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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.

Butter melting into a bowl of mashed potatoes.

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!”

Helen

What you’ll need for make-ahead mashed potatoes

Ingredients including potatoes, butter, and heavy whipping cream.

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

Person scooping the flesh from halved 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.

Cooked potatoes in a stand mixer.

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.

Stand mixer full of processed potatoes.

Meanwhile, in a small saucepan, bring the cream and butter to a simmer.

Butter and cream in a pan on the stove.

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.

Spatula folding cream mixture into potatoes.

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.

Spatula in a bowl of creamy mashed potatoes.

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.

Butter melting into a bowl of mashed potatoes.

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.

Servings: 8

Ingredients

  • 3½ pounds Russet potatoes
  • 2 cups heavy cream
  • 8 tablespoons unsalted butter, divided
  • 1½ teaspoons salt
  • Chives, for serving

Instructions

  1. Preheat the oven to 450°F and adjust an oven rack to the middle position.
  2. 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.)
  3. 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.)
  4. Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  5. 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)
  6. 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.
  7. 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 Edamam

  • 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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Comments

  • These were absolutely delicious! Thank you for such a great, reliable make ahead recipe!

    • — Jennifer Blanco on February 14, 2024
    • Reply
  • Can I reheat in a steam oven as I do not have a microwave?

    • — Doug on February 3, 2024
    • Reply
    • Hi Doug, I’m not familiar with a steam oven, but it is fine to reheat them in a standard oven. I’d set the temp to 350 degrees. They should take 30 to 40 minutes and I’d give them a stir halfway through. Enjoy!

      • — Jenn on February 5, 2024
      • Reply
  • I would like to make these for a party, how will they do heating in a sterno pan

    • — Leslie on February 1, 2024
    • Reply
    • Hi Leslie, Are you saying that you’d reheat them and then keep them warm using a sterno pan?

      • — Jenn on February 2, 2024
      • Reply
  • Will this recipe work using a hand mixer?

    • — Barb F on January 30, 2024
    • Reply
    • Yep – enjoy!

      • — Jenn on January 31, 2024
      • Reply
  • Wonderful mashed potato recipe!! Followed all instructions, served it the next day with Jenn’s Beef Stew with Carrots and Potatoes (minus the potatoes). I don’t like the potatoes cooked in the stew, so I added extra carrots and served the stew and carrots with with the mashed potatoes. This was such a great meal, multiple compliments on the stew and the mashed potatoes. The stew was cooked two days before, the potatoes the day before. That made life so much easier on the day it was served!! Served it with French bread. Thanks for another winner, Jenn Segal!!

    • — MeltinginTexas on January 9, 2024
    • Reply
  • Made this for Christmas dinner and it was delicious! I’ll never make mashed potatoes another way again. This recipe is it!

    • — Lercal on January 8, 2024
    • Reply
  • Made these for Christmas dinner along with the stuffed and rolled turkey breast. I weighed out 3.5 lbs of smallish Russet potatoes and baked till done. When I scooped out the potatoes into the mixer it seemed too small for six adults! Without enough time to bake more in the oven I cooked the remaining 1.5 lbs from the bag in the microwave then added to the original. They were delicious and filled the serving bowl with leftovers. Served with the turkey gravy also from this site. Thanks Jenn for consistently delicious recipes! Five ⭐!

    • — Catherine Bredenberg on January 7, 2024
    • Reply
    • I am having a baked potato party for 30 people and anticipate having some leftover baked potatoes. Can I use these cold baked potatoes for mashed potato adapting the recipe just to go with the cold baked potatoes, reheating them later.

      • — Kay Pihl on March 4, 2024
      • Reply
      • Hi Kay, I wouldn’t recommend it – I think these are definitely best with hot potatoes fresh out of the oven – sorry!

        • — Jenn on March 8, 2024
        • Reply
  • Just wondering if there is some way to substitute half & half for the heavy cream in this mashed potato recipe?

    Sincere thanks for all your wonderful recipes!!

    • — MeltinginTexas on January 3, 2024
    • Reply
    • Unfortunately half and half won’t work here. If you don’t want to use heavy cream, you may want to consider this recipe instead.

      • — Jenn on January 4, 2024
      • Reply
  • These potatoes were game-changers and delicious! So much easier than “potato panic” at the last minute!

    • — TexAnn on December 31, 2023
    • Reply
  • Delicious!! Can you reheat in the microwave without using plastic wrap? I prefer to use a paper towel or glass top even if plastic wrap is BPA free.

    • — Linda on December 30, 2023
    • Reply
    • Sure, Linda – I’d use a glass top.

      • — Jenn on December 31, 2023
      • Reply
  • Made these for 2nd time recently, outstanding taste! I am only making them ahead a few hours so I can avoid having to spend those precious last minutes before serving everything on mashing potatoes! Truly these are better than regular boiled mashed potatoes!

