Creamy Make-Ahead Mashed Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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
You may also like
- Best Thanksgiving Side Dishes
- Potatoes Au Gratin
- Mashed Chipotle Cheddar Sweet Potatoes
- Parmesan Smashed Potatoes
- Mashed Sweet Potatoes with Maple and Thyme
- Quick & Easy Polenta
- Baked Potatoes
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These mashed potatoes were amazing! Seriously amazing. And so easy to make. I will never go back to peeling and boiling the potatoes.
Hi Jenn,
Do you know if I can reheat or keep the potatoes warm in the slow cooker. Unfortunately, my microwave is broken- I just love your recipe and trust it.
Thank you!
Hi Heather, Yes, I think you can reheat these in a slow cooker (and so glad you like the recipe)!
I make these potatoes all the time! They are delicious and free up your hands to get other components of your meal on the table while they reheat. My microwave is finnicky so sometimes I cannot adjust the power. In those instances, I microwave them about 2-3 mins at a time and often have to stir in a little bit of milk. Anyway, these are always a hit with guests and have made entertaining much easier for me! Can’t recommend them enough! Thank you, Jenn!
Hi Jen-
My family loves cheese. Ok to add here and if so, which step?
Thanks. Making for Holiday.
-Randi
Sure — I’d add it when you reheat the potatoes. Hope everyone enjoys!
Hi Jenn. I’ve made these before and they’re awesome! Would love to make them for Thanksgiving this year. Can they be reheated in a slow cooker? If so, what temperature and how long would you recommend? Thanks!
Hi Tracy, yes, they can be reheated in a slow cooker. I’d probably use the low setting. I’m not sure how long they’ll take as I don’t have a slow cooker, but you can always give yourself more time than you need and then keep them on the warm setting once they get to the desired temp.
Delicious! The make-ahead part is such a help for holidays.
I wasn’t sure about this recipe. I have a recipe for Make-ahead mashed potatoes that reheats in the oven which I use every Thanksgiving. My sister asked me to bring mashed potatoes to Easter dinner at her house. I was looking for something that would not require the oven. Gave this one a try — oh my goodness!! I could have eaten it *before* it even got to the bowl for cooling! it was so delicious and the texture came out perfectly smooth and not one bit gluey. After reheating at my sister’s house, I had to refrain from overeating it. Everyone else loved it too! my recommendation is not to change the recipe one bit.
Question: could this be reheated in the oven instead? sometimes I prefer an oven over the microwave.
So glad you liked these Vicki! It’s fine to reheat them in the oven. I’d cover them and reheat at 350 degrees. It’s likely to take 30 – 40 min. Just give them a stir halfway through.
Have made these DELICIOUS mashed potatoes twice now for a holiday meal and got rave reviews both times. They are SO good. I did double the recipe. Really enjoy the baking of the potatoes instead of peeling them. Have also used the potato skins as a side for our family meal – using cheese, bacon, green onion, etc. Yummy too!!! Thanks
I see that a lot of people were disappointed in how these potatoes turn out, claiming that they followed the recipe to a T. When I made them, first, I mashed them and then put in about half of the cream/butter mixture. It looked like it would me too thin, but as I turned and mixed them, it seemed to need more. Eventually, I used the whole mixture and the potatoes came out absolutely perfect.
This is the third recipe of Jenn’s that I’ve tried. These are hands down the best mashed potatoes I’ve had in my life…and I’m an old guy. these potatoes did a vanishing act once my family tasted them. Everyone loved them. Thanks for sharing, Jenn.
I can’t wait to try this recipe. My family likes the skins in their mashed potatoes. Will the recipe still work if I included some chopped skins?
Thanks!
Hi Paul, Because the potatoes are baked, the skin gets pretty crisp and I don’t think that will work well with the creamy texture of the mash. Sorry!
I was nervous about trying a new dish for Christmas dinner, but there was no way I wanted the pain of making mashed potatoes the day of.
Shouldn’t have worried, these turned out gorgeous! Creamy and rich and jusy perfect. I ended up heating them in the oven for 30min @ 350 instead of using the microwave, and I cut the extra butter while cooking.
My very picky wife’s only complaint? That I didn’t make a double batch! Thanks for the great recipie for my new potato go-to
Could you microwave the potatoes instead of roasting?
Hi Lizzie, I think that should work.
