Make-Ahead Mashed Potatoes

Bring on the holidays!!!
Thanksgiving is one of my favorite holidays – but our day usually starts with our family Thanksgiving flag football game, then we head home to shower, and then we get together to eat . . . which means that we have to prep as much of the food as possible!

You can make these potatoes the night before and then pop them in the oven to heat them up right before you eat. They are creamy and delicious!

Serves: 10

Make-Ahead Mashed Potatoes

The perfect creamy mashed potatoes can be made ahead of time to help make the meal even easier to make!

25 minPrep Time

50 minCook Time

1 hr, 15 Total Time

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  • 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


  1. 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.
  2. 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.
  3. Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
  4. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
  5. If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
  6. If you are making these potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
  7. When you are ready to bake them, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
  8. Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.

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23 Responses to “Make-Ahead Mashed Potatoes”

  1. 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!
    • 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.

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