These Make Ahead Mashed Potatoes are a brilliant way to get ahead with Christmas dinner. You can prepare them up to 2 days in advance, keep them in the fridge and then simply reheat with butter and cream when you are ready to serve. They are smooth, creamy and just as delicious alongside a Sunday roast or Thanksgiving dinner.
Anything I can get done before Christmas Day is a win! Between getting all the different dishes ready and trying to enjoy the day with everyone, I really don't want to be peeling and mashing potatoes at the last minute.
This easy recipe means one less pan to worry about. We always have roast potatoes at Christmas, but I find that a big bowl of make ahead mashed potatoes is great to fill out the plates if we are feeding a crowd.
Recipe update: This recipe was originally published on 9 December 2022 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- How to Make Mashed Potatoes Ahead of Time
- How To Reheat Make Ahead Mashed Potatoes
- Make Ahead and Storage
- Make Ahead Mash Variations
- What to Serve with Make Ahead Mashed Potatoes
- Troubleshooting Guide
- Dannii's Top Tips
- Frequently Asked Questions
- More Potato Recipes
- Recipe
- Feedback
Why You'll Love It
- Perfect for Christmas prep - Make the potatoes on Christmas Eve so there's less to do on the big day.
- Just 4 ingredients - Potatoes, cream, butter and seasoning. Nothing complicated.
- Creamy and fluffy - The butter and cream make these mashed potatoes rich and smooth.
- Freezer-friendly - You can make them even further in advance if you use the freezer method.
- Great for feeding a crowd - Easily double the recipe for a large family Christmas dinner.
Recipe Overview
- Preparation and cooking: 30 minutes
- Hob reheating: Approximately 10 minutes.
- Make ahead: Up to 2 days in the fridge
- Freezer: Up to 1 month for best quality
- Servings: 4 (easily doubled)
- Best potatoes: Maris Piper or King Edward
- Reheating: Hob, oven or microwave
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Maris Piper and King Edward potatoes are our favourites because they give you a lovely fluffy mash. Russet or Yukon Gold potatoes also work well, as do Desirée or Rooster. You want a floury potato rather than a firm, waxy one.
- Cream - This makes the mashed potatoes lovely and rich. The extra fat is particularly useful when freezing mashed potatoes, as it helps them reheat without becoming too dry. Add it gradually to get the consistency you prefer.
- Butter - Adds flavour and helps make the mash extra creamy. Salted or unsalted butter will work; just adjust the seasoning.
- Salt and pepper - Season to taste. We prefer to finish seasoning once the potatoes have been reheated.
How to Make Mashed Potatoes Ahead of Time
The easiest way to make mashed potatoes a day or two in advance is to cook and mash the potatoes first, then add the butter and cream when reheating.
- Peel the potatoes, cut them into even-sized chunks and put them into a large saucepan of cold, salted water. Bring to the boil, then reduce to a simmer.
- Cook for around 20 minutes, or until the potatoes are tender enough for a fork to slide through easily.
- Drain thoroughly and return the potatoes to the warm pan for a minute or two to let the excess moisture evaporate. Mash until smooth, using a potato masher or ricer.
- Spread the mashed potatoes into a shallow container so they cool quickly. Cover and refrigerate within 2 hours of cooking. Keep refrigerated for up to 2 days.
⚠️ Important: This is the fridge method. If you want to freeze the potatoes instead, add the butter and cream before freezing. See the freezer instructions below.
How To Reheat Make Ahead Mashed Potatoes
The key to reheating mashed potatoes is to warm them gently and add enough cream and butter to bring back their lovely smooth texture.
Reheating on the Hob (Our Preferred Method)
- Put the butter and half the cream into a large saucepan over a low heat.
- Heat gently until the butter melts, around 2 minutes.
- Gradually add the refrigerated mashed potatoes, stirring gently as they heat through.
- Add the remaining cream a little at a time until the mash is creamy and piping hot throughout.
- Season to taste and serve immediately.
This is my favourite option because it's easy to control the consistency. If the potatoes look a little thick, add a splash of warm milk or extra cream.
Reheating in the Oven
If you want to free up space on the hob, you can reheat the mashed potatoes in the oven instead.
- Preheat your oven to 180°C/160°C fan/350°F/Gas 4.
- Put the chilled mash into an ovenproof dish with the warmed butter and cream.
- Cover tightly with foil and put into the preheated oven for approximately 25-35 minutes for this quantity, stirring halfway through, until piping hot in the centre.
Larger quantities will take longer. Keep the dish covered so the potatoes don't dry out.
