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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 meal. 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.”
How This Make-Ahead Method Works
The secret to these ultra-creamy mashed potatoes starts with baking the potatoes instead of boiling them. Baking keeps the flesh dry and fluffy, so it can absorb plenty of cream and butter without becoming heavy or gluey. It also means there’s no peeling or draining involved. While the potatoes are still hot, the flesh is scooped out and beaten until completely smooth. Then, hot cream and melted butter are gently folded in by hand to keep the potatoes from becoming gluey.
The generous amount of cream and butter helps the potatoes stay creamy through refrigeration and reheating, so you can make them ahead without sacrificing that freshly made texture.
What You’ll Need For Make-Ahead Mashed Potatoes
- Russet Potatoes: Stick with russets for this recipe; their starchy flesh bakes up dry and fluffy, ready to absorb the cream and butter.
- Heavy Cream: Gives the potatoes their creamy texture. This recipe was developed with heavy cream, so I wouldn’t swap in milk or half-and-half.
- Unsalted Butter: Most goes into the potatoes, with a little reserved for melting over the top after reheating.
- Salt and chives: Salt brings out the flavor of the potatoes, while chives add a little color and mild onion flavor.
- Jump to the printable recipe for precise measurements
Equipment Options
A stand mixer fitted with the paddle attachment makes quick work of the potatoes, but a hand-held electric mixer works, too. For an especially smooth texture, pass the hot potato flesh through a potato ricer or food mill first.
No electric mixer? Use a ricer or food mill, then beat the potatoes by hand (which will take some elbow grease) with a wooden spoon. Whichever method you use, fold in the hot cream and butter by hand.
How To Make Make-Ahead Mashed Potatoes
Bake and scoop the potatoes: Prick the potatoes with a fork, then bake directly on the oven rack until very soft, about 50 to 60 minutes. While they’re still hot, halve them lengthwise and scoop the flesh into your mixer bowl, leaving behind any tough bits near the skin. Use an oven mitt or kitchen towel to protect your hands, then roughly mash the flesh before mixing.
Beat until smooth: Beat on low speed just until no lumps remain, scraping the bowl as needed. Work while the potatoes are hot—they’re much easier to get smooth before they cool.
Heat the cream and butter: Meanwhile, bring the cream and 6 tablespoons of the butter to a simmer in a small saucepan.
Fold in the cream mixture: Remove the bowl from the mixer and gradually fold in the hot cream and butter with a rubber spatula. Mixing by hand at this stage helps keep the potatoes from becoming gluey.
Finish mixing and refrigerate: It will take a few minutes to incorporate the liquid; keep folding until the potatoes are smooth and creamy, then stir in the salt. Transfer to a large microwave-safe bowl, cover, and refrigerate for up to 2 days.
Finish and serve: Reheat using either method below, then taste and adjust the seasoning. Transfer to a serving bowl, top with the remaining butter, and sprinkle with chives.
Make-Ahead & Reheating
Prepare the mashed potatoes up to 2 days ahead and refrigerate, tightly covered. Save the final 2 tablespoons of butter and the chives for serving. I don’t recommend freezing this recipe.
Microwave: Use a large microwave-safe bowl and microwave-safe plastic wrap, leaving space between the potatoes and the wrap. Poke about 10 holes in the wrap to vent, then microwave at medium-high (75 percent) power until hot throughout, about 14 minutes, stirring halfway through. Timing will vary with your microwave and the quantity you’re reheating.
Oven: Transfer to an oven-safe dish, cover tightly with foil, and reheat at 350°F for 30 to 40 minutes, stirring halfway through, until hot throughout.
Video Tutorial
Creamy Make-Ahead Mashed Potatoes
Ingredients
- 3½ lb 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 microwave-safe 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
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.
See more recipes:
What To Serve With Make-Ahead Mashed Potatoes
For Thanksgiving, serve these with roast turkey and plenty of turkey gravy. They’re also a good match for roast chicken, meatloaf, or braised short ribs—anything with pan juices or sauce worth catching.
