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These Make-Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day. Holiday cooking just got a bit easier!
Mashed potatoes are my favorite thing on earth. I mean besides my family 😉
If you think I’m joking about mashed potatoes, then you have to check out my recipe for the world’s best-mashed potatoes. It is one of the best recipes for mashed potatoes you will find!
You can also check out my other recipes for mashed potatoes below and try them all! Let me know which is your favorite!
How to make Make Ahead Mashed Potatoes:
Mashed potatoes are a classic dish and can be made a few different ways like on the stovetop, in the oven, and in a slow cooker. Whichever way you cook them, they are all made the same way. Cook or boil your potatoes so they are soft enough to mash. Mash them up and add your other ingredients and mix it well.
Ingredient Notes:
- Potatoes: I used Russet Potatoes, but you can switch them out if you prefer another type.
- Cream Cheese
- Butter: I used unsalted butter, but you can use salted. I would just suggest using less salt when seasoning.
- Seasoning: All you need is salt and pepper. Just add to taste.
- Half and Half
- Milk: This is optional. Use it if needed to reach desired texture.
Directions:
Step One: Start by washing, peeling, and dicing potatoes.
Make sure they are all cut to be around the same size for even cooking.
Step Two: Place them in a large pot and cover with water.
Next, bring to a boil and cook them until tender.
Step Three: Once the potatoes are tender drain water out and then return to stove top on low heat.
I like to keep them on a very low heat so I can get everything to melt nicely. Just make sure to keep the temperature low so you don’t burn the potatoes or your pot.
Step Four: Now it’s time for the good stuff.
Cream cheese and butter and use a potato masher to mash potatoes.
Next, add in your salt and pepper. I listed below how much I use but add it to your taste.
Step Four: Last add half and half and mashed again. Keep mashing with a potato masher by hand or for very creamy potatoes use a hand mixer to get really creamy potato texture.
If you want to thin out the potatoes, you can add more milk now as needed until you get the texture you prefer.
Step Five: Add potatoes to a casserole dish and allow to cool to room temperature before covering and placing in the fridge.
How long to keep mashed potatoes in the fridge:
I suggest you only keep the mashed potatoes in the fridge for no longer than 2 days.
They make the perfect dish for holidays to make ahead of time and reheat the day of your dinner.
How to reheat mashed potatoes:
To reheat these mashed potatoes, I started but giving them a good stir.
Then placed them in the oven at 350 degrees F for about 30 minutes or until they are warm throughout. You can add more butter or milk as needed but I heat them up as is.
Last I topped mine with dried parsley flakes for extra flavor and for picture purposes but it’s not necessary.
Here are a few more of my favorite side dishes for the holidays! I think you will love them:
Cheesy Corn Casserole: This one is another favorite! Creamy and delicious it’s a must-try!
Sausage and Herb Stuffing: This is one of my favorite stuffing recipes. It’s loaded with ground sausage and seasonings and taste amazing.
Roasted Ranch Green Beans: Since I guess you have to have a veggie as a side dish for the holidays 😉
If you tried this recipe or any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
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Make Ahead Mashed Potatoes
Ingredients
- 2 pounds russest potatoes
- 4 oz cream cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, (to taste)
- 1/8 teaspoon pepper, (to taste)
- 1/2 cup half and half
- Optional Milk as needed for desired texture
Instructions
- Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.
- Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix.
- Add half and half and mashed again. Keep mashing with a potato masher or use a hand mixer to get really creamy potato texture. Add potato to a casserole dish.
- Allow to cool to room temperature then cover and place in the fridge. These potatoes should stay good covered and in the fridge for 1-2 days.
- When ready to reheat uncover and place in the oven at 350 degrees for 30 minutes or until potatoes are heated through. I garnished mine with dried parsley flakes for pictures.
