These Make-ahead mashed potatoes will make your Thanksgiving preparations a lot easier. Thanksgiving Day doesn’t have to be as crazy as you think.
We want to let you in on our secret? A lot prep work the day or two before so we can actually enjoy the morning at our Thanksgiving Turkey Bowl.
You can make these make-ahead mashed potatoes up to 24 hours beforehand, which will help save your sanity on Thanksgiving Day! One less thing to throw together can make a huge difference, especially when you’re in charge of the meal.
These potatoes are fluffy, creamy, and make the perfect addition to your holiday dinner.
If you are looking to relieve some of that last minute stress while preparing your holiday meal, you might like our Slow Cooker Creamy Mashed Potatoes. Prepare them ahead of time and let them stay warm in your slow cooker.
How to make the best make-ahead mashed potatoes
Place potatoes in a large stockpot and add enough water to cover potatoes. Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain and water.
If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
Related Recipe: Be sure to try this holiday favorite side dish – Instant Pot Sweet Potato Casserole. So easy and delicious.
Secrets to the best make-ahead mashed potatoes
- Don’t over mix them. We prefer to mash potatoes with a potato masher (versus a hand mixer) so they don’t get over mixed. Over mixing leads to gummy, starchy potatoes, which is the last thing you want.
- Type of potatoes matter. Yukon golds usually make for a creamier, smoother mash.
- Additions can make them even creamier. These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back.
- Use real butter. Real butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.
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Other Thanksgiving Side Dishes
- Homemade Cornbread Dressing
- Homemade Green Bean Casserole without Condensed Soup
- Sweet Potato Casserole
- Vegetable Dill Dip
- Raspberry Cream Cheese Jell-O Salad
Make-Ahead Mashed Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 Tablespoons butter
- 4 ounces cream cheese
- ⅔ cup sour cream
- ¼ cup whole milk
- ¾ teaspoon salt
- 2 Tablespoons butter optional topping
- ½ Tablespoons fresh parsley optional topping
- ½ teaspoon paprika optional topping
Instructions
- Place potatoes in a large stockpot and add enough water to cover potatoes.
- Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain the water.
- If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
- Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
- If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
- If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
- When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
- Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
Notes
- Don’t over mix them. We prefer to mash potatoes with a potato masher (versus a hand mixer) so they don’t get over mixed. Over mixing leads to gummy, starchy potatoes, which is the last thing you want.
- Type of potatoes matter. Yukon golds usually make for a creamier, smoother mash.
- Additions can make them even creamier. These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back.
- Use real butter. Real butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.
Nutrition
Equipment
- Stock Pot
- 9 x 13 baking dish
Recipe Details
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I love New recipes!
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I love recipes I can do ahead to make the day of a little easier! Hope you post more like this! ?
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You boil the whole potato? Don't chop first?
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How many does this recipe feed?
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How many people does this recipe feed?
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Do you bake the potatoes covered or uncovered?
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I've made this recipe for both Thanksgiving and Christmas the day before the holiday. An hour before the meal is served, I place the potatoes on the counter to bring to room temperature and then reheat in oven for 30 minutes at 350. Stir by hand or even use hand mixer to whip together. They are amazing and perfect mashed potatoes. A crowd pleaser!
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Could this be made ahead and frozen? Then thaw and bake?
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i going to use russet potatoes about how many do you think would make 3 1/2 mashed potatoes?
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Could this recipe be frozen to take along on a camping trip and reheated over the fire?
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Could these be done in a slow cooker?
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How strong is the cream cheese and sour cream flavor? My picky adult children don't like sour cream but I love the idea of making the mashed potatoes the day prior to Thanksgiving so I can visit with our family instead of cooking the entire time.
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I make these potatoes in the microwave then slice them in half . Using a ricer to push them out of their skins also making them lump free. Using a mixer to finish. I freeze leftovers in serving size containers
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Wow! Thanks for the tip about using a ricer! I love mashed potatoes but I’m terrible at peeling, so I don’t make them often. I can’t wait to try your tip!
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Silly question... first couple times I made this I had no small pieces of potatoes but recently I can't get rid of the small pieces. What am I doing wrong and how can I fix it?
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Silly question... first couple times I made this I had no small pieces of potatoes but recently I can't get rid of the small pieces. What am I doing wrong and how can I fix it?
