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Make-Ahead Mashed Potatoes

November 14, 2019 by Melissa 49 Comments

Make-Ahead Mashed Potatoes – creamy, buttery mashed potatoes that can be made up to three days ahead and heated before serving to save time.

 Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

These Make-Ahead Mashed Potatoes have become a holiday staple at my house. You can prepare them up to three days ahead of time, refrigerate them, then bake them on the day of. It’s a great time saver, and these mashed potatoes are absolutely incredible. Creamy and buttery, with a slightly crunchy golden crust on top. These make-ahead mashed potatoes are truly heavenly.

How to Make Make-Ahead Mashed Potatoes

Prepare mashed potatoes in recipe, then store tightly covered with foil up to three days ahead. I usually make these on Tuesday to serve on Thanksgiving Thursday.

Potatoes will be chilled through, so remove them several hours before heating so they can come to room temperature.

Heat covered for traditional mashed potatoes, or leave uncovered for a golden brown top.

The secret to really great mashed potatoes is to drain them really well, so if you are doubling this recipe, make sure you drain the potatoes in two batches. Ten pounds of potatoes don’t drain as well when dumped into a colander all at once.

Use a hand masher for textured potatoes, a potato ricer for completely smooth mashed potatoes and a hand mixer for a combination of the two. If using a hand mixer, be careful not to overmix or they can become too gummy.

More Thanksgiving Recipes

Garlic Herb Butter Thanksgiving Turkey Recipe 

Sausage Apple Cranberry Stuffing 

Pumpkin Pie 

Easy Pecan Pie Recipe

Pumpkin Cheese Ball 

Instant Pot Mac and Cheese 

Corn Casserole

5 from 24 votes
Print
Make-Ahead Mashed Potatoes
Prep Time
30 mins
Cook Time
35 mins
 

Make-Ahead Mashed Potatoes - fluffy, buttery mashed potatoes that can be made up to three days ahead and heated before serving to save time.

Course: Dinner
Cuisine: American
Keyword: Make-Ahead Mashed Potatoes
Servings: 10
Calories: 409 kcal
Ingredients
  • 5 pounds russet potatoes peeled and cut into 2 inch chunks
  • 12 tablespoons butter 1 1/2 sticks
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
  • 8 oz cream cheese softened
  • 1 cup of half and half heated
Instructions
  1. Place potatoes in a large pot and fill with water.
  2. Bring potatoes to a boil, then reduce heat and let simmer for 15 to 20 minutes.
  3. Once potatoes are tender, drain really well in a colander.
  4. Return potatoes to pot.
  5. Cube one stick of butter and add to hot potatoes.
  6. Sprinkle in salt and pepper and begin mashing using a hand masher.
  7. Mash until smooth.
  8. Add softened cream cheese and mash until combined.
  9. Stir in hot half and half.
  10. Transfer potatoes to a baking dish.
  11. Slice remaining butter into six slices and lay on top of mashed potatoes.
  12. Cover and bake potatoes at 350 for 35-45 minutes until heated through. For a golden brown top, leave potatoes uncovered.

  13. Sprinkle with finely diced chives.
Nutrition Facts
Make-Ahead Mashed Potatoes
Amount Per Serving
Calories 409 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 70mg23%
Sodium 679mg30%
Potassium 1013mg29%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Vitamin A 810IU16%
Vitamin C 13mg16%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Note: If you leave the potatoes uncovered in the oven, they get a beautiful golden brown crust on top!

 

  
Make-Ahead Mashed Potatoes

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Filed Under: Dinner, Recipes, Side Dish, Thanksgiving

Previous Post: « Disneyland Festival of Holidays Foodie Guide 2019
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Reader Interactions

Comments

  1. Erin @ The Spiffy Cookie

    October 24, 2013 at 1:44 pm

    Definitely a great idea for Thanksgiving or any other large meal requiring a lot of prep. Anything that can be made or prepped the day before is awesome.

    Reply
  2. Ila

    October 24, 2013 at 2:00 pm

    Mashed potatoes are my favorite food! These look awesome!

    Reply
  3. Nancy Lewis

    October 28, 2013 at 5:12 pm

    Want to try it sounds so good

    Reply
  4. Julie Halvorsen

    November 5, 2013 at 4:45 pm

    What size baking dish do you use? I’d like to try this for Thanksgiving. Thank you for your help!

    Reply
    • Melissa

      November 5, 2013 at 5:12 pm

      Hi Julie!

      The dish I used was a 2.25 quart dish. Please let me know when you make it! I would love to hear how it turns out! :0)

      Reply
  5. Leigh

    November 11, 2013 at 8:54 am

    Looks like a great recipe! Do you think I could make ahead and freeze?

