This simple Make Ahead Mashed Potatoes recipe makes the most fluffy, buttery mashed potatoes up to 3 days in advance. They’re the perfect holiday side dish that can be easily reheated in a variety of different ways.
This recipe will save you time on those busy holidays when you want to prep as much as you can in advance! If you’re looking for more mashed potato recipes, you can also try these Mashed Red Potatoes, Mashed Sweet Potatoes, or these Gruyere Mashed Potatoes.
Why You’ll Love This Recipe
- Makes Hosting Easier: Prep 1-2 days early and reheat perfectly.
- Foolproof Method: Reheating instructions that work.
- Scales for a Crowd: Easy to double for holidays and parties.
Make Ahead Mashed Potatoes Recipe
When you’ve got a full menu to prep, it’s good to have as many of these make ahead recipes in your back pocket as possible. These make ahead potatoes are absolutely delish and so easy to throw together and toss in the fridge. They are loaded with creamy goodness making it completely impossible for them to be anything short of perfection.
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Whether you like your mashed potatoes creamy or lumpy, skins-on or skins-off, this recipe provides you tips and step-by-step instructions to assure you mashed potato success. No gummy, flavorless mashed potatoes here!
Key Ingredients
- Potatoes – we love using red potatoes for this recipe, but you can also use Idaho potatoes or Yukon Gold potatoes.
- Salted Water – salting your water will season the potatoes lightly as they cook.
- Cream Cheese – you want your cream cheese to be at room temperature so it will mix into the mashed potatoes more easily.
- Sour Cream – either lite or full fat will work.
- Milk – we suggest using either whole milk or even subbing heavy cream.
- Butter – you can use salted or unsalted, just be aware of how much additional salt you add if you choose salted butter.
- Onion Powder and Garlic Powder have a more sweet and mild flavor compared with the fresh versions. They are also great for adding to something creamy, such as mashed potatoes, as they won’t change the texture.
- Parsley – This is an optional garnish. If you choose to use it, you will want fresh parsley as it adds a nice color and beautiful fresh flavor.
How To Make Mashed Potatoes Ahead of Time
- Boil the potatoes. Place diced potatoes in a large pot, add 1 Tablespoon of salt, and add water to cover. Boil potatoes for 20-30 minutes, or until they are fork-tender.
- Mash with the rest of the ingredients. Drain the water, then add the potatoes back to the pot. Mash potatoes to your desired consistency using a hand masher or potato ricer, then add in your cream cheese, sour cream, milk, butter, salt, pepper, onion powder and garlic powder. Mix until well combined.
- Cool and store in the fridge. Spread the mashed potato mixture into a 9 by 13″ casserole dish and let the potatoes cool to room temperature, then cover with plastic wrap and foil and store in the fridge for up to 3 days.
- Reheat. When you’re ready to reheat, preheat the oven to 325 degrees. At the same time, remove the potatoes from the fridge to allow the baking dish to come to room temperature (at least 30 minutes). Before putting in the oven, remove the plastic wrap, cover with foil and bake for about 40-50 minutes, or until a thermometer reads 160 degrees.
- Serve. Once your mashed potatoes are warmed through, scoop into a large bowl, add a couple tablespoons of butter and garnish with fresh chopped parsley. Enjoy!
Recipe Variations
- Loaded Mashed Potatoes: Crisp up some bacon and crumble it into the mashed potatoes, then mix in shredded cheddar cheese. Top with a dollop of sour cream, more shredded cheddar and a few minced chives.
- Chive and Sour Cream: Mix in some sour cream and chopped fresh chives.
- Bacon and Ranch: Fold in crisp Bacon Ranch seasonig, and green onions.
- Caramelized Onion Mashed Potatoes: Add caramelized onions into the mashed potatoes once they are finished.
- Extra creamy: Add cream cheese or Boursin for a silky, tangy finish.
Tips for the Best
- Choose the Right Potato: Yukon Golds are creamy and hold well. Russets are fluffier; a 50/50 works great too.
- Salt the Water: Star poatoes in cold, well-salted water for even cooking and flavor.
- Cut Evenly: Cube potatoes into 1.5″ pieces so they cook at the same rate.
- Don’t Overcook: Boil unitl fork tender but not falling apart, about 12-15 minutes.
- Drain and Dry: After boiling, return to the hot pot for 1-2 minutes to seam off the moisture.
- Room Temp Dairy: Add room tempreture butter adn cream/milk for a silky texture.
- Add Rich Dairy: Cream cheese, sour cream or heavy cream help them reheat without drying.
- Mash Gently: Use a hand masher for rustic texture; a ricer for extra fluffy (only if you have peeled the potatoes). Avoid a blender, mixer, or food processor. This will result in gummy mashed potatoes.
- Season in layers: Salt, pepper, and garlic powder to taste. Finish with chives or parsley. Always taste-test and adjust the seasoning as needed.
- Cool Quickly: Spread in a shallow dish to cool faster before covering and chilling.
Frequently Asked Questions
There are a couple ways to thicken runny mashed potatoes. First, stir them gently allowing more steam to escape while they cool a little. Second, add in some cheese. A hard cheese like parmesan is especially good if you want to soak up some excess moisture. Third, try adding dehydrated potato pearls to mashed potatoes.
