You simply can’t go wrong with this delicious make ahead mashed potatoes recipe… Filled with cream cheese AND sour cream, it makes the BEST mashed potatoes. Always fluffy and delicious!
Make Ahead Mashed Potatoes
Alrighty, y’all should know by now that I don’t take calling ANY recipe “the best” lightly… But as mashed potatoes go, these truly are THE BEST. How do I know? Well, they converted my lifelong mashed potato-hating nephew. He still dislikes mashed potatoes in general, but he’ll eat helping after helping of these and STILL ask for more.
Truthfully, I’d even go so far as to say these baked mashed potatoes are better than the best… Why? Because you can make them up to 48 hours in advance of when you plan to serve them. Sounds totally crazy, but once you try these make ahead mashed potatoes, you’ll never want to make them any other way.
We’re talking an amazing mashed potato recipe with creamy texture and rich flavor, that’s SO good you don’t even need gravy!
P.S. You don’t even have to peel the potatoes!!! More on this in just a moment…
Best Potatoes for Mashed Potatoes
This make ahead mashed potatoes recipe has actually been around on my site since 2013, but I decided to revisit and revamp the original recipe for two reasons:
1| The original recipe called for 6 medium potatoes. Um, hello — what kind of potatoes? Which are the best potatoes for mashed potatoes? And really, what does a medium potato even look like? So I recalibrated it to use a 3-lb. bag of Yukon Gold potatoes, which are the ideal potato for a creamy, dreamy, and fluffy mash.
2| I discovered the Instant Pot! Now I won’t go so far as to call these Instant Pot mashed potatoes or even pressure cooker mashed potatoes, because really all we’re doing is steaming the potatoes in it to prep them for the actual recipe. But if you haven’t tried pressure cooking your potatoes yet, you are in for SUCH a treat! So quick, easy-peasy, and minimal cleanup.
So if you were a little frustrated with the inconsistencies between batches with my original recipe (I know I was), print a new copy and dig out your Instant Pot now!
Instant Pot Yukon Gold Potatoes
Maybe one of these days I’ll get around to a full Instant Pot Yukon Gold potatoes tutorial, but honestly, I think most people know the Instant Pot basics at this point. Am I wrong? Happy to go into more detail — just let me know.
Basically, you just place the trivet in the bottom of the insert and dump in the whole 3-lb. bag of Yukon Gold potatoes (NO peeling necessary!!!). Pour in 1.5 cups of water, and pressure cook on high for 10 minutes. Do a 5-minute NPR, and then vent any remaining steam.
And here’s why I feel like Yukon Golds are so freaking amazing (besides being so flavorful): at this point, you can simply press each potato through a potato ricer into a bowl — NO PEELING! The thin skins will stay behind in the ricer, and you’re left with perfectly riced potatoes that are ready for mashing.
Trust me, you will NEVER want to go back to the stovetop peeling, dicing, boiling method ever again!
Mashed Potatoes with Cream Cheese and Sour Cream
Once you’ve got your riced potatoes ready, it’s time to jazz them up a bit. Why go with just mashed potatoes with cream cheese OR mashed potatoes with sour cream, when you can pull out all the stops and make mashed potatoes with cream cheese AND sour cream?!? Plus some milk and butter for good measure…
Oh, and you can’t leave out the secret ingredient — ONION SALT! I was seriously so happy to find that my favorite brand of salt, Redmond Real Salt (#notsponsored just a fangirl), makes an onion salt variety. Its savory flavor totally makes this recipe for mashed potatoes sing.
Creamy Make Ahead Mashed Potatoes
At this point, you basically just whip everything together until the potatoes are all light and fluffy. I typically use my hand mixer for this, but you could also use your stand mixer fitted with the whisk attachment.
Spoon the mashed potatoes into a greased ceramic baking dish (I just use a little more butter), cover, and refrigerate for up to 48 hours. When you’re ready to bake it, just uncover it, dot the top with some extra slices of butter (mo’ butter, mo’ better in my book), and bake at 350 degrees for about 45 minutes or until heated through.
That’s it! If you’ve been stressing about getting a big dinner on the table for the holidays or otherwise and have been wondering “can you make mashed potatoes ahead of time?”, this new and improved recipe is your knight in shining armor. Can’t wait to hear what you all think!
Make Ahead Mashed Potatoes for a Crowd
Because they’re prepared ahead of time, these make ahead mashed potatoes are ideal for feeding a crowd. The recipe, as written, makes approximately 8 servings as a side dish. I typically double it for Thanksgiving dinner (or Easter dinner, or Christmas dinner, etc.), which works out very well, and the cook time stays the same.
Well, actually, I make TWO double batches — one in my pretty ceramic baking dish for the big dinner and a second in one of these aluminum foil pans. This way I’m sure to have some to serve with the rest of the leftovers!
P.S. If you do happen to have leftover mashed potatoes, this skillet shepherd’s pie is the perfect recipe for using them up!
More Favorite Holiday Side Dishes
- Who needs another complicated Thanksgiving recipe? NOT this mama! This simple green bean casserole recipe is my family’s version of the classic recipe and uses only 3 ingredients, including canned green beans.
- This custardy baked creamed corn casserole recipe is SO good you’ll want to scrape the dish clean to get every last bit of caramelized goodness… My favorite of all the corn casserole recipes I’ve tried, just like my grandma made it!
- Also known as Haluska, Krautfleckerl, or Káposztás Tészta, this simple buttery caramelized cabbage recipe packs a lot of flavor for VERY little money! An authentic Hungarian fried cabbage and noodles recipe passed down by my great grandmother who emigrated from Austria-Hungary.
- These 2-ingredient biscuits are on hand for every holiday meal and many, MANY in between… Seriously just TWO ingredient + one bowl + 15 minutes (including prep) gets these light and fluffy drop biscuits on the table!
- My grandma’s 3-cheese cheesy hashbrown casserole, filled with 3 different cheeses, is a Midwest classic at its best. Top it with your choice of more cheese, crushed potato chips, or corn flakes!