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.
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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.
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!
Ingredients You Will Need
- 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!
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.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store in an airtight container or freezer bags in the freezer for up to 3 months.
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
More Simple Potato Recipes
- 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
If you're looking for more of the Best Holiday Recipes, be sure to try our...
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- Scalloped Potatoes
- Gruyere Mashed Potatoes
- Roasted Brussel Sprouts
- Cheese Ball
- Oven Baked Jalapeno Poppers
- No Bake Chocolate Cheesecake
- No Bake Pumpkin Cheesecake
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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!