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–+ servings
mashed potatoes with melted butter and chives
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5 from 11 votes

Make-Ahead Mashed Potatoes

Let me be clear—but this is not about serving leftovers. This has the potential to completely transform your Thanksgiving dinner prep by moving the two big last-minute tedious kitchen tasks—mashed potatoes and gravy—from the last minute to days ahead.
Once ready to serve, the flavors will have melded in ways you could have not predicted. So good!
Prep Time15 minutes
Cook Time15 minutes
Reheating in oven50 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 189kcal
Cost: Varies

Ingredients

  • 5 lbs Yukon Gold potatoes Russet or red-skin potatoes are also good
  • 2 (3-oz) cream cheese softened
  • ¾ cup sour cream
  • ½ cup whole milk
  • 2 tspns salt or onion salt (See notes)
  • ground black pepper to taste
  • butter, chives, green onion for optional garnish at time of serving
  • 1/4 - 1/2 cup heavy cream for slow cooker method, or as needed on serving day

Instructions

Several days ahead ...

  • Peel the potatoes and cut into large cubes.
  • Place potatoes in a large pot of lightly salted water and set over high heat. Bring to a boil and cook for about 15 minutes or until fork-tender. Drain.
  • Move potatoes to large bowl and mash using a potato masher or standing mixer fitted with the paddle attachment.
  • Add cream cheese, sour cream, milk, onion salt, and pepper. Mix well until everything is well incorporated.
  • Transfer to a large casserole dish for oven method, or to slow cooker inner removable pot. Cover and refrigerate.

On serving day: Oven method

  • On the day of serving, remove potatoes from the refrigerator and allow to stand for 30 minutes. In the meantime, preheat oven to 325 F (165 C). Bake covered casserole in the preheated oven for 35-50 minutes, depending on the size and shape of the dish. Garnish as desired. Serve hot.

On serving day: Slow cooker method

  • On the day of serving at least 4 hours before mealtime, move the slow cooker pot holding the mashed potatoes to the slow cooker unit. Set to Low. Cover. Gently stir every 2 hours or so, adding 1 to 2 tablespoons heavy cream each time. Once thoroughly heated through, turn the slow cooker to Warm. Garnish as desired. Serve hot.

Notes

  1. Feeling adventurous? Substitute some or all of the salt with onion salt! 

Nutrition

Calories: 189kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 96mg | Potassium: 836mg | Fiber: 4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 37mg | Calcium: 55mg | Iron: 2mg