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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The potatoes were fluffy as I mashed them and then were so creamy and delicious, I had to force myself to just “taste” them as I added the butter and cream. I wrapped the bowl in plastic until the next day, used a sharp knife to punch holes and heated them the 14 minutes in the microwave. Perfect! Delicious! Everybody raved! Thank you for a great recipe and your detailed instructions. I look forward to trying some of your other recipes. Hope your Thanksgiving was yummy too.
Creamy make ahead mashed potatoes were the answer to my prayers for Thanksgiving. They were perfect and made that nerve wracking rush to bring everything hot to the table stress free. While turkey was sitting, popped sides in oven, stove top heated up veggies, and microwave was free to heat up potatoes. PERFECT and delicious answer for harried Thanksgiving cooks. Thank you.
We liked the flavor and texture of the mashed potatoes. They were white and beautiful with our Thanksgiving meal. I don’t like potatoes cooked in broth because of the off-color. I liked being able to warm them in the microwave. Will make again.
SAVE THE POTATO SKINS!!!
I decided to try these this year as I made my usual make ahead mashed potatoes for a Friendsgiving.
The first batch was 5 potatoes but after ricing and mixing, it did not look enough for 10 people. I did another batch. The first batch was a bit thick, the second a bit soupy, but mixed together they were perfect.
I just made 80’s potato skins with the saved potato skins with cheese, bacon, topped with sour cream and green onions! Fantastic side benefit!
I’m a believer! This is the recipe for make ahead mashed potatoes. I have tried many recipes and this is it. My family is very fussy with thing not done the same day. This recipe made the cut. I followed the recipe to the letter. Heated in the oven covered and stirred a few times til hot. I tripled the recipe. I give this recipe a 10!!!
I was tasked with making mashed potatoes for Thanksgiving dinner this year. I found this recipe but was a little nervous about making it. My sister convinced me to do it because “Jenn’s recipes never fail us”. I made 5 pounds of potatoes and adjusted the recipe accordingly; otherwise I followed the instructions to a tee. The potatoes were the stars of the Thanksgiving table! Delicious and creamy and nothing leftover!
I have made these mashed potatoes for numerous family get-togethers. They are amazing!!! Love that I don’t have to peel potatoes and that I can do it ahead of time.
This is the best recipe. Instead of scooping out the potato, cover your bowl with a cooling rack, cut your potato in half and smash the potato down thru the grate of the rack. Its quick and eliminates the extra step of mashing.
That’s exactly what I did Carol!
Great recipe and will be my go-to for mashed potatoes now. I love using baked potatoes instead of boiling. I think baking produces a dryer, more flavorful dish. I used a food mill only, no beating and I was satisfied with smooth texture. Still creamy after reheating next day. Thanks for another great recipe Jenn!
These are soooooo delicious! And so easy to make, I love that there was no peeling, chopping, or boiling. I was a little worried about how much liquid there was to fold in, but I really just had to trust the process. They’re the creamiest, most delicious mashed potatoes I’ve ever had, anywhere. I never thought I’d be a mashed potato person. I guess now I am 😁 Thank you for this awesome recipe!
Oh my goodness – this recipe worked! I made it the night before I needed it for a school potluck – reheated in the morning in the oven and it was so creamy! And it was a hit – none left! My go-to recipe now for mashed potatoes – thank you!