Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes are perfect to make for busy holidays. Prepare these extra creamy potatoes 2 days in advance and reheat before serving.

This Make-Ahead recipe is the perfect Side Dish for Thanksgiving or Christmas. It turns out just as rich and fluffy as our Easy Mashed Potato Recipe and Slow Cooker Mashed Potatoes even after being stored in the fridge.

Make-Ahead Mashed Potatoes in baking dish

MAKE-AHEAD MASHED POTATOES

This Mashed Potato recipe is a life-saver on the holidays. Before I discovered this recipe the Mashed Potatoes were always one of the last dishes I made on the holidays. Even though Mashed Potatoes are a fairly simple recipe it’s stressful trying to mash the potatoes at the same time you’re getting the Roast Turkey, Cranberry Sauce, Stuffing, and other dishes ready.

This Potatoes recipe takes one thing off your plate on the day of, which on a busy holiday with lots of guests and dozens of recipes to cook, can make all the difference. With the potatoes already mashed in advance, all you have to do is pop them in the oven to heat up for a stress-free side dish.

Make-Ahead Mashed Potatoes on plate with turkey and stuffing

Along with how convenient it is these Mashed Potatoes may be the fluffiest, and creamiest you’ll ever try. Made with sour cream, heavy cream, and cream cheese these Mashed Potatoes are unbelievably rich and ultra-creamy. Serve them with melted butter and gravy, for the ultimate, indulgent potato recipe. It’s sure to become a go-to recipe that’s a favorite with the whole family.

MORE THANKSGIVING SIDE DISHES

HOW TO COOK MAKE-AHEAD MASHED POTATOES

  • Cook Potatoes: If you don’t want any peels in your Mashed Potatoes start by peeling the potatoes. Then cut them into chunks, and put the potatoes in a large pot. Pour water over the top, enough so there’s about an inch of water above the potatoes. Turn the stovetop to medium heat and bring to a boil. Continue to cook the potatoes for 18-20 minutes. You can test if the potatoes are tender with a fork. Drain the water out of the pot.
  • Mash: Use a hand-held potato masher to mash the potatoes. Continue to mash until they reach the consistency you prefer for Mashed Potatoes.
  • Cream: Stir together the cream cheese, sour cream, heavy cream, butter, salt, and pepper in a saucepan over medium heat until smooth. Pour the mixture over the mashed potatoes and continue to mash until the cream is worked into the potatoes.

Make-Ahead Mashed Potatoes ingredients in pot

  • Store: Pour the Mashed Potatoes into a 9×13″ oven-safe dish. Let the mashed potatoes cool then cover them in plastic wrap and refrigerate. You can keep them in the fridge for up to 2 days.
  • Reheat: On the day of preheat your oven to 350 degrees. Once the oven is ready, take the plastic wrap off the potatoes and bake for 30-40 minutes. Cook until the top is lightly browned or just until the potatoes are heated through.

Make-Ahead Mashed Potatoes in baking dish before baking

VARIATIONS ON MAKE-AHEAD MASHED POTATOES

  • Potatoes: Instead of using russet potatoes you can try Yukon potatoes, red potatoes, or melody potatoes in this make-ahead recipe.
  • Garlic Mashed Potatoes: To make this great recipe into a creamy garlic potato dish, try mixing in 3 cloves of minced garlic. You can add the garlic at the same time you add in the creamy ingredients.
  • Low-fat Mashed Potatoes: To make reduced-fat Mashed Potatoes, use low-fat cream, cream cheese, and sour cream. You can also use low-fat milk instead of whole milk.
  • Toppings: There are plenty of delicious toppings you can add to these Creamy Make-Ahead Mashed Potatoes. After you’ve reheated the Mashed Potatoes try adding chives, shredded cheese, or bacon bits.

MORE POTATO RECIPES

HOW TO STORE MAKE-AHEAD MASHED POTATOES

  • Serve: To make sure this Make-Ahead Potato recipe stays fluffy and doesn’t dry out, don’t leave it at room temperature for more than 2 hours after baking.
  • Store: To store the Mashed Potatoes, cover the dish in plastic wrap again, or put the leftover potatoes in an airtight container. It will keep well for 3-5 days.
  • Freeze: You can also freeze the potatoes for up to 10 months. Let the Mashed Potatoes thaw in the fridge then bake them in the oven to reheat them.

Make-Ahead Mashed Potatoes in baking dish

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Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes are perfect to make for busy holidays. Prepare these extra creamy potatoes 2 days in advance and reheat before serving.
Yield 12 Servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 9 medium russet potatoes , peeled and cut into 2" chunks (3 pounds)
  • 4 ounces cream cheese , softened
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Add potatoes to a pot covered with water by an additional inch.
  • Bring to a boil then cook for 18-20 minutes until tender.
  • Drain water.
  • Mash potatoes with a potato masher.
  • In a medium saucepan stir together cream cheese, sour cream, heavy cream, butter, salt, and pepper until smooth.
  • Pour mixture over potatoes and mash well until well mixed.
  • Pour potato mixture into a 9x13" baking dish, let cool for 15 minutes then cover with plastic wrap and refrigerate for up to 2 days.
  • Preheat oven to 350 degrees.
  • Remove plastic wrap and cook potatoes for 30-40 minutes until hot and lightly browned (if desired).

Nutrition

Calories: 266kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 259mg | Potassium: 710mg | Fiber: 2g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg
Keyword: Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. This recipe is so perfect for busy days, I make it ahead and reheat it a day or two after and it’s still amazing! Thank you for the wonderful tips and recipe.

  2. this recipe has been a life saver when needing to make mashed potatoes but dont have time before the dinner! These make ahead potatoes are the best!

  3. We’ve always been lovers of potatoes and this mashed potato recipe is so delicious! I made this for Christmas dinner and everyone loved them! Definitely making these again soon!

  4. I made these mashed potatoes 2 days ahead for Thanksgiving. The family loved them! We heated them up for leftovers the following day and some were just eating the potatoes plain – no gravy! This make ahead recipe definitely made the day easier! Thank you!

    1. I’m so glad you all enjoyed it! I love having a few dishes made ahead as to not have to worry about it that day. Less stress, for sure.