Make your holidays or entertaining easier with these Make-Ahead Mashed Potatoes, flavoured with sour cream and cream cheese. Always moist and delicious!
There are only a few things that are constants at our family Thanksgiving celebration. The turkey and stuffing, of course, my Mom’s pumpkin pies and these potatoes. They are referred to here as “the” potatoes. Not only are these absolutely delicious potatoes, they are made to be made ahead!
As most have us have discovered, regular mashed potatoes are not something that’s easily made ahead, as they have a tendency to become mealy, crumbly, gluey or just plain un-delicious when made ahead and re-heated. These potatoes are enriched with cream cheese, sour cream and eggs, so they bake up in to a flavourful potato dish, without any worries or last-minute potato boiling and mashing.
Cook’s Notes for Make-Ahead Mashed Potatoes
This potato casserole can be made up to 2 days ahead and refrigerated or can be frozen for up to 1 week! Just don’t forget to take it out of the freezer and pop it in to the fridge a day ahead (it takes a surprisingly long time to thaw). You do want to make sure it is thawed before baking.
On the big day, just pop in to the oven for 45-50 minutes and serve. No fuss, no-muss and a big-batch of delicious potatoes to grace your holiday table.
Make-Ahead Mashed Potatoes
Ingredients
- 3 1/2 lbs russet (baking) potatoes
- 8 oz block cream cheese at room temperature (plain or herbed)
- 3/4 cup sour cream
- 2 eggs
- 1/2 cup chopped green onions
- 2 Tbsp butter melted
- 1/2 - 1 tsp salt to taste
- 1/2 tsp freshly ground pepper
Instructions
- Peel and quarter potatoes. Place in a large pot of cold, salted water. Bring water to a boil. Cover, reduce heat slightly and simmer for 15-20 minutes, or until tender. Drain. Using a ricer or potato masher, mash potatoes well and place in to a large bowl.
- In a large bowl with an electric mixer (or the bowl of a stand mixer or by hand with a whisk), mix cream cheese, sour cream, eggs, green onion, butter, salt and pepper until smooth. Pour over mashed potatoes and stir to combine thoroughly. Spoon into a greased 11x7-inch baking dish. *(Can be prepared up to this point and covered and refrigerated for 2 days or frozen up to 2 weeks. To thaw, thaw in refrigerator for 1-2 days, then let stand at room temperature for 30 minutes before baking).
- Bake in a preheated 350 oven for 45-50 minutes or until heated through. (I like to quick
- pop the dish under the broiler to brown up the top a bit, but that's completely optional).
Laura | Tutti Dolci says
These mashed potatoes look incredible, so perfect for the Thanksgiving meal!
Jennifer says
Thanks so much, Laura :)
Cathy | whatshouldimakefor.com says
great idea instead of traditional mashed. love those browned edges and of course the make-ahead component for entertaining!
Jennifer says
Thanks Cathy and it really is nice to have these potatoes ready on the big day :)
Robyn Gleason says
Love this recipe, Jennifer! My sister-in-law makes a garlic mashed potato recipe that converted me to a potato lover after a lifetime of not eating them, lol.
I will try this one at Christmas because we’re finding it more and more convenient to create make-ahead dishes. Can’t wait!
Hope your day was fabulous and delicious. Loved the video! Happy Thanksgiving :)
Jennifer says
Thanks Robyn! These really are delicious and a great time saver, which is always good :)
Tricia @ Saving room for dessert says
I love your recipe and the video was very moving. I just love family! Thanks for the make-ahead recipe – I can use all the help I can get. Happy, happy, happy Thanksgiving to you and your family! I can’t wait for ours too.
Jennifer says
Thanks Tricia :) Looking forward to a great weekend of food and family here!
Stephanie @ The Glamorous Gourmet says
I LOVE make ahead potatoes for Thanksgiving – they save SO much time. I usually use goat cheese in mine but I really like the idea of using sour cream & cream cheese – YUM! Will have to do some experimenting – thanks for the inspiration!!!
Jennifer says
Thanks Stephanie :) I think you’d like the flavours in these, too!
Mary Ann | The Beach House Kitchen says
Love these potatoes Jennifer. You’re getting me pumped for Thanksgiving!
Jennifer says
Thanks Mary Ann and yes, I’m getting excited for the Thanksgiving eats just writing about them :)
sue | theviewfromgreatisland says
This is absolute genius, I can’t tell you how many Thanksgivings I’ve spent trying to organize all the sides at the last minute, this is a must make this year!
Jennifer says
Thanks Sue! These potatoes are absolutely perfect for holidays, as they whole boiling and mashing process is removed from the day of. Makes time for other things, for sure :)
Chris Scheuer says
I love “the potatoes”! What a wonderful idea to make this part of the meal ahead when there’s so much else to do. Happy almost Canadian Thanksgiving! Such a sweet video…
Jennifer says
Thanks so much, Chris :)