These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.
Save time this holiday season with this rich, creamy, and flavorful make-ahead mashed potato recipes.?
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:
- Boil and drain the potatoes.?
- Mash the potatoes and stir in the remaining ingredients.
- Transfer the mixture to a casserole dish.?
- 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.
Cookdap Community Tips and Praise
?A definite time-saver,? raves cookinLOLLY. ?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 Jorgenson. ?Thaw, stir and put into casserole dishes or foil pans and cook according to size.?
Ingredients
- 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
Directions
Step 1
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
Step 2
Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer into a large casserole dish.
Step 3
Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
Step 4
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).
Step 5
Bake, covered, in the preheated oven for 50 minutes.
Editor’s Note
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 245 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat6g | 29% |
Cholesterol25mg | 8% |
Sodium370mg | 16% |
Total Carbohydrate36g | 13% |
Dietary Fiber3g | 11% |
Total Sugars1g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium46mg | 4% |
Iron0mg | 1% |
Potassium62mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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