Make Ahead Mashed Potatoes
These Make-Ahead Mashed Potatoes have become a staple at my house. We love them for holidays and easy Sunday dinners. They're creamy, buttery, and easy to make several days ahead and simply reheat when ready to serve.

Mashed potatoes are quite a treat. But making them often feels rushed, as it’s the last thing, and I want everything to stay warm. And they take a bit of time. This recipe allows you to do all the work ahead and pop it in the oven in time so the potatoes come out hot with the rest of your meal. No more waiting on the potatoes.
For Thanksgiving and Easter, I make these the night before. When I take the turkey or ham out of the oven to rest before slicing, I bake them in the already hot oven.
Tip
When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350ºF oven for about 20 to 30 minutes or until warmed through.
On my way to 100 recipes in 100 days. Here is recipe 55: Make Ahead Mashed Potatoes!
Ultra creamy mashed potatoes that can be prepared days in advance. This is my favorite way to make Thanksgiving and holiday dinners easier. One less thing to worry about making on a holiday.
A few years ago, my daughter Nora asked to make the potatoes for Sunday dinner. After a huge success with this recipe, she has now been in charge of mashed potatoes for every holiday. She is 13 and has been proudly the "mashed potato girl" for almost 3 years. We have rave reviews from all family members.
I like to use white pepper in this recipe. White pepper is mild and very finely ground to a powder, so there won't be any dark specks in your mashed potatoes. But ground black pepper is just fine as well.
Top Tip
Too much moisture is the enemy of creamy mashed potatoes, so make sure you mash and stir them to let out the steam and extra moisture before adding the butter and cream cheese.
Ingredients
*Serves 6 with plenty of leftovers
- 5-7 lbs russet potatoes, peeled and quartered
- 1 cup salted butter
- 4 oz cream cheese
- ½ cup half and half
- ½ cup heavy cream
- ½ teaspoon salt *more to taste
- ½ teaspoon ground black pepper
- ½ cup butter, cubbed for the top when baking
Some people like to use sour cream for mashed potatoes. While that tastes wonderful, using it in a make-ahead recipe doesn't work well. Sour cream has a higher water content than cream cheese and doesn't reheat as nicely. Cream cheese is a game-changer and tastes terrific.
Instructions
These Make-Ahead Mashed Potatoes are special. When reheated, they do not become gluey or dry; they stay perfectly silky and fluffy.
- Peel and quarter your potatoes. Add them to a very large pot and fill with water until about 1 inch above the potatoes. *You can also use chicken broth or bone broth when you boil the potatoes.
- Bring potatoes to a boil and let boil for 20-25 minutes. Use a fork to test when they are tender. They should be very very soft but not fall apart.
- Drain potatoes and return to the warm pot. Place back on the stove (heat off, but the burner is still warm.). Mash the hot potatoes to let out steam and moisture for about a minute.
- Add butter, cream cheese, half and half, cream, salt and pepper. Continue mashing until mixed.
- Use an electric hand mixer to whip the potatoes soft and fluffy right in the pot. *When using the electric hand mixer to whip the potatoes, stop a few times to scrape down the sides of the pot and stir up the bottom so that no lumps remain.
- Spray a 9x13 baking dish or casserole dish with non-stick spray. Place potatoes in the prepared pan and dot with the cubed butter. Cover with foil.
- Bake at 350 degrees for 30 minutes or place in the fridge until 2 hours before serving. Two hours before serving, set out potatoes to come to room temperature for 90 minutes and then bake covered for 30 minutes. Stir in butter and enjoy!
How many days ahead can you make these?
Up to 3 days in advance works best. You can also cook them in the oven right away.
What tool is best to use for mashing potatoes?
I have a mix-and-chop tool that I use all the time. I use it when I am breaking up and browning ground beef, for mashing potatoes, smashing bananas for banana bread, and to shred cooked chicken.
How to Make Mashed Potatoes Ahead of Time and Reheat in the Oven
- Prepare this recipe up to three days ahead.
- Let the potatoes cool, then add pats of butter to top. Cover tightly with foil and refrigerate.
- Before reheating, remove potatoes from the fridge for 1-2 hours so they come to room temperature.
- Cook as directed in the recipe card.
- This is the best method for fresh and delicious mashed potatoes.
Liked my Make Ahead Mashed Potatoes? Try Ranch and Garlic Mashed Potatoes
Make Ahead Mashed Potatoes
ByIngredients
- 5-7 lbs russet potatoes peeled and quartered
- 1 cup salted butter
- 4 oz cream cheese
- ½ cup half and half
- ½ cup heavy cream
- ½ teaspoon salt *more to taste
- ½ teaspoon ground black pepper use white ground white pepper for no specks
- ½ cup butter cubbed for the top when baking
Instructions
- Peel and quarter your potatoes. Add them to a very large pot and fill with water until about 1 inch above the potatoes.
- Bring potatoes to a boil and let boil for 20-25 minutes. Use a fork to test when they are tender. They should be very very soft but not fall apart.
- Drain potatoes and return to the warm pot. Place back on the stove (heat off, but the burner is still warm.). Mash the hot potatoes to let out steam and moisture for about a minute.
- Add butter, cream cheese, half and half, cream, salt and pepper. Continue mashing until mixed.
- Use an electric hand mixer to whip the potatoes soft and fluffy right in the pot.
- Spray a 9x13 baking dish or casserole dish with non-stick spray. Place potatoes in the prepared pan and dot with the cubed butter. Cover with foil.
- Bake at 350 degrees for 30 minutes or place in the fridge until 2 hours before serving. Two hours before serving, set out potatoes to come to room temperature for 90 minutes and then bake covered for 30 minutes. Stir in butter and enjoy!
Looking for more meals with mashed potatoes? Try these:
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