These make ahead mashed potatoes are rich, creamy, and perfect for the busy holiday season. Prepare them up to three days ahead, then bake them in the oven until they’re golden and bubbly. It’s an easy time-saving recipe that you can reheat in an hour!
SI love having these make-ahead mashed potatoes in my holiday game plan. They’re incredibly creamy, bake up with lightly golden edges, and take a lot of pressure off when there’s already a lot happening in the kitchen.
Instead of frantically mashing hot potatoes at the last minute, I make these in advance and stash them in the fridge until the big day. I prepare the mashed potatoes as usual, using Russet potatoes, garlic, sour cream, cream, butter, and salt, then stir in a bit of the starchy cooking liquid to keep everything soft and extra creamy. Once they’re mashed, I transfer them to a casserole dish, cover them tightly, and refrigerate.
When it’s time to serve, I just pop the dish into the oven and let it warm through for about an hour. A sprinkle of minced chives on top finishes them off, and they’re ready to go. Mashed potatoes are a must on Thanksgiving and Christmas tables, and this make-ahead version makes them far more enjoyable to cook—and eat.
Pro tip: You need to add extra liquid to your mashed potatoes if you’re planning on reheating them. If you don’t, you’ll end up with dry mashed potatoes. Make them slightly runny so they’re perfectly creamy by the time you reheat them.
Leftovers and freezing
How long do leftovers keep? Store any leftovers in a covered container for up to 4 days. Reheat them in the oven or, if you prefer, in the microwave.
Can you freeze these mashed potatoes? Yep! Adding fats such as cream and butter helps retain their texture. Freeze them in your casserole dish or in a reusable silicone bag, such as these Stasher bags .
Tip: Make this recipe and my easy sweet potato casserole ahead of time, then warm them both up in the oven at the same time.
Make Ahead Mashed Potatoes Recipe
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Ingredients
- ▢ 5 lb Russet potatoes (peeled and cubed)
- ▢ 6 cloves garlic (peeled)
- ▢ 1 cup sour cream (can be light)
- ▢ ½ cup cream (or whole milk)
- ▢ ¼ cup butter
- ▢ 2 teapoons sea salt
- ▢ Minced chives (to serve)
Instructions
- Put the potatoes and whole garlic cloves into a large pot and cover with 1-inch of cold water. Bring the pot to a boil over high heat then reduce the heat, cover the pot, and simmer for 15 minutes, until the potatoes are tender. Reserve 1 cup of the cooking liquid and then drain the water from the pot. 5 lb Russet potatoes, 6 cloves garlic
- Add the butter to the pot and give it a few minutes to melt. Add the sour cream, cream, butter, and salt and mash the potatoes with a potato masher until smooth. Thin the potatoes with a little of the reserved cooking liquid. You want the potatoes to be slightly thinner than normal. 1 cup sour cream, ½ cup cream, ¼ cup butter, 2 teapoons sea salt
- Transfer the potatoes to a buttered casserole dish and cover it with aluminum foil. Let the potatoes cool before moving the casserole dish to your fridge. Can be made to this step up to 3 days in advance.
- Put the mashed potatoes into your oven when it’s cold – see notes. Turn your oven to 350 degrees Fahrenheit. Once it reaches temperature, set a timer for 45 minutes. Then, remove the foil and continue to bake for another 15 minutes, until it is bubbling and hot. If you want the potatoes a little extra browned, broil them for a few minutes. Serve topped with minced chives. Minced chives
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More mashed potato recipes
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Make Ahead Mashed Potatoes Recipe
Ingredients
- 5 lb Russet potatoes , peeled and cubed
- 6 cloves garlic , peeled
- 1 cup sour cream , can be light
- ½ cup cream , or whole milk
- ¼ cup butter
- 2 teapoons sea salt
- Minced chives , to serve
Instructions
- Put the potatoes and whole garlic cloves into a large pot and cover with 1-inch of cold water. Bring the pot to a boil over high heat then reduce the heat, cover the pot, and simmer for 15 minutes, until the potatoes are tender. Reserve 1 cup of the cooking liquid and then drain the water from the pot. 5 lb Russet potatoes, 6 cloves garlic
- Add the butter to the pot and give it a few minutes to melt. Add the sour cream, cream, butter, and salt and mash the potatoes with a potato masher until smooth. Thin the potatoes with a little of the reserved cooking liquid. You want the potatoes to be slightly thinner than normal. 1 cup sour cream, ½ cup cream, ¼ cup butter, 2 teapoons sea salt
- Transfer the potatoes to a buttered casserole dish and cover it with aluminum foil. Let the potatoes cool before moving the casserole dish to your fridge. Can be made to this step up to 3 days in advance.
- Put the mashed potatoes into your oven when it’s cold - see notes. Turn your oven to 350 degrees Fahrenheit. Once it reaches temperature, set a timer for 45 minutes. Then, remove the foil and continue to bake for another 15 minutes, until it is bubbling and hot. If you want the potatoes a little extra browned, broil them for a few minutes. Serve topped with minced chives. Minced chives
