Make-Ahead Mashed Potatoes are creamy, buttery, and easy to prepare a day before serving! Made with cream cheese and sour cream, they have a rich, smooth texture that makes them a delicious side dish. Simply prepare them ahead of time, refrigerate, and reheat in the oven when you’re ready for dinner!
Add these mashed potatoes to my Thanksgiving Menu or Christmas Menu to make holiday meal prep a little easier. They are delicious with my Make-Ahead Turkey Gravy, too! Or, try my Slow Cooker Mashed Potatoes if you’d rather keep the oven free.
Ingredients & Substitutions
- Russet potatoes: You will need 5 pounds of potatoes, weighed before peeling, then peeled and cut into evenly sized chunks. Russet potatoes make fluffy, creamy mashed potatoes. Yukon Gold potatoes also work and give the potatoes a naturally buttery flavor and slightly denser texture.
- Salted butter: Butter adds rich flavor and creaminess to the potatoes. You can use unsalted butter instead, adjusting the added salt to taste.
- Cream cheese: Softened cream cheese adds a creamy texture and a little tang. Let it soften at room temperature so it mixes easily into the potatoes.
- Sour cream: Sour cream adds a little tang and helps make the potatoes smooth and rich. Full-fat sour cream works best, but reduced-fat sour cream can also be used.
- Whole milk: Warm milk helps the potatoes become creamy without cooling them down. Start with ½ cup and add more as needed. You can use 2% milk, but the potatoes may be a little less rich.
- Kosher salt and black pepper: These season the potatoes and bring out their flavor. Add salt to the cooking water, too, and adjust the seasoning to taste.
- Fresh chives (optional): Chives add a mild onion flavor and a pop of green. You can leave them out or use thinly sliced green onions instead.
Tips for Creamy Make-Ahead Mashed Potatoes
- Cook the potatoes until very tender. A fork should slide through easily, and the potatoes should break apart when pressed. If they are undercooked, they will be harder to mash smoothly.
- Drain and dry the potatoes. After draining, return them to the pot over low heat for about 1 minute. This helps remove extra moisture so the potatoes aren’t watery.
- Mash while hot. Use a potato masher for a slightly rustic texture or a potato ricer for smoother potatoes. Mash before adding the butter and other ingredients.
- Add the milk gradually. Start with ½ cup of warm milk and add more as needed. The potatoes should be creamy and soft, but still thick enough to hold their shape.
- Avoid overmixing. Gently stir in the butter, cream cheese, sour cream, and milk just until combined. Too much mixing can make mashed potatoes gummy. Avoid using a blender or food processor.
- Reheat covered. Keep the baking dish covered tightly with foil while reheating. This helps the potatoes stay moist and creamy.
FAQs
Can I Keep These Warm in a Slow Cooker?
Yes! Transfer freshly made hot mashed potatoes or potatoes that have already been reheated to 165°F to a lightly greased, preheated slow cooker. Keep covered on the warm setting, making sure the potatoes stay at 140°F or above. Stir occasionally and add a little warm milk if they start to thicken. This method is for keeping the potatoes warm, not reheating them from cold.
Can I Make These Without Cream Cheese?
The cream cheese adds richness, creaminess, and a little tang to these mashed potatoes. Leaving it out will change the texture and flavor, and I don’t have a tested replacement amount for this make-ahead recipe. If you prefer mashed potatoes without cream cheese, try my Skins-On Mashed Potatoes.
Can I Use a Hand Mixer?
Yes, but a potato masher or potato ricer is my preference. If using a hand mixer, keep it on low speed and mix just until the ingredients are combined. Overmixing can make the potatoes gummy. Avoid using a blender or food processor.
Can I Halve or Double the Recipe?
Yes! For half a batch, use an 8×8-inch baking dish and start checking for doneness earlier when reheating. For a double batch, divide the potatoes between two 9×13-inch baking dishes. Avoid putting all the potatoes into one deeper dish, as they will take longer to cool and reheat. If reheating both dishes at once, check the temperature of each.
What If My Potatoes Are Too Thick or Too Thin?
Too thick: Once the potatoes are hot, gently fold in warm milk, 1 to 2 tablespoons at a time, until they reach your desired consistency.
Too thin: Stop adding milk. If the potatoes are still in the cooking pot, gently stir them over low heat for a few minutes to help remove some moisture. Avoid vigorous stirring.
Gummy: Unfortunately, additional mixing won’t fix gummy potatoes. For the next batch, use a potato masher or ricer and gently stir in the remaining ingredients.
Can I Reheat These Without the Oven?
Yes! You can reheat individual portions in a microwave-safe dish. Cover with a vented microwave-safe lid and heat in short intervals, stirring between each, until the potatoes reach 165°F throughout. Add a little warm milk if needed. For a full batch, I recommend the covered oven method for more even reheating.
