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These make ahead mashed potatoes stay creamy and smooth even after reheating. A stress-free side dish that fits perfectly into the busy holiday season!
These mashed potatoes only need a quick reheat to bring back their creamy, just-made flavor.
In fact, they’ll even be more delicious when made ahead, finished with that golden crust everyone loves!
Holidays have never been easier with the best mashed potatoes that stay just as good when made ahead.
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If you’re planning your Thanksgiving sides, don’t miss my green bean casserole and traditional stuffing!
Why You’ll Love This Make Ahead Mashed Potatoes Recipe
- Because they can be made up to 3 days ahead, these quick mashed potatoes make holiday prep so much easier.
- These mashed potatoes in oven are the kind everyone asks for twice! They’re rich, creamy, and buttery with a crisp golden crust.
- You can make a big batch of these mashed potatoes for a crowd.
Ingredients
Potatoes – We used the naturally creamy Yukon Gold potato variety. This variety also don’t get waterlogged easily, so you don’t need to worry about gummy mashed potatoes.
Cream cheese – Make sure to let it stand at room temperature for 35 minutes before use. Soft cream cheese will be easier to work with.
Butter – For rich, silky smooth, buttery mashed potatoes.
Sour cream – The added tang balances the richness of the buttery spuds. It also helps with achieving creamy mashed potatoes.
Paprika, garlic powder, kosher salt, and black pepper – You can use any seasonings you like.
Green onions – For garnish and extra pop of flavor and color.
Ingredient Substitutions For Make-Ahead Mashed Potatoes Recipe
Half and half
Instead of sour cream, you can use half and half for these do ahead mashed potatoes!
Chicken broth
For tastier mashed potatoes, boil your potatoes in chicken broth.
Russet potatoes
Yukon Golds are the gold standard for this creamy mashed potatoes recipe, but the high-starch Russet potatoes also make soft, fluffy mashed potatoes.
Tips For Making This Recipe
Rinse Your Potatoes
Avoid gummy mashed potatoes by rinsing the potatoes before and after boiling and making sure to drain them really well.
Start the Cooking From Cold
Start your potatoes in cold water to ensure even cooking! The insides of the potatoes will be undercooked if they are shocked.
Add-Ins to Try
Try these make ahead mashed potatoes with add-ins like cheddar cheese, bacon bits, roasted garlic, and rosemary!
Day Ahead Mashed Potatoes FAQs
What type of potatoes are best for mashed potatoes?
These make ahead mashed potatoes are best made with Yukon Gold potatoes because they’re naturally creamy and buttery.
Do I need to peel the potatoes for mashed potatoes?
Yes, I recommend peeling the potatoes for the smoothest baked mashed potatoes.
Can mashed potatoes be made ahead of time?
Yes! As proven by this baked mashed potatoes recipe, you can make the mashed potatoes up to 3 days in advance. The cream cheese keeps them creamy, and the butter and sour cream will prevent them from drying out.
How to prep and reheat mashed potatoes?
Transfer the mashed potatoes to your baking dish, cover with plastic wrap, and refrigerate. To reheat, let them sit at room temperature for 30 minutes and bake in the oven preheated to 350℉ until warmed through.
Why is my mashed potato gummy?
Mashed potatoes can end up gummy if they are overmixed. This is also why firmer red potatoes, which will require more mashing, often result in gluey mashed potatoes.
More Delicious Potato Recipes
- Vegan Mashed Potatoes
- Crockpot Scalloped Potatoes and Ham
- Accordion Potatoes
- Hash Brown Potato Soup
- TikTok Parmesan Potatoes
I found this recipe for Steak and Potato Skillet that I HAVE to try!
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Make Ahead Mashed Potatoes
Ingredients
- 3 lbs potatoes, peeled and cubed
- 4 oz cream cheese
- 1/2 cup butter, divided
- 1/2 cup sour cream
- 1 tsp paprika
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1 tbsp green onions, chopped
Instructions
- Boil the potatoes until tender.
- Drain and mash until smooth.
- Mix in cream cheese, sour cream, half of the butter, seasonings, and green onions.
- Spread the mashed potatoes into a greased baking dish.
- Drizzle with the remaining butter and sprinkle with some paprika. At this point, you can refrigerate or freeze your mashed potatoes. Just bring to room temperature before baking, covered.
- Bake at 375°F for 40 minutes or until golden on top.
- Garnish with more green onions before serving if desired.
Notes
- Avoid gummy mashed potatoes by rinsing the potatoes before and after boiling and making sure to drain them really well.
- Start your potatoes in cold water to ensure even cooking! The insides of the potatoes will be undercooked if they are shocked.
- Try these make ahead mashed potatoes with add-ins like cheddar cheese, bacon bits, roasted garlic, and rosemary!
Nutrition
PIN FOR LATER!