Make Ahead Mashed Potatoes Recipe, these mashed potatoes come together in no time, are rich and delicious, and perfect for any holiday dinner! Make these up to three day before you need them!
If you love mashed potatoes then do I have a recipe for you. These are so easy to make, so delicious, and my absolute favorite mashed potato recipe!
This post may contain affiliate links. Please read my disclosure policy.
Check out these other tasty recipes:
With only a handful of ingredients you will have a new family favorite! Served up along with a few slices of delicious turkey, some tasty cranberry relish, a few deviled eggs, a big side of stuffing, and green bean casserole, and of course topped with gravy- ummmm yes please!
What ingredients do you need?
- Russet Potatoes
- Cream Cheese
- Sour Cream
- Garlic Powder
How to make the best mashed potatoes?
- Rinse and peel your potatoes
- Bring a large pot of water to boil, and the potatoes, cover and cook until tender. Then drain and mash them.
- In the bowl of a mixer (a stand mixer is the easiest for this, but you can also do this by hand) mix together the cream cheese and sour cream until fully combined.
- Then add in the mashed potatoes, garlic powder, salt, and pepper. Mix until fully incorporated.
- Butter a 9x13 baking dish, then place the mashed potatoes in it.
- Dot the top of the mixture with butter then cover with foil.
- At this point you can either refrigerate up to 3 days or bake and enjoy!
I highly recommend serving with my homemade gravy (no drippings required!). Is there any better combo than mashed potatoes and gravy?!
Best Tips for the best mashed potatoes:
#1: If you don’t have a good potato masher, I recommend one like this!
#2: I highly recommend using a stand mixer or hand mixer to make your life easier when it comes to combining everything.
#3: If you made these potatoes ahead of time, make sure to allow them to come to room temperature before baking. Pulling them out of the fridge an hour before baking should do the trick.
#4: Store any leftover in the fridge and reheat in the microwave or the oven again.
#5: Leftovers should be eaten within 4-6 days.
This recipe is really one of my favorites- not only because it tastes amazing, but because it is so easy. It is my go-to for all holiday’s and I hope it will become a new go to for your family as well.
Frequently Asked Questions Answered
Can you prep mashed potatoes ahead of time?
Yes. After prepping the mashed potatoes refrigerate up to 3 days ahead of time.
What's the best way to reheat mashed potatoes?
Bake in the oven until warmed throughout.
Holiday Menu Tips
Holiday Menu Tips- when to make everything!
Trying to get all the dishes made during the Holidays can be a bit hectic. However, planning out what you will make, what ingredients you need, and when everything should be in the oven or on the stove helps a lot.
If you can make some dishes things ahead of time that is even better. Here are a few of my favorite holiday recipes that can be made a day or two or three in advance and either reheated or just set out on the table when ready to eat!
- Homemade Gravy without Drippings - made the day before
- Make Ahead Mashed Potatoes- make up to three days before
- Deviled Eggs- make 1-2 days before (but it’s hard to not snack on them!)
- Green Bean Casserole- prepare the day before but don’t bake until the day of
- Sweet Potato Casserole- prepare the day before but don’t bake until the day of
- Cranberry Sauce or Cranberry Relish- make 1-2 days before
- Any pie or other dessert should be made a day or two before to allow them to cool/set. (I recommend my pumpkin, chocolate pumpkin, pecan, sweet potato, or french silk pies!)
Don't miss my latest posts:
- Ideas That Matter: Ones to Watch
- How to freeze broccoli?
- Are Oreos Gluten Free?
- Can you eat coffee beans?
- How to Bake Turkey Bacon?
Watch how to make this recipe!
Make Ahead Mashed Potatoes Recipe
- 5 lbs russet potatoes
- 1 package cream cheese 8 oz, at room temperature
- 1 cup sour cream
- 1 tbs garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup butter plus extra for buttering the dish
- Rinse and peel the potatoes. (5 lbs russet potatoes)
- Fill a large pot with water and bring to a boil. Add potatoes and cover. Boil for ~40 minutes or tender when pierced with a fork.
- Drain potatoes and then mash.
- In the bowl of an electric mixer combine cream cheese and sour cream (1 package cream cheese, 1 cup sour cream)
- Once combined add in the mashed potatoes, garlic powder, salt, and pepper. Mix until combined. (1 tbs garlic powder, 1 teaspoon salt, 1 teaspoon pepper)
- Butter a 9x13 baking dish then place mashed potato mixture in it.
- Cut butter into small cubes then spread out over the mashed potatoes.
- Cover with foil and either refrigerate up to three days or bake.
- When baking: Bake at 400°F for 45-55 minutes* or until heated throughout.
- Make-ahead: If making these potatoes several days before and refrigerating them, allow them to come to room temperature before baking.
- Heating: Check the center of the potatoes starting around the 35-minute mark to see if heated through.
- Leftovers: Store any leftovers in the fridge and reheat in the microwave or the oven.
- Serve these with my Homemade No Drippings Gravy!