Reheating in the Microwave
- Put the chilled mash into a microwave-safe bowl and add the melted butter and warm cream. Cover loosely with a microwave-safe lid.
- Microwave in 2-minute bursts, stirring between each, until steaming hot throughout. Stir well before serving.
This is particularly useful when all your oven shelves and hob rings are already taken up on Christmas Day.
Make Ahead and Storage
Fridge: Allow the plain mashed potatoes to cool quickly and transfer them to a shallow airtight container. Refrigerate within 2 hours of cooking and use within 48 hours. Add the cream and butter when reheating.
Freezer: If you're making mashed potatoes further in advance, prepare them slightly differently. Mash the freshly cooked potatoes with the butter and cream, adding the cream gradually. Cool quickly, divide into freezer-safe containers or freezer bags and freeze for up to 1 month for best quality. Flattening freezer bags makes them easier to stack and defrost.
Defrost: Transfer the frozen mashed potatoes to the fridge and leave until completely defrosted. Larger portions may need longer than overnight. Use within 24 hours of defrosting.
Reheat: Gently reheat the defrosted mash on the hob or in the microwave until piping hot throughout. Add a splash of milk or cream if needed. Only reheat the potatoes once.
The freezer version may have a slightly softer texture than freshly made mashed potatoes, but stirring gently as they heat should help bring them back together.
Make Ahead Mash Variations
We love this recipe with just butter, cream and seasoning, especially for Christmas dinner when there are already so many other flavours on the plate. However, there are lots of ways to adapt it.
- Cheesy mash - Stir in some grated mature cheddar, Parmesan or cream cheese when reheating. Use a vegetarian hard cheese alternative if needed.
- Garlic and herb mash - Add roasted garlic and some finely chopped rosemary or thyme. This is especially good with roast beef.
- Bacon and cheese mash - Add some crispy cooked air fryer bacon and grated cheddar for something a little more indulgent.
- Caramelised onion mash - Stir through some caramelised onions for a lovely sweetness.
- Pesto mash - A spoonful of pesto adds plenty of flavour. Basil and lemon are also nice additions for a summer meal.
For the best texture, add cheese, herbs and other flavourings when reheating rather than before storing.
What to Serve with Make Ahead Mashed Potatoes
Mashed potatoes go with almost any roast dinner, but they are particularly good at Christmas when you want something creamy alongside all the crispy roast potatoes and vegetables.
For Christmas dinner, we love serving them with slow cooker turkey crown, honey roast ham or slow cooker roast beef.
Add some slow cooker red cabbage, air fryer stuffing balls and plenty of onion gravy for a really delicious Christmas dinner.
It's not just for Christmas, though. We often serve mashed potatoes with vegetarian sausages, minted peas and gravy. It's also a lovely side dish for perfect roast chicken, stuffed chicken breast or homemade fish fingers.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| My mashed potatoes are too thick or dry. | Stir in a little warm milk or cream while reheating until they loosen. Add it a tablespoon at a time so you don't make the mixture too thin. |
| My mashed potatoes are watery. | Make sure the potatoes are drained and steam dried before mashing. If you've added too much cream, gently heat the mash to allow some excess moisture to evaporate, stirring carefully. Avoid adding all the cream at once next time. |
| My mashed potatoes are gluey. | This usually happens when potatoes are overworked and too much starch is released. Use a masher or ricer rather than a blender or food processor, and stir only as much as needed when reheating. |
| My frozen mashed potatoes look separated. | A slight change in texture can happen after freezing. Reheat gently, stirring to bring them back together, and add a little warm cream if needed. |
Dannii's Top Tips
- Cut the potatoes evenly - Similar-sized chunks will all cook at the same rate, so you don't end up with some falling apart while others are still hard.
- Use the right potatoes - Floury potatoes such as Maris Piper or King Edward give the fluffiest results.
- Drain thoroughly - Let the potatoes steam dry for a minute or two before mashing. Too much moisture can make them watery.
- Don't overwork the potatoes - A traditional potato masher works well if you like some texture. For really smooth mash, use a potato ricer. Avoid a blender or food processor, which can make the potatoes gluey.
- Leave the skins on if you prefer - This saves peeling time and keeps more fibre, although the mash won't be quite as smooth.
- Add the cream gradually - You might not need all of it. It's much easier to loosen thick mash than fix mash that has become too runny.
- Season at the end - Taste the mashed potatoes once they are hot and adjust the salt and pepper before serving.
