Day Before Mashed Potatoes

Day Before Mashed Potatoes

837 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m

“This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
  2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

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Reviews (837)

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I've made this recipe several times since my initial review two years ago. As I was printing off the recipe for this Christmas prep, I read some of the more recent comments, and decided to add what I've learned in the past couple years: there's a big difference between doing it the day before vs the same day. When made the day before, it's stiffer and the sour cream and garlic (if you add that, as I do) are twice as strong. Much too strong, in my opinion. And you will need to re-mash with milk and butter to fluff it up, which means you lose half the benefit of doing it ahead of time. I HIGHLY recommend doing it only a few hours before (3 or 4 has been just right, for me) and then putting it in a slow cooker on low until dinner. The flavor is prefect and it's still fluffy.



I use a recipe almost identical to this, but I put the potatoes in a crockpot sprayed with Pam and put it in the fridge overnight. The next day, you need to plug it in well ahead of time, but the oven is open for whatever else needs baking.



This recipe was a huge hit at my potluck party! Everyone complimented on the dish, moreso than the entree (that person wasn't too thrilled that I one up-ed him). I used suggestions from others' reviews. Here's my variation on the recipe: I used yukon gold potatoes, onion & chives cream cheese, and garlic salt instead on onion salt. Followed recipe as stated, but prior to baking I used 1/2 cup of whipping cream and butter to moisten the potatoes. Mixed in some bacon bits and cheddard cheese. Topped off with bacon bits and cheddar cheese before baking. The end dish was completely empty and still had people begging for more.

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Amount Per Serving (8 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet



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Creamy Mashed Potatoes II


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Garlic Mashed Potatoes