Make-Ahead Mashed Potatoes and Gravy Recipe
Every year, someone ends up sweating over the mashed potatoes while the turkey’s resting and the gravy’s threatening to clump. Let’s fix that. My Make-Ahead Mashed Potatoes and Gravy recipe lets you prep the two biggest Thanksgiving side dishes days in advance. When the big day comes, you’ll be relaxed, confident, and maybe even sipping coffee while everyone else scrambles.
I know what you’re thinking: Make mashed potatoes and gravy days ahead? For Thanksgiving? Like serve leftovers for the biggest best meal of the year?! You have got to be kidding! But trust me, this is no sad reheated side dish situation. When done right (and I’ll show you exactly how), these make-ahead versions actually taste better.
Here’s why: when you give your mashed potatoes and gravy a day or two to rest, the flavors mingle and deepen in ways they just can’t when you’re mashing and whisking at the last minute. It’s the same magic that makes soups and stews taste even better the next day. The texture stays creamy, the flavor richer, and you get to skip the frantic whisking while everyone else is juggling oven timers and carving knives.
Thanksgiving Day comes with enough moving parts. Between the turkey, the timing, and the table, every saved minute matters. When the big meal rolls around, all that’s left to do is warm, fluff, and serve.
Sure, you could grab a tray of pre-made mashed potatoes from the grocery store and call it good, but those tend to come with a side of preservatives, mystery “dairy blends,” and extra sodium no one asked for. Making them yourself means you control everything, from the ingredients to the texture to how much butter feels “right.” (Hint: that’s a personal decision I fully support.)
So yes, make them ahead. You’ll still serve that perfect, fluffy, buttery spoonful everyone expects, only this time, you’ll be doing it calmly, with coffee in hand, maybe even enjoying the moment instead of rescuing a lumpy gravy crisis.
You have to trust me on this.
Ingredients You’ll Need for the Best Results
Before you start peeling and whisking, a few simple choices can make all the difference between “pretty good” and “wow, these are the best mashed potatoes I’ve ever had.”
For the Mashed Potatoes
- Yukon Gold potatoes: These are the secret to creamy, naturally buttery mashed potatoes. Their medium starch content strike that perfect balance between fluffy and rich. If Yukon Golds are out of stock, Russets are your next-best option for a lighter texture, while red potatoes make for a slightly denser, more rustic mash.
- Cream cheese: Adds body, tang, and the kind of smoothness that holds up beautifully when reheated. You can swap in Neufchâtel (it’s a bit lighter) or dairy-free cream cheese for a lactose-free version.
- Sour cream: Sour cream brings moisture and a gentle tang that keeps the potatoes from tasting flat after a few days in the fridge. Greek yogurt works in a pinch, or try a dairy-free sour cream substitute if needed.
- Whole milk: Helps everything blend together into a silky consistency. If you prefer extra-rich potatoes, use half-and-half. For a lighter option, try 2% milk or even a splash of broth.
- Salt and ground black pepper: Don’t skip the basics. Seasoning is everything. If you like a bit more flavor depth, swap plain salt for onion salt or garlic salt.
- Butter, chives, or green onions (optional garnish): A finishing touch that adds color, flavor, and that “homemade” feeling. Salted butter will give you extra flavor, while unsalted lets you control the seasoning more precisely.
For the Gravy
- Butter: It gives richness and helps form the roux that thickens everything. Dairy-free butter or olive oil also work nicely if you need to skip dairy.
- All-purpose flour: Thickens your gravy to that perfect pourable consistency. If you’re gluten-free, try a 1:1 gluten-free flour blend or cornstarch (just remember to adjust your ratios. Cornstarch thickens faster).
- Worcestershire sauce (optional): A tablespoon or so brings a deep, savory flavor that makes the gravy taste like it simmered all afternoon. For a vegetarian version, look for vegan Worcestershire or use a dash of soy sauce or tamari.
- Chicken stock: Homemade stock is always wonderful, but boxed or bouillon versions work beautifully too. If you’re serving beef or turkey, use matching stock for richer flavor. Vegetable stock is fine if you’re keeping it meatless.
- Kosher salt and ground black pepper: Start small and adjust at the end. Gravy can change in flavor once the drippings are added.
- Turkey (chicken, or beef) drippings: The finishing touch on serving day. Drippings turn good gravy into great gravy, giving it that unmistakable holiday flavor. If you don’t have enough, add a splash of stock mixed with a bit of butter for richness.
Step-by-Step: Make-Ahead Mashed Potatoes
Here’s the beauty of this recipe: you’ll do the messy, time-consuming part days before the big meal, so on Thanksgiving Day, your kitchen smells amazing, your stove is free, and you actually have time to sip something warm (or sparkling) while the turkey rests. These mashed potatoes are rich, fluffy, and reheatable without turning gluey or gray. Here’s how to make it happen. A few days ahead:
1. Peel and chop the potatoes.
Cut them into large, even chunks so they cook at the same rate. Think bite-sized golf balls. Uneven chunks lead to lumpy potatoes.