- Double the recipe for Christmas - Allow around 200g of prepared potatoes per person as a guide, adjusting for children and how many other side dishes you're serving.
- Keep the heat gentle - Reheat thoroughly without vigorously beating the mash. Gentle stirring helps keep it creamy.
Frequently Asked Questions
Yes! Christmas Eve is actually the perfect time to make them. Cook and mash the potatoes, cool and refrigerate, then add the cream and butter when reheating on Christmas Day. You can prepare them up to 2 days in advance, so you don't have to leave all the preparation until Christmas Eve.
Yes, you can use whole milk for a lighter version, although the potatoes won't be quite as rich and creamy. Cream is especially helpful if you're freezing the mash, as the extra fat helps protect the texture. The results with milk may be less reliable after freezing.
Yes, but reheat the mashed potatoes until piping hot first, then transfer them to a preheated slow cooker to keep warm. Make sure the temperature stays at 63°C or above, stirring occasionally and adding a little extra cream if needed. Don't use the slow cooker to slowly reheat cold mashed potatoes.
Leftover mash is brilliant for making potato cakes. Mix it with an egg and a little flour, shape it into patties and fry until golden. You can also use leftover mash to make our leftover mashed potato gnocchi, provided the mash has been safely stored and hasn't already been reheated.
More Potato Recipes
If you try these creamy Make Ahead Mashed Potatoes, I'd love to know how you get on! Let us know in the comments below, especially if you make them for Christmas dinner and how you reheated them.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Make Ahead Mashed Potatoes
Recipe Video
Ingredients
- 800 g (1 ¾ lb) of Potatoes - peeled and diced
- 200 ml (6 ¾ floz) of Single cream
- 3 tablespoons of Butter
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Peel the potatoes, cut them into even-sized chunks and put them into a large saucepan of cold, salted water. Bring to the boil, then reduce to a simmer.
- Cook for around 20 minutes, or until the potatoes are tender enough for a fork to slide through easily.
- Drain thoroughly and return the potatoes to the warm pan for a minute or two to let the excess moisture evaporate. Mash until smooth, using a potato masher or ricer.
- Spread the mashed potatoes into a shallow container so they cool quickly. Cover and refrigerate within 2 hours of cooking. Keep refrigerated for up to 2 days.
To freeze make ahead mashed potatoes
- Cook and mash the potatoes as above, but stir in the butter and cream while they are still warm.
- Allow to cool quickly, then transfer to freezer-safe containers or freezer bags. Freeze for up to 1 month for best quality.
- Defrost completely in the fridge and use within 24 hours. Reheat until piping hot throughout, adding a little extra cream if needed.
To reheat make ahead mashed potatoes
To reheat on the hob
- Put the butter and half the cream into a large saucepan over a low heat.
- Heat gently until the butter melts, around 2 minutes.
- Gradually add the refrigerated mashed potatoes, stirring gently as they heat through.
- Add the remaining cream a little at a time until the mash is creamy and piping hot throughout.
- Season to taste and serve immediately.
Reheating in the oven
- Preheat your oven to 180°C/160°C fan/350°F/Gas 4.
- Put the chilled mash into an ovenproof dish with the warmed butter and cream.
- Cover tightly with foil and put into the preheated oven for approximately 25-35 minutes for this quantity, stirring halfway through, until piping hot in the centre.
Reheating in the microwave
- Put the chilled mash into a microwave-safe bowl and add the melted butter and warm cream. Cover loosely with a microwave-safe lid.
- Microwave in 2-minute bursts, stirring between each, until steaming hot throughout. Stir well before serving.
Recipe Notes
- Maris Piper or King Edward potatoes are best for fluffy mash.
- Drain and steam dry the potatoes well to prevent watery mash.
- Use a masher or ricer rather than a blender to avoid gluey potatoes.
- Add cream gradually rather than all at once.
- For 8 servings, double the ingredient quantities and use a sufficiently large saucepan.
- The 40-minute total includes approximately 10 minutes for reheating on the hob but excludes cooling, chilling and defrosting. Oven and microwave reheating times will vary.
- Refrigerate cooked potatoes within 2 hours and reheat only once.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Carrie Robinson says
I just love make-ahead recipes like this for the busy holiday season! :) Definitely saving this one for Christmas dinner this year.
TAYLER ROSS says
I used this recipe for Thanksgiving, and it was so nice to have one dish done ahead of time!
Shelby says
These mashed potatoes are incredible! I never thought to make them ahead of time but that's great to know for the future.
Katherine says
This is such a timesaver for Christmas! Thanks for all the great tips.