Make-Ahead Mashed Potatoes Recipe

When you need to save time during busy holiday cooking, these Make-Ahead Mashed Potatoes will be your go-to recipe! Creamy and flavorful with just the right texture, they can be prepared in advance and reheated without sacrificing taste. With the secret ingredients of cream cheese and sour cream, these mashed potatoes stay rich and delicious, making them perfect for any gathering.

Mashed potatoes are generally known as a dish that doesn’t reheat well.  When you make mashed potatoes the most common way – by mashing them with hot milk and butter – they taste great while still hot, but not so great the next day.  This make-ahead mashed potatoes recipe makes the potatoes that taste just as good reheated as they were when they were freshly made!  This recipe uses cream cheese, but don’t worry – the mashed potatoes don’t taste cream-cheesy :)  They taste like great mashed potatoes with perfect texture, and you can never tell that they were made ahead!

Why You’ll Love Make-Ahead Mashed Potatoes

• These mashed potatoes can be made days in advance, making your holiday cooking much more manageable. Simply reheat them, and they taste just as fresh as when you first made them!
• The addition of cream cheese and sour cream gives them an extra creamy and rich texture, without overpowering the flavor of the potatoes. It’s comfort food at its best!
• Using the slow cooker to reheat the potatoes ensures they stay warm and ready to serve without drying out. No need to fuss with last-minute prep while hosting!
• This recipe makes enough to feed a crowd, making it perfect for large gatherings or parties. Everyone will be impressed by how smooth and delicious they are.
• You won’t believe how simple this recipe is to put together—just boil, mash, mix, and refrigerate. With minimal hands-on time, you’ll have more time to enjoy the festivities.

I use this make-ahead mashed potatoes recipe to make the potatoes for the holiday parties.  I make them 2 days before the party and refrigerate them.  Then 3 hours before the party I move the mashed potatoes from the refrigerator to the slow cooker, and turn on the slow cooker on High for 1 hour, then put it on Warm.  The mashed potatoes will be piping hot and taste as if they were just made – without any stress of making mashed potatoes at the last minute!  This is the ultimate make-ahead party side dish!

Make-Ahead Mashed Potatoes Recipe

Cooking time: 30 minute(s)

Number of servings: 12

Ingredients:

• 5 lbs potatoes – The base of this dish, potatoes make the mash fluffy and satisfying.
• 1 package (8 oz) cream cheese – Adds a creamy texture without making the mashed potatoes taste like cream cheese.
• 8 oz sour cream – Gives the mashed potatoes a rich flavor and smooth consistency.
• 1/2 cup milk – Helps to make the potatoes soft and creamy when mashed.
• 2 tsp salt – Enhances the flavor of the potatoes and balances the richness.
• 1/4 tsp pepper – Adds a subtle kick of spice to complement the flavors.

See the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Make-Ahead Mashed Potatoes

• Large pot – For boiling the potatoes until tender.
• Big slotted spoon – To gently lower the potatoes into the boiling water and remove them when done.
• Potato masher – Essential for mashing the potatoes to a smooth consistency without overworking them.
• Large bowl – To hold and mash the potatoes with the other ingredients.
• Measuring cups and spoons – To ensure the perfect amount of cream cheese, sour cream, milk, salt, and pepper is added.
• Microwave-safe container – For warming the milk before mixing it with the mashed potatoes.

Directions:

For the mashed potatoes, you need a potato masher.  Never use the food processor or hand mixer to mash potatoes, or they’ll turn out gummy.  For more details on mashed potato secrets, see how to make perfect mashed potatoes.

Bring a large pot of water to a boil.  Meanwhile, peel the potatoes and cut into quarters.  Gently put the potatoes in a boiling water by using a big slotted spoon.  Cook for 25 minutes.

After the potatoes have finished cooking, drain them and put in a large bowl.  Heat the milk in a microwave for 30 seconds.  Add the milk to the potatoes and mash with the potato masher.

Sprinkle the salt and pepper over the potatoes.  Add sour cream and cream cheese.  Mash with the potato masher until everything is combined and smooth.  Taste to see if there is enough salt.  If not enough salt, keep adding salt a little bit at a time until it’s right.

Refrigerate the mashed potatoes until you are ready to reheat them.

Serving Suggestions

• Serve these mashed potatoes alongside your holiday favorites like turkey, roast beef, or ham for a complete festive meal.
• Garnish with fresh herbs like chives or parsley to add a pop of color and a touch of freshness.
• For an indulgent twist, sprinkle the top with shredded cheese, crispy bacon bits, and green onions just before serving.
• Pair with a light salad or roasted vegetables for a balanced plate.
• These mashed potatoes also work great as a topping for shepherd’s pie or with a hearty stew.

