These Make Ahead Mashed Potatoes are creamy, fluffy, and stress free, perfect for holidays and Sunday dinners when you want to cook ahead (and especially helpful for holidays).
Yukon Golds blend with sour cream and cream cheese for a creamy texture that reheats beautifully without losing that just mashed taste.
As mentioned, these potatoes are extra helpful for holidays like Thanksgiving and Christmas, so if you’re looking for more make-ahead potato dishes, check out our: Funeral Potatoes, Cheesy Hashbrown Casserole and Sweet Potato Casserole.
Why we think you’ll love it:
- It’s in the Name. They’re Make Ahead!! Since this is a side many like to make around the holidays, it’s GREAT to have dishes that can be made early.
- They’re Simple! We love easy, delicious recipes and this is one of them.
- Slow Cooker Option. They can easily be made in the crockpot.
Make Ahead Mashed Potato Ingredients
- Yukon Gold potatoes peeled and cubed (5 pounds): Naturally creamy and buttery, they mash smooth while holding structure after reheating.
- Sour cream (8 ounces): Adds tang and moisture for a richer flavor and silky bite.
- Cream cheese (1, 8-ounce package): Improves body and reheating stability so the potatoes stay velvety.
- Half and half or milk (½ cup): Loosens the mash to the ideal creamy consistency.
- Garlic salt with parsley flakes (1 tablespoon): Seasons quickly and evenly, adding savory depth and a hint of herb.
- Ground black pepper to taste: Balances the richness with gentle warmth.
- Toppings. Top the mashed potatoes with chives, green onion, cheese, or gravy.
How to Make Mashed Potatoes Ahead of Time
BOIL. Add potato cubes to a large pot and fill with water until covered by at least an inch. Bring to a boil and cook for about 15 minutes. Drain the potatoes.
MASH. Add the potatoes to a large bowl, along with sour cream, cream cheese, half and half, garlic salt, and pepper then mash using a potato masher.
CHILL. Transfer potatoes to a lightly greased 9×13 inch casserole dish, cover with foil, and refrigerate for up to 2 days.
PREP. When ready to bake, remove potatoes from the fridge and let sit on the counter for at least 30 minutes.
BAKE + ENJOY! Bake, covered at 325°F for about 45 minutes or until heated through. Lightly toss potatoes and top with a pat of butter and any more salt and pepper and serve warm.
Kristyn’s Recipe Tips
- Start potatoes in cold water and salt the water generously for even cooking and great flavor.
- Drain well, then return potatoes to the hot pot for 1 minute to steam off excess moisture before mashing.
- Add a more pronounced garlic flavor by adding 3-4 minced garlic cloves to the half-and-half and heating it up in a small saucepan before mixing it with the potatoes.
- Warm the dairy before mixing in, this helps the mash stay smooth and prevents gumminess.
- Slow Cooker Instructions: Instead of warming the prepared potatoes up in the oven, you can spread the mashed potato mixture into a crockpot. Use the LOW setting and let them heat for 3-4 hours. The crockpot can then be turned to the warm setting.
Make Ahead Mashed Potatoes Recipe
Video
Ingredients
- 5 pounds Yukon Gold potatoes peeled and cubed
- 8 ounces sour cream
- 1 (8-ounce) package cream cheese
- ½ cup half and half or milk
- 1 tablespoon garlic salt with parsley flakes
- ground black pepper to taste
Instructions
- Add potato cubes to a large pot and fill with water until covered by at least an inch.
- Bring to a boil and cook for about 15 minutes. Drain the potatoes.
- Add the potatoes to a large bowl, along with sour cream, cream cheese, half and half, garlic salt, and pepper then mash using a potato masher.
- Transfer potatoes to a lightly greased 9×13 inch casserole dish, cover with foil, and refrigerate for up to 2 days.
- When ready to bake, remove potatoes from the fridge and let sit on the counter for at least 30 minutes.
- Bake, covered at 325℉ for about 45 minutes or until heated through.
- Lightly toss potatoes and top with a pat of butter and any more salt and pepper and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
For the best make ahead texture, spread into the baking dish, dot with a few pats of butter, cover tightly, and chill up to 2 days.
Reheat covered until hot, then stir and adjust with a splash of warm half and half; garnish with chives or extra butter for serving.
Whether you made these ahead of time or are wanting to store any leftovers, they can be frozen. They are best when used within 6-8 weeks, but can last longer. Just keep in mind that they tend to develop freezer burn when stored for an extended length of time.
For More Sides
Easy Green Bean Casserole
30 mins
Dinner Rolls Recipe
2 hrs 40 mins
Best Mashed Potatoes
35 mins
Creamed Corn Recipe
20 mins
I am always looking for ways to make the meal easier and less stressful! These are a must!!
Turned out perfect according to the recipe — will definitely use again
Tried this recipe and everyone raved on how delicious the potatoes were.
I hav been searching for a make ahead mashed potatoes for quite awhile now. Every thing that I have found is either complicated or have difficult to understand directions. UNTIL I found this recipe. I always have these ingredients in my fridge. I usually have russet potatoes the house. I am so excited. My daughter and grandson are going to love these creamy mashed potatoes!
Wow – I’ve been making mashed potatoes for years and never added cream cheese to them. These were delicious and oh so handy to make ahead of time. Will be on my Thanksgiving menu. Thanks.
Our family loves this dish! I am lactose intolerant and have found a great lactose free sour cream & cream cheese that are so close to real, you can’t tell the difference.
This recipe works as I also use lactose free milk.
The small amount of garlic salt is use enough to add taste.
Thank you for this recipe, we had it at friends quite a long time ago. It was nice to suit on your website awhile back.
We love this recipe. I sometimes add in crumbled bacon when reheating and top with green onions before serving. Always so good.