The BEST Recipe for Make-Ahead Mashed Potatoes – Always Creamy, Never Dry!
Stuffing is delicious, and gravy is a treat, but no holiday dinner spread is complete without a big bowl of fluffy, creamy mashed potatoes. 🤤
Whether it’s Thanksgiving, Christmas, Easter, or any holiday, this Make-Ahead Mashed Potatoes recipe is a huge time-saver, delivering results just as irresistible as those made fresh.
Naturally creamy Yukon Gold potatoes combined with butter, cream cheese, and half and half ensure the potatoes never lose their beautifully buttery texture.
The best part? You can prep this recipe up to 2 days ahead! These mashed potatoes come together with less than 30 minutes of hands-on prep time and couldn’t be easier to make.
Before dinner, top them with cubed butter and pop them in the oven (or slow cooker if your oven is full). The butter melts into the potatoes as they cook, bringing them back to life. It’s the best way to pre-cook and reheat mashed potatoes!
Their simple and buttery flavor pairs perfectly with a Spatchcock Turkey, Maple Glazed Ham, or Garlic and Herb Prime Rib. Pretty much the perfect holiday dinner, if you ask me!
Love the idea of a Make-Ahead Thanksgiving? ⇢ You’re in the right place! 🙌🏼 Check out my free Make-Ahead Thanksgiving Guide for a stress-free holiday!
Craving a little something extra? ⇢ Check the Recipe Notes, below, for easy recipe variations like Garlic and Herb Mashed Potatoes, Roasted Garlic Mashed Potatoes, and Cheesy Mashed Potatoes.
How to Make Mashed Potatoes Ahead of Time
The best potatoes for mashed potatoes? ⇢ Yukon Gold potatoes are always my #1 choice for mashed potatoes. Their tender, buttery texture makes them perfect for mashing, and they’re naturally creamy.
Boil the potatoes in lots of salted water. Place the potatoes in a large pot, submerge them in generously salted cold water, and bring to a boil. Why? ⇢ Using cold water helps cook the potatoes evenly, while salt seasons them thoroughly. Once boiling, it takes about 30 minutes for the potatoes to be perfectly tender and ready to drain.
To peel, or not to peel? ⇢ Yukon Golds have delicate skin, so no need to peel them if you like a bit of rustic texture. For a super smooth mash, though, remove the skin. Tip! ⇢ The potatoes will be HOT. Pierce them with a fork to hold in place while you slice the peel away with a paring knife.
Mash the potatoes. Place the boiled potatoes in a large bowl with cream cheese, half and half, and butter. Use a potato masher to mash everything until smooth and creamy. Tip! ⇢ While the potatoes boil, quickly warm the half and half and cream cheese up in a saucepan (or in the microwave). Warm ingredients are easier to fold into potatoes, which prevents overworking and keeps the mash light and fluffy.
Alternate Mashing Methods. ⇢ For extra smooth and creamy mashed potatoes, run the potatoes through a potato ricer or food mill. Resist the temptation to use a hand mixer or stand mixer, which easily overworks potatoes, resulting in a gummy or gluey mash – no good!
Store for later. Cool the mashed potatoes completely, then transfer to a greased casserole dish. Dot with cubed cold butter, gently pressing into the potatoes. Cover and store in the fridge for up to 2 days.
Can make ahead mashed potatoes be frozen? ⇢ Yes! You can definitely prep the mashed potatoes and keep them in the freezer until you’re ready to reheat. Frozen mashed potatoes are also great to have on hand for any other holiday dinner or Sunday supper – feel free to prep a double batch!
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Buy Now → Reheating Make Ahead Mashed Potatoes to Serve
When it’s time to eat, there are 2 great options for reheating your mashed potatoes. Using the oven is my preferred method, but the slow cooker is another convenient option – especially in a busy kitchen!
How to reheat make ahead mashed potatoes:
- Option #1: In the oven. ⇢ Let the baking dish of potatoes come up to room temperature before baking, then pop it in the oven. Bake the make ahead mashed potatoes for about 30 minutes, then stir the melted butter throughout, and return to the oven until they’re warmed through.
