This recipe makes entertaining easier without sacrificing taste or texture. The mashed potatoes are made extra creamy with the addition of cream cheese and sour cream, which help them stay moist and flavorful even after reheating. You can prepare them days in advance and simply warm them up when you’re ready to serve, making them ideal for holiday meals, dinner parties, or busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet or Yukon Gold potatoes, peeled and cut into chunks
Butter
Cream cheese
Sour cream
Milk or heavy cream
Salt
Black pepper
Optional: garlic powder, chives, or shredded cheese for extra flavor
Directions
Bring a large pot of salted water to a boil. Add peeled and chopped potatoes.
Boil the potatoes for about 15–20 minutes, or until fork-tender. Drain well.
Return the drained potatoes to the pot or place in a large mixing bowl.
Add butter, cream cheese, and sour cream to the warm potatoes.
Mash until smooth using a potato masher or hand mixer.
Add milk or cream gradually until you reach your desired consistency.
Season with salt and pepper to taste. Mix well.
Transfer mashed potatoes to a greased baking dish.
Cover and refrigerate for up to 2 days before baking.
When ready to serve, bake covered at 350°F (175°C) for 30–40 minutes, until heated through. Stir and add more milk or butter if needed before serving.
Servings and timing
This recipe serves about 8 people. Preparation time: 20–25 minutes Refrigeration time: up to 2 days (if making ahead) Reheating time: 30–40 minutes Total time (excluding chilling): approximately 1 hour
Variations
Garlic Mashed Potatoes: Add roasted garlic or garlic powder for a bold flavor.
Loaded Mashed Potatoes: Mix in shredded cheddar, and chives.
Herb Mashed Potatoes: Stir in chopped parsley, rosemary, or thyme.
Vegan Version: Use plant-based butter, sour cream, and milk alternatives.
Extra Creamy: Add more cream cheese or a splash of heavy cream for an ultra-smooth texture.
Storage/Reheating
Store mashed potatoes in an airtight container or covered baking dish in the refrigerator for up to 4 days. To reheat, bake in a covered dish at 350°F (175°C) for 30–40 minutes. Stir halfway through and add a splash of milk if needed. You can also reheat individual portions in the microwave, stirring every 30 seconds until hot.
FAQs
Can I freeze mashed potatoes?
Yes, mashed potatoes freeze well. Let them cool completely, then store in airtight containers or freezer bags for up to 1 month.
How do I reheat mashed potatoes without drying them out?
Cover the dish with foil and reheat in the oven with a bit of milk or butter stirred in to restore moisture.
What are the best potatoes for mashed potatoes?
Russet and Yukon Gold potatoes are ideal because they yield a fluffy, creamy texture.
Can I make these potatoes without cream cheese?
Yes, you can substitute with more sour cream, butter, or a splash of milk to maintain creaminess.
How far in advance can I make mashed potatoes?
You can prepare them up to 2 days in advance and reheat when needed.
Can I use a hand mixer instead of a masher?
Yes, a hand mixer creates a smoother texture. Just be careful not to overmix, or the potatoes can become gummy.
Are these mashed potatoes good for holidays?
Absolutely. They’re perfect for Thanksgiving, Christmas, or any special meal since you can make them ahead of time.
Can I add other vegetables like cauliflower?
Yes, blending in steamed cauliflower with the potatoes adds a nutritious twist without changing the flavor too much.
How do I know if the potatoes are reheated enough?
They should be hot all the way through, reaching at least 165°F (74°C) internally. Stirring helps heat evenly.
Can I serve these in a slow cooker?
Yes, you can keep them warm in a slow cooker on low for several hours. Stir occasionally and add a little milk if they dry out.
Conclusion
Creamy make-ahead mashed potatoes are a lifesaver when it comes to stress-free cooking. With their rich flavor and smooth texture, they’re a guaranteed crowd-pleaser that lets you focus on the rest of your meal. Whether it’s a holiday feast or a casual dinner, this recipe will be your go-to for make-ahead convenience and comfort food satisfaction.
Creamy make-ahead mashed potatoes are rich, buttery, and ultra-smooth thanks to cream cheese and sour cream. Perfect for holidays or busy nights, they reheat beautifully without losing texture.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:1 hour
Yield:8 servings
Category:Side Dish
Method:Boiling, Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
1/2 cup butter
8 oz cream cheese, softened
1 cup sour cream
1/2 cup milk or heavy cream (more as needed)
1 1/2 teaspoons salt (plus more for boiling water)
1/2 teaspoon black pepper
Optional: 1/2 teaspoon garlic powder, 2 tablespoons chopped chives, or 1/2 cup shredded cheese
Instructions
Bring a large pot of salted water to a boil. Add peeled and chopped potatoes.
Boil potatoes for 15–20 minutes, or until fork-tender. Drain well.
Return drained potatoes to the pot or a large mixing bowl.
Add butter, cream cheese, and sour cream to the warm potatoes.
Mash until smooth using a potato masher or hand mixer.
Gradually add milk or cream to reach desired consistency.
Season with salt, pepper, and any optional add-ins. Mix well.
Transfer mashed potatoes to a greased baking dish.
Cover and refrigerate for up to 2 days before baking.
To reheat, bake covered at 350°F (175°C) for 30–40 minutes until heated through. Stir and adjust texture with more milk or butter if needed before serving.
Notes
Don’t overmix to avoid gummy texture.Use Yukon Gold potatoes for extra creaminess.Add roasted garlic or herbs for extra flavor.Mashed potatoes can be frozen for up to 1 month.Serve warm from the oven or keep warm in a slow cooker on low.
