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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These potatoes were delicious and loved by everyone at our Thanksgiving meal.
Holiday-worthy, fabulous, perfect. What else can I say??? Thank you Jenn for another recipe that knocks it out of the park.
We couldn’t find any heavy cream at the store (common situation this year, I know), but took a risk and used half-and-half and more butter. Incredibly, they turned out perfectly!! I would still use heavy cream if I could, but I was amazed that the half-and-half worked!! Thank you for this incredible recipe!
Thanks for this comment. I was searching to see if anyone had used half and half instead; this gave me confidence to substitute it!
Can you microwave the potatoes instead of baking them?
Thanks!
Yep, that should work.
This looks delicious! I ran out of time to make them last night, can I make these and eat them the same day? Or is it best to make ahead and reheat? Thanks!
Sure, Lindsay – if you make them right before serving you may just need a bit less cream/butter. Add it slowly at the end until the consistency is right.
Oh my, I had my doubts when I first put in the cream mixture and then it came together and tastes delicious. Fingers crossed it reheats well tomorrow.
🙁 I totally forgot to fold in the cream and butter and they became gluey. Ugh my fault!! Is there anyway fo resurrect them from a dense gluey stage when reheating?
Hi Amanda, Did you ever add the butter and cream?
Hi I have to make enough for 16 adults, whats this recipe yield, or am I missing it somewhere. That being said, scooping may take some time, and may get cold, is that ok?
Hi Michael, this serves 8, so if you want to serve 16, I’d double it. (And if should be fine, but as you’re scooping you can put a towel on the bowl in between scoops to retain some of the heat.) Hope everyone enjoys!
I have only made mashed potatoes with a ricer and they are usually very smooth, is whipping with my electric mixer necessary after ricing? How will texture be different? I am afraid of getting gluey potatoes! Thank you!
Hi Jess, the whipping does get them incredibly smooth. As long as you use russet potatoes and mix them while they’re hot, they won’t get gluey. Hope you enjoy!
Thanks, Jen! Can’t wait to try it out with the additional whip step 🙂
Hello and thank you for such a wonderful recipe. Just wondering, can I boil the potatoes instead of baking them?
It won’t work here, Lorraine — sorry!
I plan to make these today. Do I need to pierce the skin before baking them?
Nope – hope you enjoy!
Hi, I love this recipe. A hit every time! I’m getting ready to make my Thanksgiving potatoes and I’m not seeing anything, but do you prep the potatoes before baking? Wash or pierce? Thank you!
I always wash the skins but you don’t need to piece them. Hope you enjoy!
Our store is out of heavy cream, what about using half and half?
I’m sorry Kathy but I really don’t recommend half and half here. 🙁
Sorry, I made these today and they are an awful, gluey soup. Followed the recipe to the letter. We did use the shells for taco boats, so not a total loss, but back to the original for me.
Thank you for this recipe Jen! I made these mashed potatoes tonight and they were the best I’ve ever had! No lumps and so creamy! In the past I’ve always used Yukon Gold and they usually end up gluey and lumpy. I’m thrilled to now have a method of making them in advance. What a timesaver! Every recipe of yours that I’ve tried so far has been a winner. They’re always thorough, leaving out the guesswork. Fantastic!!
😊
Hi Jenn,
I’ve been making the Cook’s Illustrated recipe for these the past couple of years. Everyone thinks they are the best mashed potatoes they’ve ever had and I agree. Today, is the day to make them and I was kinda dreading it…it takes a lot steps. So, I thought would check out your site and see if you had a make ahead recipe. Well, you do and it’s the same only, simplified with the exact same result!!! Thank you!
Happy Thanksgiving
😊
Thank you for this recipe. I have been making mashed potatoes for many years, and even thought I did a good job. These are by far the best I have ever made or had. Hope you have a great holiday.
Dont have a mixer, is it ok to just use potato masher?
Hi Ann, you can do this by hand with a potato masher with a lot of elbow grease!
these look great. Going to make them for thanksgiving. any option to reheat that doesn’t require a microwave?
Yes, you can use an oven. I’d cover them and reheat at 350 degrees. It’s likely to take 30 – 40 min. Just give it a stir halfway through. Enjoy!
Will red potatoes work for this recipe? Thank you.
Hi Sandy, I wouldn’t recommend them here – sorry!
Can the mashed potatoes be heated up thanksgiving day in a slow cooker instead of the micro
Yes that should work. Enjoy!
How long do you recommend reheating in a crockpot?
Hi Sandra, While I know reheating them in a crock pot will work, I don’t have one so I don’t have a sense as to how long it will take. I’d err on the side of them taking longer than you would expect so that they’re fully heated through when you go to serve them.
Hi Jenn! I made these potatoes last Thanksgiving and they were fantastic!!! I do have a question regarding the heavy cream— is it possible to replace it with sour cream instead? I absolutely LOVE sour cream and chive mashed potatoes and I’ve been wanting to find a way to put that spin on these potatoes! Thank you!
Glad you liked them! I wouldn’t recommend sour cream here — sorry!
