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Make Ahead Mashed Potatoes


  • 3lbs potatoes (about 4 large)
  • 1⁄2teaspoon salt
  • 2tablespoons butter or 2 tablespoons margarine
  • 2(3 ounce) packages cream cheese, softened
  • 2⁄3cup sour cream
  • 1⁄4cup milk
  • 3⁄4teaspoon salt
  • 1tablespoon butter or 1 tablespoon margarine, melted
  • 1⁄2teaspoon paprika


  • Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
  • Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
  • Drain.
  • Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
  • Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
  • Mix until all ingredients are blended.
  • Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • Brush top of mixture with melted butter; sprinkle with paprika.
  • Bake immediately, or cover and refrigerate.
  • If refrigerated, let stand at room temperature for 30 minutes before baking.
  • Bake at 350F, uncovered for 30 minutes or until hot.


  • yooper

    Kim, this was a perfect potato dish to choose for my 9/11 memorial dinner. I doubled the recipe and made two pans the day before. These potatoes stayed nice and creamy, as if I had made them at the last minute! This will be the mashed potato recipe I turn to when making big holiday meals from now on!

  • Mama’s Kitchen (Hope)

    Amazing! Kept for hours and traveled well. These tasted like I just made them! Thanks my friend for a great recipe!

  • Loves2Teach

    Wow these potatoes are GREAT!! i cut the servings down to four- which was the only change i made. the potatoes were yummy and creamy. you cant go wrong with this recipe! Thanks so much for sharing! I will definatly make this again soon!

  • Freda2 Brown

    These potatoes were awesome! I made them the Saturday nite before Easter Sunday and they turned out just fine…saved time in the kitchen for visiting, too. We will definitely have them again. Thanks for sharing!

  • sandra alves

    I’ve used this recipe for 15 years and it is the only way to go. I put it together the day before Thanksgiving and just heat it 45 minutes before dinner. So much easier getting the potatos to the table than mashing at the last minute when there is so much else to tend to. I do put a little garlic powder, not a lot but a pinch. Great way to go, all I have to do is do cook the gravy and carve the bird!

  • roslan

    What incredible flavor these potatoes have. All our guests raved about them at Christmas Dinner. The only change I made was to peel the potatoes before cooking them. I saved a taste for friends who were dropping in the next day and heated it in the microwave. They also loved them and wanted the recipe, so I emailed your page to them. YUM!YUM!

  • Jug O’Mud

    These mashed potatoes are great. And, like Mama’s Kitchen (Hope) stated, these potatoes do travel well (I first prepared them last year for a trip to Chicago). I simply kept the dish on ice/in cooler until we arrived and then baked in the stove of our vacation rental. Recently, I made them for dinner and found the leftovers were also wonderful for making potato pancakes. A great tasting, versatile recipe, indeed…thank you!

  • Audrey M

    A wonderful recipe. To keep help warm up prepared potatoes, place in crockpot and set on low to keep warm or place on high to heat up quickly. A nice way to keep potatoes warm.

  • Sooz Cooks

    I followed this recipe exactly (unusual for me!) and it turned out to be fabulous. While my bird “rested” I popped this in the oven with my sweet potatoes and rolls and we had fantastic mashed potatoes that were deemed by my Norwiegan daughter-in-law to be her favorite of the meal! Easy and delicious is the best combination for a holiday side dish… or any side dish for that matter!!

  • Claudia Johnson

    This recipe made the creamiest mashed potatoes ever. I didn’t change this recipe in any way and everyone loved them at our Thanksgiving family dinner. Making them ahead was a wonderful time saver on such a busy day!