Can not wait to try these. HUGE fan of OUAC and was thrilled to be a taster for your new book which is outstanding!!!!!!
My daughter just got wisdom teeth pulled and only thing she has a taste for is mashed potatoes. These look and sound amazing. My ONE question is – can I substitute full fat coconut milk for the heavy cream in this one?
So glad you like the recipes and thanks again for your help testing! I’d recommend sticking with the heavy cream for this. Hope your daughter feels better soon!
We grow our own potatoes and never peel them for recipes. Would it be OK to use the peel as well with this recipe? Just wondering if anyone has tried this, yet.
Made for Christmas dinner
It was perfect and guests loved it and asked for the recipe
This is the only mashed potatoes I will be making. I used a food mill them whipped in mixmaster.
Thank you
I have used this recipe with a potato ricer for both Thanksgiving and Christmas this year. My potatoes have turned out perfectly both times. I only folded in as much of the cream and butter as needed to reach the desired consistency.
At Thanksgiving, I made them a day ahead and stored them in the bowl of rice cooker overnight in the fridge. The next day, I just popped them in the rice cooker on “keep warm” to reheat them.
For Christmas, I reserved the potato skins from the ricer, sprinkled them with salt, pepper, and cheese, then baked them until they began to brown. Topped with sour cream and green onions, they were delicious!
This is the best mashed potatoes I’ve ever made and it’s been the most requested dish from both my family and friends. I followed the recipe exactly as instructed multiple times over and it’s always been so consistently delicious!
YUCK, they were alot more work and not as fluffy as my normal mashed potatoes. Will never waste my time with this method again.
I followed the recipe too- and it’s still soupy- I used crème – any suggestions to thicken it uo?
Hi Tina, They will likely thicken up overnight, but you can try reheating them gently on the stovetop and simmering, stirring frequently, until thickened.
Sorry, this was very disappointing. Very slimy and like paste. I followed the directions exactly. Now I have pounds of slime; no idea what to do for potato dish.
What if I were to use skim milk? Thank you!
Hi Brooke, I don’t recommend it – sorry!!
What a disaster! I followed the instructions exactly and wound up with a soup mess. I even used an extra potato or two, but no way was this enough for 8 people even as soup.
Would half and half work instead of heavy cream? I’ve made this before and we love it! But always used heavy cream and the grocery was out today so I bought half and half.
Hi Lauren, A few readers had this same issue at Thanksgiving, and they reported back that the half and half worked. Hope that helps!
For those who have commented that they ended up with “soup” I wonder if they made the potatoes ahead and put them in the fridge to “set”. The mixture is very, very loose when first made but will thicken in the fridge. I would have had the same comment if I hadn’t made them ahead and allowed them to sit in the fridge for at least a few hours. The potatoes continue to absorb the liquid over the course of a bit of time, so give them some time!!! Once reheated, these potatoes were fabulous.
Can you make these with buttermilk instead of heavy cream – or would that make them too watery?
Hi Liz, I’d stick with the heavy cream here — sorry!
Thanks for your speedy reply. I’m just about to dive in and make these! Liz
Can you use Yukon instead?
Hi Laura, I wouldn’t recommend them here — sorry!
I needed to bring a dish to a potluck and wanted to make something the night before that I could reheat. This make ahead potato recipe is easy to make and delicious. I used a handheld mixer. My result was overall smooth with a few small lumps. I whipped the potatoes in smaller batches as the handheld mixer was having a bit of difficulty with the full batch of potatoes in one go. I then put all the whipped potato in a larger bowl and folded in the butter and cream mixture. Will definitely make this again.
Amazingly easy and so delicious! My kids enjoyed them so much at Thanksgiving that I’m making them again tonight. Thanks Jenn for this recipe!
For years, for Thanksgiving, I have made a make-ahead baked potato casserole with butter, sour cream and cream cheese. This year I wanted make ahead, but “plain” potatoes. I had this recipe out but at the last minute did potatoes in my Instant Pot instead. They were OK but really didn’t hold that well on warm. Yesterday I decided to try Jenn’s recipe. Made half a recipe since there is only two of us. Oh my goodness!!! They were divine!!! I had made them earlier in the day and reheated as directed in the microwave. Perfect texture-just what good mashed potatoes should be. Since I made a smaller amount, I used my ricer and hand mixer instead of my stand mixer. Not one lump. I should have trusted Jenn in the beginning, and this will certainly be my “go to” recipe for make ahead mashed potatoes from now on!!!