Hi Jenn,
If I’m going to make my potatoes a day or two early and want to add sour cream, when would you suggest I do that? Would it work to add sour cream as part of the rewarming process?
Hi Megan, I don’t recommend adding sour cream to these — I’m sorry!
Can I double this recipe? Would any of the ratios change?
Sure (and I would double all of the ingredients). Enjoy!
Can I substitute Yukon gold potatoes for russets?
Deb, Yukons won’t work here — they get gluey with this method — sorry!
Do you add the broken down flesh to the scooped insides? Or, do you throw them away?
Hi Vera, If I’m understanding your question, you will add the flesh of the potato to the mixing bowl and discard the skins.
Hi Jenn,
If I wanted to make this more than 2 days before, could I freeze them? If so, how would you recommend reheating them to be super creamy again?
Thank you so much for sharing!
Unfortunately, I don’t recommend freezing these — sorry!
Hi, I can’t wait to try this recipe! We do like the taste of cream cheese in our mashed potatoes. Do you think it’s possible to substitute cream cheese for some of the heavy cream?
Hi Bonnie, I’d recommend sticking with all heavy cream — sorry!
Hi Jenn, huge thanks to you for all the recipes here, I haven’t found one that I didn’t absolutely love! May I bake the potatoes and scoop them the following day?
Hi Leah, Unfortunately, the potatoes really need to be hot when you scoop and mash them, otherwise you’ll get lumps. Sorry!
Can you heat the potato’s in the oven instead of the microwave?
Yes, that will work. I’d cover them and reheat in a 350 degree oven. It’s likely to take 30 – 40 min. Just give it a stir halfway through.
Jenn-Can these be made the day they will be served? Will I need to reduce the amount of cream I add? Thanks.
Hi Kathy, It’s perfectly fine to make them the same day (and you won’t need to reduce the cream). Enjoy!
What do you recommend as an alternative to russets here? Not available in Norway where we live. Could we use regular large baker potatoes? Thanks!
Hi Kristi, Although I’m not certain, I suspect that baker potatoes in Norway are the same as russets here, so I think they should work. Hope you enjoy!
Hi Jenn,
Have been following you for a while and love your recipes! Am looking forward to making these mashed potatoes!
Any suggestions on how I can make them vegan? Thanks
So glad you like the recipes, Aida! Unfortunately, these potatoes really need the cream – sorry! You could give this recipe a try (with margarine instead of butter and a vegan cheese substitute).
Try Oatly. I haven’t done it for this recipe however Oatly is a good substitute for cream in many savory dishes like Alfredo in my opinion. And they make some decent vegan butters now with similar flavor profiles as real butter. Don’t use margarine and vegan cheese is gross.
Thank you for another outstanding recipe! Might you have a recipe to share that is a personal favorite, for using the baked potato skins?
Glad you like the potatoes! As of now, I don’t have a proven recipe of my own for potato skins – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. 🙂
I want to try your recipe for Thanksgiving. So many great reviews! I am glad I found your site! I would LOVE to make my mashed potatoes the day before! I usually use 10+ lbs of russets for mashed potatoes for my crowd. Any tips for tripling this recipe when it comes to reheating? I usually set two tables so dividing the potatoes into 2 cassaroles or bowls to reheat should work well. I also have a large slow cooker so I could use that to reheat….thoughts?
If you plan to triple the recipe, I think your idea of putting it into 2 casseroles to reheat it is a great one. It will take a few minutes longer to reheat but it should work nicely. Hope everyone enjoys!
I can’t wait to try this as want to enjoy my company. I’m a bit torn because I prefer Yukon Gold potatoes. I can see that they would be hard to scoop, but not to boil. Is there another reason why they will not work?
Hi Susan, Yukons won’t work here — they get gluey with this method — sorry!
Hi,
Do you think these could be made with whole milk or half-and-half instead of the heavy cream?
Hi Maria, I think it’s best to stick with heavy cream here — sorry!
Hell. Are you saying there will be an ADVERSE affect if whole milk is used as it is used in more typical Mashed potato recipes? Would prefer to not have the added calories and heaviness, yet am intrigued by the idea that adding water to potatoes and having to “dry” them out can affect the end result.
Hi Anne, the reason the heavy cream is important is because if you use anything other than that, the mashed potatoes will be too thin. Hope that clarifies!
You are spot on with respect to the last minute hassle that mashed potatoes bring to entertaining. I will try this for sure! Thanks!
How should the ingredient amounts be adjusted when serving 10 people (a couple with hearty appetites)?
Hi Paula, I’d probably make 1.25 times the recipe. You could make 1.5 times the recipe, but you’ll likely have leftovers. Hope everyone enjoys!
Do you wrap the potatoes in aluminum foil before placing on oven rack to bake?
Hi Paula, No need to wrap them in foil. 🙂
Can I boil the potatoes rather than bake them?
Hi Betsy, I think baking the potatoes is easier, but you can boil them. Just make sure you dry the boiled potatoes on the stovetop before continuing on with the recipe. Hope you enjoy!
