Our make-ahead mashed potatoes can be quickly thrown together and reheated the next day. They make the perfect side dish for Thanksgiving or Christmas!
These Make-ahead mashed potatoes will make your Thanksgiving preparations (or any holiday preparations!) a lot easier.
We want to let you in on our secret: a lot prep work the day or two before so we can actually enjoy the morning on Thanksgiving.
You can make these make-ahead mashed potatoes up to 24 hours beforehand, which will help save your sanity on Thanksgiving Day!
One less thing to throw together can make a huge difference, especially when you’re in charge of the meal.
These potatoes are fluffy, creamy, and make the perfect addition to your holiday dinner.
If you are looking to relieve some of that last minute stress while preparing your holiday meal, you might like our Slow Cooker Creamy Mashed Potatoes or our Instant Pot Mashed Potatoes!
If it comes to the day of serving and you have a lot of leftover mashed potatoes, there are so many ways to use them! Make Thanksgiving sandwiches, serve them at another dinner party, warm them up in the crock pot, or serve them at family dinner. Mashed potatoes definitely don’t have to be saved for Thanksgiving dinner only! However, if you are making these for the big day, it’s easy to make them ahead. All you need is a couple of hours and some ingredients!
How to make the best make-ahead mashed potatoes
Place potatoes in a large stockpot and add enough water to cover potatoes. Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain and water.
If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
Related Recipe: Be sure to try this holiday favorite side dish – Instant Pot Sweet Potato Casserole. So easy and delicious.
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
Secrets to the best make-ahead mashed potatoes
- Don’t over mix them. We prefer to mash potatoes with a potato masher(versus a hand mixer) so they don’t get over mixed. Over mixing leads to gummy, starchy potatoes, which is the last thing you want.
- Type of potatoes matter.Yukon golds usually make for a creamier, smoother mash.
- Additions can make them even creamier.These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back.
- Use real butter.Real butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.
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Other Thanksgiving Side Dishes
- Homemade Cornbread Dressing
- Homemade Green Bean Casserole without Condensed Soup
- Sweet Potato Casserole
- Vegetable Dill Dip
- Raspberry Cream Cheese Jell-O Salad
- Thanksgiving Turkey Vegetable Tray Recipe and Homemade Ranch Dip
Serves: 10
Make-Ahead Mashed Potatoes Recipe
These Make-ahead mashed potatoes will make your Thanksgiving preparations a lot easier.They are creamy and delicious.
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
PrintPin
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 Tablespoons butter
- 4 ounces cream cheese
- ⅔ cup sour cream
- ¼ cup whole milk
- ¾ teaspoon salt
- 2 Tablespoons butter optional topping
- ½ Tablespoons fresh parsley optional topping
- ½ teaspoon paprika optional topping
Instructions
Place potatoes in a large stockpot and add enough water to cover potatoes.
Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain the water.
If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked potatoes in a large bowl and mash with a potato masher.
Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
If you are making these mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake these mashed potatoes, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.
Notes
Some of our tips for making mashed potatoes:
- Don’t over mix them. We prefer to mash potatoes with a potato masher(versus a hand mixer) so they don’t get over mixed. Over mixing leads to gummy, starchy potatoes, which is the last thing you want.
- Type of potatoes matter.Yukon golds usually make for a creamier, smoother mash.
- Additions can make them even creamier.These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back.
- Use real butter.Real butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.
Nutrition
Calories: 217 kcal · Carbohydrates: 25 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Cholesterol: 33 mg · Sodium: 274 mg · Potassium: 618 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 422 IU · Vitamin C: 28 mg · Calcium: 51 mg · Iron: 1 mg
Equipment
Stock Pot
9 x 13 baking dish
Recipe Details
Course: Side Dish
Cuisine: American
This post was included in our 10 of the EASIEST Thanksgiving Side Dishes video – for more inexpensive and delicious recipes like this one, click here to check it out!
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Join The Discussion
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Nelta Thayer says:
I love New recipes!
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Linsley says:
I love recipes I can do ahead to make the day of a little easier! Hope you post more like this! ?
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Emily says:
You boil the whole potato? Don't chop first?
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Cyd says:
Hi Emily. Yes, boil the whole potato until fork tender.
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Susan l says:
How many does this recipe feed?
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Lauren Lopez says:
How many people does this recipe feed?
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Cyd says:
This recipe serves about 10 people.
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Athena says:
Do you bake the potatoes covered or uncovered?
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Cyd says:
You bake them uncovered. It says that in Step 8 of the directions. These are so delicious.
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Marsha says:
I've made this recipe for both Thanksgiving and Christmas the day before the holiday. An hour before the meal is served, I place the potatoes on the counter to bring to room temperature and then reheat in oven for 30 minutes at 350. Stir by hand or even use hand mixer to whip together. They are amazing and perfect mashed potatoes. A crowd pleaser!
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Christine says:
Could this be made ahead and frozen? Then thaw and bake?
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Cyd says:
Hi Christine. These can be frozen and then thaw and reheat. It will save so much time on Thanksgiving day!
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Brenda S Jones says:
i going to use russet potatoes about how many do you think would make 3 1/2 mashed potatoes?
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Cyd says:
Potatoes come in all sizes. You can also buy 5 pound bags of russet potatoes for very inexpensive. But it is probably around 10 medium. Or just weigh them at the store.
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Ami says:
Could this recipe be frozen to take along on a camping trip and reheated over the fire?
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Sonya says:
Could these be done in a slow cooker?
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Cyd says:
You could definitely reheat these in the slow cooker.
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Julie says:
How strong is the cream cheese and sour cream flavor? My picky adult children don't like sour cream but I love the idea of making the mashed potatoes the day prior to Thanksgiving so I can visit with our family instead of cooking the entire time.
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Sue Jones says:
I make these potatoes in the microwave then slice them in half . Using a ricer to push them out of their skins also making them lump free. Using a mixer to finish. I freeze leftovers in serving size containers
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Angela Burr says:
Silly question... first couple times I made this I had no small pieces of potatoes but recently I can't get rid of the small pieces. What am I doing wrong and how can I fix it?
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Angela Burr says:
Silly question... first couple times I made this I had no small pieces of potatoes but recently I can't get rid of the small pieces. What am I doing wrong and how can I fix it?
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Cyd says:
The recipe says to mash the potatoes with a potato masher. You can also use a hand mixer. That might make it smoother. I guess it's just whatever your personal preference is. We like a few chunks in our potatoes. :) Enjoy your week and I hope that this helps.
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Lisa Bebout says:
Wow! Thanks for the tip about using a ricer! I love mashed potatoes but I’m terrible at peeling, so I don’t make them often. I can’t wait to try your tip!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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