Make-Ahead Mashed Potatoes Recipe

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

Serves: 10

Make-Ahead Mashed Potatoes Recipe

These Make-ahead mashed potatoes will make your Thanksgiving preparations a lot easier. They are creamy and delicious.

Prep Time 25 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Print Pin

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

Some of our tips for making 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.

Nutrition

Calories: 217 kcal · Carbohydrates: 25 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Cholesterol: 33 mg · Sodium: 274 mg · Potassium: 618 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 422 IU · Vitamin C: 28 mg · Calcium: 51 mg · Iron: 1 mg

Equipment

• Stock Pot
• 9 x 13 baking dish

Recipe Details

Course: Side Dish

Cuisine: American

Author: Camille Beckstrand

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