Make Ahead Mashed Potatoes

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These Make Ahead Mashed Potatoes are so perfect to add to your busy holiday menu.  They make last minute preparations so much easier!

Casserole dish full of Make Ahead Mashed Potatoes

What’s the best way to cook potatoes for mashed potatoes?

Bring a pot of salted water to a boil. Add peeled potatoes, and cook until tender but still firm, about 15 minutes; drain. Mash, and continue with the instructions for this recipe.

How to prepare Make Ahead Mashed Potatoes:

Start with already cooked potatoes that are mashed.  Add cream cheese, sour cream and milk.  This is going to make your mashed potatoes creamy, and they won’t dry out when you’re making them ahead!  Onion salt and pepper are added for a little flavor.

If serving right away, cover and bake in a preheated oven at 325°F. for 50 minutes.  However, you can make this recipe up to several days ahead and store in the fridge. If baking cold, let stand at room temperature for 30 minutes first.  Add melted butter on top and maybe some chopped chives!

Casserole dish of Make Ahead Mashed Potatoes with melted butter

Is there any way to lighten up mashed potatoes?

It’s okay to lighten this make ahead mashed potatoes recipe up a little by using low fat cream cheese and light sour cream.  Don’t skimp too much though because they’re so creamy and good if prepared as the recipe is written.

Make Ahead Mashed Potatoes with dinner

How can you keep Make Ahead Mashed Potatoes warm?

You can certainly make them ahead and keep them in a buttered slow cooker (just butter the sides of the slow cooker).  Just set it at warm, and it’ll be good to go warming for a few hours.

Make Ahead Mashed Potatoes served with dinner

This is a terrific recipe for those who get nervous about preparing a lot of recipes on Thanksgiving Day. If you have a slow cooker, you can make them ahead of time and just warm them in a buttered crockpot until they’re ready to serve. So easy!

If you’re looking for delicious main dishes to serve with mashed potatoes, you might like to try my Prime Rib Roast or this Roasted Vegetable Meatloaf. Balsamic Beer-Braised Pork Roast, Beef Tenderloin with Balsamic Glaze and Rosemary and Garlic Leg of Lamb Roast are great pairings with mashed potatoes too!

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5 from 10 votes

Make Ahead Mashed Potatoes

A lifesaver during busy holiday dinner preparations!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 200kcal
Course Side Dish
Cuisine American
Keyword make ahead, mashed potatoes

Ingredients

  • 5 pounds Yukon Gold potatoes (peeled, boiled & mashed)
  • 6 ounces cream cheese
  • 8 ounces sour cream
  • 1/2 cup milk or half and half cream
  • 2 teaspoons onion salt
  • freshly ground black pepper, to taste

Instructions

  • Combine all ingredients in a large bowl; mix well using an electric mixer. Place in a large, buttered casserole dish.
  • If serving right away, cover and bake in a preheated oven at 325°F. for 50 minutes.

Notes

  • *How to cook the potatoes: Bring a pot of salted water to a boil. Add peeled potatoes, and cook until tender but still firm, about 15 minutes; drain. Mash, and continue with the instructions for this recipe.
  • *It's ok to lighten this recipe up a little by using low fat cream cheese and light sour cream.
  • *You can make this recipe several days ahead and store in the fridge. If baking cold, let stand at room temperature for 30 minutes first.
  • *If you're lacking oven space, start warming this in a well-buttered crockpot earlier in the day.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 471mg | Potassium: 840mg | Fiber: 4g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 21.7mg | Calcium: 103mg | Iron: 6.2mg
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Comments

  • Anne wrote:

    Best potatoes I’ve ever made! Everyone loved them. I can’t believe how smooth they were. Who knew what a big difference it made mashing the potatoes before you added anything.

    • Lori Lange wrote:

      Glad you enjoyed!

  • Judy wrote:

    Can red potatoes with skins left on be used?

    • Lori Lange wrote:

      Sure!

  • Claudia wrote:

    So creamy and flavor packed.

  • Connie Gilley wrote:

    But where is butter? Don’t you need butter in mashed potatoes?

    • Lori Lange wrote:

      This recipe is made with cream cheese in place of butter. You can melt some butter on top.

  • Andrea wrote:

    Can these be frozen and later thawed and baked? Thanks

    • Lori Lange wrote:

      I’ve never tried that, but I wouldn’t think they’d turn out very well that way.