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 made this for Easter today. I needed a recipe for mashed potatoes that I could make the day before because traditionally they end up hard and starchy. These were AMAZING! They were delicious right away and don’t need to be made the day before. I’m embarrassed to share this recipe because it’s so easy. this is the last mashed potatoes receive I’ll ever need.
Hi Jenn!
I hope you and your family are well! Quick question, I love adding garlic to pretty much anything! Can I add minced garlic to these mashed potatoes, and how much should I add? I was also thinking of adding shredded cheese, but don’t know if I should add in with the potatoes mixture prior to cooking in microwave, or simply add on top of the mashed potatoes right before I put into the microwave? I typically never add to a recipe the first time I make it….especially yours since they are all delicious! But just wanted your opinion if I decide to add minced garlic and shredded cheese. I’m so excited to make these for Easter as your recipes never fail! Thanks so much Jenn! 🙂
Stacey, I’ve never added minced garlic to these, but another reader commented that she did and liked the results. And regarding the cheese, if you want to add some, but I’d wait until you reheat the potatoes to add it. Hope that helps and that you enjoy!
Thank you so much Jenn! I decided to make the recipe “as is”…your recipes never fail! 🙂 Another quick question, how many Russet Potatoes should I use for 3.5 lbs? Is 9 too many? Appreciate all your help and thanks again! 🙂
Hi Stacey, It really depends on how big the potatoes are (I see so much variation.) Your best bet would be to weigh them at the store.
After you reheat them in the microwave, can you put them in a crockpot on keep warm?
Sure, that should be fine. Enjoy!
Can these be reheated in a crockpot? If so, any guidelines? Thanks!
Hi Heather, I don’t have a crockpot so I’ve never tried it, but a number of other readers have commented that they have. I’m not sure how long they’ll take so I’d leave yourself plenty of time and just check them periodically. Hope you enjoy!
So amazing!! My husband and I love mashed potatoes and I just made your recipe exactly as is and can’t wait to share this new find with family during the holidays. I totally agree that you wouldn’t want to deal with thawing such a large amount of potatoes but have successfully frozen mashed potatoes in individual portions when we had left overs. (The high fat content makes it work). Simply freeze on parchment paper and then put them in baggies. I also added shredded cheddar and some onion powder to some of the skins, froze those and will wait to add cheddar topping before having twice baked potatoes. So, for the two of us, your recipe made enough mashed potatoes for dinner tonight, four large potato patties and five twice baked potato skins. Brilliant! Thank you so much.
Delicious! As my grown daughter assisted me in preparing lunch, one of her tasks was to get these potatoes reheated in the microwave. I think she ate one serving just checking to see if they were heated! Rave reviews from me for the convenience of a make ahead side dish and from my family for superb mashed potatoes. I find such joy in cooking for my family and I thank you for the many recipes you have shared.
Awesome! I was doubtful at first that make ahead mashed potatos would taste “fresh” but they were light and creamy. This recipe is amazing and since I despise peeling potatos it is a win, win.
Thanks, Sharen
This is THE BEST mashed potatoes I’ve ever had in my life. Absolutely brilliant to bake instead of boil & the make-ahead option is so handy to focus on the main! I had my mom over for dinner & gave her a container for leftovers – she took 2/3 of the mashed potatoes home!!
I’ve been using this recipe for mashed potatoes for couple of years now, and I will never, ever peel and boil potatoes for mashed potatoes again! These are fantastic–creamy, buttery, and easy to make. Don’t be alarmed at the amount of liquid you fold into the potatoes. It seems like too much at first, but it isn’t.
Has anyone tried red potatoes? I’d love to hear post reviews with red potatoes.
I can’t believe how much of a time saver this recipe is. It is easy and by far, the most delicious creamy mashed potatoes I have ever made. When cooking, your site is the first place I search for new recipe ideas. I have yet to be disappointed!
I made this for Thanksgiving. I like make-ahead dishes, especially during the holiday season. Hubby & I enjoyed these mashed potatoes.
Best mashed potatoes ever! So wonderful to be able to make ahead! I followed the instructions exactly with perfect results! I have shared this recipe with my family and friends! Super yummy
Winner, easy, tasty, make ahead!
I took a chance and made this recipe for Christmas dinner with my children and grandchildren without testing it first. I was thrilled with the results! Baking the potatoes is much easier than peeling them first and then boiling. They were silky and super delicious! Everyone enjoyed them!
I am very confident in Jen’s recipes. I have not been disappointed yet!
These really are THE BEST mashed potatoes. This is my go-to potato recipe for the holidays, and they always get rave reviews! Just make sure to mash the potatoes while they’re hot! One time I waited too long to scoop and mash, and the potatoes ended up soupy with lumps. Otherwise…foolproof!
This is a super convenient make ahead recipe. I usually only make mashed potatoes for holidays and being able to make them early is a game changer.
I don’t change a thing on this recipe…it is pure perfection!
