Make Ahead Mashed Potatoes Recipe

Introduction

Make Ahead Mashed Potatoes are creamy, rich, and perfect for preparing in advance to save time on busy days. These potatoes combine Yukon Golds, butter, cream cheese, and a touch of seasoning for a smooth, flavorful side dish that reheats beautifully.

Ingredients

• 5 pounds Yukon Gold potatoes
• ¾ cup unsalted butter (room temperature and divided, about 1½ sticks)
• 8 ounces cream cheese (room temperature, 1 brick)
• ½ cup half-and-half (or whole milk)
• ½-1 teaspoon seasoned salt (or kosher salt)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried chives (optional)

Instructions

1. Step 1: Spray a 2-quart casserole dish with cooking spray and set aside.
2. Step 2: Peel the potatoes, remove any eyes, and cut them into 3-inch cubes.
3. Step 3: Steam or boil the potatoes until fork tender but not falling apart, about 10-15 minutes. Remove from heat.
4. Step 4: Drain the water and place the potatoes in a saucepan. Mash the potatoes over medium-low heat for about one minute to remove excess moisture and steam. Remove from heat.
5. Step 5: If your saucepan is large enough, add ½ cup butter, cream cheese, half-and-half, seasoned salt, pepper, and optional dried chives directly to the potatoes. If not, transfer potatoes to a large mixing bowl before adding these ingredients.
6. Step 6: Mash everything together until light and fluffy. Adjust seasoning to taste.
7. Step 7: Spoon the mashed potatoes into the prepared casserole dish. You can bake immediately or cover and refrigerate for up to 48 hours.
8. Step 8: When ready to bake, preheat your oven to 375°F (190°C).
9. Step 9: Cut the remaining ¼ cup butter into small pieces and scatter them over the top of the potatoes.
10. Step 10: Bake uncovered for 40-45 minutes, or until the potatoes are heated through and the tops are slightly golden.

Tips & Variations

• For extra smooth potatoes, use a potato ricer instead of a masher.
• Substitute sour cream for cream cheese for a tangier flavor.
• Add roasted garlic or caramelized onions to deepen the flavor.
• Sprinkle some shredded cheddar or Parmesan cheese on top before baking for a cheesy crust.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place the potatoes in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. Alternatively, reheat in the microwave, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use Russet potatoes, but Yukon Golds are preferred for their buttery texture and flavor that hold up well when made ahead.

Can I prepare the mashed potatoes completely a day ahead?

Absolutely, this recipe is designed to be made ahead. Just prepare the mashed potatoes, refrigerate in the casserole dish, and bake when needed. This helps save time during busy meals.

Make Ahead Mashed Potatoes Recipe

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★★★★★

4.6 from 100 reviews

• Author: lilan
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x

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Description

These Make Ahead Mashed Potatoes are creamy and flavorful, perfect for preparing in advance and enjoying piping hot at your convenience. Made with Yukon Gold potatoes, butter, cream cheese, and half-and-half, they offer a rich and fluffy texture. Ideal for holiday dinners or any comforting meal, this recipe can be assembled ahead and baked fresh before serving.

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Ingredients

Scale 1x2x3x

Potatoes

• 5 pounds Yukon Gold potatoes

Dairy

• ¾ cup unsalted butter, room temperature and divided (1½ sticks)
• 8 ounces cream cheese, room temperature (1 brick)
• ½ cup half-and-half (or whole milk)

Seasonings

• ½ – 1 teaspoon seasoned salt (or kosher salt)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried chives (optional)

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Instructions

1. Prepare casserole dish: Spray a 2-quart casserole dish with cooking spray and set aside.
2. Prepare potatoes: Peel the potatoes, remove any eyes, and cut into 3-inch cubes for even cooking.
3. Cook potatoes: Steam or boil the potatoes until fork tender but not falling apart, approximately 10-15 minutes. Then remove from heat.
4. Mash potatoes to remove moisture: Drain any water and place the potatoes in a saucepan. Mash over medium-low heat for about one minute to evaporate excess moisture and steam. Remove from heat.
5. Add dairy and seasonings: If the saucepan is large enough, leave potatoes in it; otherwise transfer to a large mixing bowl. Add ½ cup butter, cream cheese, half-and-half, seasoned salt, black pepper, and dried chives if using. Mash potatoes until light and fluffy, adjusting seasoning to taste.
6. Transfer to casserole dish: Spoon the mashed potatoes into the prepared casserole dish. You can bake immediately or cover and refrigerate up to 48 hours for make-ahead convenience.
7. Preheat oven: When ready to bake, preheat the oven to 375°F (190°C).
8. Add topping butter: Cut the remaining ¼ cup of butter into small pieces and scatter over the top of the potatoes evenly.
9. Bake: Bake uncovered for 40-45 minutes or until the potatoes are thoroughly heated through and the top is slightly golden.

Notes

• If steaming, keep an eye to avoid overcooking the potatoes to prevent mushiness.
• You can substitute half-and-half with whole milk for a lighter version, but creamier texture comes from half-and-half.
• Optional dried chives add a subtle onion flavor and a touch of color.
• This dish can be prepared up to two days in advance and refrigerated before baking.
• To reheat leftovers, cover with foil to prevent drying out and bake at 350°F until warmed through.

• Prep Time: 20 minutes
• Cook Time: 15 minutes steaming, plus 45 minutes baking
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: mashed potatoes, make ahead, holiday side dish, creamy potatoes, Yukon Gold potatoes