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These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.

I didn’t eat a lot of mashed potatoes growing up, but as an adult I have fallen head over heels in love with mashed potatoes. Mashed potatoes are fantastic all year round, but I always find myself making them at holidays. The holidays are the time of year that it is crucial to make things ahead of time to take some stuff off our plates.

These make ahead Mashed Potatoes are the perfect way to get ahead of your holiday cooking! They have the perfect soft and creamy texture. Butter and cream cheese make these potatoes the most fluffy recipe that you can make ahead and eat whenever!

Ingredients for mashed potatoes: a jug of milk, a stick of butter, a chunk of cream cheese on a plate, a bowl of seasoning, three potatoes, and a striped towel, arranged on a light surface.

How to make Mashed Potatoes Ahead

Russet Potatoes work best, but you can also use Yukon Gold. Be sure to cut the potatoes in similar sizes and shapes so they cook evenly. You can peel them or leave the peels on.
When you boil potatoes for mashed potatoes, you want them to be fork tender (when stabbed with a fork they fall off on their own).
After draining, mash the with a potato masher over low heat so the steam can escape.
I mix cream cheese (regular or low-fat) and unsalted (or salted) butter into the mashed potatoes, along with any kind of milk.
You can make up to one day ahead: Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.

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Expert Tips

If I make these the day of serving, I just leave them on the counter, covered. They’ll stay mostly warm depending on how long they sit, then I pop them into the oven while the turkey or meat rests (or I reheat in the microwave).
If I make these the night before, I make sure to remove them from the refrigerator to come to room temperature, then I pop them in the oven or microwave to reheat. If they’ve sat overnight, you may need to add a bit more milk to get that creamy texture.

Make Ahead Mashed Potatoes Recipe

5 from 5 votes

These make ahead mashed potatoes are the perfect recipe for any holiday. Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.

Recipe Video

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Prep Time 20

Cook Time 20

Total Time 40

Yield 8 servings

Serving Size 1 serving

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Ingredients

Instructions

Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.
Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.
Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.
Remove from heat and serve or place in serving dish.
Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.

Recipe Notes

For best results, use whole milk, regular butter, and full-fat cream cheese.
Use a mixer if you want silky smooth potatoes.
I use Lawry’s Seasoning Salt. Use your favorite brand.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Side Dish

Cuisine American

Author Dorothy Kern

Step by Step Photos

A large pot filled with diced potatoes in water, resting on a white countertop. Nearby are a small bowl of orange seasoning, a pitcher of milk, and a striped cloth. The pot has light blue handles. — Boil until fork tender.

A large pot of mashed potatoes with a masher inside sits on a white surface. Next to the pot are potatoes, a small jug of cream, a wrapped stick of butter, a cloth, and a bowl of seasoning. — Boil until fork tender.

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6 Comments

Marciq says:

November 9, 2024 at 9:26 am

I reheat in crock pot and then set to low to keep warm.

William says:

November 9, 2024 at 8:12 am

Really good.

kathie says:

October 25, 2024 at 8:29 pm

At what temp and for how long would you reheat the potatoes to get them nice and hot?

1. Dorothy Kern says:
  
  October 29, 2024 at 8:25 am
  
  I usually reheat them in the microwave or on the stove. In the oven I’d say 300 or so until hot.
  
Kayle (The Cooking Actress) says:

October 30, 2018 at 6:43 pm

OMG cream cheese-game changer!!!

Jenna says:

October 25, 2018 at 7:18 pm

Mashed potatoes are everything!! Extra butter and gravy please! I’m definitely craving holiday food after reading this!

Make Ahead Mashed Potatoes