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Make Ahead Mashed Potatoes

These ultra-creamy Make Ahead Mashed Potatoes are baked instead of boiled for rich potato flavor and an incredibly smooth, fluffy texture. Prepare them up to two days in advance, then reheat in the slow cooker or microwave for an easy holiday side dish that's perfect for Thanksgiving, Christmas, or family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Mashed Potatoes
  • 4-5 pounds Russet potatoes
  • 2 cups heavy cream plus additional cream for reheating if desired
  • 8 Tablespoons unsalted butter divided
  • 1 3/4 teaspoons salt plus more to taste

Equipment

  • Oven
  • Small saucepan
  • Electric stand mixer
  • Paddle attachment
  • Large spatula
  • Serving bowl or slow cooker
  • Plastic wrap

Method
 

Prepare the Mashed Potatoes
  1. Preheat the oven to 450°F (230°C) and position an oven rack in the center.
  2. Place the Russet potatoes directly on the oven rack and bake for 50–60 minutes, or until they are extremely soft when gently pressed with tongs.
  3. Just before the potatoes are finished baking, combine the heavy cream and 6 tablespoons of the butter in a small saucepan over medium heat.
  4. Bring the cream and butter mixture to a gentle simmer, stirring occasionally.
  5. Remove the potatoes from the oven and immediately split each potato in half lengthwise.
  6. Carefully scoop the soft potato flesh from each half and transfer it to the bowl of an electric mixer. Leave behind any tough pieces of potato flesh near the skins.
  7. While the potatoes are still hot, briefly break up the flesh with a fork. Fit the mixer with the paddle attachment and beat on low speed until the potatoes are very smooth.
  8. Pour the hot cream and butter mixture into the mashed potatoes.
  9. Using a large spatula, gently fold the cream mixture into the potatoes until completely incorporated and the potatoes are smooth, creamy, and light.
  10. Stir in 1 3/4 teaspoons of salt. Taste and add additional salt as needed.
  11. Transfer the mashed potatoes to a serving bowl or the insert of a slow cooker. Cover tightly with plastic wrap and refrigerate for up to 2 days.
Slow Cooker Reheating Option
  1. Remove the plastic wrap and place the remaining 2 tablespoons of butter on top of the chilled mashed potatoes.
  2. Cover and warm in the slow cooker on LOW for 3–4 hours or on HIGH for 1–2 hours.
  3. Stir occasionally while reheating. If desired, add a small splash of heavy cream to loosen and lighten the consistency.
  4. Serve the mashed potatoes warm directly from the slow cooker.
Microwave Reheating Option
  1. Keep the mashed potatoes tightly covered with plastic wrap and use a sharp knife to poke 8–10 small holes in the top of the plastic wrap.
  2. Microwave at 75% power for about 10 minutes, stirring halfway through, until the mashed potatoes are hot throughout.
  3. Top with the remaining 2 tablespoons of butter and serve hot.

Notes

The mashed potatoes can be fully prepared up to 2 days ahead of time and refrigerated until ready to reheat.
When folding in the hot cream mixture, it may initially look like the cream will not incorporate. Continue gently folding and the mixture will become smooth and creamy.
Keep the potatoes hot while scooping and mixing them for the smoothest texture.
Slow cooker reheating times may vary depending on how hot your particular slow cooker runs.
If the potatoes become thicker after refrigeration, stir in a small splash of heavy cream while reheating until the desired consistency is reached.