2. Boil until fork-tender.
Start them in cold, salted water and bring to a boil. When a fork slides in easily, they’re done. Err on the side of too tender. You’re mashing these, not entering a potato salad contest.
3. Drain and mash.
Use a potato masher, stand mixer, or even a ricer if you’re fancy. Just don’t use a food processor. It’ll overwork the starches and give you paste instead of potatoes.
4. Add the good stuff.
While they’re still warm, mix in cream cheese, sour cream, milk, salt, and pepper. The heat helps everything melt together into silky perfection. Taste and adjust seasoning now. Later it’s trickier.
5. Store for later.
Transfer to a buttered casserole dish (for oven reheating) or the removable insert of your slow cooker. Cover tightly and refrigerate for up to three days.
How to Reheat Mashed Potatoes Without Drying Them Out
On the day of:
Oven Method (for the traditionalists):
Pull the dish out about 30 minutes before baking to take the chill off. Preheat your oven to 325°F and bake, covered, for 35 to 50 minutes, longer if your dish is deep. Once hot and steamy, dot the top with a little butter and sprinkle with chives or green onions. Serve right from the dish with pride.
Slow Cooker Method (for the multitaskers):
Four to six hours before mealtime, set your slow cooker to Low and let it do the work. Give it a gentle stir every couple of hours and add a splash of cream if it looks dry. When heated through, switch to Warm until it’s time to serve. Garnish just before dishing up. Those fresh herbs make it look like you worked much harder than you did.
Pro Tip: Before serving, fold in a tablespoon or two of melted butter. It revives that “just mashed” taste and keeps the texture luxuriously creamy.
Make-Ahead Gravy You Can’t Mess Up
This make-ahead gravy method guarantees smooth, rich gravy that tastes like you made it from scratch at the last minute, without actually doing that. A few days ahead:
1. Start with butter and flour.
Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until smooth. This is your roux, the secret to a thick, velvety gravy. Keep whisking until it turns a warm golden color that smells faintly nutty. That’s how you know it’s ready.
2. Add the stock slowly.
Pour in the chicken stock a little at a time while whisking constantly (this keeps things lump-free). Bring it to a gentle simmer and let it cook 10–15 minutes, whisking now and then, until it’s thick enough to coat the back of a spoon.
3. Season to taste.
Add salt, pepper, and, if you’re feeling fancy, a splash of Worcestershire sauce for a touch of umami depth. Taste as you go. You’re the boss here.
4. Cool and store.
Let the gravy cool, then pour it into an airtight container and refrigerate for up to three days.
How to Finish and Reheat the Gravy on the Big Day
On the day of:
1. Reheat gently.
Transfer your gravy to a saucepan and warm it over low heat, stirring occasionally so it stays silky smooth.
2. Add the drippings.
Once the turkey’s done, pour the drippings into a fat separator (or a measuring cup and spoon off the fat if you’re old-school.) Stir those flavorful juices right into your reheated gravy. The flavor goes from “really good” to “oh my goodness.”
3. Finish and serve.
Once everything’s piping hot and glossy, pour into your favorite gravy boat. Try not to taste-test too much before it hits the table.
Enjoy Thanksgiving, Not Kitchen Chaos
When you prep your mashed potatoes and gravy ahead of time, you’re not just saving oven space. You’re buying back peace of mind. Instead of juggling hot pans and timing nightmares, you’ll be plating food that’s warm, homemade, and completely stress-free. The best part? You’ll actually get to sit down, savor the meal, and join the laughter instead of listening to it from the kitchen.
Because here’s the truth: a calm cook makes the best Thanksgiving. And with these make-ahead recipes in your pocket, you’ve already set yourself up for success!
Make-Ahead Mashed Potatoes
Ingredients
- 5 lbs Yukon Gold potatoes Russet or red-skin potatoes also work
- 6 oz cream cheese softened
- ¾ cup sour cream
- ½ cup whole milk
- 2 teaspoons salt or onion salt (see Notes)
- Ground black pepper to taste
- Butter chives, or green onion for optional garnish when serving
- ¼–½ cup heavy cream for slow cooker reheating, as needed on serving day
Instructions
A Few Days Ahead
- Peel and cut into large, even cubes (think golf-ball size) so they cook evenly.
- Start the potatoes in cold, salted water. Bring to a boil and cook for about 15 minutes or until easily pierced with a fork. Drain well.
- Use a potato masher, stand mixer, or ricer. Just avoid the food processor (it’ll make them gluey).
- Mix in the cream cheese, sour cream, milk, salt, and pepper while the potatoes are still warm. This helps everything melt and blend smoothly. Taste and adjust seasoning before storing.
- Transfer to a buttered casserole dish (for oven reheating) or the removable insert of your slow cooker. Cover tightly and refrigerate for up to three days.
On Serving Day: Oven Method
- Remove the dish from the refrigerator 30 minutes before baking to take the chill off.
- Preheat the oven to 325°F (165°C).
- Bake, covered, for 35–50 minutes, depending on the size and depth of the dish.
- Once hot and steamy, dot the top with a little butter and sprinkle with chives or green onions. Serve right from the dish with pride.
