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These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Make-Ahead Mashed Potatoes
I didn’t eat a lot of mashed potatoes growing up, but as an adult I have fallen head over heels in love with mashed potatoes. Mashed potatoes are fantastic all year round, but I always find myself making them at holidays. The holidays are the time of year that it is crucial to make things ahead of time to take some stuff off our plates.
These make ahead Mashed Potatoes are the perfect way to get ahead of your holiday cooking! They have the perfect soft and creamy texture. Butter and cream cheese make these potatoes the most fluffy recipe that you can make ahead and eat whenever!
Ingredients Needed
- Potatoes: I used russet potatoes and find they work best.
- Cream Cheese: Regular is best, but low fat works too.
- Butter: Makes these creamy and tasty – use real butter!
- Milk: Any kind of milk works.
How to make Mashed Potatoes Recipe
- Peel and dice potatoes in similar sizes and shapes. Place in a large pot of water and bring to a boil. Cook until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
- Drain the potatoes and place them back in the pot over very low heat. Mash with a potato masher until all the big chunks are broken up.
- Add the cream cheese and butter to the pan then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste.
- Remove from heat and serve or place in baking dish or casserole dish.
- Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
Expert Tips
If you need to reheat them:
- If I make these the day of serving, I just leave them on the counter, covered. They’ll stay mostly warm depending on how long they sit, then I pop them into the oven while the turkey or meat rests (or I reheat in the microwave).
- If I make these the night before, I make sure to remove them from the refrigerator to come to room temperature, then I pop them in the oven or microwave to reheat. If they’ve sat overnight, you may need to add a bit more milk to get that creamy texture.
FAQs
You can store them in the fridge while waiting to reheat them! You can also put them in the freezer after you are done with them.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.
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Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
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Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.
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Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.
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Remove from heat and serve or place in serving dish.
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Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
- For best results, use whole milk, regular butter, and full-fat cream cheese.
- Use a mixer if you want silky smooth potatoes.
- I use Lawry’s Seasoning Salt. Use your favorite brand.
Serving: 1serving | Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 979mg | Potassium: 738mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 9.7mg | Calcium: 46mg | Iron: 1.5mg
Nutritional information not guaranteed to be accurate
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