Make Ahead Mashed Potatoes

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Creamy, Buttery Mashed Potatoes That Reheat Beautifully for the Holidays

These Make Ahead Mashed Potatoes are a hostess’s dream. Instead of boiling the potatoes, we’re going to bake them first, then mash them with warm butter, whole milk, and heavy cream. The result is a rich, creamy mashed potato recipe that can be prepared ahead of time and reheated for Thanksgiving, Christmas, Sunday dinner, or any occasion when you want to get some of the cooking done in advance.

The Secret to Mashed Potatoes That Reheat Beautifully

As a self-proclaimed potato scientist, I have spent a lot of time thinking about mashed potatoes. How to cook them, how to mash them, how much butter to add, and most importantly, how to make them taste just as delicious when you reheat them.

If you’ve been following me for a while, you may have already made my Creamiest Mashed Potato Recipe. That recipe uses a few tricks to keep boiled potatoes from becoming watery. I cut the potatoes into larger pieces and return them to the hot pot after draining to help evaporate excess moisture.

For these Make Ahead Mashed Potatoes, I’ve taken that idea one step further. I don’t boil the potatoes at all.

Instead, I bake the russet potatoes in the oven with olive oil and coarse salt until the skins are crispy and the insides are soft and fluffy. Then I scoop out the potato flesh and mash it with warm milk, cream, butter, and seasonings.

This method creates mashed potatoes with a little more body than traditional boiled mashed potatoes. They are still creamy and decadent, but they hold up beautifully when refrigerated and reheated.

And when you’re cooking a big holiday meal, anything you can make a day or two ahead of time is worth its weight in gold.

A Trick I Learned Working in Restaurants

Many of you know that before I became The Tipsy Housewife, I worked a lot of different jobs, including second and third jobs in restaurants.

One of the restaurants where I worked prepared large quantities of holiday meals for customers to take home and reheat. Those meals included mashed potatoes, and we needed them to taste just as good in someone’s kitchen as they did when we originally made them.

This is the method we used to prepare those big batches of mashed potatoes.

We baked the potatoes instead of boiling them, scooped out the fluffy insides, and mixed them with warm butter and dairy.

The potatoes held up so well when customers reheated their holiday meals, and we always received compliments.

It’s one of those restaurant tricks that stayed with me because it solves a problem that so many home cooks have, especially around Thanksgiving and Christmas.

You don’t need to be standing over a pot of boiling potatoes while your turkey is resting and your guests are arriving. You can have this side dish ready to warm up when you need it.

Why You’ll Love This Make Ahead Mashed Potato Recipe

One of the things I love most about this recipe is that it takes a little pressure off the person preparing the holiday meal.

Mashed potatoes are usually one of the last things people make because they’re worried about them getting cold, drying out, or developing a strange texture when reheated.

With this method, you don’t have to worry about doing everything at the last minute.

The baked potatoes have a naturally fluffy interior, and mixing them with warm butter, milk, and heavy cream gives them a wonderfully rich consistency.

They are also incredibly versatile. You can serve them with turkey and gravy, roast beef, pork chops, meatloaf, or just about any comfort food dinner.

And because this recipe uses five pounds of potatoes, it makes enough for a family gathering or provides leftovers that can be enjoyed with other meals.

I also love that you don’t need any unusual ingredients. These are simple potatoes made with everyday ingredients and a cooking method that makes all the difference.

How to Make Make-Ahead Mashed Potatoes

Step One: Prepare and Bake the Potatoes

Start by scrubbing five pounds of russet potatoes until they’re clean. Dry them thoroughly with paper towels or a clean kitchen towel.

Heat your oven to 375°F.

Place the potatoes on a large baking sheet and rub them all over with approximately three tablespoons of olive oil. Generously season the skins with the two tablespoons of coarse salt.

Bake the potatoes for approximately one hour, or until they’re completely tender and a fork can easily pierce them. Larger potatoes may need additional time.

The outside of the potatoes should become beautifully crisp while the inside turns soft and fluffy.

This is where the magic begins. Because we’re baking instead of boiling, we’re not adding cooking water to the potatoes.