These make ahead mashed potatoes are the most delicious, creamy potatoes you will ever have! I have made them several times, always to rave reviews AND the bonus is they are make ahead and reheated in your microwave, leaving stove top burners for other veggies, gravy etc. Warning….When you add the cream & butter you’re going to think you made a mistake because there is soooo much liquid but don’t panic, the potatoes will absorb all that luscious cream and butter until you are left with a bowl of smooth delicious mashed!
Don’t hesitate to try there!!
I never thought I would be able to make mashed potatoes ahead of time but this recipe definitely made me a believer. I followed the recipe as instructed, though I did find I didn’t need the melted butter after heating the mashed potatoes in the microwave. So decadent and delicious! A family favorite.
This recipe is a real time saver. It is an insane amount of cream though, and it doesn’t work to cut down on it – too dry otherwise.
These are the only mashed potatoes I make! Perfect for the holiday season because you really can make them a day in advance without them getting gummy. The best!
I have tried many other make-ahead mashed potatoes recipes and find this one to be the absolute best! My friends and family say the same. The potatoes taste delicious whether you eat them right away or reheat them as instructed. My husband had the idea of saving the potato skins, brushing them with butter and salt, and baking them to make crisp potato skins, which also can be good with a little of the mashed potatoes scooped inside them. Since discovering this recipe two years ago, it’s the only one I use. Thank you Jennifer!
Dumb question – am I poking potatoes with fork before baking or just as is ? 😬
Not a dumb question! You don’t need to poke them. Hope you enjoy!
These are some of the best mashed potatoes I’ve ever had. I like how baking the potatoes instead of boiling eliminates the possibility of water logged potatoes if the cook should happen to get distracted and leave them on the stove too long! I’ve made these a few times now and everyone who’s eaten them has loved them! They take a bit longer to make (I use a potato ricer before mixing) but you end up with really smooth mashed potatoes.
This was fantastic for Thanksgiving when so many dishes need to be finalized at one time! Having made this ahead of time was super helpful and it was truly creamy – this is how I’ll do it every Thanksgiving now! Dont skip the chives!
This has become a must for Thanksgiving dinner! I’ve made it now for the past four years, and it is always such a hit! These potatoes are so unbelievably creamy and smooth. You definitely need to make sure to beat them enough to get rid of lumps. I love that you can make it ahead of time and then just pop it in the microwave right before serving dinner. I also like that you can use the potato skins to make crispy potato skin chips so there’s no waste. I like to scrub the potato skins really well before baking and then use the leftover skins (after you scoop out the flesh for the recipe) and then sprinkle some cheese, salt, pepper, and oil and bake until crispy. Yum!
These are the best mashed potatoes I have ever made! The baked potato method is genius — I will never go back to boiling potatoes again!
You cannot mess these up if you follow the directions. I have found that using a melon baller is the easiest way for me to remove the potato flesh. I haven’t tried it but I bet a small cookie scoop would work, too!
I love mashed potatoes but I hate making them during the hectic dinner hour. Making them ahead of time and have them still be fluffy is wonderful.
These are fantastic. I have made them in vacation rental kitchens with almost no equipment and have made them at home and they always turn out fantastic!
Due to last minute holiday plans, I became the host and had to make Thanksgiving this past year. When I saw this recipe, I just had to add it to my list to free up my oven. I am so happy I did! Not only did it do that but they were a huge hit with the family. I have made 2 times since then! Thank you!
This recipe worked exactly as described! I couldn’t believe the creamy mashed potatoes coming out of my microwave on Thanksgiving day. I don’t think I will ever make holiday potatoes another way!!
This is the best mashed potato recipe I have ever made. Creamy, buttery and delicious! This is the only mashed potato recipe we use anymore and it turns out perfect every single time. Thanks for the great recipe!
This recipe, though simple, is a staple of dinner in my house. I do an extra two steps when it comes to transferring the cooked potatoes to the stand mixer:
1. After slicing the potato in half, I place a wire mesh (used for cooling) inverted on top of a mixing bowl and put the potato halves flat-side down on top. I then smush them down and force the potato flesh to come through the wires in the form of little cubes. I find this easier for handling than either a) holding a hot potato and scooping w/ a spoon or b) waiting for the potato to be cool down, in which case it has gotten harder.
2. *extra* once you have a bowl full of potato cubes, you can pass them through a potato ricer for super creamy potatoes (it’s only a minor difference. I usually skip this step to save time). The rest of the recipe I follow per Jenn’s instrution
Sure hope I win that Dutch Oven!! 😀
These potatoes are a lifesaver! We had our Christmas dinner at home with our two boys. Normally, we go to my brother’s house for an extended family Christmas dinner. I would usually bring the rolls. Well, I didn’t want to disappoint my husband and sons, so I had to make the whole dinner. Being able to make the mashed potatoes 2 days ahead helped sooo much. Plus they were scrumptious! Even better than my sister-in-law’s potatoes. The only thing I did differently from your recipe was that I used my potato ricer instead of my mixer. Thank you so much for this wonderful recipe!
My daughter made these potatoes for Christmas dinner, and they were delicious so I had to make them again. I did modify the recipe slightly and used half and half instead of heavy cream. They were just as good.
