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The secret to a calmer Thanksgiving isn’t working faster, it’s moving as much as you can off of your to-do list on Thursday, but you might not have realized that moving those mashed potatoes was even an option. These Make-Ahead Mashed Potatoes get mashed, seasoned, and tucked into the fridge up to two days early, then bake up hot and creamy (with golden, buttery edges, which is a nice bonus) right when you need them. Everyone wants mashed potatoes, but make them when it works for you!
What Ingredients Do You Need for Make-Ahead Mashed Potatoes?
- Yukon Gold potatoes.
- Cream cheese. (This is what keeps them creamy after a day or two in the fridge.)
- Butter.
- Sour cream.
- Whole milk.
- Onion powder and garlic powder.
- Some salt and plenty of black pepper.
- Fresh chives.
How Do You Make Mashed Potatoes Ahead of Time?
Start your potatoes in cold, salted water and simmer them until a butter knife slides right in. Once they’re drained, put them back in the warm pot for a minute or two so the extra moisture can steam off. (No one wants watery potatoes!)
Mash in the cream cheese and most of the butter, then stir in the sour cream, warm milk, seasonings, and chives. At this point, it will look a little loose, but never fear. Spread it all into a greased 9×13, dot the top with the last of the butter, cover it tightly with foil, and into the fridge it goes. That’s it, you’re done for now!
On the day you’re serving, let the dish sit out while the oven heats, then bake it covered so it warms through without drying out. The last stretch uncovered is where you get those lightly golden edges, which are my favorite part.
Do They Really Taste as Good After a Day in the Fridge?
I’d say they hold up even better than the ones you rush at the last minute. The cream cheese and sour cream keep everything rich and smooth, and baking gives them a little texture on top that regular mashed potatoes don’t have.
Can I Make These the Same Day?
Of course. Just skip the chill and bake them covered for 20 minutes, then uncovered for about 10.
Make-Ahead Mashed Potatoes
Allergens: Milk
Diet: Gluten-Free Vegetarian
Ingredients
- 4 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt, for the cooking water
- 8 oz cream cheese, softened and cubed
- 1/2 cup (1 stick) unsalted butter, divided
- 3/4 cup sour cream
- 1/2 cup whole milk, warmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped, plus more for garnish
Preparation
- Grease a 9x13-inch baking dish and set aside. If you plan to bake right away, preheat the oven to 350°F now.
- Place the potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, 15 to 20 minutes.
- Drain well and return the potatoes to the warm pot for 1 to 2 minutes to let the excess moisture steam off. Add the cream cheese and 6 tablespoons of the butter and mash until mostly smooth.
- Stir in the sour cream, milk, onion powder, garlic powder, salt, pepper, and chives until creamy. Spread into the prepared baking dish and dot the top with the remaining 2 tablespoons butter.
- To make ahead, cover tightly with foil and refrigerate up to 2 days. When ready to bake, preheat the oven to 350°F and let the potatoes sit on the counter while the oven heats.
- Bake covered for 35 minutes, then uncover and bake 15 to 20 minutes more, until hot all the way through and lightly golden around the edges. If baking right away without chilling, bake covered for 20 minutes and uncovered for 10. Garnish with extra chives and serve. Enjoy!