These rich, creamy and buttery Make-Ahead Mashed Potatoes are perfect for serving a crowd during the holidays. This convenient side dish can be made up to 2 days ahead of time!
Easy Make-Ahead Mashed Potatoes
My mama has been making these mashed potatoes for as long as I can remember (20+ years or so?). She serves this dish every year on Christmas Eve alongside her amazing prime rib and collard greens at our annual family gathering. It has always been one of my very favorite side dishes!
I asked Mama where she got this recipe and she told me she came across it in a magazine in a waiting room while waiting for an appointment several years ago. She puts her own personal spin on it and I’m here to share her convenient make-ahead potato deliciousness with you.
Your Simple Ingredients
- Potatoes – Russet or Yukon gold potatoes (Mama always uses russet).
- Cream cheese – Cubed cream cheese at room temperature.
- Sour cream
- Onion powder
- Garlic powder
- Salt and black pepper
- Butter – melted
- Chopped fresh chives or parsley – optional garnish
How to Prepare
Following is a very brief overview of how to prepare; please see the recipe card for full detailed instructions.
- Gently boil potatoes that have been peeled and cut into approximately 1 inch pieces until fork-tender (but not falling apart). Drain in a colander and return to pot.
- Mash potatoes (using a potato masher) with cubed cream cheese.
- Add sour cream and seasonings and mash until combined and desired consistency is met.
- Transfer to a 13 x 9 baking dish that has been greased with butter.
- Allow to cool to room temperature, then cover with foil and refrigerate overnight (or up to 2 days).
- When ready to bake, remove from fridge 30 minutes prior to baking.
- Bake (covered with foil) in a preheated oven for 50 minutes. Remove foil and bake an additional 5 to 10 minutes, or until heated through.
- Top with melted butter before serving.
If you prefer your potatoes smoother and fluffier, feel free to use a hand mixer to beat until your desired consistency is reached.
More Holiday Side Dishes
Make-Ahead Mashed Potatoes
- 5 pounds russet potatoes or Yukon gold potatoes – peeled and cut into 1 inch pieces
- 1 (8 ounce) package cream cheese cubed and at room temperature
- 1 ¼ cups sour cream
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 tablespoons butter, melted and additional butter for greasing baking dish
- 1 tablespoon chopped fresh chives or parsley optional garnish
- Grease a 13 x 9 baking dish with butter. Set aside.
- Place potatoes in a 6 quart Dutch oven or large pot and cover with cold water. Bring to a gentle boil and cook (uncovered) until fork-tender (but not falling apart), about 13 to 16 minutes.
- Drain potatoes in a colander and return to pot. Mash potatoes (using a potato masher) with cubed cream cheese until combined.
- Add sour cream, onion powder, garlic powder, salt and pepper. Mash until combined. Season with additional salt, pepper, garlic powder and/or onion powder, if desired and mash (or stir) again to combine.
- Transfer to prepared baking dish and spread evenly.
- Allow potatoes to cool to room temperature. Cover tightly with foil and refrigerate overnight (or up to 2 days).
- When ready to bake, remove from refrigerator 30 minutes prior to baking.
- Preheat your oven to 350 degrees F. Bake (covered with foil) for 50 minutes.
- Carefully remove foil and bake an additional 5 to 10 minutes, or until heated through.
- Top as evenly as possible with melted butter and chopped fresh chives (or parsley) when serving.
- After baking, leftovers can be stored in the fridge for up to 3 days (allow to cool to room temperature and store in an airtight container).
- If you prefer your potatoes smoother and fluffier, feel free to use a hand mixer to beat at high speed until your desired consistency is reached.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.