OOPS!!!
I hit the send button before clicking on the 5 stars!!!
My apologies
I tried this recipe for Thanksgiving and it was wonderful I’m doing it for Christmas. Thank you for the recipe. I may have to try a second batch with only one cup of heavy cream and the other cup of half and half, wish me luck.
I just read about heating these up in the crock pot, which I think is a great idea. For Thanksgiving, I quadrupled the recipe and it took forever to reheat in the microwave. Heavy cream is a must and don’t forget the chives!!
If I were to reheat in the oven, would I need to stir it every so often…cover or uncovered?
I think for Christmas I will only triple the recipe!! LOL!! Everyone loves this dish and leftovers heat up well in the microwave…always creamy…
So glad these were a hit (and that’s a lot of mashed potatoes)! If you reheat them in the oven, I’d cover them and reheat at 350 degrees. It’s likely to take 30 – 40 min. (or longer if you’re tripling them). Just give it a stir halfway through.
I have a group of 12 for Christmas Dinner. could I reheat in a crockpot instead of the microwave? thank you!
Sure, Cheryl, that should work. Enjoy!
I love these potatoes! They are so easy to make and so creamy and delicious. I have made them just for myself and my husband for dinner just so we will have plenty of leftovers for the week – they reheat BEAUTIFULLY! Be careful – they are hard to stop eating!
I made these two days before Thanksgiving and reheated just as the recipe said. They were delicious and a bit hit!
These were the bomb! Great texture and taste. Plus they saved me so much time on Thanksgiving. Thank you so much!
I made this recipe on the Tuesday before Thanksgiving and I have to say it was delicious and just perfect! At first, it seems like there will be too much liquid, but the potatoes set up in the refrigerator. I didn’t notice any gluey or grainy texture that others mentioned at all. I followed the recipe with no changes – except I used light cream.
It was a breeze to heat it up in the microwave just before Thanksgiving dinner. Very grateful to have one less complex recipe to follow on the big day. Thank you for this recipe!
I’ve always hated 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!! Thank you!!!
I made these for Thanksgiving and got so many complements on them!! They were a hit! I was worried once I poured the cream and butter mixture into the potatoes because it looked like too much, but they were perfect after folding! I served the mashed potatoes with your recipe for Beef Tenderloin with Red Wine Sauce and French Green Beans. Everyone LOVED it, and we fried the leftover potato skins the next morning for breakfast! Yum! Jenn, your recipes never disappoint!
I thought I made the best mashed potatoes but apparently I was wrong. These mashed potatoes were great. Everyone loved them and wanted the recipe. I doubled the recipe and followed the directions exactly except added a little garlic powder. There were no leftovers. I usually don’t write reviews but if you want a good make ahead mashed potato recipe I highly recommend this one. You won’t be disappointed.
I made these this year and the flavor was very good but, the amount of liquid made mine too runny. I’m surprised that I haven’t seen this as an issue with others. What could have gone wrong?
Hi Linda, sorry you found these to be too runny. Did you use heavy cream? And did you use the full 3-1/2 pounds Russets?
Hi Jen,
I like my mashed to have some structure so they hold the gravy and not be too thin/creamy.
Should I add just enough cream until I get the texture I want? I’m just not sure if they will thicken up when heating in the microwave (in which case, I will stick to the recipe).
Thanks in advance.
Hi Jay, these do thicken up a bit in the microwave, so I’d suggest sticking to the recipe. Hope you enjoy!
This has become a staple for holiday dinners. It is super easy to make ahead then heat the day of….we all love it.
Forget what you think you know about mashed potatoes. Make this recipe and you’ll never use another. They were the hit of Thanksgiving dinner. Potatoes! We make them the night before, so we broiled the leftover skins with cheese, bacon, and chives for a nice snack. An added bonus!
I’ve made these the past two years and they were excellent both times. I love not having to peel the potatoes. They are so hearty and stay together. We heat up leftover mashed potatoes for breakfast with chopped onion, eggs, and cheese. This year they were outstanding. Thanks for this great recipe.
I weighed everything on my kitchen scale & somehow wound up with potatoes that were absolutely drowning in liquid. It was the consistency of a thin soup. I did steep the cream with some garlic, peppercorns & thyme before putting it back on the heat to add the butter, but I don’t think that small change would somehow affect the amount of liquid that drastically.
