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Two recipes for make-ahead mashed potatoes

Make Ahead Mashed Potatoes w/Make Ahead Gravy
Make Ahead Mashed Potatoes w/Make Ahead Gravy

OK so I’ve put these separately on the site before, but I’m putting them on again, this time together

for Jane and others who’ve requested them. Either are really good!

Not your ordinary make ahead mashed potatoes

Different from other do ahead mashed potato recipes I’ve shared since there’s no sour cream here. Tastes like fresh mashed.

5 pounds Idaho or Yukon Gold potatoes

1-1/2 sticks butter

8 oz. cream cheese, softened

1/2 to 3/4 cup Half & Half or more if needed

Salt and Pepper

Butter for dotting top

Peel and cut potatoes into chunks. Put in pan with cold water to cover. Bring to boil and cook until done. You’ll know when you poke a fork into them and it comes out easily. Drain, put back into dry pot and mash over low heat.

Turn off stove and add butter, cream cheese, 1/2 cup Half & Half and mash, adding more half & half if needed. Season. Spray a baking dish and put potatoes in. Dot all over with butter. Cover and store in frig up to 3 days.

Reheat in slow cooker:

Spray slow cooker, stir potatoes to mix in butter and reheat on low 2-3 hours.  You may have to add a bit of half & half.

Reheat in oven:

Take out of fridge about 3 hours before serving. Bake in a 350-375 degree oven, lightly tented, until hot throughout, about 30 minutes or so.

Reheat in microwave:

Reheat on medium, stirring every few minutes, until hot throughout. You may have to add a bit of half & half.


Make ahead mashed potatoes are delicious and super easy.


You asked for it and I’m sharing it! The now famous recipe for make ahead mashed potatoes. Perfect for the holidays or any time you want to add mashed potatoes to a meal.

This mashed potato recipe is the one I get more requests for than any other around the holidays, but my family love them any time of year. And it’s no wonder this potato recipe is a winner.

If you’re tired of being stressed out mashing potatoes at the last minute for your family dinner or a big holiday feast, try this new way of preparing Mashed Potatoes that will bring you kudos!

And as always, remember that it’s not just about the food, but who shares it with you. So don’t worry about everything having to be perfect, just give those you love a big hug and thank the Lord for your many blessings. If you know of someone who may otherwise be spending the holiday alone, give them a call to share your holiday table. That’s the real meaning of a family meal.


This frees up the cook from last minute cooking and mashing!

4 – 5 pounds potatoes, peeled or not, cut up and cooked until tender
8 oz. cream cheese, chunked up and softened (can use cream cheese with chives if desired)
1 cup sour cream
Salt and pepper to taste
Butter or margarine

Make Ahead Mashed Potatoes
Make Ahead Mashed Potatoes – Made with Idaho Bakers

Mash potatoes and add cream cheese and sour cream, blending well.

Add salt and pepper to taste. Pour into greased 9×13 casserole, Cover and refrigerate up to two days. Bring to room temperature and preheat oven to 350 or 375 degrees. Dot with butter and lightly tent casserole with foil. Bake until heated through, about 50 minutes or so.

HEALTHY POTATO ALTERNATIVE: To lower fat, use fat free cream cheese and fat free sour cream. Use a butter substitute.

Rita’s Tips
The best potatoes for mashing are baking potatoes. They have high starch and low moisture making them the perfect spud for these make ahead mashed potatoes.

Make Ahead Mashed Potatoes are great for entertaining any time.

Permanent link to this article: http://abouteating.com/two-recipes-for-make-ahead-mashed-potatoes/

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