On Serving Day: Slow Cooker Method
- About 4–6 hours before mealtime, move the refrigerated potatoes to the slow cooker.
- Set to Low, cover, and stir gently every couple of hours, adding 1–2 tablespoons of heavy cream if they look dry.
- Once heated through, switch to Warm until serving.
- Garnish just before dishing up. Fresh herbs make it look (and taste) like you worked much harder than you did.
Notes
Nutrition
Make-Ahead Gravy
Ingredients
- 5 Tbsp butter
- ½ cup all-purpose flour
- 6 cups chicken stock or turkey/beef stock
- 1 Tbsp Worcestershire sauce optional, but adds great depth
- 1 tsp kosher salt or to taste
- Freshly ground black pepper to taste
- About 1 cup turkey, chicken, or beef drippings
Instructions
A few days ahead:
- In a medium saucepan, melt the butter over medium-high heat.
- Whisk in flour until fully incorporated and smooth.
- Continue whisking frequently until the roux turns golden brown, about 10 minutes. (It should smell slightly nutty.)
- Slowly add chicken stock, whisking constantly to prevent lumps.
- Bring to a simmer and cook until thickened, about 10–15 minutes.
- Stir in Worcestershire sauce, salt, and pepper.
- Let the gravy cool, then transfer to an airtight container and refrigerate for up to 3 days (or freeze for up to a month).
On serving day:
- Transfer refrigerated gravy to a saucepan over low heat.
- Pour drippings into a fat separator (or measuring cup and spoon off the fat).
- Stir the drippings into the gravy and heat until hot and smooth.
- Adjust seasoning to taste, then pour into a gravy boat and serve immediately.
Notes
Nutrition
Question: Be honest… are you Team Make-Ahead or Team Last-Minute when it comes to Thanksgiving cooking? Share your opinion in the comments below.
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Just wanted to clarify, the mashed potatoes call for 2 – 3oz pkgs of cream cheese? Thanks –
6 oz. total. So yes two 3 oz would be correct.
How many # of potatoes per 6 or ?
Scroll down to the printable recipe card for exact measurements.
Can you cut these recipes in half (The mash potatoes and gravy) and still have them taste right?
Thank you!
I haven’t tried that, but I wouldn’t hesitate. Let us know how that turns out for you.
I tried your make-ahead mashed potatoes for the second time this Thanksgiving. My meat-and-potatoes guy LOVED them. A totally unsolicited comment. I’m a believer. It’s a no-brainer with so many last-minute things to do. You are simply brilliant.
Pre-ing for Thanksgiving now. I was hoping to use my new ricer for the potatoes. I love your opinion – To rice, or not to rice?
If you have a ricer, yes! Use it. For SURE! You can skip the mashing step and go straight to the good stuff!
Greetings from beautiful Lake Oswego, OR. Just wanted to wish y’all a very blessed Thanksgiving. We have much to be thankful for… Mary for starters! 😉
Been making the crockpot potatoes for years. It is great! I actually make it up Thanksgiving day and just put in the crockpot to stay warm. The only difference in our recipes is I don’t use the heavy whipping cream. I add a stick of butter to the middle of the potatoes. At serving time, I just stir it all up. I also use the handy crockpot liners which makes clean up a breeze.
Great idea! Might try this …
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Mukwonago, Wisconsin. Snowing and in the low 20s
I love them ! But my family hates them! They can taste the sour cream and cream cheese
Mary, these are GREAT! You are so right, no one knew on Thanksgiving Day that I made these on Tuesday. They were perfect and really are going to be my new signature dish 😉 Thank you so much for saving me stress; may blessings return to you!
We didn’t try the recipes (there’s no straying from Mom’s famous mashed potatoes and gravy), but we did use your make-ahead and re-warm in the slow cooker method, and it worked beautifully! Things get sooo hectic when the turkey comes out and the gravy needs to be made, that it was just wonderful to free up a stovetop burner (and our time and energy!) having the mashed potatoes piping hot and ready to serve in the crockpot. We were a little late in getting the mashed potatoes out of the fridge, so we turned it up to high for part of the time and we were just delighted by the little golden brown patches along the bottom and sides. This is a new Thanksgiving tradition for our family. Thank you so much!
Amazing potatoes, the best ever had!! This will be a forever keeper recipe. Thank you, thank you, Mary!!
Yay! Thanks for the feedback!
If there is fat or oil floating on top of your gravy or sauce, take a lettuce leaf and dip it in the liquid. When you pull the leaf out all the fat is congealed and sticking to the lettuce leaf. My Polish grandmother shared this with me 40 years ago and it works no matter what kind of lettuce.
Great tip!
O, my word!! Mary – this make ahead gravy is genius!! I’m doing it!!!!
I got this potato recipe from your newsletter years ago, and it’s become a staple around here. Everyone who tries it loves it, and demands the recipe when they find out how convenient it is to make it ahead. I already have the ingredients for tomorrow’s batch!
Haven’t tried the gravy; I apparently lack the gene required for successful sauces/gravies…lol.
Thanks for all your recipes!
i made these last Thanksgiving – they are simply the best!