Make-Ahead Mashed Potatoes Recipe

Introduction

Make-Ahead Mashed Potatoes are creamy, fluffy, and perfect for preparing in advance. This recipe combines Yukon Gold and Russet potatoes with cream cheese and sour cream for rich, comforting potatoes that reheat beautifully. Ideal for holiday meals or any time you want a stress-free side dish.

Ingredients

• 3 pounds potatoes, peeled and cubed (Yukon Gold + Russet mix)
• 6 ounces room temperature cream cheese, light or full fat
• 1 cup room temperature sour cream, light or full fat
• Salt and pepper, to taste
• 2 tablespoons butter

Instructions

1. Step 1: Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender but still firm, about 9 minutes after boiling starts. Drain well and return to the pot. Set the pot on low heat for about a minute to evaporate any remaining water.
2. Step 2: Working in batches, pass the potatoes through a potato ricer into a large bowl. Add cream cheese and sour cream, stirring gently until just combined. Season with salt and pepper. Avoid over mixing to prevent gluey potatoes.
3. Step 3: Transfer the potatoes to a greased baking dish and dot the top with pats of butter. Cover and refrigerate until ready to bake.
4. Step 4: One hour before baking, remove the potatoes from the refrigerator to come to room temperature.
5. Step 5: Bake in a preheated 350°F oven for 30–45 minutes or until warmed through.

Tips & Variations

• Cube potatoes into uniform pieces to ensure even cooking.
• Do not overcook potatoes to avoid mushy texture; they should be tender but firm.
• Drain potatoes thoroughly and heat briefly on the stove to remove excess moisture for fluffier results.
• Use a potato ricer for best texture—this tool makes mashing smooth and effortless.
• For extra flavor, stir in roasted garlic or fresh herbs before baking.

Storage

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, bring them to room temperature before baking, or use a slow cooker or microwave as needed. Reheat gently to maintain creamy texture and avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of potato for this recipe?

Yes, you can. Yukon Golds provide a creamier texture, while Russets are starchier and fluffier. Combining them gives a balanced texture, but either alone will work well.

How do I prevent my mashed potatoes from becoming gluey?

Be careful not to over mix the potatoes once they are riced and combined with dairy. Stir gently and just until combined to keep the texture light and fluffy.

Make-Ahead Mashed Potatoes Recipe

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★★★★★

4.4 from 141 reviews

This make-ahead mashed potatoes recipe is perfect for holiday dinners or easy weeknight meals. Combining creamy Yukon Gold and Russet potatoes with cream cheese, sour cream, and butter results in irresistibly smooth and flavorful mashed potatoes that can be prepared ahead of time and reheated without losing their texture or taste.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 60 minutes (including chilling and baking time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds potatoes, peeled and cubed (Yukon Gold + Russet mix)

Dairy & Fats

• 6 ounces room temperature cream cheese, light or full fat
• 1 cup room temperature sour cream, light or full fat
• 2 tablespoons butter

Seasoning

• Salt and pepper, to taste

Instructions

1. Boil Potatoes: Place peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until tender but still firm, about 9 minutes after the water starts boiling. Drain the potatoes thoroughly.
2. Dry Potatoes: Return the drained potatoes to the hot pot and place it over low heat to evaporate any remaining water. Stir gently for about 1 minute to ensure dryness, which helps achieve fluffy mashed potatoes.
3. Rice the Potatoes: Working in batches, pass the potatoes through a potato ricer into a large bowl to break them down evenly without becoming gluey.
4. Mix Ingredients: Add the room temperature cream cheese and sour cream to the riced potatoes. Stir gently just until combined. Season with salt and pepper to taste, being careful not to overmix, which can make the potatoes gummy.
5. Prepare for Storage: Transfer the potato mixture into a greased baking dish and place two pats of butter on top. Cover the dish and refrigerate until ready to bake.
6. Bring to Room Temperature: One hour before baking, remove the potatoes from the refrigerator to allow them to come to room temperature, which helps them reheat evenly.
7. Bake: Preheat the oven to 350°F (175°C). Bake the potatoes for 30 to 45 minutes or until they are warmed through, serving them hot and creamy.

Notes

• Cube the potatoes uniformly to ensure even cooking; small cubes work best.
• Do not overcook the potatoes; boiling for 9-10 minutes until just tender ensures the perfect texture.
• Drain potatoes thoroughly and dry them in the pot to prevent watery mashed potatoes.
• Invest in a potato ricer; it is essential for smooth, fluffy mashed potatoes.
• Reheating options include:
  • Oven: Preheat to 350°F, warm for about 30 minutes after bringing potatoes to room temperature.
  • Slow Cooker: Heat on high for 1 hour or low for 2-3 hours, stirring occasionally.
  • Microwave: Heat in 2-3 minute intervals, stirring between, until heated through; be cautious of hot bowls.

Keywords: mashed potatoes, make-ahead mashed potatoes, creamy potatoes, holiday side dish, baked mashed potatoes