks work? I don’t have a mill or ricer, I do have a food processor but that didn’t sound like it was turning out as well…
I LOVE your recipes!!!
Hi Jamie, When you say beater, do you mean the paddle or the whisk?
I have used this recipe for the last 3 years. This is hands-down the best mashed potatoes and the EASIEST recipe I have ever followed. It is a complete no-brainer to use for any major holiday or if you just love mashed potatoes. I absolutely LOVE LOVE that you can make it 2 days in advance because I am the one always hosting. It saves me so much time. Thank you!!
Would Yukon gold potatoes work the same in this recipe?
I don’t recommend it, Tara – sorry!
I usually add grated Parmesan to my potatoes. Would this work with this format? If so, when should I add it? Thanks!
Sure, but I’d wait until you reheat them to add it. Hope you enjoy!
Can I use creme fraiche instead of heavy cream?
Hi Mary, I haven’t tried it so I can’t say for sure. This recipe is a bit finicky so not sure I’d risk on Thanksgiving. Sorry!
What if I use a ricer rather than a stand mixer? The recipe refers to a note but I didn’t see one.
Thanks very much!
A ricer works great here! And the Note is at the very bottom of the recipe right above the nutritional info. Hope you enjoy!
Baked potato recipes always include “poke holes in the skin with tines of a fork” so potatoes don’t steam.
Is this not needed?
No- not necessary- hope you enjoy!
Can these be reheated on warm in a crockpot instead of oven? Or on low?
I haven’t reheated these in a crockpot (I don’t have a crockpot), but I think it would work. Maybe I’d get them up to the temperature you want on the warm setting and then switch it to low. Hope that helps!
Can I substitute a lower fat lactose free milk?
Hi Pat, I wouldn’t recommend it — sorry! If you have a problem with dairy, you may want to give a dairy-free alternative a try. Some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer for recipes that call for heavy cream. (Please keep in mind that I haven’t tried it with either of these.) Please LMK how they turn out if you try it with one of these alternatives!
Great recipe. Wondering if these be frozen for a few days and then reheated?
I wouldn’t recommend freezing them — sorry!
I’ve made this for the past 2 holidays as it’s one less thing to assemble last-minute. I keep flubbing it but I know it has good balance; the first time it was too liquidy but I accidentally used 18% cream instead of 35%. The second time it was a tad too salty but I had also reduced the cream for fear of the return of the mashed potato soup; what I didn’t consider was the balance of salt to fat changing so I didn’t also reduce the salt accordingly.
It was still tasty both times, and I’m sure it will balance perfectly if I just follow the dang recipe to a T. There’s a holiday life-saver in this one, folks.
You used 5 potatoes in this recipe? I need to double it making sure it was 5. Thank you
Hi Nicole, The number of potatoes use depends on the size of the potatoes so I wouldn’t go based on the number of potatoes, but rather the weight. If you’re doubling the recipe, you’ll need 7 pounds of potatoes. Hope that helps and that you enjoy!
I’d like to avoid communal dishes right now – what would you suggest to serve the mashed potatoes back in the skins. Would I make it ahead and then on the day of serving, scoop mounds of the mashed potatoes back into the skins and how would you suggest I prep the skins and reheating. I made the mashed potatoes last year and everyone loved them. I loved them because they could be made days before and were the best, creamiest mashed potatoes I’ve ever made. I did use a potato ricer which I think made them fluffier.
Sure Marilyn, I think that would work. I don’t have a recipe for the potato skin shells, but I think you could easily find something online that would work. Please LMK how they turn out!
Marilyn – just some thoughts. If you microwave the skins they will end up soggy. I would suggest putting the skins alone in a 300-degree oven on a sheet to let them heat up and get somewhat crispy – shouldn’t take long. Then scoop the microwaved potatoes in. Keep in mind that if you have people serving themselves with the same utensil, you probably aren’t reducing the chances of infection by much. Of course if you’re just plating it up for each individual that could work. Hope it turns out well!
Thanks Jenny,
I plan on plating and weather permitting will be outdoors. I’m deep frying two turkeys so I think I will deep fry the potato skins (in for a penny, in for a pound, the oil will be hot and the turkeys take about thirty minutes each so I’m guessing the potato skins will only take a minute). Last year I served the deep fried potato skins cut in quarters with chives and sour cream as appetizers along with Jenn’s baked Brie.
EXCELLENT! I made the recipe exactly as written and they were beyond my expectations. Everyone loved them! Thank you so much!
If I don’t have a microwave, can I reheat these in the oven with a good result?
Thanks!
Sure, Kristin, 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. Enjoy!
These potatoes are ABSOLUTELY DELICIOUS and the fact that they can be made ahead is a bonus particularly for Thanksgiving and Christmas turkey dinners when there is a lot going on just before serving. Creamy and delicious…honestly you will love these!
So glad to receive this recipe this morning! Just last night I was saying how I can’t seem to make good mashed potatoes on Thanksgiving day… here is my solution- thanks so much!
If I wanted to divide these in half before the microwave step, I assume that the microwave time would change. Any idea how I should modify? I’m sure I can muddle through it but would like to have easy directions for the recipients!
Hi Julia, I don’t know for sure, but I would guess they’d take about 10 minutes or so (with stirring halfway through). Definitely a strange Thanksgiving this year, but hope it’s a happy one!
I don’t have a microwave. Can these potatoes be warmed up in a saucepan on the stovetop?
Hi Louise, 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. If you won’t have access to your oven, 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!