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My question is about reheating. I made these last year and they were great but after heating I transferred to crockpot to keep warm . I see other recipes allow you to fully reheat in crockpot no microwave. Can I do that with these and if so what would you suggest for reheating times.
Hi Linda, I haven’t tried it, but a number of readers have commented that they’ve reheated (or kept the mashed potatoes warm) using a crockpot, so I think it’s worth a try. I don’t have a crockpot, so unfortunately I can’t say for sure how long it will take.
Loved this. I was nervous about making them bc of the oven (don’t ask I don’t know why lol) but they’re delightful. I added a little garlic powder, onion powder, salt, and parsley to mine. Jenn’s recipes are always great.
I followed the recipe and it came out like soup when I reheated in the oven. Is 2 cups of cream too much?
Hi Francine, I’m sorry you had a problem with these! These mashed potatoes are a bit thinner than some standard versions, but they should not be soupy. Did you use Russet potatoes? And was it 3½ pounds? Any chance you used half and half instead of heavy cream?
I used russet potatoes. 6 large ones and heavy cream.
Do you know if the weight totaled 3½ lbs.? It’s important to have enough potatoes to achieve the right texture.
My family likes lumpy potatoes that are mashed by hand with a masher. I’m thinking of using the baked potato method then adjusting the amount of cream and butter in a trial the weekend before TG with half the recipe. I know it’s my risk, but do you see any reason this wouldn’t work?
Hi Gina, I think what you’re suggesting will work, but part of what makes the potatoes reheat so nicely is the presence of the cream, so testing this ahead of time is a good idea. Hope they come out well!
This recipe is amazingly delicious! I make it all the time. Is it possible to make with red potatoes?
Hi Katherine, so glad you like it! Unfortunately, red skin potatoes won’t work here. If you want to use red potatoes, this recipe calls for them. Hope that helps!
Everything I make of yours I love and so does everyone else. I want to make this mash potatoes but I want to know can I reheat them in a crockpot and if so for how long.
Hi Christina, so glad you’ve had success with the recipes! I haven’t tried it, but a number of readers have commented that they’ve reheated (or kept the mashed potatoes warm) using a crockpot, so I think it’s worth a try. I don’t have a crockpot, so unfortunately I can’t say for sure how long it will take.
Hello,
Your recipe states it serves 8. I will probably have 14 adults and 6 kids, three are 8 yrs.
Would you suggest double recipe or perhaps 2 1/2 times?
Thanks much
Hi Dorothy, you really could go either way. If this is for Thanksgiving and you’ll have plenty of other sides, I’d just double it. If it’s for another meal, I’d probably go with 2.5 times the recipe – then you don’t have to worry about running out!
A few years back someone commented the proportions they used for a large group and I followed them. They have come out beautifully every time I’ve followed:
Servings: 20
10 pounds Russet potatoes
4 cups heavy cream
2 sticks unsalted butter, divided
4 tsp salt
Fresh chopped chives, for serving
I wind up having to split it into two batches when whipping the potatoes, but it doesn’t really add that much more effort.
Followed the recipe exactly. Measured out everything on a scale. Cream to potato ratio was really off- it was total soup. I checked everything thoroughly and made sure I followed every single direction. I even doubled the recipe for a big dinner and ended up wasting so many ingredients.
I just made these. Half the recipe and the ingredients, and they came out perfectly. I am never peeling another potato.
I haven’t made these yet, but needed to ask a question. We are hosting a 5 course wine dinner and the main course is going to be your wine braised short ribs served over mashed potatoes. I was wondering whether I could make these potatoes with roasted garlic or would that not do well being made two days ahead OR even not be a complementary flavor with the short ribs?
Hi Lynne, I think it would be fine to add roasted garlic to these (and that it would pair well with the ribs). Hope everyone enjoys!
Can Yukon Gold potatoes be used instead of Russet potatoes? Thank you.
I don’t recommend them here – sorry!
Why can’t these be frozen? I’ve made them many times and love them. I was going to make them for a friend in hospice, but wanted to freeze smaller portions.
Hi Nancy, freezing them will negatively impact the texture. Sorry!