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Make Ahead Mashed Potatoes Recipe

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make ahead mashed potatoes

Mashed Potatoes

Stephanie Gallagher
This make ahead mashed potatoes recipe is perfect for holidays and special occasions when you want hot, creamy mashed potatoes, but you don't want to have to watch over the stove. With this recipe, you add a little more cream than you normally would to the mashed potatoes (it gets absorbed in the reheating). And the potatoes can be either reheated in the slow cooker or the oven. The end result is actually hotter and creamier mashed potatoes than if you made them and served them right away.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10-12 servings, mashed potatoes


  • 5 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 1-1/2 cups milk or cream


  1. Spray a 9 x 13 baking dish (compare prices) with cooking spray.

  2. Place the potatoes in a large, heavy saucepan. Cover with water by one inch. Bring to a boil over medium-high heat. Uncover, and reduce heat to medium-low. Let the potatoes simmer 20-30 minutes until tender when pierced with a fork. Drain the potatoes in a colander.

  3. Return the potatoes to pot. Add the salt, pepper, butter and cream cheese. Mash with a potato masher. Add the cream - you want to add a bit more cream than you normally would if you were eating the mashed potatoes right away. It will get absorbed in the reheating.

  4. Taste the mashed potatoes, and adjust the seasonings.

  5. Let the potatoes cool, spread in the prepared baking dish, and refrigerate. When ready to serve the mashed potatoes, preheat the oven to 325 degrees, bake the mashed potatoes 30-40 minutes until hot all the way through, or reheat in a slow cooker on low for 1-3 hours.

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