Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes


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


servings 245 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 190 Ratings


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 ti...

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 b...

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.

DELICIOUS!!! I made this recipe a couple of days before Thanksgiving & kept the potatoes in the refrigerator til the morning of - then reheated them in my crock pot until ready to serve. Recei...

The last minute hassle of mashed potatoes on Thanksgiving has come to an end. I have made this recipe two years in a row and my guests have asked me to promise it will stay on the menu. I used o...

The name of this recipe caught my attention first, because I needed something convenient for Thanksgiving. But the taste is what kept my attention! This went right into my recipe box. These are ...

I also have made a similar recipe for years, but my recipe calls for 1 TBSP of minced onion rather than the onion salt and 1/2 tsp seasoned salt. And only as much milk as you want for the right ...

I doubled the recipe for Thanksgiving. They tasted good, alothough they were a little "soupy". I think I would check the consistency before adding all of the milk.

Rich, creamy and oh so delicious! This is certainly comfort food at it's best! But, the very best part about this recipe is the fact that you can "Make it Ahead" of time which is a real life-sav...