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Make Ahead Mashed Potatoes


For holiday dinners, like Thanksgiving, making mashed potatoes ahead of time is such a time saver! Just bake these on the day of your event, and they are hot, creamy and so delicious.

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  • 5 pounds Yukon Gold Potatoes (can use Russets or Reds), washed
  • 4 ounces cream cheese
  • 4 ounces butter
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 egg, beaten
  • Roasted garlic (optional)
  • Salt and pepper, to taste


Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Cook the potatoes, in salted water, until fork tender, about 20 minutes. Drain.

If you have a food mill (or potato ricer) mill the potatoes into the same pot that you cooked the potatoes. Otherwise, mash the potatoes until they are broken down into chunks.

Add the cream cheese and butter. Add about 6 cloves of roasted garlic, if using. Add whole milk, in 1/2 cup increments and stir the milled/riced potatoes until almost creamy. Otherwise, mash them by hand (or go buy an "OXO" brand food mill!)

Add the beaten egg and stir. Add between 1/4 and 1/2 cup heavy cream. Stir until the potatoes have a creamy and silky texture, but not watery.

Either butter, or spray an oven-proof dish with non-stick spray. Store in the refrigerator (or freezer) 3 to 4 days in advance.
To serve, bake at 350°F for 20 to 30 minutes, depending on how hot your oven runs. I like to add a few dots of butter, before baking.

Stir and then serve.

Likewise, the potatoes can be placed into a slow cooker and heated on low for 2 to 3 hours.

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