Creamy Make-Ahead Mashed Potatoes (Best for Thanksgiving)
Mashed potatoes are the side dish everyone fights over at Thanksgiving. They’re also the one that used to stress me out the most, because they always seemed to need my attention right when the turkey was coming out of the oven.
These creamy make-ahead mashed potatoes fixed that for me. I make them up to two days early, spread them in a baking dish and tuck them in the fridge. On the big day, they go in the oven and come out hot, rich and a little golden on top.
The secret is cream cheese and sour cream. They keep the potatoes smooth and creamy even after a day or two in the fridge, so nobody can tell they weren’t made fresh.
Why You’ll Love These Make-Ahead Mashed Potatoes
- Stress-free holidays. Make them up to 2 days ahead.
- Extra creamy. Cream cheese, sour cream and butter make them rich and silky.
- Feeds a crowd. Five pounds of potatoes serves about 12 people.
- Frees up the stove. They bake in the oven, so your burners stay open for gravy.
- Easy to customize. Add cheese, bacon or roasted garlic.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Yukon Gold potatoes: They’re naturally buttery and creamy. Russets work too but are a bit fluffier.
- Cream cheese: Softened, so it melts in smoothly. This is what keeps them creamy when reheated.
- Sour cream: Adds a little tang. Plain Greek yogurt is a good swap.
- Butter and milk: Real butter for flavor, and warm milk to loosen them up.
- Seasoning: Salt, black pepper, garlic powder and fresh chives on top.
How to Make Make-Ahead Mashed Potatoes
- Boil. Start the potatoes in cold salted water and simmer 15 to 20 minutes until fork tender.
- Dry. Drain and let them steam in the hot pot for 1 to 2 minutes.
- Mash. Mash with cream cheese, sour cream, butter and warm milk. Season well.
- Chill. Spread in a buttered 9×13 dish, dot with butter, cover and refrigerate.
- Bake. Bake covered at 350°F (175°C) for 30 minutes, then uncovered 15 to 20 minutes until hot.
My Tips for the Best Mashed Potatoes
- Start the potatoes in cold water so they cook evenly from the outside in.
- Use a hand masher or a ricer. A blender or food processor makes them gluey.
- Warm the milk first. Cold milk cools the potatoes and makes them stiff.
- Season more than you think. Chilled potatoes taste less salty after baking.
- Let the dish sit out for 30 minutes before baking so it heats evenly.
Variations to Try
- Loaded: Top with cheddar and crumbled bacon for the last 15 minutes.
- Garlic herb: Mash in a head of roasted garlic and fresh thyme.
- Parmesan: Stir in 1/2 cup grated parmesan.
- Slow cooker: Keep them hot on WARM for 2 to 3 hours, stirring now and then.
Make-Ahead, Storage and Reheating
- Make ahead: Refrigerate the unbaked dish, covered, for up to 2 days.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a freezer-safe dish for up to 1 month. Thaw overnight in the fridge.
- Reheat: Bake at 350°F (175°C) until the center reaches 165°F (74°C), or microwave with a splash of milk.
What to Serve With It
Serve these with roast turkey and plenty of gravy, stuffing, cranberry sauce and a good green vegetable. My Easy Green Bean Casserole From Scratch is a perfect partner, and it can be made ahead too. Leftovers make amazing mashed potato cakes the next day.
Frequently Asked Questions
Can I make mashed potatoes 3 days ahead? I recommend 2 days for the best taste and texture. They’re safe in the fridge for up to 4 days.
Why are my mashed potatoes gluey? They were overworked. Use a hand masher or ricer, not a blender or food processor.
Can I leave the skins on? Yes. Scrub them well. Thin-skinned Yukon Golds are great for rustic mashed potatoes.
Can I halve the recipe? Yes. Use an 8×8-inch dish and bake about 10 minutes less.
One Last Thing
These make-ahead mashed potatoes give you one less thing to worry about on Thanksgiving. If you make them, please leave a comment and a star rating below. And save this recipe to your Thanksgiving board on Pinterest so it’s ready when you need it!
Creamy Make-Ahead Mashed Potatoes
Ingredients
- 5 lb Yukon Gold potatoes peeled and cut into 2-inch chunks
- 1 tbsp salt for the cooking water
- 8 oz cream cheese softened
- 1 cup sour cream
- 8 tbsp unsalted butter divided (6 tbsp + 2 tbsp)
- 1/2 to 3/4 cup whole milk warmed
- 1 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp fresh chives chopped, for serving
Instructions
- Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then simmer for 15 to 20 minutes until a fork slides in easily.
- Drain well and return the potatoes to the hot pot for 1 to 2 minutes to steam off extra water.
- Mash the potatoes with the cream cheese, sour cream and 6 tablespoons of butter. Add warm milk a little at a time until creamy. Season with salt, pepper and garlic powder.
- Spread in a buttered 9×13-inch baking dish and dot with the remaining 2 tablespoons butter. Serve now, or cover and refrigerate up to 2 days.
- To bake: let the dish sit at room temperature for 30 minutes. Bake covered with foil at 350°F (175°C) for 30 minutes, then uncover and bake 15 to 20 minutes more, until hot in the center (165°F / 74°C). Top with chives.
Notes
Storage: Refrigerate leftovers up to 4 days. Freeze up to 1 month.
Reheat: Bake at 350°F (175°C) until hot, or microwave with a splash of milk, stirring often.
Variations: Add roasted garlic, shredded cheddar and bacon, or swap the sour cream for Greek yogurt. A slow cooker on WARM keeps them hot for 2 to 3 hours.