Step Two: Warm the Butter, Milk, and Cream

While the potatoes are baking, add the butter, whole milk, and heavy cream to a small saucepan.

Season with a couple of pinches of salt, black pepper, dried parsley, and any other dried herbs you’d like to use.

Warm the mixture over low heat until the butter has melted and everything is combined.

You don’t need to bring this mixture to a boil. You just want it warm so that it blends easily with the hot potatoes.

Keep it over very low heat until you’re ready to mash, stirring occasionally.

Step Three: Scoop Out the Baked Potatoes

Remove the potatoes from the oven and allow them to cool just enough that you can safely handle them.

You still want the potatoes to be warm when you’re working with them because they’ll be much easier to mash.

I usually use paper towels or a clean kitchen towel to protect my hands from the heat.

Slice each potato in half and scoop the soft interior into a large mixing bowl.

You can also gently squeeze the potato skins over the bowl to push out the fluffy insides. I find this method a little easier on my hands, although you may leave a little more potato behind.

Just be careful because the potatoes and steam inside can be very hot.

Step Four: Mash the Potatoes With the Warm Dairy

Once you have all the baked potato flesh in your mixing bowl, begin mashing while the potatoes are still warm.

You can use a traditional potato masher or a hand mixer on low speed.

Slowly add the warm butter, milk, and cream mixture, a little at a time, mashing as you go.

I generally end up using all of the mixture, but I recommend adding it gradually so you can see how the texture develops.

You want the potatoes to be creamy and smooth while still having enough body to hold up when they’re reheated.

If you’re using a hand mixer, stop mixing once the potatoes have reached the consistency you like. Overmixing potatoes can make them gummy.

Step Five: Season the Mashed Potatoes

Taste the potatoes and decide whether they need additional salt or pepper.

I recommend adding salt gradually rather than adding the entire measured amount at once.

Give the salt a little time to dissolve into the potatoes, stir, and taste again before adding more.

This is especially important when you’re using coarse salt, because the crystals take a little longer to dissolve than fine table salt.

You can also add a little more dried parsley or other herbs at this point if you prefer.

Step Six: Refrigerate the Mashed Potatoes

Once the mashed potatoes are seasoned to your liking, transfer them to shallow, covered storage containers.

Refrigerate them promptly, within two hours of cooking, and keep them chilled until you’re ready to reheat.

These mashed potatoes can be made up to two days ahead of your holiday dinner.

When you’re ready to serve, choose whichever reheating method works best for your kitchen and your holiday cooking schedule.

The Best Ways to Reheat Make Ahead Mashed Potatoes

One of the things that makes this recipe so convenient is that there isn’t just one way to reheat the potatoes.

You can choose the method that works best for whatever else you’re cooking.

Reheating Mashed Potatoes in a Slow Cooker

This is one of my favorite methods for holiday meals because it saves valuable oven and stovetop space.

Add the chilled mashed potatoes to your slow cooker and heat on LOW, stirring occasionally, until they’re hot all the way through.

Depending on the amount of potatoes and your particular slow cooker, this may take a couple of hours or longer.

Once the potatoes are thoroughly heated, you can switch to the WARM setting for serving, provided your slow cooker maintains a food-safe temperature.

If the potatoes appear a little thick, stir in a small amount of warmed milk or butter.

Reheating Mashed Potatoes on the Stove

Transfer the mashed potatoes to a heavy-bottomed pot.

Heat over low heat, stirring frequently to prevent the potatoes from sticking or scorching.

Add a splash of warmed milk or cream if needed to loosen the potatoes as they heat.

Continue heating until the potatoes are hot throughout.

Reheating Mashed Potatoes in the Microwave

Place the potatoes in a microwave-safe covered dish.

Microwave in intervals, stopping to stir so the potatoes heat evenly.

The amount of time needed depends on the portion size and your microwave.

For smaller portions, I find this method especially convenient.

Reheating Mashed Potatoes in the Oven

Transfer the mashed potatoes to a covered, oven-safe baking dish.

Place the dish in the oven at 350°F to 375°F and heat until the potatoes are hot throughout.

Stir occasionally if possible, and add a small amount of warm milk or melted butter if they need a little moisture.

