Enlist these extra-creamy Make Ahead Mashed Potatoes as your go-to solution for holiday meals and busy weeknights. They’re so rich and satisfying they earned a spot on our “favorite mashed potatoes ever” list. The potatoes are baked instead of boiled and can be prepared up to two days in advance, then reheated in the microwave or slow cooker for easy serving.
Mashed potatoes you can really make ahead.
I first tested this method for a large Thanksgiving dinner in a new home where everyone asked for seconds and then thirds. Baking rather than boiling the potatoes streamlines the process and contributes to an exceptionally creamy texture. The technique below is adapted from trusted recipe sources with a few small tweaks for simplicity and make-ahead convenience. Fair warning: these are indulgent—perfect when your goal is happy, satisfied guests.
The best part is that these mashed potatoes often taste just as good, if not better, when made ahead. They reheat beautifully in a slow cooker or microwave, making them ideal for holiday spreads or any time you want a stress-free side dish.
Ingredient & Substitution Notes
This make-ahead version shines because of its simplicity: just a few real ingredients yield a rich, silky result. Below is a quick overview; the full printable recipe with measurements follows.
- Russet potatoes. Four to five pounds yields about eight generous servings. It’s easy to scale the recipe up or down for larger crowds or extra leftovers.
- Heavy cream and butter. Both are essential for the lush texture and flavor this recipe delivers.
- Salt. Salt is crucial—add, taste, and adjust to bring out the richness of the potatoes, cream, and butter.
How To Make Mashed Potatoes Ahead
The key to avoiding gluey mashed potatoes is controlling moisture. Roasting the potatoes concentrates flavor and prevents excess water that can make mashed potatoes gummy. You also don’t need to peel or chop the potatoes first, which saves time.
Bake the potatoes. Place whole russets directly on a middle oven rack and roast at 450°F until very tender when pressed with tongs—about 50–60 minutes, depending on size.
Simmer cream and butter. While the potatoes finish roasting, gently heat the heavy cream with most of the butter in a small saucepan until it reaches a simmer. You want the dairy warm when it’s added to the hot potatoes.
Scoop out the flesh. Work while the potatoes are hot: split each potato and scoop the tender interior into a large bowl (or the bowl of a stand mixer). Discard any tough bits near the skin. Briefly mash by hand or with the mixer’s paddle on low until smooth—remember that lumps you leave now will stay.
Fold in the warm cream-butter mixture. Pour the simmering dairy into the hot potatoes and gently fold with a spatula. At first it may seem too wet, but continue folding and the potatoes will come together into a smooth, light mash.
Season with salt. Stir in the salt, taste, and add more if needed. Proper seasoning is what makes these potatoes sing—don’t skimp.
Transfer the finished mashed potatoes to a microwave-safe serving bowl or the insert of a slow cooker. Cover tightly with plastic wrap and refrigerate for up to two days.
Warming Options
Slow cooker. This is ideal for serving warm over an extended period. Remove the plastic wrap, dot the top with the remaining butter, and warm on low for 3–4 hours or high for 1–2 hours, stirring occasionally. Add a splash of cream if needed to loosen the texture. Keep the lid closed as much as possible to retain heat.
Microwave. For a faster option, pierce the plastic wrap 8–10 times with a sharp knife, then microwave on 75% power for about 10 minutes, stirring halfway through. Finish with the remaining butter and serve immediately, as they cool faster than in a slow cooker.
More Cozy Side Dishes
- Garlic Herb Instant Pot Mashed Potatoes
- Parmesan Herb-Crusted Roasted Red Potatoes
- Dijon Herb Potato Salad
- Classic Buttery Bread Stuffing
Make Ahead Mashed Potatoes
Ingredients
- 4-5 pounds Russet potatoes
- 2 cups heavy cream
- 8 Tablespoons unsalted butter divided
- 1 and 3/4 teaspoons salt plus more to taste
Instructions
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Preheat the oven to 450°F and position a rack in the middle. Place whole potatoes directly on the rack and bake 50–60 minutes, until very soft when pressed with tongs.
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Just before removing the potatoes, heat the cream with 6 Tablespoons of butter in a small saucepan over medium heat until it simmers, stirring occasionally.
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Remove the potatoes and immediately split each one lengthwise. Scoop the soft flesh into a large bowl or the bowl of an electric mixer, leaving any tough bits behind. Briefly mash with a fork, then use the paddle attachment on low to beat until very smooth, working while the potatoes are still hot.
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Pour the hot cream-butter mixture into the potatoes and gently fold with a large spatula until smooth and light. Stir in the salt, taste, and add more as needed.
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Transfer the potatoes to a serving bowl or the insert of a slow cooker, cover tightly with plastic wrap, and refrigerate for up to 2 days.
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Slow cooker warming option: remove plastic wrap, top with the remaining 2 Tablespoons butter, and warm on low for 3–4 hours or high for 1–2 hours, stirring occasionally. Add a splash of cream if needed and serve directly from the slow cooker.
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Microwave warming option: poke 8–10 holes in the plastic wrap and microwave at 75% power for about 10 minutes, stirring halfway through, until piping hot. Top with the remaining butter and serve immediately.