    Reply
    • Melissa

      November 12, 2013 at 11:21 am

      I don’t think potatoes freeze well, but I haven’t tried it personally. You can refrigerate these up to three days ahead though! Thanks for a great question!

      Reply
  6. Julia

    November 23, 2013 at 11:02 am

    This looks like an awesome idea! I was wondering how much you can taste the cream cheese though? I hate straight cream cheese, but understand it helps make things oh so creamy.. Could I use a different cheese or would that mess up the texture too much? Thanks for any idea!

    Reply
    • Melissa

      November 25, 2013 at 2:35 pm

      You can’t taste the cream cheese at all! I think you will love it!

      Reply
  7. Marlene Mueller

    November 23, 2013 at 10:38 pm

    5 stars
    I have six children, their spouses and 19 grandchildren. On Thanksgiving I make 15 lbs of potatoes using this same recipe. I add some sour cream also. I use a huge disposable foil pan (doubled) to accommodate for the weight. I make them the night before Thanksgiving, put them in the fridge covered with plastic wrap or foil. They come out perfect every time. My family LOVES these. They would clobber me if I ever did not bring these. It is a labor of love, but I love seeing and hearing how they appreciate them every year. GOBBLE GOBBLE!!!

    Reply
  8. Holly

    November 23, 2013 at 11:05 pm

    Hi Melissa, thought you’d like to know Ive made something Very close to this for years and always put some in individual ramekins that can go from freezer to oven (the 2 cup sizes) to have for those busy days and it freezes very well.

    Reply
    • Melissa

      November 25, 2013 at 2:32 pm

      Thank you, Holly! That sounds great!

      Reply
  9. Kathy

    November 24, 2013 at 5:36 pm

    Do you cook them uncovered the whole time or just at the end?

    Reply
    • Melissa

      November 25, 2013 at 2:30 pm

      Hi Kathy!

      Uncovered the whole time!

      Reply
  10. Erin

    December 16, 2013 at 6:48 pm

    Hi Melissa, These look yummy! Do you refrigerate before the baking stage? Or do you bake, then rebake day of?
    Thanks

    Reply
    • Melissa

      December 23, 2013 at 7:19 am

      Hi Erin! If you are making these ahead of time, refrigerate prior to baking.

      Reply
  11. Natasha of Natashaskitchen.com

    October 30, 2014 at 7:53 am

    5 stars
    These potatoes look incredibly! I love the make-ahead option. This would be perfect for Sunday lunch. Thank you! Pinning! 🙂

    Reply
    • Melissa

      October 30, 2014 at 4:04 pm

      Thanks, Natasha!

      Reply
  12. TERRI

    November 12, 2014 at 11:24 am

    5 stars
    LOVING THIS RECIPE THANK YOU FOR SHARING YUMMY!!!

    Reply
    • Melissa

      November 12, 2014 at 9:39 pm

      Thank you, Terri!

      Reply
  13. Peggy Moon

    November 12, 2014 at 12:23 pm

    Could I substitute the cream cheese with plain greek yogurt, and use low-fat half and half to make a “heart smart” version?

    Reply
    • Melissa

      November 12, 2014 at 9:39 pm

      I haven’t tried it, but I think I would try reduced fat cream cheese rather than the yogurt. I think it would work either way, but I thing the rf cream cheese would have the most similar texture. Good luck! Let me know how it turns out!

      Reply
    • Anne M Wolfe

      August 24, 2017 at 1:50 pm

      This is an old recipe handed down thru generations in my family. I was told that the cream cheese (sadly, full fat) is what makes the potatoes freezable (and make-ahead-able…is that a word?). Substituting yogurt might work for day-of preparation, but I don’t think it will work for making day(s) ahead. Good luck!

      Reply
  14. Dixie Rieger

    November 24, 2015 at 8:56 am

    I put half cream cheese and the other sour cream. These are delicious.

    Reply
  15. Barbara

    November 25, 2015 at 5:22 pm

    Can you use sour cream instead of cream cheese? Thank you.

    Reply
  16. Pat

    November 26, 2015 at 8:02 pm

    5 stars
    Made them early in the day for our Thanksgiving dinner. How nice to not have to be fussing with potatoes at the last minute. They were delicious and everyone loved them. I think this will be a new tradition! Thank you!

    Reply
  17. mary hunter

    November 16, 2016 at 11:46 am

    Hi I was just wondering what is half and half. So looking forward to trying this
    Thanks a million
    Mary

    Reply
    • Susie D

      November 23, 2016 at 11:20 am

      Half & half is a dairy product that is half cream, half whole milk. It’s found where the milk and cream are in the store. If you can’t find it or they are sold out, you could make your own, for this recipe just do 1/2 cup cream, 1/2 cup whole milk.

