These make-ahead mashed potatoes are rich, creamy, and delicious alongside ham, turkey, or beef. Prepare them a day or two in advance to lighten your holiday workload and enjoy a stress-free meal service.
If you like potato sides, try creamy au gratin potatoes or scalloped potatoes for other classic options.
Over the years of hosting Thanksgiving and other large meals, I’ve learned to rely on make-ahead recipes. Attempting everything on the day of the event leaves you exhausted. Make-ahead mashed potatoes are one of the best dishes to prepare ahead: they save time, reduce kitchen chaos, and still taste like a special occasion side.
These aren’t ordinary mashed potatoes; they have a lush texture and extra flavor that make them worthy of your holiday table.
Table of contents
- Ingredient Notes
- How to Make Make-Ahead Mashed Potatoes
- Tips for the Best Make-Ahead Mashed Potatoes
- More Holiday Side Dish Recipes You’ll Love
Ingredient Notes
To achieve a creamy texture that reheats well, include a mix of dairy. Cream cheese and sour cream improve texture and help the potatoes stay moist after reheating. Adding a melting cheese like Havarti plus sharp cheddar boosts flavor without overpowering the dish. Warm the milk before adding so it incorporates smoothly.
- Potatoes: Yukon Golds are ideal — they balance moisture and starch for a naturally creamy mash. Russets are starchier and can become gluey if overworked.
- Shredded cheese: Sharp cheddar provides color and bite; Havarti melts smoothly and adds a buttery note. Use your favorite cheeses if you prefer a different combination.
- Warmed milk: 2% milk works well with the other dairy; whole milk is fine too. Warm the milk briefly before adding so it blends easily.
- Other dairy: Butter, sour cream, and cream cheese (lighter versions are fine) give richness without making the dish overly heavy.
- Seasoning: A teaspoon of an all-purpose seasoned salt like Lawry’s, plus salt and black pepper to taste.
- Fresh chives: Minced chives used as a garnish add color and a mild onion flavor.
How to Make Make-Ahead Mashed Potatoes
- Boil: Place peeled, quartered potatoes in a large pot of boiling water. Cover and return to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a knife. Drain well.
- Add the dairy: Return the drained potatoes to the dry pot. Add softened cream cheese, sour cream, about half of the warmed milk, and the butter.
- Mash: Mash by hand with a potato masher or use an electric mixer on low. Mix just until combined to avoid releasing too much starch and creating gummy potatoes. Add more warmed milk as needed to reach your desired consistency.
- Add the cheese: Stir in seasoned salt, shredded Havarti, and sharp cheddar until melted and evenly distributed.
- Finish: Taste and adjust with salt and freshly ground black pepper.
- Refrigerate: Transfer the potatoes to a greased casserole dish, let cool, cover with foil, and refrigerate for up to two days.
- Bake: Remove the dish from the fridge about an hour before baking to take the chill off. Preheat the oven to 350°F (175°C). Bake covered for 30–45 minutes, or until heated through. Garnish with minced chives just before serving.
Tips for the Best Make-Ahead Mashed Potatoes
Avoid runny potatoes: After draining, return potatoes to the pot over low heat for a minute or two and toss gently to evaporate excess moisture.
Don’t overwork them: Overmixing releases starch and can make potatoes gummy. Mix until smooth but stop once combined.
Cool before refrigerating: Let the dish cool to room temperature before covering and chilling to prevent condensation that can make the surface watery. If condensation forms, blot the surface with a paper towel before baking and replace the foil.
More Holiday Side Dish Recipes You’ll Love
- Melting Sweet Potatoes | Foodie with Family
- Crock Pot Stuffing | Valerie’s Kitchen
- Ambrosia Salad | My Baking Addiction
- Maple Brown Butter Mashed Sweet Potatoes | Valerie’s Kitchen
- Cheddar Dinner Rolls | Valerie’s Kitchen
- Explore more side dishes, salads, and bread recipes for additional ideas.
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Make-Ahead Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 3/4 cup milk, warmed, divided
- 4 ounces cream cheese, softened (I use 1/3 less fat)
- 1/2 cup sour cream, light or regular
- 3 tablespoons butter, softened
- 1 teaspoon all-purpose seasoning (like Lawry’s)
- 1 cup shredded Havarti cheese
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons minced fresh chives, for garnish
Instructions
- Coat a 13 x 9-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil. Add potatoes, cover, and return to a boil. Reduce heat and simmer 15–20 minutes, or until tender. Drain well and return potatoes to the dry pot.
- Warm the milk briefly in the microwave and set aside.
- Add cream cheese, sour cream, about half the milk, and butter. Mix with an electric mixer just until combined, adding more milk as needed for consistency. Stir in seasoned salt, Havarti, and cheddar until melted. Adjust seasoning with salt and pepper.
- Transfer to the prepared baking dish, cover with foil, and either bake immediately or refrigerate up to two days.
- If refrigerated, remove from fridge about an hour before baking. Preheat oven to 350°F and bake covered 30–45 minutes until warmed through. Garnish with chives and serve.
Nutrition
Carbohydrates: 33 g |
Protein: 12 g |
Fat: 20 g
Nutrition information is an estimate based on generic ingredients; check your product labels for precise values.
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This post was originally published on March 21, 2018. It has been updated with new text and images.