Make-Ahead Mashed Potatoes

Creamy mashed Yukon Gold potatoes enriched with cream cheese, sour cream and butter, made up to two days ahead and baked until hot with a golden top. Serves 10 to 12.

Naturally gluten-freeVegetarianNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 1 hr
  • Total 1 hr 20 min
  • Yield 10 to 12 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Baking dish of creamy make-ahead mashed potatoes with a golden top and chives

These mashed potatoes are made a day or two ahead and baked on the holiday, freeing the stovetop when you need it most. Cream cheese and sour cream keep them rich and creamy after reheating.

They bake into a lovely golden-topped casserole that holds well on a buffet.

Instructions

  1. Cook the potatoes. Cover the potatoes with cold water in a large pot, add 1 tablespoon salt and bring to a boil. Simmer 15 to 20 minutes, until very tender. Drain well.
  2. Mash. Mash the potatoes with the cream cheese, sour cream, 6 tablespoons of the butter and the milk until smooth. Season with salt and pepper.
  3. Make ahead. Spread in a buttered 9 x 13-inch baking dish, cover and refrigerate for up to 2 days.
  4. Bake. Heat the oven to 350°F. Dot with the remaining butter and bake uncovered for 40 to 50 minutes (30 minutes if not chilled), until hot through and golden on top. Sprinkle with chives.

Nutrition per serving (estimated)

340Calories
35 gCarbohydrates
4 gFiber
32 gNet carbs
6 gProtein
20 gFat

Estimated per serving, based on 11 servings (the recipe serves 10 to 12), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeVegetarianNo added sugar

Tips

  • Yukon Golds give the creamiest texture; russets are fluffier.
  • Do not use a food processor; it turns potatoes gluey.

Storage and leftovers

Make ahead Freezer-friendly

Spread in the dish, cover and refrigerate up to 2 days before baking, or freeze the unbaked dish up to 1 month and thaw overnight in the refrigerator. Refrigerate baked leftovers up to 4 days.

What to make with leftover potatoes: recipes for leftovers.

Questions about this recipe

Can I freeze mashed potatoes?
These freeze well thanks to the cream cheese. Thaw overnight in the refrigerator before baking.
How do I keep them warm without the oven?
Transfer to a slow cooker on low with a little extra milk for up to 2 hours.

Other versions on the site: Garlic Mashed Potatoes (garlic simmered with the potatoes); Vegan Garlic Mashed Potatoes (dairy-free, with olive oil and oat milk).

More Holiday recipes

All holiday recipes | All recipes | Cooking guide and safe temperatures