      Reply
  18. Kim Demmon

    November 15, 2019 at 10:44 am

    5 stars
    Perfect!! I know these will be good because all recipes I make from you are! I am in charge of Mashed potatoes this year and was looking for a way to make them ahead of time since I won’t be using my slow cooker. I’ll keep you posted.

    Reply
  19. Stephanie

    November 15, 2019 at 11:36 am

    5 stars
    Such a great recipe! The potatoes were thick and creamy just how I like’em!

    Reply
  20. Valerie

    November 15, 2019 at 11:58 am

    5 stars
    I love mashed potatoes, they are one of my favorite sides ever and one of my favorite parts of Thanksgiving dinner. I can’t make them ahead though, I’d eat them and then not have them for the holiday meal LOL.

    Reply
  21. Krissy Allori

    November 15, 2019 at 1:59 pm

    5 stars
    I love that I can make these up ahead of time saving me one more thing to do on the day of Thanksgiving. They are also really good.

    Reply
  22. Matt Taylor

    November 15, 2019 at 3:25 pm

    5 stars
    I am always on the lookout for yummy mashed potatoes and these are awesome! 🙂 Thanks so much for sharing! 🙂

    Reply
  23. Suzy

    November 17, 2019 at 9:14 pm

    5 stars
    This is so great! I never realized you could make them ahead of time! Definitely a time saver!

    Reply
  24. KAREN

    November 30, 2019 at 6:42 pm

    5 stars
    My mom made these for Thanksgiving! This make-ahead dish is insanely good. It was a highlight of our table! Highly recommend and will certainly make again!

    Reply
  25. Cindy

    December 21, 2019 at 1:33 pm

    How far in advance of baking these potatoes should I remove them from the refrigerator?

    Reply
    • Melissa

      December 23, 2019 at 8:48 am

      1-2 hours

      Reply
  26. Chelsea

    February 18, 2020 at 12:41 pm

    5 stars
    These potatoes are incredible!! We are seriously so obsessed!! Thanks so much for sharing!

    Reply
  27. Andie Thueson

    February 18, 2020 at 2:09 pm

    5 stars
    I have made this recipe before! They truly are THE best-mashed potatoes ?

    Reply
  28. Krissy Allori

    February 18, 2020 at 2:41 pm

    5 stars
    This is great! I love it when I can make something once and use it several times. It’s such a time saver.

    Reply
  29. Jen

    August 28, 2020 at 10:25 am

    5 stars
    Pinning! This will be a total life saver during the holidays!! I’m all for helping myself out the day before.

    Reply
  30. Erin

    August 28, 2020 at 11:05 am

    5 stars
    Our whole house loves mashed potatoes. This recipe is going to be a life-saver when the holidays roll arond. Thanks for the great idea!

    Reply
  31. katerina @ diethood.com

    August 28, 2020 at 12:06 pm

    5 stars
    WOW! These mashed potatoes are SO creamy and delicious!! The perfect side dish!

    Reply
  32. Lily

    November 19, 2020 at 11:53 am

    5 stars
    These were amazing we had them with dinner and everyone said these were their favorite mashed potatoes ever!!

    Reply
  33. Stephanie

    November 19, 2020 at 12:37 pm

    5 stars
    This were excellent! I’ve never added half and half to my mashed potatoes before but these turned out better than ever!

    Reply
  34. Beth

    November 19, 2020 at 12:52 pm

    5 stars
    Yummy! My family is going to love this recipe! I can’t wait to give this a try! Looks so delicious and tasty!

    Reply
  35. France

    November 24, 2020 at 9:00 am

    Melissa, In the interest of oven space, I was thinking, I could use the slow cooker liner to bake them in and then keep warm in the slow cooker. Thoughts?

    Reply
  36. Chad Lazzell

    November 26, 2021 at 2:36 pm

    A hit out of the park! Thank you very much. Rather than water I used chicken stock to cook the potatoes and then used that stock to make my gravy. Both were a success. Thanks for sharing.

    Reply
  37. Jackie

    November 27, 2021 at 10:40 am

    I made these for Thanksgiving and switched out some ingredients to make them vegan—plant-based butter, plant-based cream cheese, and for the half and half I used 2/3 cup oat milk and 1/3 cup Nut Pods almond+coconut creamer. They were truly the best mashed potatoes I’ve ever made and loved by all! Make ahead convenience and delicious!

    Reply

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