Tips For Success

• Choose the right potatoes: For creamy mashed potatoes, starchy varieties like Russet or Yukon Gold work best. They mash easily and result in a smooth texture. Avoid using waxy potatoes, as they can become gummy when mashed.
• Mash gently: When mashing your potatoes, be careful not to overwork them. Using a potato masher helps keep the texture fluffy, but avoid food processors or electric mixers, which can make the potatoes gluey. Mash just until smooth.
• Heat the milk: Heating the milk before adding it to the mashed potatoes ensures the potatoes absorb the liquid evenly, preventing them from becoming cold or lumpy. Cold milk can cause the mash to become stiff.
• Season gradually: Always start with a moderate amount of salt and taste as you go. Potatoes need a good amount of seasoning, but it’s easier to add more salt than to fix over-salted mashed potatoes.
• Reheat slowly: If you’re making the potatoes ahead, reheat them in a slow cooker for the best results. This method allows the potatoes to warm up evenly without drying out or burning. Be sure to give them a stir before serving to keep the texture smooth.
• Storage tip: After mashing the potatoes and refrigerating, press plastic wrap or a lid directly onto the surface to prevent them from drying out in the fridge. This will help maintain their moisture and creaminess when you reheat them.
• Serving warm: If you’re reheating the potatoes in the oven instead of a slow cooker, cover them with foil and bake at 350°F for about 30 minutes, stirring halfway through. Adding a small splash of milk before reheating can also help to revive their creamy texture.

Variations And Substitutions

• Cheesy Mashed Potatoes: For extra indulgence, mix in shredded cheddar or parmesan cheese while mashing the potatoes. You can also sprinkle some on top before reheating for a golden, melted topping.
• Garlic Mashed Potatoes: Add a savory depth of flavor by mixing roasted garlic into the mashed potatoes. Roast a few cloves of garlic in the oven, mash them up, and stir them in with the other ingredients.
• Herb Mashed Potatoes: If you love fresh herbs, try mixing in some chopped parsley, chives, or thyme into the potatoes for a burst of freshness. This is a great way to add a little color and extra flavor.
• Dairy-Free Option: To make this recipe dairy-free, substitute the cream cheese with a non-dairy alternative like vegan cream cheese, and use a plant-based sour cream. For the milk, use unsweetened almond or oat milk.
• Buttery Mashed Potatoes: If you prefer a classic buttery flavor, you can swap out the cream cheese for butter. Simply add about 1/2 cup of melted butter in place of the cream cheese to create a rich and buttery texture.
• Low-Calorie Option: For a lighter version of this dish, use Greek yogurt instead of sour cream. It still adds creaminess but with fewer calories and extra protein. You can also reduce the amount of cream cheese or use a low-fat version.
• Loaded Mashed Potatoes: Turn these mashed potatoes into a loaded side dish by adding crispy bacon, shredded cheese, and green onions. It’s a fun way to elevate the dish, making it more like a loaded baked potato in mashed form.

Storage and Reheating

• Storage: After making the mashed potatoes, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. Be sure to press plastic wrap directly onto the surface of the mashed potatoes to prevent them from drying out.
• Reheating in the Slow Cooker: For the best results, reheat the mashed potatoes in a slow cooker. Transfer the cold mashed potatoes into the slow cooker, set it to High for about 1 hour, and then switch to Warm until you’re ready to serve. Stir occasionally to keep them smooth and evenly heated.
• Reheating in the Oven: If you prefer to reheat the mashed potatoes in the oven, cover them with foil and bake at 350°F for about 30 minutes. Stir halfway through the cooking time and add a small splash of milk to prevent them from drying out.
• Reheating on the Stovetop: Place the mashed potatoes in a saucepan over low heat. Stir frequently, adding a little milk or butter as needed to help restore their creamy texture. Be sure to heat them gently to avoid burning the bottom.
• Freezing: You can freeze the mashed potatoes for up to 2 months. To freeze, place them in a freezer-safe container or bag. When ready to use, thaw in the refrigerator overnight, then reheat in the oven or slow cooker as described above.

Frequently Asked Questions

Can I make these mashed potatoes more than two days in advance?

Yes, you can make the mashed potatoes up to three days ahead of time. Just be sure to store them in an airtight container in the refrigerator and follow the reheating instructions for best results. If you’re planning to make them earlier than that, consider freezing the potatoes and thawing them in the fridge a day before serving.

Can I use a hand mixer to mash the potatoes?

It’s best not to use a hand mixer or food processor to mash the potatoes. Overworking the potatoes with high-speed mixing can break down their starches and turn them gummy. For fluffy, smooth mashed potatoes, stick to using a traditional potato masher.

Can I use butter instead of cream cheese?

Yes! If you prefer a more traditional buttery flavor, you can substitute the cream cheese with butter. Use about 1/2 cup of butter in place of the cream cheese for a rich, creamy texture without any tang.

How long can I keep the mashed potatoes warm in the slow cooker?

Once reheated, you can keep the mashed potatoes on the “Warm” setting of your slow cooker for up to 2 hours. Be sure to give them a stir occasionally to keep them smooth and prevent the edges from drying out.

What is the best way to reheat these mashed potatoes if I don’t have a slow cooker?

If you don’t have a slow cooker, the oven is the next best option. Cover the mashed potatoes with foil and reheat them in a 350°F oven for about 30 minutes, stirring halfway through. You can also reheat them gently on the stovetop, stirring frequently and adding a splash of milk to maintain their creamy consistency.

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