Smooth, rich and creamy Make Ahead Mashed Potatoes that are perfect for holidays! This potato casserole is rich and flavorful from the addition of butter and sour cream. Whip up your mashed potatoes the day before the holidays and reheat to save time and stress.
Making side dishes ahead of time is a smart way to help free up your time during the holidays and it lessens the stress of making a big meal! One of my favorite make-ahead recipes is homemade mashed potatoes.
You can prep make ahead mashed potatoes up to two days ahead, chill them, and then pop them in the oven! Having one less thing the day of the big meal makes a big difference.
Why This Recipe Works
- These make ahead mashed potatoes are so delicious. I make them with cream cheese, sour cream, and butter. They are so rich and creamy and are the best side for roast turkey or baked ham!
- You can do all of the steps ahead – prep the ingredients, whip them into a creamy mash, and then store them in a baking dish in the refrigerator.
- When it’s time for the meal, just warm them up in the oven. It’s so easy!
- No one ever guesses they’re made ahead – they’re creamy and fluffy, like they were just made.
This recipe is a staple for our holiday get-togethers and I recommend it becomes yours too!
- Red potatoes – They have the perfect texture for mashed potatoes.
- Cream cheese – Adds a bit of a tangy flavor and rich creaminess.
- Sour cream – Also adds a tangy flavor and mixes well with the cream cheese to make the perfect texture.
- Onion salt
You can also add a touch more salt if you think your potatoes need it. Sometimes I add a little milk, too, just to amp up the creaminess, but it’s optional.
How to Make Them
Clean the potatoes and then peel and dice them. Place them in a large pot and cover them with cold water. The water should be about two inches over the potatoes.
Bring the water to a boil and then simmer the potatoes over medium heat until they are tender. Once you can easily pierce them with a fork, they’re done. It usually takes about 20 minutes depending on how big your potato pieces are.
Drain the potatoes and return them back to the pot. Add the rest of the ingredients and, using a hand mixer, beat them together until they are well combined and the mixture is creamy and smooth.
Scoop the mashed potatoes into the prepared baking dish. Smooth them into an even layer and then cover them with foil or plastic wrap. Keep the dish in the refrigerator until you are ready to bake them. They will keep well for up to two days.
The Best Way to Reheat Mashed Potatoes
Take the baking dish out of the refrigerator and let the mashed potatoes sit out at room temperature while the oven preheats to 350°F.
Place the baking dish in the oven and bake the mashed potatoes for 30 to 45 minutes or until they are heated through and just beginning to turn golden brown on top.
I love to garnish mine with chopped parsley, but it’s optional!
Add These Main Dishes!
It’s a given that they’re perfect for holiday meals, but you don’t need to wait until then to give them a try. Pair them with these main dish ideas for the ultimate comfort food dinner!
- Try it with some Garlic Butter Steak Bites!
- Pair them with my Baked Meatballs and Homemade Gravy for a hearty dinner.
- For a fancy special occassion they are the perfect side for Beef Wellington.
- They are great with Air Fryer Pork Chops!
- Or, browse all of my Easy Dinner Recipes for even more ideas!
You have to have the staples when you’re serving big family meals and these make ahead mashed potatoes are the perfect dish. They make life so much easier during a hectic holiday season – I hope you love them!
More Holiday Side Dishes
- Roasted Carrots with Dill is an easy side that goes with practically any meal!
- The BEST Crockpot Green Bean Casserole if you want to save room in the oven, you have to try this recipe.
- Or, use it to make Crockpot Mashed Potatoes – this is another way I love to make this classic side.
- Easy Creamed Pea Recipe is super easy and always a hit!
- Not a mashed potato fan? Smashed Potatoes are a delicious side dish you will love.
Try it and love it? Rate it, please!!!? Seriously, though, a five-star rating below will make my day! If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dish!!
- 5 pounds red potatoes 13 medium
- 4 ounces cream cheese
- 1 cup sour cream
- 2 teaspoon onion salt
- 1 teaspoon salt if desired
- 1/4 teaspoon pepper
- 2 Tablespoon butter
- 1/4 cup milk optional
- Spray a 9×13 inch baking dish with non-stick spray. Set aside.
- Wash, peel and dice potatoes into cubes. Place the potatoes in a large pot and cover with cold water, so water is about 2 inches over potatoes. Bring to a boil over medium heat and simmer until the potatoes are tender with pierce with a fork, about 20 minutes depending on how big you dice your potatoes.
- Drain water off of potatoes and return to large pot. Add the rest of the ingredients and beat until fluffy.
- Smooth out the potatoes in the prepare baking dish. Then cover and refrigerate overnight or for up to two days.
- When ready to use remove casserole dish from oven and let come to room temperature while oven is preheating. Preheat oven to 350 degrees F.
- Place potatoes in oven and bake for 30-45 minutes or until heated through and just beginning to turn golden brown.