Make-Ahead Mashed Potatoes

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These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.

Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Additional Time:
45 mins
Total Time:
2 hrs 5 mins
Servings:
12

Save time this holiday season with this rich, creamy, and flavorful make-ahead mashed potato recipe.

Make-Ahead Mashed Potatoes Ingredients

You’ll need just a few basic ingredients to prep this make-ahead mashed potato recipe:

  • Potatoes: This recipe starts with five pounds of Yukon gold potatoes.
  • Sour cream: Sour cream lends creaminess and subtly tangy flavor.
  • Cream cheese: You’ll also need two packages of cream cheese for these rich mashed potatoes.
  • Milk: Milk helps create the perfect smooth, velvety texture.
  • Seasonings: Season the make-ahead mashed potatoes with onion salt and black pepper.

How to Make Mashed Potatoes Ahead of Time

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make make-ahead mashed potatoes:

  1. Boil and drain the potatoes.
  2. Mash the potatoes and stir in the remaining ingredients.
  3. Transfer the mixture to a casserole dish.
  4. Let cool, then cover with aluminum foil and refrigerate for up to two days

How to Cook Make-Ahead Mashed Potatoes

When you’re ready to bake, let the potatoes come to room temperature. Bake at 325 degrees F for 50 minutes.

Can You Make These Mashed Potatoes Right Away? 

Yes! If you plan on serving these right away, preheat the oven to 325 degrees F (165 degrees C) before you start cooking the potatoes in Step 1. Then follow Steps 1, 2, and 5.

Allrecipes Community Tips and Praise

“A definite time-saver,” raves cookinglolly “And ohhhh so good! I put dollops of butter along the top when baking. Make sure to cover with foil when baking.”

“We have made this for many holiday dinners,” says laurenelyse “You can also put these in a Crock-Pot for 5 to 6 hours. It’s a great way to keep them warm without the hassle of watching over them!”

“I make these for big events and freeze them in ice cream pails,” according to pat gpnerson “Thaw, stir and put into casserole dishes or foil pans and cook according to size.”

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Ingredients

Original recipe (1X) yields 12 servings

  • 5 pounds Yukon Gold potatoes, cubed
  • 8 ounces sour cream
  • 2 (3 ounce) packages cream cheese
  • ½ cup milk
  • 2 teaspoons onion salt
  • ground black pepper to taste

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Directions

  1. Gather all ingredients.

    Ingredients to make make-ahead mashed potatoes
    Dotdash Meredith Food Studios

  2. Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

    A large pot of peeled, cubed potatoes in water
    Dotdash Meredith Food Studios

  3. Transfer potatoes into a large bowl and mash.

    A bowl of mashed potatoes with a potato masher
    Dotdash Meredith Food Studios

  4. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.

    A large bowl of mashed potatoes, mixed with sour cream, cream cheese, milk, onion salt, and pepper
    Dotdash Meredith Food Studios

  5. Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

    A casserole dish with mashed potatoes
    Dotdash Meredith Food Studios

  6. When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

    A baking dish with mashed potatoes, partially covered with aluminum foil
    Dotdash Meredith Food Studios

  7. Bake, covered, in the preheated oven for 50 minutes.

    A bowl of make-ahead mashed potatoes, topped with melted butter and black pepper

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