These simple Make-Ahead Mashed Potatoes are fluffy, buttery and can be made up to 3 days in advance. They make the perfect holiday side dish that can be easily reheated in a variety of different ways.
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Best Make-Ahead Mashed Potatoes with Cream Cheese
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 Mashed 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.
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!
What’s the Best Way to Mash Potatoes?
First of all, whether you use unpeeled or peeled potatoes is completely up to you. We love making them both ways! Just be sure to always scrub the potato skins well if you choose to keep them on.
If you want the lightest and fluffiest mashed potatoes, we 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.
Ingredients for Make-Ahead Mashed Potato Casserole
- 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.
- Salt and Pepper - we like to use sea salt and ground black pepper.
- 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
- Wash the potatoes, peel them (optional), and cut them 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 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.
- 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.
- 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!
Other Ways to Reheat Make-Ahead Mashed Potatoes
You can use our oven method to reheat your mashed potatoes, but here are two other ways to do it.
Stovetop: transfer potatoes to a pot and add about ? cup of milk or heavy cream. Continue to warm over medium-low heat, stirring often, until your potatoes are warmed through.
Microwave: transfer potatoes to a microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap and microwave on 50-75% powder for about 10-15 minutes, stopping to stir the potatoes halfway through.
Slow Cooker: see below for this longer but completely hands-off method.
Can I Make Make-Ahead Mashed Potatoes in the Slow Cooker?
If you want to make mashed potatoes from start to finish in the crockpot, check out our Crockpot Mashed Potatoes recipe.
The crock pot or slow cooker can also come in very handy with this mashed potato recipe - particularly if you are making them for Christmas or Thanksgiving dinner and you will have the stovetop and oven occupied.
You’ll still need to boil the potatoes, mash them and stir in all of the yummy ingredients, but you can use your slow cooker to reheat and keep them warm until you are ready to serve.
- About 3-4 hours before you plan to serve the meal, transfer your mashed potatoes from the baking dish to your crockpot.
- Cover and heat on low for 3-4 hours, stirring a couple of times throughout.
- Add a bit more milk (or heavy cream) and a few tablespoons of butter towards the end of the warming time, then serve whenever you are ready!
A couple ways to thicken runny mashed potatoes are A. Stir them gently allowing more steam to escape while they cool a little. 2. Add in some cheese, a hard cheese like parmesan is especially good if you want to soak up some excess moisture. 3. Add dehydrated potato pearls to mashed potatoes.
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 preheated350 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 friendly. The butter and cream add a protective layer that will keep the potatoes soft and creamy when re-heated.
If you're looking for more of the Best Holiday Recipes, be sure to try our...
- Oven Roasted Turkey Breast
- Scalloped Potatoes
- Gruyere Mashed Potatoes
- Roasted Brussel Sprouts
- Cheese Ball
- Oven Baked Jalapeno Poppers
- No Bake Chocolate Cheesecake
- No Bake Pumpkin Cheesecake
- More Holiday Recipes
Make-Ahead Mashed Potatoes Recipe
Ingredients
- 5 lbs Red Potatoes Idaho or Yukon gold work great, too.
- 1 Tablespoon Salt for Boiling Water
- 6 oz Cream Cheese room temperature
- 8 oz Sour Cream lite or full fat are both fine
- ½ Cup Milk can also use heavy cream
- 3 Tablespoons Butter Plus another 2-3 Tablespoons to garnish (optional)
- 1-2 teaspoons Salt
- ½ teaspoon Black Pepper
- 2 teaspoons Onion Powder
- ½ teaspoon Garlic Powder
Instructions
- Wash the potatoes, peel (optional) 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 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.
- When you're ready to re-heat, preheat 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, add a couple tablespoons of butter and garnish with fresh chopped parsley. Enjoy!
Notes
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
Here are some more simple potato recipes that we love!
- Air Fryer Baked Potatoes
- Air Fryer Red Potatoes
- Oven Baked Potatoes
- Garlic Herb Cheesy Potatoes
- Oven Roasted Red Potatoes
- Creamy Au Gratin Potatoes
- Bacon and Cheese Scalloped Potatoes
- Garlic Mashed Potatoes
- Twice Baked Potatoes
- Warm Potato Salad
- More Potato Recipes
- Best Potato Recipes
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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.
Lori
Excellent and a time saver!
Gina
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!