Make-ahead mashed potatoes can be quickly thrown together and reheated the next day. This is the perfect recipe side dish for Thanksgiving or Christmas!
Can You Make Mashed Potatoes Ahead Of Time?
Yes, you definitely can, and honestly, it will save you so much time when you are trying to make other dishes for your special occasion! You can make these make-ahead mashed potatoes up to 24 hours beforehand, which will help save your sanity on Thanksgiving Day or for any other holiday meals!
What You’ll Love About This Recipe
These Make-ahead mashed potatoes are a great way to make your Thanksgiving preparations (or any holiday preparations) a lot easier.
Just having 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.
Key Ingredients
Yukon gold potatoes are going to be your best friend for this crock pot recipe. They make the best mashed potatoes if you love mashed potatoes with a buttery and creamy texture.
To get delicious potatoes without having to use lots of butter, do not skip out on using the cream cheese and sour cream in this make ahead mashed potatoes recipe. They will add the perfect balance of creaminess and flavor to the hot potatoes.
Adding in whole milk will allow you to make the fluffiest potatoes, but you can also use heavy cream for a rich taste.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Stock Pot (5 qt)
- Baking Dish (9 x 13)
- Cutting Board
- Chef Knife
- Spoon (Wooden)
- Strainer (Mesh)
- Potato Masher
How to Make The Best Make-Ahead Mashed Potatoes
- Place potatoes in a large stockpot, cover with cold water, and bring to a boil. Cover, reduce the heat to medium, and cook for 20–25 minutes until fork-tender. Drain well.
- Peel if desired, then mash potatoes in a large bowl.
- Mix in butter, cream cheese, sour cream, milk, and salt until smooth.
- Spray a 9×13-inch baking pan with nonstick spray and scoop mashed potatoes into the pan. Optional: Brush with melted butter and sprinkle with parsley and paprika.
- If making ahead, cover and refrigerate (up to 24 hours). Before baking, let it sit at room temperature for 30 minutes.
- Bake at 350°F uncovered for 25–30 minutes, until heated through.
- Top with green onions and paprika for added flavor.
Secrets to The Best Mashed Potatoes
First, don’t overmix the boiled potatoes. We prefer to mash potatoes with a potato masher (hand masher) or a potato ricer (versus an electric mixer) so they don’t get overmixed.
Overmixing leads to gummy, starchy potatoes, which is the last thing you want. If you’ve found that you are having more chewy or gummy potatoes, give the potato ricer a try!
Make sure to pick the right potato for this recipe. Yukon golds will produce a creamier, smoother mash and the best fluffy texture.
Next is the taste of the potatoes. These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back. Plus, using real unsalted butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.
The best way to drain any excess water from the potatoes, pour them into a strainer or colander and rinse any of the remaining potato starches with hot water.
Storing Tips
Put the cooled down mashed potatoes into an airtight container, and store it in the fridge for up to 5 days. Put the cold potatoes into a slow cooker on low and let it heat up again during the day or until heated through.
Enjoy More Delicious Potato Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Air Fryer Roasted Potatoes
- Au Gratin Cheesy Potato Bake
- Cheesy Ranch Potatoes
- Crispy Hasselback Potatoes
- Funeral Potatoes
- Garlic Parmesan Mashed Potatoes
- Garlic Roasted Potatoes
- Homemade Scalloped Potatoes
- Instant Pot Mashed Potatoes
- Mom’s Cheese Potatoes
- Pesto Potatoes
- Roasted Parmesan Potatoes
- Skillet Red Potatoes
- Slow Cooker Bacon Cheese Potatoes
- Slow Cooker Cheesy Potatoes
- Smashed Cheesy Potatoes
- Smashed Italian Red Potatoes
- Twice Baked Potato Casserole
Make-Ahead Mashed Potatoes Recipe
Ingredients
- 3 pounds Yukon gold potatoes
- 2 Tablespoon butter
- 4 ounces cream cheese
- ⅔ cup sour cream
- ¼ cup whole milk
- ¾ teaspoon salt
- 2 Tablespoon butter, optional topping
- ½ Tablespoon fresh parsley, optional topping
- ½ teaspoon paprika, optional topping
Equipment
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℉ 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I love your new recipes!
I love recipes I can do ahead to make the day of a little easier! Hope you post more like this! ?
You boil the whole potato? Don’t chop first?
Hi Emily. Yes, boil the whole potato until fork tender.
How many does this recipe feed?
How many people does this recipe feed?
This recipe serves about 10 people.
Do you bake the potatoes covered or uncovered?
You bake them uncovered. It says that in Step 8 of the directions. These are so delicious.
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!
Could this be made ahead and frozen? Then thaw and bake?
Hi Christine. These can be frozen and then thaw and reheat. It will save so much time on Thanksgiving day!
i going to use russet potatoes about how many do you think would make 3 1/2 mashed potatoes?
Potatoes come in all sizes. You can also buy 5 pound bags of russet potatoes for very inexpensive. But it is probably around 10 medium. Or just weigh them at the store.
Could this recipe be frozen to take along on a camping trip and reheated over the fire?
Could these be done in a slow cooker?
You could definitely reheat these in the slow cooker.
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.
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
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?
The recipe says to mash the potatoes with a potato masher. You can also use a hand mixer. That might make it smoother. I guess it’s just whatever your personal preference is. We like a few chunks in our potatoes. 🙂 Enjoy your week and I hope that this helps.
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!
Outstanding !!! My husband said the BEST ever!!!
The taters didn’t get hot within 50 min oven Reheat. The dish was even out of the fridge approx, 1 hour prior to insertion into oven. The dish tasted fine, however it was not warm enough to melt butter.