Make-Ahead Mashed Potatoes

151 Reviews 2 Pics
Carol Evans
Recipe by  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 ThanksgivingRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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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Reviews (151)

Rate This Recipe
IHAVE2BOYS
217

IHAVE2BOYS

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.

JOACOP
111

JOACOP

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!

SweetBasil
94

SweetBasil

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 35.8 g
  • 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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