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Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

Carol Evans

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet


  1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
  2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
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Really good! After assembling, I put them in my crock pot dish and refrigerated overnight. I reheated in the crock pot for several hours with a few pats of butter on top. Would never have had time to make mashed potatoes on Christmas day otherwise.


I use a recipe very similar to this one but with a few changes. I don't use any milk but use two sticks of margarine instead. After boiling peeled potatos, I place all ingredients in a large bowl and use an electric mixer to combine ingredients and make them very fluffy. I don't use any onion salt either, just lots of pepper and salt. I don't ever bake mine either. If making ahead, I put them in a microwave safe caserole bowl and microwave them for about 10-15 minutes prior to serving. Hope this helps!


Make these every Thanksgiving now. So good and helps doing them ahead. I usually put a couple of cloves of garlic in the pot when I boil the potoes and then just mash them right in too.