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Make Ahead Mashed Potatoes


These mashed potatoes are great because you can make them ahead and save yourself some time. They're the perfect Thanksgiving side dish!

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Rate this recipe 4.5/5 (11 Votes)


  • 15 medium (5 pounds) potatoes, peeled and quartered
  • 6 ounces cream cheese, room temperature
  • 1 cup sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 egg whites, slightly beaten
  • 1 tablespoon butter or margarine


Servings 12
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

Spray a large casserole dish with vegetable-oil cooking spray. In a large pot of boiling water over medium-high heat, cook potatoes until tender when pierced with a fork; remove from heat and drain. Mash potatoes until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Dot with butter or margarine. Cool slightly, cover, and refrigerate.

Preheat oven to 350˚F. Take mashed potatoes out of the refrigerator 30 minutes before baking. Bake, covered, 40 minutes or until steaming hot in center. Remove from oven and serve immediately.


This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover, and refrigerate.


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