Hi Jenn. I love these potatoes and have made them many times. Wondering if there is a way to make them garlic mashed potatoes?
Hi Stacey, I do think you could add some garlic to these.
We add a package of the garlic and herb Boursin cheese to the hot potatoes and it makes these fantastic mashed potatoes even better! I think you would really like it if you like garlic mashed potatoes!
Made it, family loved it. I was afraid of scooping out the hot baked potatoes but it was very easy with my silicone mitt.
I’ve made this several times and it’s always perfect. I love the make ahead aspect and having leftover potato skins for snacks. Like other reviewers, the liquid seems like a lot of volume, but it folds right in.
This was so good. At first, I also thought there was too much liquid but just keep folding it in and it will end up so velvety. It was delicious plain and I can’t wait to see how it reheats tomorrow paired with turkey gravy.
I’ve made this many times and the potatoes come out perfect each time.
A fork works well breaking the cooked potato flesh.
This year, since no one is coming over, I decided to try and lower the calorie count!!
I used 1% milk instead of the cream and they turned out great!!
I kept the butter the same!!
Can you use red potatoes? Also, could you substitute some of the milk for cream cheese?
I don’t recommend it. Sorry!!
Thanks so much for your immediate response!
Can you reheat in oven instead of the microwave and if so what temperature and time?
Hi Loretta, 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!
This was excellent. I was worried there was too much liquid and better, but it worked perfectly! This will be my go-to make ahead for holidays.
Hi! Love your recipes and have had success with many of them. I’d like to make these potatoes for Christmas dinner, however, I live in Portugal and never see russet potatoes here. I only see white or red potatoes like yukon. They make terrific mashed potatoes but I’ve never baked them. Will I have the same result? Thanks Jenn!
Becky
Hi Becky, I don’t recommend Yukon gold potatoes for this recipe. I’m sorry!
I was afraid you were going to say this. Thanks for replying!
Only thing I didn’t see was….Do you poke and wash potatoes before baking them? Ty
I wash them but don’t poke them. 🙂
I made the mashed potatoes for Thanksgiving. They were delicious. I will make them again.
Made these for the family this year, and everyone absolutely loved them. Reminded me of making mashed potatoes with my grandpa, and he was the best at mashing – with a hand mixer, and heating the cream and butter first before the add. So light, creamy, and delish – tasted like home. First time I made them where I thought they were as good as that old memory.
Heavenly! And, a marvelous time-saver!
Followed the recipe E-X-A-C-T-L-Y. Both batches were a tad “loose”. Think I’ll cut back by a half cup cream next time. Other than that, an EXCEPTIONAL recipe. One that I will turn to time, and again!
Appreciate the reliable, explict, approachable, comfortable recipes, Jenn. Your cookbook is wonderful collection of recipes that meets all skills – whether you’re a beginner in the kitchen, or one with decades under the belt. Truly, a WELL-planned, insightful, THOUGHTFUL text. It’s a pleasure to read/work from. Congrats! Jerri of Lincoln, NE
❤️❤️
The best mashed potatoes ever…and it saved my broken thumb from peeling and chopping!!! Had a few scoops left and they made terrific potato pancakes for brunch. Thank you Jenn. This is a keeper 😊
Oh my gosh what a god send. Will never go back to making them the same day as dinner again. They were the best. Thank you so much for the recipe ,,, try this every one. I heated them in a slow cooker. Fabulous!! Tara
Tara,
That’s a thought! For how long??
Diana
I made this for Thanksgiving 2020 and my family all raved about it! They liked it so much, that I had to make a second batch for leftovers the next day. The potatoes are extremely creamy. Definitely take the time to mash the cooked potatoes with a potato masher before using the mixer. I mashed them right in my Kitchenaid mixing bowl. The recipe was extremely easy!!
These were amazing and super easy!! Will never make any other way again. Be sure to double or triple the recipe for a larger group. We had 5 people and just a bit left over. I also used a hand mixer and reheated in low/warm slowly in crock pot. Fantastic. Thank you!!
How long in crock pot?
Do you think this method be used with gold potatoes? Will the skin hold up for “carving” in the same way?
I don’t recommend it, Lindsay – sorry!!
The BEST mashed potatoes!!! Reheated so well! I was a bit panicked when I saw all the liquid in the potatoes, but I stayed the course and it blended perfectly, just like Jenn said they would! Thank you Jenn!!
Tried this method for Thanksgiving….anything that will save time. Turned out fabulous….couple things, I did bake the potatoes, and found to get the pulp out easier, I just rolled the potato in the oven mitt, kind of squashing it slightly. this really made it very easy to remove. Second, after each potato, I used the fork and added a little butter. I think this is what makes them light and fluffy. I didn’t use beaters at all. And third, I did use with half and half.
They were delicious and my now “go to mashed”, when cooking for a crowd. Bonus, you could use the potato skins as an appetizer. Just drizzle little olive oil or butter, throw back in the oven to brown up, then add topping….no more peeling, potatoes (which I hate) or cleaning big pots.