Make ahead mashed potatoes are the secret to a calm holiday kitchen. You boil, mash and season the potatoes up to two days early, then slide the dish into the oven while the turkey rests. This make ahead mashed potatoes recipe is rich and creamy thanks to cream cheese, sour cream and butter, and the potatoes stay soft and fluffy after reheating. It serves a crowd of 10 to 12, so it is perfect for Thanksgiving, Christmas and big Sunday dinners.
- Time: 20 minutes of prep, 20 minutes of boiling, then about 40 minutes to reheat on the day.
- Makes: about 12 servings from a 9×13-inch dish.
- Key ingredients: Yukon Gold potatoes, cream cheese, sour cream, butter and warm milk.
- Make ahead: assemble the dish up to 2 days before, keep it in the refrigerator and bake it covered.
- Best tip: drain the potatoes very well and let them steam dry for a minute, so the mash is fluffy instead of watery.
Why Make Ahead Mashed Potatoes Work So Well
Mashed potatoes are one of the last dishes to finish on a holiday table, and they need a lot of attention at the stove. Make ahead mashed potatoes remove that stress. The potatoes are fully cooked and seasoned in advance, so on the big day you only need to reheat them. Cream cheese and sour cream make this version especially good for advance cooking. They add richness and a little tang, and they keep the mash creamy when it is reheated in the oven.
Make Ahead Mashed Potatoes Ingredients
You only need a handful of ingredients for the creamiest make ahead mashed potatoes:
- Yukon Gold potatoes: 5 pounds, peeled and cut into 1 1/2-inch chunks. They are naturally buttery and mash smoothly.
- Salt: 1 tablespoon for the cooking water, plus about 2 teaspoons for the mash.
- Cream cheese: 8 ounces, softened.
- Sour cream: 1/2 cup.
- Butter: 1/2 cup (1 stick), unsalted, plus extra for the dish.
- Whole milk: 1/2 to 3/4 cup, warmed.
- Black pepper: 1/2 teaspoon.
Easy Swaps for Make Ahead Mashed Potatoes
- Russet potatoes: They give a fluffier, lighter mash. Use a ricer or a masher and do not overwork them.
- Half-and-half or cream: Swap for the milk for an even richer dish.
- Greek yogurt: Replace the sour cream with plain Greek yogurt for a little extra tang.
- Add-ins: Stir in roasted garlic, chopped chives or shredded sharp cheddar.
How to Make Make Ahead Mashed Potatoes (Step by Step)
- Boil. Put the potatoes in a large pot, cover them with cold water and add 1 tablespoon of salt. Bring to a boil and cook for 15 to 20 minutes, until a fork slides in easily.
- Drain well. Drain the potatoes in a colander, then return them to the warm pot for 1 minute to steam off extra moisture.
- Mash. Mash with a hand masher or a ricer until smooth. Do not use a blender or food processor, because that makes potatoes gluey.
- Add the creamy ingredients. Fold in the cream cheese, sour cream and butter until melted. Add the warm milk a little at a time until the potatoes are creamy but not runny.
- Season. Add salt and pepper. Taste and adjust, because chilled potatoes taste less salty.
- Fill the dish. Spread the mash in a buttered 9×13-inch baking dish and dot the top with a few small pieces of butter.
- Cool and chill. Let the dish cool for no more than 30 minutes, cover it tightly and refrigerate it within 2 hours of cooking.
How to Reheat Make Ahead Mashed Potatoes
Take the dish out of the refrigerator while the oven preheats to 350°F. Cover it with foil and bake for 40 to 45 minutes. Stir once halfway through and add a splash of milk if the potatoes look dry. The potatoes are ready when they are steaming hot all the way through. The USDA advises reheating leftovers to 165°F as measured with a food thermometer, so check the center of the dish. Uncover for the last 5 minutes if you want a lightly golden top.
Tips for the Best Make Ahead Mashed Potatoes
- Start in cold water. Potatoes started in cold, salted water cook evenly all the way through.
- Cut evenly. Same-size chunks finish at the same time.
- Warm the milk. Cold milk cools the mash and makes it harder to blend smoothly.
- Do not overmix. Stop as soon as the potatoes are smooth.
- Season at the end. Salt is easier to judge after the dairy goes in.
- Use a shallow dish. A shallow 9×13-inch dish cools faster than a deep bowl, which helps keep the potatoes safe in the refrigerator.
Make Ahead Mashed Potatoes Variations
- Loaded. Fold in crispy bacon, shredded cheddar and green onions.
- Garlic and herb. Add roasted garlic and a spoonful of chopped fresh rosemary or thyme.
- Brown butter. Brown the butter in a skillet before adding it for a nutty flavor.