Thankfully we were able to run to the bodega for more potatoes to save it, or else we would have been out of luck for thanksgiving dinner. Once we added the extra potato (an extra 3lb!), they were good and everyone seemed to like them. I did like the consistency and the baking method, so next time I guess I’ll just do more potato & less liquid.
Why is 2 days the limit to make a head. What happens if you made them 4 days ahead. Thanks
Hi Cheryl, I’ve only made these 2 days ahead of time. You likely can get away with pushing that a bit, but I always err on the conservative side when giving that guidance.
Thanks, since I asked this question my out of town company pushed back their arrival by a day. I think I will push my luck and go for three days out. Fingers crossed. I appreciate the quick response.
Cheryl
I’m making 3 days out also since I have to travel! We’ll have to compare results. Someone mentioned eating them for a week so I think I’ll be good!
I never comment on cooking sites but I had to comment on this recipe. It was fantastic! My family loved it! It came out so good – better than if I made it that day. I was pleasantly surprised. I had my doubts but was forced to try because I didn’t have enough time to cook everything for Thanksgiving and have us eat at a reasonable time so I made it the night before. Ha! I’m never going back to the way I used to cook mashed potatoes. Thanks for the recipe!
Perfect!
These were excellent! I tripled the recipe and mixed each batch separately so not to overwhelm my mixer. I was nervous about making mashed potatoes ahead of time but they were a hit and it was so nice not to deal with boiling and mashing while getting Thanksgiving dinner on the table. I’ll definitely make these again!
These are my go-to mashed potatoes – they are so easy (and convenient – I love recipes I can make ahead without sacrificing the final dish in any way), and they invariably turn out luxurious and smooth and full of flavor. I know it’s controversial and not recommended, but I used half and half, and they were still totally delicious. Another crowd-pleaser!
This one is a no for me. Some things you just need to make at the end; mashed potato is one of those things. I am admittedly a mashed potato snob. I normally use a mix of yukon golds and russets, boiled in either cream or water with plenty of salt, spin them while hot through the food mill, add the butter FIRST, and then incorporate cream or half and half and plenty of salt. We were going to someone else’s house, so I needed a recipe that could be reheated in her microwave. I figured, with this many good reviews, it must be great! Wrong. The only thing I did differently is put the hot potatoes through a ricer before hand mixing in the hot cream and butter mixture. Maybe the russets were stored improperly or were old, but the texture was grainy. They tasted good, of course, but the texture was off. I think the salt and liquid in the boiling method breaks down the potato for a smoother mash, and adding the butter first keeps them fluffy and prevents glueyness. Never again. But the bigger lesson is this: never make a new recipe on a Holiday that you haven’t tested first.
AMEN!
Your recipe probably didn’t turn out the same because you didn’t follow the recipe… such as putting the potato’s through a ricer….that is what made the texture different.
Any changes to a recipe will have different results.
good luck.
Yeah, I don’t think so. This recipe is for people who don’t know how to cook, and don’t know how good properly made mashed potatoes can be.
I’m thinking that it’s quite possible the texture was grainy because hand mixing was done in the end all instead of using a stand mixer to mix the potatoes until smooth before folding in the hot cream and butter. That would be my immediate guess anyway.
These potatoes were absolutely delicious and the hit of my Thanksgiving dinner. Multiple people commented that they were the best mashed potatoes they ever had (including me). And so wonderful to eliminate the stress of trying to make them right before dinner is served. A real game changer.
I will say that I did 1.5 times all ingredients to serve 9 people and I had very few leftovers. Thank you so much for this fabulous recipe, Jenn!
I made these for Thanksgiving yesterday and they were by far the best mashed potatoes I’ve ever made. I used 12 large russets for 9 people and there was hardly any leftovers! I will definitely make them again!
Everyone loved these creamy mashed potatoes at our Thanksgiving meal! It was so easy preparing them the day before and heating them up in the oven while the other sides cooked. Thank you Jenn for another great and reliable recipe!
These are brilliant. I just tripled the recipe for a large Thanksgiving gathering (made each batch separately) and it was so simple with great results. The only thing I did differently was to add a couple crushed garlic cloves to steep in the milk and then discarded them before adding to the potatoes. And a little bit of white pepper when I added the salt. Won’t ever make mashed potatoes any other way in the future. Thank you!