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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As a few others have said, I was very skeptical about make ahead mashed potatoes and would never dream to mess with the perfection of a freshly whipped batch – but with all other Thanksgiving prep, I decided (after much internal debate), to give them a try and see if family would notice a difference. They were excellent. The first side dish to go with no leftovers. I might even say they were better than the just made version. Gasp. No one knew the difference and continued to say I make the best mashed potatoes. Two things to double down on from Jenn’s instructions. DO remove the flesh from the potatoes while still hot (lighter and fluffier texture) and easier to mash with fewer lumps although you still have to mash with mixer or fork to ensure no lumps. If you still have lumps that’s user error, not an issue with the recipe. And DO suspend disbelief that all that heavy cream and butter can be absorbed into the mashed potatoes. Keep stirring. It does eventually mix/absorb and the result is sublime!
Amazingly easy!! I didn’t even use a mixer or heat the butter and cream and they were still delicious!! BUT one of my potatoes burst in the oven – did I bake too long or is it necessary to poke a few holes before baking?? Thanks
Hi Gerri, Glad you enjoyed the potatoes but sorry to hear you had one explode in the oven! I’ve baked potatoes for many years and have never poked them so it’s a bit of a head scratcher. Might that potato have been smaller than the others? If so, I suppose it’s possible that it baked too long but, again, I’m not 100% sure as I’ve never had that experience. Hope it wasn’t too challenging to clean up!
Decadent mashed potatoes. Reminds me of the super creamy and rich mashed potatoes from Ruth’s Chris. Seems a bit watery at first, but it all soaks in and makes a silky soft potato. Wouldn’t make all the time, but for special occasions it is nice. Made a day in advance and microwaved them and they tasted pretty much the same as when fresh.
The thought of not having to peel, boil, or chop potatoes – then mash in the stand mixer…sounded too good to not at least try. Make ahead and just warm w/ a bit of butter? Absolute best mashed potatoes!!! Whole family agreed these were the star of Thanksgiving dinner. Only thing I modified was using 5 lbs of potatoes as I wanted to ensure I had enough. It was still PLENTY of cream and butter, and I always add a lot.
Omg this recipe is AMAZING!! I found it a few days before my Thanksgiving dinner where I was hosting 17 people. I am always stressing till the last minute finishing everything, and this was the first year I was RELAXING on my couch for an hour and a half before people arrived. Why you ask? Because I as able to prep and finish 90% of the food -including these amazing mashed potatoes (which is a meal difficult to finish ahead of time). I made them a day in advance and doubled the recipe to equate what the original called for – it came out PERFECT! When I popped it into the oven to reheat the next day, it was not soupy at all. It baked beautifully and was soo smooth and rich. My cousin who is a mashed potatoes snob texted me the following day to tell me “…you worked so hard to make it amazing and it showed from the table to the turkey to the mashed potatoes.” He loved them so much I gave him half of the leftovers to take home. Every year I will typically search through mashed potatoes recipe to see “what else is out there”. No more. I’ll never make another version for the holidays. Why tire myself out the day of when they can be made the day before and taste amazing? Thank you Jen. Side note, your pumpkin bread is something I have been making for years (and also made for Thanksgiving), and it is fantastic, as well. My family really loves your “steakhouse burgers”, too. Thank you for your wonderful recipes!
At first, I was a little skeptical about baking the potatoes instead of boiling them, as I have done my entire life. But I took a leap of face and followed the recipe. They are without a doubt the best mashed potatoes I have ever eaten in my entire life. I just cannot recommend this more fabulous
So glad I found this recipe for Thanksgiving this year. Making the mashed potatoes the day of has always been such a headache and having them prepped and ready to go this year was wonderful! They were delicious, creamy and not at all gummy. I added less cream than the recipe calls for and used a bit of sour cream for some added flavor. This will be my go to recipe going forward!
Ir making these ahead, do you have to warm the cream and butter up ahead of time or can you just mix it in? Do you perhaps know since you’ve made them?
Hi Vicky, I thought I’d weigh in. You do need to heat the cream and butter before adding them to the potatoes. Hope that clarifies!
This is the second year I made this amazing potatoes. Last year I wasn’t sure how they would turn out because of baking in the oven. Not only did they turn out creamy & delicious, but preparation much easier than all that peeling. Baking wass the way to go. This year everyone asked for “my” mashed potatoes(Jenn Segal’s)!!! This ia another Once upon a chef winner>>>Thank you!
The potatoes tasted great. So glad I could make them early.
Absolutely the worst recipe on this beloved site. I followed the recipe exactly and was happy with the immediate results; however, I ended up with a soupy mess that resembled runny grits after they were heated in the microwave the next day. I went against my husband’s advice of not to serving them. My family found great humor with their comments about this side. I was insulted and offended by their comments and ended up in tears on Thanksgiving, vowing never to make mashed potatoes again for a holiday. What the heck happened ?😢
Oh my gosh, Kathy – this broke my heart. I’m sure you cooked all day long, so that must have been incredibly frustrating. If it makes you feel better, I have occasional flops too! These mashed potatoes are a bit thinner than some standard versions, but they should not be runny. It’s hard to say what may have gone wrong, especially since they looked good on day one. If anything, they should thicken overnight. Did you use Russet potatoes?
My were very runny as well, but my guests still loved them and said they were delicious. I will definitely make these again, but will either use less cream or more potatoes.