Best 7 The Best Make Ahead Mashed Potatoes Recipes

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Mashed potatoes are a classic comfort food enjoyed by people of all ages. They are creamy, fluffy, and versatile, making them a perfect side dish for a variety of meals. But who has time to mash potatoes from scratch on a busy weeknight? That's where make-ahead mashed potatoes come in.

These time-saving recipes allow you to prepare your mashed potatoes ahead of time, so you can have them ready to go when you need them. Whether you prefer classic mashed potatoes, cheesy mashed potatoes, or garlic mashed potatoes, there's a make-ahead recipe out there for you.

This article features three delicious recipes for make-ahead mashed potatoes:

* **Classic Mashed Potatoes:** This recipe is a basic mashed potato recipe that can be used as a side dish for any meal. It's simple to make and can be prepared up to 3 days in advance.

* **Cheesy Mashed Potatoes:** These mashed potatoes are loaded with cheddar cheese and Parmesan cheese, making them a cheesy and flavorful side dish. They can be prepared up to 2 days in advance.

* **Garlic Mashed Potatoes:** These mashed potatoes are infused with the flavor of roasted garlic, giving them a savory and aromatic taste. They can be prepared up to 3 days in advance.

With these recipes, you can have delicious, homemade mashed potatoes ready to enjoy whenever you want them. So next time you're looking for a quick and easy side dish, give one of these make-ahead mashed potato recipes a try.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Provided by Carol Evans

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
  • In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
  • Cover, and bake for 50 minutes in the preheated oven.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g

MAKE AHEAD MASHED POTATOES



Make Ahead Mashed Potatoes image

Remember whipping up potatoes at the last minute before holiday meals? Never again! These are the most delicious mashed spuds we've ever tasted - but best of all, you can make them the day before the feast.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

4 pounds medium potatoes (about 12), peeled and quartered
1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/3 cup butter, softened
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 cup minced fresh chives, optional
2 tablespoons 2% milk

Steps:

  • Place potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. , In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in butter, seasonings and, if desired, chives. Transfer to a greased 2-1/2-qt. microwave-safe dish. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in milk. Microwave until heated through, about 5 minutes.

Nutrition Facts : Calories 247 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 359mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

THE BEST MAKE-AHEAD MASHED POTATOES



The Best Make-Ahead Mashed Potatoes image

From America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. This is what mashed potatoes are supposed to taste like. Roasting the pototoes instead of boiling adds to the rich potato flavor and folding in the cream and butter at the end prevents them from becoming gluey. The mashed potatoes can be made up to 2 days in advance and I love that they heat in the microwave instead of the oven for serving . . . also I love that I didn't have to peel, cube, and boil a single potato! Great for when your oven is tied up with other dishes. I made this for Easter dinner and it fed 8 adults and 2 children and the bowl was scraped clean.

Provided by muncheechee

Categories     Low Protein

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

5 lbs russet potatoes, scrubbed and poked several times with a fork
3 cups heavy cream, hot
8 tablespoons unsalted butter, melted
2 teaspoons salt, add more to taste
black pepper, to taste (optional)

Steps:

  • Adjust an oven rack to the middle position and preheat to 450 degrees.
  • Microwave the potatoes on high for 16 minutes, turning them over once.
  • Transfer potatoes to oven and place directly on the oven rack. Bake about 30 minutes, turning once, or until a skewer glides easily through the flesh.
  • Remove from from oven and cut each potato in half lengthwise.
  • Using an oven mitt or folded kitchen towel to hold the hot potatoes, scrape out the flesh into a large microwave-safe bowl.
  • Use a fork, masher, or spatula, break the potato flesh into small pieces.
  • Transfer half of the potatoes to a mixer bowl and beat on high speed with the paddle attachment until smooth, about 30 seconds. (I used a hand mixer with the standard beaters and it worked fine but definitely use a stand mixer if you have it.)
  • Gradually add the rest of the potatoes to incorporate until no lumps remain, 1 to 2 minutes.
  • Remove bowl from mixer and gently fold in 2 cups of the cream followed by the butter and 2 tsp of salt. (This will look way too wet at first but keep folding and it will all come together without being soupy).
  • Fold in up to 1/2 cup more cream as needed to reach desired consistency.
  • Once desired consistency is reached, fold in an additional 1/2 cup cream. The potatoes will be quite loose at this point but this is neccesary to prevent them drying out overnight. You may skip adding the additional cream if you want to serve the potatoes immediately.
  • Add any additional seasonings you desire (I like adding parmesan and roasted garlic).
  • TO STORE: Transfer the potatoes back to the large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  • TO SERVE: Poke lots of holes in the plastic wrap and microwave at 75% power until the potatoes are hot, about 14 minutes, stirring gently halfway through.

CLASSIC MAKE-AHEAD MASHED POTATOES



Classic Make-Ahead Mashed Potatoes image

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings (3/4 cup each)

Number Of Ingredients 8

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

HOMEMADE MAKE AHEAD MASHED POTATOES



Homemade Make Ahead Mashed Potatoes image

Quintessential to almost all holiday meals, but most famously eaten on Turkey day, Thanksgiving mashed potatoes are the one side that's truly adored by everyone. That's why we're showing you how to make mashed potatoes ahead of time, with nothing more than a few pounds of spuds, milk, butter, cream, salt and pepper. Make-ahead mashed potatoes can be prepped in just 25 minutes, and you can even make them the night before, so come dinnertime you can stress a little less knowing all you have to do is pop your prepped casserole dish in the oven.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 8

Number Of Ingredients 6

9 medium potatoes (3 pounds)
3/4 cup milk
1/2 cup whipping (heavy) cream
1/2 cup butter
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Cut into large pieces. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces. Cover and heat to boiling; reduce heat. Cook covered 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
  • Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted. Measure out 1/4 cup of the milk mixture; cover and refrigerate.
  • Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
  • Spray 2-quart casserole with cooking spray. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
  • When ready to bake, heat oven to 350°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Just before serving, stir potatoes.
  • ALTERNATE METHOD: Only have one oven and need to bake all your sides at the same temperature? You also can reheat these at 325°F. When ready to bake, heat oven to 325°F. Reheat reserved milk mixture in microwave. Then pour milk mixture over potatoes. Bake uncovered 60 to 65 minutes or until potatoes are hot. Just before serving, stir potatoes.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

Tips:

  • Use Yukon Gold or russet potatoes: These potatoes have a high starch content, which makes them ideal for mashed potatoes.
  • Peel and cut the potatoes evenly: This will help them cook evenly.
  • Boil the potatoes in salted water: The salt will help to flavor the potatoes and prevent them from becoming bland.
  • Drain the potatoes thoroughly: This will help to prevent the mashed potatoes from being watery.
  • Mash the potatoes with a potato masher or ricer: Avoid using a blender or food processor, as this will make the potatoes gluey.
  • Add butter, milk, and seasonings to taste: Start with small amounts and add more until you reach the desired flavor and consistency.
  • Serve the mashed potatoes hot: Mashed potatoes are best when served immediately, but they can be kept warm in a slow cooker or chafing dish for up to 2 hours.

Conclusion:

Make-ahead mashed potatoes are a great way to save time and energy on busy weeknights. By following these tips, you can make creamy, flavorful mashed potatoes that will be a hit with your family and friends.

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