Make Ahead Mashed Potatoes

These Make-Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day.

Prep Time10

Cook Time20

reheating30

Total Time30

Course: Side Dish

Cuisine: American, Holiday, Side Dish

Keyword: Make Ahead Mashed Potatoes, mashed potatoes

Servings: servings

Author: Jennie Duncan

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.

Notes

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.

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.

Nutrition