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Rich and creamy Make Ahead Mashed Potatoes are packed with flavor, and perfect for prepping for busy days and holidays!
Top them with our favorite Mashed Potato Gravy and Brown Sugar Glazed Carrots for a perfect pairing.
Why We love them1
While we especially have them at holidays and Sunday dinners, they Mashed Potatoes really are a yummy side for many main dishes.
We love them because:
- 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.
They are so creamy and packed with flavor and we know you’ll love how easily these Make Ahead Mashed Potatoes come together!
How to Make Mashed Potatoes Ahead of Time
Save time on busy days with the best make ahead mashed potatoes.
- 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.
Slow Cooker Directions
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.
All Things Potatoes
The best potatoes to use for mashed potatoes are Yukon gold or russet potatoes. Both contain a good amount of starch which makes the creamiest most flavorful mashed potatoes.
Here are some potato tips:
- Add the potato cubes to cold water, add salt, and then turn on the burner to begin cooking them.
- Cutting the potatoes too small may seem like it will help them cook faster, but they actually absorb too much water. An ideal size is 1-1½ inch cubes.
- The potatoes are done when they are fork-tender: a fork can easily slide through the cubes without any resistance.
Mashed Potato Tips
Create the perfect creamy texture by following these simple tips!
- Size. Be sure to make the potato cubes as uniform in size as possible. This will help ensure that they all cook at the same rate.
- Prep. You can peel, dice, and store the cut potato cubes in a bowl of water in the fridge for up to 24 hours. Do not add salt as it will cause the potatoes to absorb water.
- Room temperature ingredients. Use room-temperature sour cream, cream cheese, and milk. They will blend in with the potatoes more easily.
- Mashing. Use a potato masher or potato ricer to mash the potatoes while they are still hot. Use an electric mixer, blender, or food processor with caution. Over-mixing can cause them to become gluey.
- Flavor. 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.
- Toppings. Top the mashed potatoes with chives, green onion, cheese, or gravy.
Storing Mashed Potatoes
- STORE. Leftover mashed potatoes can be stored in an airtight container, or divided into individual containers, and kept in the fridge for 3-5 days.
- Freezing make-ahead mashed potatoes. 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.
- To reheat. Reheat, covered, in the oven. You can also use the microwave.
For More Sides
Make Ahead Mashed Potatoes Recipe
Rich and creamy make ahead mashed potatoes are packed with flavor, and perfect for prepping for busy days and holidays!
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.
Video
Notes
STORE. Leftover mashed potatoes can be stored in an airtight container, or divided into individual containers, and kept in the fridge for 3-5 days.
Freezing mashed potatoes. 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.
To reheat. Reheat, covered, in the oven. You can also use the microwave.
Nutrition
Serving: 1g, Calories: 236kcal, Carbohydrates: 41g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 18mg, Sodium: 726mg, Potassium: 999mg, Fiber: 5g, Sugar: 3g, Vitamin A: 190IU, Vitamin C: 45mg, Calcium: 64mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.