- Option #2: In a slow cooker. ⇢ Making use of a slow cooker or Crockpot is a great option if you’re low on oven space on Thanksgiving Day! Transfer the potatoes to your slow cooker and reheat with the low setting for 3-4 hours. Check the Recipe Notes, below, for more guidance!
I can’t wait for you to try these Make Ahead Mashed Potatoes! They have the best classic flavor and creamy-dreamy texture – exactly the kind of mashed potatoes you want on your holiday table. I think you’ll love them as much as we do!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE hearing about and seeing your PWWB creations! ♡ Happy Thanksgiving!
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Fluffiest Make Ahead Mashed Potatoes (4 Ingredients)
- Prep Time: 25 minutes
- Reheating Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: serves 10–12 1x
- Category: Side Dish Recipes, Thanksgiving Recipes
- Method: Stovetop, Oven, Slow Cooker/Crockpot
- Cuisine: American
- Diet: Gluten Free
Description
Wondering if you can make mashed potatoes ahead of time for Thanksgiving or any holiday dinner? This Make-Ahead Mashed Potatoes recipe is perfect for you!
Buttery Yukon Gold potatoes are mashed with butter, half and half, and cream cheese, creating the ultimate classic mashed potatoes with a dreamy, creamy texture. (Check out the Recipe Notes below for a few easy recipe variations too!)
Prep up to 2 days in advance, then simply reheat in the oven or slow cooker before the big meal. It’s the ultimate holiday dinner side dish!
And if you love the idea of a make-ahead Thanksgiving, be sure to check out my complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!
Ingredients
- 4 pounds Yukon Gold potatoes
- kosher salt and ground white pepper, to season
- 1 ¼ cup half and half
- 4 ounces cream cheese, cut into 4 pieces
- ½ cup unsalted butter (1 stick, 8 tablespoons), cut into tablespoon-sized pieces
- for reheating: ¼ cup cold unsalted butter (1/2 stick, 4 tablespoons), cut into small cubes and divided
- for serving, as desired: extra butter, freshly snipped chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot or Dutch oven. Cover with cold water, enough to completely submerge the potatoes by 1 inch. Season with 1 tablespoon kosher salt. Place the pot over medium-high heat. Bring to a boil, then reduce heat to maintain a steady simmer for 25-30 minutes, or until the potatoes are fork-tender. Carefully strain the potatoes.
- Carefully peel the potatoes: Carefully peel the potatoes. Since the potatoes are quite warm, I suggest piercing a potato with a fork to hold it steady against a cutting board as you use a small knife to work away the peel. Discard the potato peels and transfer the peeled potatoes to a large bowl.
- Warm the half and half and cream cheese: Meanwhile, as you cook and peel the potatoes, warm the half and half and cream cheese. Place the half and half in a small saucepan over medium heat. Once simmering, add the cream cheese and remove from the heat. (Alternately, you can combine the two in a microwave safe bowl or liquid measuring cup. Microwave 2 minutes, stirring the mixture after each minute.)
- Mash the potatoes: To the large bowl of warm peeled potatoes, add the warm half and half and cream cheese mixture and the 8 tablespoon-sized pieces of butter. Season with 2 teaspoons kosher salt and 1 teaspoon ground white pepper. Use a potato masher to mash the potatoes until as smooth and creamy as desired. (Alternately, for exceptionally light and fluffy mashed potatoes, run the potatoes through a potato ricer or food mill, then fold in the remaining ingredients. Do not use an electric mixer, as doing so results in gluey mashed potatoes.) Taste and season with additional salt or ground black pepper as desired. Set aside to cool for 10 minutes.
- Store for later: Generously grease a 9×13 baking dish by rubbing half of the cold butter against the entire surface of the bottom and sides. Transfer the cooled mashed potatoes to the prepared baking dish, pressing the remaining cold butter cubes into the surface with even spacing. Tightly cover the baking dish with plastic wrap then foil. Refrigerate up to 2 days.
- Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you’d like to finish them in the oven. Remove the foil and plastic wrap, then tightly recover with the foil. Transfer to 350 degree F oven and reheat for 30 minutes. Carefully remove the foil and stir the mashed potatoes to incorporate the melted butter. Return to the oven for 10 minutes longer, or until warmed through. (See Recipe Notes, below, for directions on how to reheat make ahead mashed potatoes in a slow cooker or Crockpot.) Taste and season with additional salt and ground black pepper as desired.
- Serving: If desired, transfer the warm mashed potatoes to a large bowl or serving dish. Top with a little more butter and freshly snipped chives as desired, then serve alongside your roast turkey or roast chicken, stuffing, and gravy. Enjoy!
Notes
Easy Recipe Variations:
- Garlic and Herb Mashed Potatoes ⇢ Infuse the half and half with crushed garlic cloves and fresh herbs like rosemary and thyme while heating it with cream cheese. Or swap the cream cheese for garlicky herbed Boursin—delicious!
- Roasted Garlic Mashed Potatoes ⇢ Roast a whole head of garlic, then fold the roasted garlic cloves right into the potatoes.
- Cheesy Mashed Potatoes ⇢ Add your favorite melty cheese like freshly grated cheddar, smoked gouda, or gruyere. Goat cheese and bleu cheese are great options too! For best results, gently fold the cheese into the potatoes once they’re already mashed.
Alternate Reheating Method: Slow Cooker Mashed Potatoes:
- If your oven space is a limited, you can also reheat your make ahead mashed potatoes in a slow cooker or Crockpot with a couple of small tweaks to this recipe. Once cooked and mashed (Steps 1 – 4 of Recipe Directions), transfer the potatoes to a large airtight container. To reheat, generously grease the bottom and sides of your slow cooker insert with butter and transfer the potatoes to the slow cooker, dotting the surface with cold butter as described in Step 5, above. Cover and slow cook on low for 3-4 hours, stirring once or twice as the potatoes reheat. Serve as described in the Recipe Directions, above.
Storage and Reheating:
- Leftover reheated make ahead mashed potatoes (i.e. prepared through Step 6 of Recipe Directions above), will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Recipe by Jess Larson, Plays Well With Butter | Photography by KJ & Company, Kate Poskochil
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I’ve made this recipe twice now – once with the crockpot method and the other with the oven method for reheating. I think the oven worked better. I love this recipe and I’m about to make it again ahead of time for my Christmas meal. It is so nice to make ahead of time, and it is a delicious and easy recipe. Thank you!
Wonderful, I’m so glad that you enjoy them so much. Merry Christmas, Josephine!
Jess
I made these ahead of time for my family’s Thanksgiving. I was skeptical at first … mashed potatoes seem like one of those easy “make right before dinner is on the table” dishes, so it seemed… silly? to make ahead of time. But I found myself in a “no dishwasher” kitchen situation and decided it was KEY to make as much ahead of time as possible to avoid the mountain of dishes on the day of.
They. Were. Amazing!! I’ve always use russet for my standard-issue potatoes, but you convinced me to use Yukon Gold. Loved them, never going back. I kept the skins on, and mixed in a generous handful of chives and caramelized onions. I think would have been great even without it but thought these added some extra flavor boosting. Creamy, smooth, and most importantly, stayed moist and A+ through the reheat. You’d never know they weren’t made “fresh”!.
I froze about a week ahead of time and started thawing the night before. Ended up needing to put my pan in a larger pan of hot water to speed up the defrosting process when I realized how little progress had been made. Once they were actually thawed it was super easy to pop in the oven with the rest of my make-aheads. I also made PWWB’s wild mushroom stuffing, with some tweaks for make-ahead friendliness, and PWWB make-ahead gravy that needed reheating on the stovetop. I made The Kitchn’s green bean casserole but used PWWB tips to make my make-ahead day go smoothly.
Thanks Jess, everything was a huge hit!
Hi Mara! We are thrilled to hear that you loved these make-ahead mashed potatoes and that they could help make your family’s Thanksgiving prep that much easier. Plus, your additions of chives & caramelized onions sound amazing! 🙂