    • — karen kelly on December 26, 2023
    • Reply
  • Hi, Just a quick question regarding the potatoes. Any chance a crockpot could be used to warm the potatoes? I’m sending them with my husband to his family Christmas and I am not able be there. Trying to keep things simple for him. Thanks in advance, your recipes are amazing.–

    • — Marina E on December 26, 2023
    • Reply
    • Hi Marina, 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. Hope everyone enjoys!

      • — Jenn on December 27, 2023
      • Reply
  • Made these for Christmas and they were a hit. I doubled the recipe with excellent results. Real game changer and everyone loved them. Thank you!!

    • — Caroline C . on December 26, 2023
    • Reply
  • This recipe is AMAZING! I will NEVER boil potatoes for mashed ever again!! I searched “make ahead mashed potatoes” because I’m having 23 for dinner tomorrow, but the recipe wouldn’t yield nearly enough so I have tripled the batch using the most gorgeous, very large russet potatoes (15). I also tripled the cream/butter amount to follow the recipe (6 cups cream and 1 ¼ -ish-cups butter), and simmered in a pot on the stove to have ready for when the potatoes were done. All 15 potatoes *just* fit on to one rack in the oven without touching, and I baked them for longer given their large size. Best tip I received was from ADELITA on November 24, 2023 (I think she was replying to REBECCA on Nov 18) to use a cooling rack to push the potatoes through. Great idea- saves time to keep potatoes very hot for the mashing stage!
    To make a triple batch, I worked with half the potatoes at once (seven 1st batch, eight potatoes for the 2nd batch). I took the first set of potatoes out of the oven, sliced them lengthways and then put the two halves onto the cooling rack that was placed over a large bowl. Used a tea towel to protect my hands and just pushed the potato flesh through while leaving the skin behind. Took about 90 seconds to completely empty 7 potatoes with no hard bits near the skin coming through. I didn’t need to use a ricer. Then I used an electric hand mixer that Jenn said could be used because I don’t have the paddle attachment. Worked just fine. Because I was working in 2 batches, I added half the cream/butter to the first half, folded it in over a few minutes, seasoned, and transferred to crock pot #1. Then did the 2nd half and transferred to crock pot #2. Baking time aside, it took like MAYBE 12 minutes to prep all the mashed potatoes for 23 people. They taste divine, and I can’t wait to try reheating tomorrow! Thank you so much Jenn!!

    • — Lindsey on December 24, 2023
    • Reply
  • I made these for Thanksgiving 2023. They were such a big hit that I am making them for Christmas Eve. Wondering if anyone of your readers had success freezing the leftovers.
    PS. Buttered and seasoned potato skins make great snacks.

    • — Kathleen on December 23, 2023
    • Reply
  • Hi! I love this recipe, and it’s become a staple at every special dinner in our family.

    Do you think I could use gold potatoes rather than russet potatoes?

    • — Jaclyn on December 21, 2023
    • Reply
    • So glad you like them! I don’t recommend gold potatoes here though — sorry!

      • — Jenn on December 22, 2023
      • Reply
  • Ah-mazing potatoes. Will never make them any other way ever again. Evah!

    • — Dina McCullough on December 21, 2023
    • Reply
  • I need to double the recipe and my microwave isn’t big enough for a 9×13.. I think I can reheat them in the oven. Should I grease the pyrex container & cover it? Also, I am thinking about topping them with some Parmesan and bread crumbs and a few pats of butter. So, if I cover it, I would add the topping like the last 10 minutes. What do you think?

    • — Joni on December 20, 2023
    • Reply
    • Yes, you can reheat these in a 350° oven, covered with foil (no need to grease the Pyrex) For a single batch, reheating takes 30 to 40 minutes, so I anticipate yours will take a bit longer. And I’d put the topping on prior to reheating. When the potatoes are hot, remove the foil and pop the dish under the broiler for a minute or 2 to brown it up. Hope you enjoy!

      • — Jenn on December 21, 2023
      • Reply
  • Oh my goodness where have these beauties been all my life?! I made a test batch over the weekend and they are fantastic. They sat overnight in the refrigerator then reheated at 350F for 40 minutes. So creamy and delicious and I’m thrilled to have a make-ahead option. The only thing I’ll change is the amount of salt as they were a tad salty for our tastes – otherwise they are perfection! Another winner from Jenn. Thank you!

    • — Liz on December 17, 2023
    • Reply
  • I’ve seen comments where others have said that you don’t really need to double the butter and cream if doubling the recipe. Does the author or others have any thoughts or experience on this? Thanks!

