Make-Ahead Mashed Potatoes
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These creamy make-ahead mashed potatoes can be prepared up to two days before dinner. Made with russet potatoes, garlic, sour cream, and cream cheese, they’re spread into a casserole dish and topped with butter. When you’re ready to serve, bake them covered until hot, a helpful head start for Thanksgiving, Christmas, or a family dinner.
Why You’ll Love These Potatoes
- Prep up to two days ahead: Finish the peeling, boiling, and mashing before the day you’re serving.
- Simple ingredients: Sour cream, cream cheese, milk, and butter make a rich, creamy mash.
- Garlic cooks with the potatoes: Mash the softened cloves right into the potatoes.
- Ready to bake: Store the potatoes in their baking dish so they’re ready for the oven.
Jesseca’s Recipe Review
This is one of those recipes I make every Thanksgiving because it saves me so much time (and oven space when I need it most!). I love that I can make the mashed potatoes a day or two ahead, pop them in the fridge, and just warm them up before dinner. The cream cheese and sour cream keep them rich and creamy, and honestly, nobody would ever guess they weren’t made fresh that day. Such a lifesaver during the holidays!
Ingredients for Make-Ahead Mashed Potatoes
See the recipe card below for the full amounts.
- Russet potatoes: Peel and cut into evenly sized cubes so they cook at a similar rate.
- Garlic: Whole peeled cloves cook in the same pot as the potatoes. Keep them when draining.
- Sour cream: Adds richness and a little tang.
- Cream cheese: Softened cream cheese is easier to mix into the hot potatoes.
- Milk: Helps bring the mash together. I use 2% because it’s what we have on hand, but whole milk or cream would work well.
- Onion powder, salt, and pepper: Season the potatoes before transferring them to the baking dish.
- Butter: I recommend salted butter dotted over the top before covering and refrigerating.
Recipe Variations
Here are a few ways to switch things up:
- Cheesy Mashed Potatoes: Stir in 1 cup of shredded sharp cheddar before spreading the potatoes into your baking dish. Sprinkle a little extra on top before baking.
- Garlic and Herb: Add 1 tablespoon of chopped fresh chives and a teaspoon of fresh thyme or rosemary for a little extra flavor.
- Loaded Mashed Potatoes: Mix in crispy bacon pieces, shredded cheddar, and sliced green onions. Save a little of each to sprinkle on top before serving.
- Extra Buttery: Swap the milk for half-and-half and add an extra 2 tablespoons of butter for an even richer, creamier texture.
- Parmesan Mashed Potatoes: Stir in ½ cup of freshly grated Parmesan cheese for a slightly salty, savory twist.
My tip: If you’re making these for Thanksgiving, I recommend sticking with the classic version. It goes with just about everything on the table, especially a generous spoonful of turkey gravy!
How To Reheat Mashed Potatoes
- Remove the casserole from the refrigerator 30 minutes before baking, provided your baking dish manufacturer allows this refrigerator-to-oven method.
- Preheat the oven to 325°F.
- Bake covered for approximately 45 minutes, or until the potatoes reach 165°F in the center.
- A deeper casserole or colder starting temperature may require more time. Keep covered while baking to help retain moisture.
How Long Do Mashed Potatoes Last In The Fridge
Homemade mashed potatoes will last 3 to 4 days in the refrigerator when stored properly in an airtight container.
For this make-ahead mashed potato recipe, I recommend preparing them up to 2 days before you plan to serve them. This gives you one less thing to worry about on Thanksgiving Day without sacrificing that fresh, creamy texture, and more time to enjoy leftovers.
Frequently Asked Questions
After reheating the potatoes to 165°F, transfer them to a preheated slow cooker and keep them at 140°F or above for serving. Reheat chilled potatoes in the oven before transferring them.
Keep the garlic! The cloves soften as they cook and are mashed into the potatoes with the other ingredients.
Absolutely! I prefer russet potatoes because they make light, fluffy mashed potatoes, but Yukon Golds are a great alternative if you like a richer, creamier texture. You can even use half russet and half Yukon Gold for the best of both worlds. Red potatoes will work too, but they’re a little waxier and won’t be quite as fluffy. Whatever you choose, be careful not to overmix or your potatoes can turn gummy.
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Make-Ahead Mashed Potatoes
Ingredients
- 5 pounds russet potatoes (peeled and cubed)
- 3 garlic cloves (peeled)
- 1 cup sour cream
- 4 ounces cream cheese (softened)
- ½ cup milk
- 2 teaspoons onion powder
- Salt and black pepper (to taste)
- ¼ cup butter (cut into small pieces)
Instructions
- Place the potatoes and garlic cloves in a large pot and cover with water. Bring to a boil and cook until the potatoes are soft and fork-tender.
- Drain well, keeping the garlic with the potatoes.
- Mash the potatoes and garlic with the sour cream, cream cheese, milk, and onion powder. Season with salt and pepper to taste.
- Spread into a casserole dish and dot the top with butter. Cover and refrigerate promptly for up to two days.
- When ready to bake, remove from the refrigerator 30 minutes beforehand, following your baking dish manufacturer’s temperature-change instructions. Preheat the oven to 325°F.
- Bake covered for approximately 45 minutes, or until the center reaches 165°F. Allow additional baking time as needed.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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