If you want the lightest and fluffiest mashed potatoes, I highly recommend using a potato ricer. They are inexpensive and easy to use and are perfect if you like your mashed potatoes super smooth.
You can also use a hand potato masher, which is probably the simplest method and great for lumpy mashed potato lovers. This way, you can mash your potatoes directly in the pot or bowl and you have a lot of control over how chunky or creamy you want them.
A third method is to use a standing electric mixer with the paddle attachment. This is the fastest way, but just be careful not to overmix or you will end up with a gummy mess. Gummy mashed potatoes are often the result of overmixing, so keep a close eye on them if you go this route.
Whether you use unpeeled or peeled potatoes is completely up to you. I love making them both ways! Just be sure to always scrub the potato skins well if you choose to keep them on.
Oven- To reheat potatoes in the oven, stir in butter, cream or any other desired flavorings. Spread the potatoes out on a baking dish and cover with aluminum foil and bake in a preheated 350 degrees F oven for 20-3- minutes or until the potatoes are warmed through and reach 165º F.
Microwave- Place the potatoes in a covered microwave safe dish. Heat them at 50% power for 3 minutes, stirring occasionally until heated through. Once warm, stir well and add in dairy, butter, or your favorite toppings.
Add a layer of butter and cream on the top of the mashed potatoes to make them freezer mashed potatoes. The butter and cream add a protective layer that will keep the potatoes soft and creamy when reheated.
Yes! If you want to make mashed potatoes from start to finish in the crockpot, check out our Crockpot Mashed Potatoes recipe. Otherwise, you can use a slow cooker to reheat your mashed potatoes by adding them and warming on low for about 3-4 hours. Stir a couple of times during the warming process and add a little more milk and butter if needed.
Make Ahead and Reheating Instructions
- Oven Reheat (Best for a Crowd):
- Spread potatoes in a butter baking dish. Dot with butter and cover tightly.
- Reheat at 325-350 °F for 25-40 minutes, stirring once. Add a splash of warm cream if needed.
- Slow Cooker Reheat:
- Butter the slow cooker. Add mashed potatoes and a few tablespoons of cream and butter.
- Heat on low for 2-3 hours, stirring occasionally. Hold on warm up to 2 hours; add splashes of warm cream to keep silky.
- Stovetop Reheat:
- Warm in a heavy pot over low heat with a little butter.cream, stirring gently.
- Microwave Reheat:
- Reheat in short bursts, stirring and adding a splash of milk as needed.
More Potato Recipes You’ll Love
Make-Ahead Mashed Potatoes Recipe
Ingredients
- 5 pounds red potatoes, (or Idaho or Yukon gold)
- 1 tablespoon salt, (for boiling water)
- 6 ounces cream cheese, room temperature
- 8 ounces sour cream
- 1/2 cup milk, (or heavy cream)
- 3 tablespoons butter
- 1½ teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
Instructions
- Wash the potatoes and cut into 1" cubes. Place the potatoes in a large pot, add 1 tablespoon of salt, and add water to cover. Bring to a boil and boil potatoes for 20-30 minutes, or until they are fork-tender.
- Drain the water, then add the potatoes back to the pot. Mash potatoes to your desired consistency using a hand masher or potato ricer, then add in your cream cheese, sour cream, milk, butter, salt, pepper, onion powder, and garlic powder. Mix until well combined.
- Spread the mashed potato mixture into a 9" x 13" casserole dish and let the potatoes cool to room temperature, then cover with plastic wrap and foil and store in the fridge for up to 3 days.
- When you're ready to re-heat, preheat the oven to 325 degrees. At the same time, remove the potatoes from the fridge to allow the baking dish to come to room temperature (at least 30 minutes).
- Just before putting in the oven, remove the plastic wrap, cover with foil and bake for about 30 minutes, or until a thermometer reads 160 degrees.
- Once your mashed potatoes are warmed through, scoop into a large bowl and top with butter and fresh chopped parsley. Enjoy!
Notes
- Storing Instructions: store in an airtight container in the fridge for up to 4 days.
- Freezing: store in an airtight container or freezer bags in the freezer for up to 3 months.
Tips:
- You can leave the peels on or take them off, whichever you prefer, just make sure to wash them!
- Start with cold water covering your potatoes, then bring to a boil. They will cook more evenly this way.
- Salting the water you boil your potatoes in seasons them as they cook.
- A hand potato masher will you give you a great rustic mashed potatoes texture.
- Cutting your potatoes smaller will make them cook faster!
Nutrition
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These simple Make-Ahead Mashed Potatoes are fluffy, buttery and absolutely delicious. They are loaded with creamy goodness and so easy to throw together and toss in the fridge.
Categories:
Christmas, Crockpot, Fall Recipes, Gluten-Free, Meal Prep, Nut-Free, Potatoes, Sides, Spring Recipes, St Patrick's Day, Summer Recipes, Thanksgiving, Vegetarian, Winter Recipes,
Excellent and a time saver!
When there is so much to cook this is a real time saver! The mashed potatoes are delicious and creamy and I know I will be making them this way again this year!
This recipe was so simple and delicious! I’m always trying to seek ways to prep the day prior to hosting. Thank you!