If you’re using a glass or ceramic dish that has been refrigerated, make sure it’s suitable for moving from cold storage into a hot oven. Some dishes require warming gradually or coming closer to room temperature before heating.

IMPORTANT REHEATING TIP: Because these are cooked potatoes being reheated from the refrigerator, heat them until the center reaches 165°F. If you’re using a slow cooker, use LOW to reheat rather than putting cold potatoes directly on WARM.

Can You Double This Mashed Potato Recipe?

Absolutely! This is an excellent recipe to double when you’re feeding a crowd for Thanksgiving, Christmas, or another special occasion.

You can bake ten pounds of russet potatoes in batches or use multiple baking sheets if your oven has enough space.

You’ll also need to double the milk, cream, and butter.

When you’re mashing a large batch, I recommend working in smaller portions rather than trying to mash all ten pounds of potatoes at once.

This helps you avoid overmixing and makes it easier to get an even consistency.

One reader asked me how long it would take to reheat a double batch of these potatoes in a slow cooker.

My general suggestion is to plan on at least a couple of hours on LOW, but the actual time depends on how full the slow cooker is and how efficiently it heats.

For a very large batch, you may be better off using two slow cookers rather than crowding everything into one.

The most important thing is that the potatoes reach 165°F throughout before switching to WARM for serving.

Ingredient Substitutions and Variations

Can You Use Yukon Gold Potatoes?

I developed this particular recipe using russet potatoes because I love their fluffy texture after baking.

Yukon Gold potatoes have a naturally creamier, slightly denser texture and a buttery flavor.

They can be used for mashed potatoes, but I haven’t tested them with this exact make-ahead baking method, so the finished texture may be a little different.

For the results I describe in this recipe, I recommend sticking with russets.

Can You Use Half-and-Half Instead of Heavy Cream?

If you don’t have heavy cream, half-and-half is a reasonable substitute.

The potatoes may be a little less rich, but you’ll still have the butter and whole milk contributing to the creamy texture.

I would avoid adding all the liquid at once. Start with a little less and add more as needed.

Can You Use Less Butter?

You can reduce the butter if you prefer, but keep in mind that the butter is one of the ingredients that makes these mashed potatoes so rich and decadent.

I like the full stick of butter for five pounds of potatoes, especially when I’m making them for a holiday meal.

Can You Add Garlic?

Yes! Garlic mashed potatoes would be delicious with this method.

You could add a small amount of roasted garlic when you mash the potatoes, or gently warm some garlic with the milk and butter.

If you’re using garlic powder, start with a little and taste before adding more.

Can You Add Sour Cream or Cream Cheese?

Both are common mashed potato additions, but I haven’t tested them in this exact recipe.

They would change the flavor and consistency, and cream cheese in particular will make the potatoes thicker.

If you decide to experiment, add a small amount at first and adjust the other dairy as needed.

Can You Leave Out the Dried Parsley?

Absolutely. The parsley adds a little color and mild flavor, but it isn’t essential.

You can leave it out for plain, buttery mashed potatoes or substitute a small amount of dried chives.

My Best Tips for Creamy Mashed Potatoes

• Use russet potatoes. Their fluffy interiors are ideal for this baked potato method.
• Dry your potatoes before baking. This helps the olive oil coat the skins evenly and allows the skins to crisp up.
• Bake until completely tender. If the potatoes aren’t soft all the way through, you’ll have a harder time mashing them smoothly.
• Mash while warm. Don’t allow the baked potatoes to cool completely before removing the skins and mashing.
• Always warm your dairy. Cold milk and cream can cool the potatoes quickly and make them harder to blend evenly.
• Don’t overmix. This is especially important when using a hand mixer. Mix just until creamy.
• Season gradually. Salt is easy to add but difficult to take away. Taste as you go.
• Reheat gently. Low, steady heat and occasional stirring help keep the finished potatoes creamy.
• Add a little extra butter before serving. Because why wouldn’t you? Especially on Thanksgiving.

Frequently Asked Questions About Make Ahead Mashed Potatoes

How Far in Advance Can I Make These Mashed Potatoes?

I recommend making them up to two days ahead of time. Once prepared, transfer them to shallow containers, cover, and refrigerate promptly.