- Dairy-light. Skip the cream cheese and use extra butter and warm milk.
What to Serve With Make Ahead Mashed Potatoes
Serve these make ahead mashed potatoes with a holiday main dish like herb roasted turkey breast or a slow cooker turkey breast. Pour plenty of turkey gravy over the top, and round out the table with green bean casserole, easy sausage stuffing and 3-ingredient cranberry sauce.
How to Store, Freeze and Use Leftover Mashed Potatoes
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours of cooking, or within 1 hour if it is hotter than 90°F. Divide large amounts into shallow containers so they cool quickly, and keep them at 40°F or below.
- Refrigerator: Leftovers keep for 3 to 4 days in an airtight container, according to the USDA.
- Freezer: The USDA says leftovers can be frozen for 3 to 4 months. Freeze flat in freezer bags for quick thawing, and thaw in the refrigerator.
- Reheating: Cover the potatoes and reheat them to 165°F. Add a splash of milk and stir well.
Turn leftovers into mashed potato fritters or crispy mashed potato cheese puffs.
Frequently Asked Questions About Make Ahead Mashed Potatoes
How far ahead can I make mashed potatoes?
You can make ahead mashed potatoes up to 2 days before serving. Cool them quickly, cover the dish tightly and keep it in the refrigerator at 40°F or below. The USDA says cooked leftovers keep for 3 to 4 days, so 2 days leaves a safe cushion before the meal.
Can you freeze make ahead mashed potatoes?
Yes. Cool the mashed potatoes, pack them in freezer bags or containers and freeze them. The USDA says leftovers can be frozen for 3 to 4 months. Thaw them in the refrigerator, reheat to 165°F and stir in a little warm milk to bring back the creamy texture.
How do you keep make ahead mashed potatoes from drying out?
Cover the dish tightly with foil while it reheats, and add a splash of warm milk or a pat of butter halfway through. Cream cheese and sour cream also help, because they keep the mash soft. Stir once during baking so the heat spreads evenly through the dish.
What are the best potatoes for make ahead mashed potatoes?
Yukon Gold potatoes are the best choice because they are buttery, creamy and hold up well when reheated. Russets make a fluffier mash but can dry out faster. Avoid waxy red potatoes unless you like a chunkier, skin-on style of mashed potatoes.
Can I reheat make ahead mashed potatoes in the microwave?
Yes. Spoon the potatoes into a microwave-safe dish, cover them and heat in short bursts, stirring between each one. Add a splash of milk if needed. The USDA says reheated leftovers should reach 165°F, so check the center with a food thermometer before serving.
Final Thoughts
Make ahead mashed potatoes take the pressure off any big meal. Boil, mash and season the potatoes early, chill them promptly, and reheat them while the main dish rests. Your guests will never know you did the work two days ago. If you want more simple holiday sides, try candied sweet potatoes or cheesy scalloped potatoes next.
Sources and further reading
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Make Ahead Mashed Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Creamy make ahead mashed potatoes with cream cheese and sour cream. Boil and mash up to 2 days early, then reheat covered in the oven. Serves 12.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon salt, for the cooking water
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter, plus extra for the dish
- 1/2 to 3/4 cup whole milk, warmed
- about 2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Put the potatoes in a large pot, cover with cold water and add 1 tablespoon of salt. Bring to a boil and cook 15 to 20 minutes, until a fork slides in easily.
- Drain well in a colander, then return the potatoes to the warm pot for 1 minute to steam off extra moisture.
- Mash with a hand masher or ricer until smooth. Do not use a blender or food processor.
- Fold in the cream cheese, sour cream and butter until melted. Add the warm milk a little at a time until creamy but not runny.
- Season with salt and pepper. Taste and adjust.
- Spread in a buttered 9×13-inch baking dish and dot the top with a few small pieces of butter.
- Cool for no more than 30 minutes, cover tightly and refrigerate within 2 hours of cooking.
- To serve: heat the oven to 350°F. Cover the dish with foil and bake 40 to 45 minutes, stirring once halfway and adding a splash of milk if dry, until steaming hot (165°F in the center).
Notes
- Make ahead: keep the covered dish in the refrigerator for up to 2 days before baking.
- Leftovers: refrigerate within 2 hours, keep 3 to 4 days at 40°F or below, reheat to 165°F (USDA guidance for leftovers).
- Freezer: leftovers can be frozen for 3 to 4 months (USDA guidance). Thaw in the refrigerator and stir in warm milk.
- Swaps: use half-and-half instead of milk, Greek yogurt instead of sour cream, or russet potatoes for a fluffier mash.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Boiled and baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 3/4 cup)