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These Make-Ahead Mashed Potatoes are a holiday lifesaver—rich, buttery, and creamy, even days after you make them. The heavy cream and cream cheese help them taste fresh and smooth as if just prepared, letting you enjoy time with family instead of last-minute cooking.
After hosting countless holiday dinners, I can tell you that anything you can make ahead is a gift. I still smile, thinking about the first time I discovered I could make this recipe days ahead without anyone noticing.
Beyond convenience, this mashed potato casserole reheats like a dream, staying creamy and smooth thanks to our secret weapon: cream cheese. No more frantic last-minute potato mashing while your gravy gets cold, and no more stressing about lumpy or gluey potatoes.
This recipe proves that making ahead doesn't mean sacrificing quality. It works just as well as sweet potato casserole and green bean casserole that I prep in advance for Thanksgiving too!
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Potatoes: Yukon Gold potatoes are my go-to for their naturally buttery, rich flavor, though Russet potatoes also work beautifully.
- Cream Cheese: This is our secret weapon for make-ahead success! It helps keep the potatoes creamy even days later and adds a subtle tanginess. Be sure to let it come to room temperature for the smoothest results. Light cream cheese works too, though the results won't be quite as rich.
- Cream: Warming the heavy cream before adding it helps it blend more easily and creates the silkiest texture. Half-and-half or milk can be substituted.
- Butter: I used salted butter because I always have it on hand. If you are using unsalted, you may need to add more salt at the end.
- Seasonings- The combination of garlic powder, onion powder, kosher salt, and black pepper gives these potatoes the perfect savory flavor without overpowering them. Feel free to adjust to your taste.
Tips for How to Prepare the Best Make Ahead Mashed Potatoes
Boil the Potatoes
- Cut the potatoes into cubes and place them in a large pot. Fill with water to about an inch above the potatoes.
- The total cooking time will depend on the size of your potato pieces. Larger pieces will require longer, and smaller pieces will cook faster.
Pro Tip: Don't have time to bring the cream cheese to room temperature? Cut into cubes and microwave for 20 seconds or until soft.
Mash the Potatoes
- You may need additional cream, depending on the moisture content of your potatoes.
- Finish blending using a hand mixer at medium to high speed for smooth and fluffy potatoes, or transfer to your stand mixer and whip with the paddle attachment.
Pro Tip: Mash the potatoes right away while they are still hot. If they cool down too much before mashing, they will end up lumpy.
Bake the Potatoes
- Spread the fluffy potatoes into a greased casserole dish and bake at 350°F (180°C).
- If you want a golden brown top, bake uncovered; otherwise, cover with aluminum foil.
Pro Tip: If you’re juggling multiple dishes, these mashed potatoes can warm up in the slow cooker on LOW for 2-3 hours without needing much attention. They stay creamy and delicious, and if they get a bit thick, just stir in a splash of warm cream to keep them as smooth as when you first made them.
How to Make Loaded Mashed Potato Casserole
To turn your mashed potatoes into a loaded casserole, add 1 cup of shredded cheese and ½ cup of sour cream to the cream cheese, butter, and seasonings, reducing the heavy cream to ½ cup.
Once blended, spread the potatoes into your baking dish and sprinkle a layer of cheese and some crumbled bacon.
Recipe FAQ
Can I bake the potatoes in the oven?
Yes, scrub and wash your potatoes, then bake them at 400°F (205°C) for 70-90 minutes or until soft. Cut them in half and scoop the flesh into a bowl, then proceed with the rest of the recipe steps.
Can I heat the mashed potato casserole in the microwave?
Yes, wrap the baking dish with plastic wrap instead of foil. Then heat in the microwave at 75% power for 15 minutes or until warmed through. Stir the potatoes every 5 minutes so that the heat is evenly distributed.
More Holiday Side Dish Recipes
- Green Bean Casserole Without Mushroom Soup
- The Ultimate 6 Cheese Macaroni and Cheese
- Maple Roasted Butternut Squash with Cranberries
- Sweet Potato Crunch Casserole (With A Make-Ahead Option)
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Make Ahead Mashed Potatoes With Cream Cheese
Recipe by: Erin Gierhart
These make-ahead mashed potatoes are the ultimate holiday hosting hack. Cream cheese and warm cream create silky-smooth potatoes that taste freshly made, even after three days in the fridge. Your guests will never know they weren't just whipped up!
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Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Side Dish
Cuisine American
Servings 12
Calories 313 kcal
Ingredients
- 5 pounds potatoes Yukon gold or Russet
- 8 ounces cream cheese room temperature
- 6 tablespoons butter melted
- ¾ cup heavy cream warmed
- 1 teaspoon kosher salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- green onions or chives optional garnish
Instructions
Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for about 20 minutes or until the potatoes are tender and easily pierced with a fork. If using larger chunks, allow a slightly longer cooking time as needed.
5 pounds potatoes
Drain the potatoes in a colander, then return them to the pot and set over low heat for about a minute, letting any remaining moisture evaporate.
Mash the potatoes with a potato masher or ricer until smooth. Add the cream cheese, butter, heavy cream, and spices, folding until well combined. For smoother, fluffier potatoes, use a hand mixer on high speed to beat the potatoes for 1-2 minutes.
8 ounces cream cheese, 6 tablespoons butter, ¾ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon onion powder
Taste the potatoes and add additional seasonings if desired. Then, spread the mashed potatoes evenly in the prepared baking dish and cover with aluminum foil.
Refrigerate the dish for up to 3 days. When ready to bake, preheat the oven to 350°F. Bake covered for 35-45 minutes or until warmed through. Top with green onions or chives and extra butter.
green onions or chives
Notes
Tips:
- Mash the potatoes while they are still hot, using room-temperature or warm ingredients for smooth, lump-free potatoes.
- Bake covered for the classic mashed potato texture or uncovered for a golden brown top crust.
Storage:
- The fully baked mashed potatoes can be kept in the refrigerator for up to 5 days.
- Freeze individual portions, then thaw in the fridge overnight before reheating.
Heating:
- The texture is optimal when heated in the oven according to the recipe directions.
- They can also be heated in a crock pot on low heat for 2-3 hours. For serving, switch to the warm setting for up to 3 hours.
- Cover the dish in plastic wrap to heat in the microwave. Use 75% and stir frequently, cooking for about 15 minutes or until heated through.
Nutrition
Calories: 313kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 314mg | Potassium: 839mg | Fiber: 4g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 37mg | Calcium: 53mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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