When you’re ready to serve, reheat them thoroughly using your preferred method.

Why Are These Mashed Potatoes Baked Instead of Boiled?

Baking prevents the potatoes from absorbing cooking water during the boiling process.

The baked russets have a fluffy interior and a slightly denser finished texture after mashing.

I find that this helps them hold up beautifully when refrigerated and reheated.

Can I Make These Mashed Potatoes the Night Before Thanksgiving?

Yes! That’s one of the main reasons I love this recipe.

Make the potatoes the day before, refrigerate them in covered containers, and reheat on Thanksgiving Day.

This saves you from peeling and boiling potatoes while you’re trying to prepare everything else.

Can You Reheat Mashed Potatoes in a Slow Cooker?

Yes. Add the chilled potatoes to a slow cooker and heat on LOW, stirring occasionally, until they reach 165°F throughout.

Once they’re fully heated, switch to WARM if your slow cooker maintains a safe holding temperature.

Add a little warmed milk or butter if needed.

How Long Does It Take to Reheat a Double Batch in the Slow Cooker?

For a large double batch, plan for at least a couple of hours on LOW, but don’t rely on the clock alone.

Every slow cooker heats differently, and an overfilled slow cooker will take longer to heat the potatoes evenly.

For ten pounds of potatoes, I would consider splitting the batch between two slow cookers.

Why Did My Mashed Potatoes Turn Gummy?

Overmixing is one of the most common reasons mashed potatoes become gummy.

Potatoes contain starch, and aggressive mixing can release too much of it, creating a gluey texture.

If you’re using a hand mixer, keep it on low speed and stop as soon as the potatoes are creamy.

Can I Freeze These Mashed Potatoes?

Mashed potatoes with butter and cream generally freeze better than versions made with very little fat.

However, I developed this particular recipe specifically for refrigerating and reheating, and I prefer making them up to two days ahead for the best holiday results.

If you freeze leftovers, store them in airtight freezer-safe containers, thaw in the refrigerator, and reheat thoroughly. You may need to add a little warm milk or butter to restore the texture.

Can I Use a Potato Ricer?

Yes. A potato ricer is a great option if you prefer very smooth mashed potatoes.

Rice the baked potato flesh while it’s still warm, then gently fold in the warm butter, milk, and cream mixture.

Can I Keep These Warm for Thanksgiving Dinner?

Yes, once they’re fully reheated, you can hold them in a slow cooker on WARM as long as they remain at 140°F or hotter.

Give them an occasional stir and add a little warmed milk or butter if they begin to thicken.

What to Serve With Make Ahead Mashed Potatoes

These mashed potatoes are the perfect side dish for just about any comforting family dinner.

They’re especially useful during the holidays because they go with so many traditional main dishes.

Thanksgiving Turkey

You really can’t go wrong with creamy mashed potatoes, roasted turkey, and plenty of homemade gravy.

This is one of the first side dishes I would add to a traditional Thanksgiving menu.

Slow Roasted Turkey Breast

If you’re cooking for a smaller family or don’t want to prepare an entire turkey, a roasted turkey breast is a wonderful alternative.

These creamy mashed potatoes make the perfect side dish.

Mom’s Pork Roast

My Mom’s Pork Roast is one of those meals that practically begs for a big scoop of mashed potatoes.

The tender pork and gravy are absolutely delicious served over these rich, buttery potatoes.

More Holiday Side Dishes

If you’re putting together your Thanksgiving or Christmas menu, I also recommend checking out some of my other easy holiday side dishes.

A few good options are my World’s Best Thanksgiving Stuffing, Thanksgiving Stuffed Potatoes, and Decadent Mac and Cheese.

A Little Less Work on the Holidays

I’ve always believed that a good holiday meal doesn’t need to mean spending the entire day stressed out in the kitchen.

One of the best things you can do for yourself is figure out which dishes can be prepared ahead of time without sacrificing flavor or quality.

These Make Ahead Mashed Potatoes are one of those recipes.

You get all the creamy, buttery goodness of homemade mashed potatoes without having to make them at the last minute.

And if you’re anything like me, having one less pot bubbling away on the stove on Thanksgiving Day is a beautiful thing.