Can I Freeze These Before Baking?
Yes! Prepare the mashed potatoes with the butter, cream cheese, sour cream, and milk, then freeze them before the oven reheating step. The potatoes are already fully cooked, so there is no need to bake them first.
Transfer to a freezer-safe container or a baking dish approved for freezer-to-refrigerator-to-oven use. Refrigerate promptly until chilled, then cover tightly and freeze for up to 2 months.
Thaw completely in the refrigerator. A full baking dish may take longer than overnight, so allow extra time. Remove all plastic wrap, cover tightly with aluminum foil, and reheat at 350°F until the potatoes reach 165°F throughout. Follow your baking dish manufacturer’s instructions, and allow additional reheating time as needed.
Freezing may slightly change the texture. After reheating, gently fold in warm milk, 1 to 2 tablespoons at a time, if needed to restore creaminess.
What To Serve With Make-Ahead Mashed Potatoes
These mashed potatoes are perfect alongside holiday favorites like Spatchcock Turkey or Brown Sugar Glazed Ham. Don’t forget the Make-Ahead Turkey Gravy to spoon over the top! Add a vegetable side like Bacon Green Bean Casserole or roasted Brussels sprouts to round out the meal.
They are also great for Sunday dinner alongside roast beef, roasted chicken, or pork.
How To Store Make-Ahead Mashed Potatoes
Refrigerator: Store leftover mashed potatoes in an airtight container or covered baking dish in the refrigerator for 3 to 4 days from the original preparation date. If making them ahead, prepare the potatoes, spread them into the baking dish, cover, and refrigerate for up to 1 day before reheating. Reheating does not restart the storage time.
To Reheat: Cover the potatoes with foil and warm them in a 350°F oven until they reach 165°F throughout. Gently stir and add a little warm milk if needed to restore their creamy texture. You can also reheat individual portions in the microwave until heated through.
Freezer: Transfer cooled mashed potatoes to an airtight, freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, though larger portions may take longer. The texture may change slightly after freezing, but gently stirring in warm milk after reheating can help make them creamy again.
Make-Ahead Mashed Potatoes
Ingredients
- 5 pounds russet potatoes, weighed before peeling, peeled, cut into approximately 1 ½-inch chunks
- ½ cup (1 stick / 113 g) salted butter, softened
- 4 ounces cream cheese, softened
- ½ cup (115 g) sour cream
- ½ to ¾ cup (120 to 180 g) whole milk, warmed, plus additional for reheating as needed
- 1 ½ teaspoons kosher salt, plus more for the cooking water and to taste
- ½ teaspoon freshly ground black pepper
Optional Toppings
- ¼ cup fresh chives, finely chopped
- 2 tablespoons salted butter, cut into small pieces
Instructions
Make the Mashed Potatoes
- Place the potatoes in a large pot. Cover with cold water by approximately 1 inch and generously salt the water.
- Bring to a boil over medium-high heat. Reduce the heat as needed to maintain a gentle boil. Cook for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Drain the potatoes thoroughly. Return them to the pot over low heat for about 1 minute, gently stirring once or twice to help evaporate excess moisture. Remove from the heat.
- Mash the hot potatoes with a potato masher, or press them through a potato ricer.
- Add the softened butter and cream cheese in small pieces. Gently stir until incorporated.
- Fold in the sour cream, ½ cup warm milk, salt, and pepper. Add additional warm milk a few tablespoons at a time, as needed. The potatoes should spread easily and hold soft ridges without looking dry or runny.
- Fold in the chives, if using.*
- Lightly grease a 9×13-inch baking dish. Transfer the potatoes to the dish and spread them evenly.
- If using, scatter the small pieces of butter evenly over the top of the potatoes.
Cover and Refrigerate
- Using food-safe plastic wrap suitable for contact with warm food, press a sheet directly against the potato surface.
- Cover the dish with a second sheet of plastic wrap or a fitted lid.
- Refrigerate promptly for up to 1 day. Do not leave the potatoes at room temperature for more than 2 hours.
Reheat and Serve
- Preheat the oven to 350°F. Follow your baking dish manufacturer’s instructions regarding refrigerator-to-oven use.
- Remove all plastic wrap. Cover the dish tightly with aluminum foil.
- Bake for approximately 45 to 55 minutes, or until the potatoes reach 165°F throughout. Check several places, including the center. Continue heating, covered, if needed.
- Gently stir the potatoes. If they are too thick, fold in additional warm milk, 1 to 2 tablespoons at a time, until creamy. If further heating is needed, cover and return to the oven.
- Garnish with fresh chives, if desired. Serve hot.
Notes
Did you make this recipe?
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I will do this again for Thanksgiving