    • — Melanie on December 17, 2023
    • Reply
    • Hi Melanie, If you plan to double the potatoes, I would double all the ingredients.

      • — Jenn on December 18, 2023
      • Reply
      • What should be the consistency when finished (before refrigerating)? Will it firm up in the fridge?

        Just made in preparation for Christmas. I adjusted the amounts for 5 lbs of potatoes and the consistency is soupy. Should I run and get more potatoes? Help!

        • — Jill Mertens on December 24, 2023
        • Reply
        • Hi Jill, They will firm up a bit, but they should not be soupy at this stage. If they seem too thin, I think it’s a good idea to thicken it up with more potatoes to be on the safe side. I’d pass them through a ricer or sieve to avoid lumps. So sorry you had trouble!

          • — Jenn on December 24, 2023
          • Reply
        • Update: I realized what I did! I used 1/2 and 1/2 instead of full crème. Went out and got 2 more large potatoes baked them (in microwave, for time) then folded them into the mash. Texture looks right now and I am crossing my fingers!

          • — Jill Mertens on December 24, 2023
          • Reply
          • That makes sense! Hope they turn out well!

            • — Jenn on December 24, 2023
  • Can you use a lesser fat cream?
    Thank you!

    • — Jocelyn on December 16, 2023
    • Reply
    • For the best results, I don’t recommend it — sorry!

      • — Jenn on December 18, 2023
      • Reply
  • The best mashed potatoes I’ve ever made — and I’ve tried many different recipes! Jenn is a genius. Only comment is in my experience, when doubling or tripling this recipe, you won’t need 3x the butter or cream.

    • — moni52 on December 15, 2023
    • Reply
  • These work really well for make-ahead mashed potatoes. I used a ricer/moulinex and the potatoes were super creamy without being gummy. The only thing I’d mention – and it isn’t really a complaint, just an observation – at some point with all that cream & butter they don’t taste like potatoes anymore. I love potatoes & vegetables in general so that aspect was a bit disappointing for me. I would absolutely make these again for a large group but probably not for just a regular dinner at home.

    • — Kitkat on December 8, 2023
    • Reply
  • I made these potatoes for Thanksgiving. Everyone raved about them, and then six days later, they still raved and were amazed at how fresh they seemed, still thick and creamy and not gluey or watery at all! I will forever make mashed potatoes this way now. I make so many dishes from this site and like them all. Everyone knows if they like something I make, it comes from this site!

    • — Tasha on November 30, 2023
    • Reply
  • This is an excellent recipe, at least as good as the the usual Cook’s Illustrated recipe. I made all of the sides in advance; it was a game changer. No day-of stress! I used a ricer, just as I do for all mashed potatoes, so used the table top mixer only minimally. It really isn’t necessary if you’re ricing the potatoes since you can just mix the butter/cream/salt in by hand. The regular Cook’s recipe has you add the butter, then the dairy (both warm because that recipe is meant to be served immediately). This was just about as easy, mixing the dairy and butter and warming them together.

    • — Becky McIntyre on November 29, 2023
    • Reply
  • WOW! Your recipe is AMAZING! I followed it exactly as written and my family loved it! Of course I always give you credit with my family – so from here on out, our go-to recipe is “Jenn’s Mashed Potatoes”! Thank you so much for all your delicious recipes!

    • — Julie on November 29, 2023
    • Reply
    • ❣️

      • — Jenn on November 30, 2023
      • Reply
  • Seriously… The. Best. Recipe. Thanks for sharing Jenn! I made this the day before thanksgiving and microwaved prior to dinner. I received so many compliments. Follow it to a T. You will use all the cream/butter mixture. 😁

    • — Alicia on November 28, 2023
    • Reply
  • These potatoes were GREAT! Every Thanksgiving I look for a make ahead recipe that doesn’t add sour cream and cream cheese. (I love that with ham, but not with turkey and gravy.) This is the first one that had the taste and texture of freshly made mashed potatoes! Thank you so, so much. It was a bit more work but since I could do it the day before that didn’t matter. I was feeding 15 people (13 adults & 2 elementary aged kids), some big eaters, and I wanted left overs. I used the proportions that were in the comment left by CRAIGRANCH ON NOVEMBER 14, 2023. Thanks, Craig! Only change is that I used 10 or 11 lbs of potatoes, can’t remember which. I didn’t change anything else and they were great. Not runny at all and was the right amount for what I wanted. Would have fed 20 or more.

    • — Karen on November 27, 2023
    • Reply
  • These potatoes were by far the creamiest most delicious potatoes I’ve ever tasted. I’ll never again make mashed potatoes any other way. Everyone at thanksgiving dinner had seconds! Thanks for yet another fabulous and easy recipe Jen!!

    • — Celeste Compton on November 27, 2023
    • Reply

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