This is literally the ONLY way I make mashed potatoes now.
It works 💯 of the time!
My hands ache/itch so bad after I peel potatoes so I just refused to make them anymore after awhile. This recipe is not only delicious – it’s practical and helps save you so much time putting this together with a meal.
These were the best and easiest mashed potatoes I have ever made. I was serving ten people and doubled the recipe just to be sure but I think there would have been plenty for all with the original recipe. No matter! The few left overs were delicious the next day for breakfast with eggs. The taste and texture of these potatoes is creamy and wonderful. I will never make them any other way!
Hi Jenn,
I am making this for dinner for friends, after I microwave the potatoes and transfer to the serving dish – will it compromise the texture if I then keep it on warm in the oven until I am ready to serve? Trying to be as hands off as possible
Thanks!
Hi Beth, I think it should be fine. I’d just keep them covered when they’re in the oven. Please LMK how they turn out!
Hi Jenn,
It did work perfectly! I heated them up as written, then covered with foil and kept warm in oven at 170, for about 35-40 minutes. I re-stirred and added remaining butter and chives. So good! My menu was your Coq au vin, the beet salad in your new cookbook, minus the steak, French apple cake for dessert. Outstanding!! the only thing I didn’t use your recipe for was the drinks/appitizer and the Lavendar Vanilla Bean ice cream I served with the cake. I loved that everything except the cake I did the day before, made re-heating a breeze and lots of time with our friends. We all loved the dressing, and I sent the recipe of yours with her, plus your website. You are so talented! Thanks for sharing your recipes, they are awesome.
So glad everything was a hit! 🙂
I found your website several months ago and have made dozens of your recipes and all have been wonderful, thank you!!! I now own both of your awesome cookbooks as well! I am going to try your make ahead mashed potato this weekend and just wondered if I can reheat without using plastic cling wrap which I have always thought was a no go in the microwave? Thanks very much,
Alison
Hi Alison, so glad you’re enjoying the blog enough to have purchased the cookbooks – thanks so much for your support! If you’d prefer not to use plastic wrap (which I often do in the microwave), just cover the dish with something else like a lid or you can lay a piece of wax paper on top. Hope that helps and that you enjoy!
Can you use red potatoes? Thanks.
I don’t recommend red potatoes here — sorry!
I don’t have a microwave- would a foiled covered 350 oven work for reheating? Thanks!
Yes, it’s likely to take 30 – 40 min. Just give it a stir halfway through.
Hello… I will definitely be trying this recipe for the first time at our Canadian Thanksgiving in two weeks! Two questions… could I put the baked potatoes through a potato ricer and then follow the instructions? Also, since there won’t be a lot of space in the kitchen, if I made them in the morning and put them into my slow cooker… covered and cooled them, and then maybe an hour before dinner, turn on the slow cooker? Do you think that would work? I don’t want to mess with a recipe that sounds perfect the way it is! Thanks!
Hi Brenda, Yes, a potato ricer is fine to use and a number of readers have commented that they’ve reheated them in a slow cooker. Hope that helps and that you enjoy!
Hello Jenn,
I have made these several times and they are phenomenal. I wonder if these can be reheated in the oven? Or in the microwave if I can do “sensor reheat”? (I don’t have the 75 setting). Thank you !
So glad you like them! Although I’m not familiar with sensor reheat, I think you could get away with it. Or 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.
Hi Jenn! Absolutely LOVE your recipes!! I have really started enjoying cooking because of your website and don’t use any other source now! I’ve tried many of your recipes and every single one has been a hit! 🙂
Question for your about these potatoes – I don’t have a stand mixer or hand mixer. Can I mash them by hand with a wire masher and still get the same creamy consistency if I use enough elbow grease? Thanks for your reply!
Hi Stef, So glad you enjoy the recipes! Yes, you can do this by hand with lots of elbow grease. Enjoy! 🙂
Hi Jenn,
Can this recipe be doubled (or half again as much)? This is a wonderful recipe!
Sure (and glad you like them)!
Hi Jenn,
I am wondering if I can make these using Yukon gold potatoes (what I’ve got on hand), and if so, whether you’d recommend baking them in oven or boiling them
Hi Mlak, I wouldn’t recommend using Yukons here — sorry!
I love the idea of baking the potatoes! (I bake my yams for my casserole instead of boiling them).
When I boil my potatoes, I salt the water. They don’t lack salt by baking? Also, I only have a hand mixer… will that work?
Thanks… so excited to try this !
Linda
Hi Linda, because of the 1-1/2 teaspoons of added salt, you won’t miss the salt that you typically add to boiling water. And a hand mixer is perfectly fine. Hope you enjoy!
Good morning Jenn☀️
my fingers are crossed this will reach you today!
I will be making this recipe for Sunday.
I may have missed it, but any suggestions on the reheating process in the microwave?
😊
Lisa
Hi Lisa, the microwave reheating instructions are the last paragraph of the recipe instructions. Hope that helps and that you enjoy!