Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

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

Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

Course: Side Dish
Cuisine: American
Keyword: make ahead mashed potatoes, recipe for mashed potatoes that you can make ahead, Thanksgiving side dish recipes
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Energy: 180 kcal
Author: Jennifer
Delicious, easy and made to make ahead, these mashed potatoes are enriched with cream cheese, sour cream, eggs and green onion. Make 2 days ahead and refrigerate or freeze for up to one week ahead.


  • 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


  1. 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.
  2. 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).
  3. Bake in a preheated 350 oven for 45-50 minutes or until heated through. (I like to quick
  4. pop the dish under the broiler to brown up the top a bit, but that's completely optional).

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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