Thanksgiving Day doesn’t have to be as crazy as you think. 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 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.
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 potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake them, 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.
secrets to the best 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.
Six Sisters’ Stuff Cookbook
There’s always something to celebrate! This cookbook is the ultimate go-to guide for celebrating every holiday and creating memories with the people you love.
Celebrate every season with us! Our cookbook, Celebrate Every Season, is filled with 150+ recipes, traditions and fun ideas for each month of the year.
We hope you make priceless memories with your family as you celebrate every season with this cookbook!
Order your copy here → Six Sisters’ Stuff Celebrate Every Season
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
Camille
Serves: 10
Our fluffy, extra-creamy mashed potatoes can be quickly thrown together and reheated the next day. They make the perfect Thanksgiving or Christmas side dish!
25 minPrep Time
50 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 3 pounds Yukon Gold Potatoes (or whatever type of potato your prefer)
- 2 Tablespoons butter
- 4 ounces cream cheese (softened)
- 2/3 cup sour cream
- 1/4 cup whole milk (or heavy cream)
- 3/4 teaspoon salt
- 2 Tablespoons butter - optional topping
- 1/2 Tablespoon fresh parsley (chopped) - optional topping
- 1/2 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 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 potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
- When you are ready to bake them, 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.
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Have you checked out our YouTube channel?
If you love our make ahead mashed potatoes, you’ll love our garlic and dill smashed potatoes. Watch how to make them below:
Comment on this Recipe
23 Responses to “Make-Ahead Mashed Potatoes”