Best 9 To Die For Make Ahead Mashed Potatoes Recipes

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Indulge in the ultimate comfort food experience with our tantalizing Make-Ahead Mashed Potatoes. These velvety smooth and incredibly flavorful mashed potatoes are not just any side dish; they are a culinary masterpiece that will steal the show at any gathering. With three delectable variations, including classic, garlic herb, and cheesy, there's a perfect recipe for every palate. Prepare them ahead of time and enjoy the convenience of a stress-free meal or impress your guests with a side dish that is sure to become a family favorite. Get ready to embark on a mashed potato journey that will leave you craving more.

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

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

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.

TO DIE FOR MAKE-AHEAD MASHED POTATOES



To Die for Make-Ahead Mashed Potatoes image

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before. I never take these anywhere without people begging me for the recipe. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. And, if you need really easy, buy pre-cooked mashed potatoes, add from these ingredients, stir, and re-heat in microwave. Tastes almost as good as home-made! My favorite way to cook these are in the crockpot! EDIT: Please note that I have always cooked these in the crockpot and have never baked them; I have gotten new feedback that they taste FAR BETTER if cooked in the crockpot, so this is now my only recommendation for cooking source.

Provided by Helping Hands

Categories     Potato

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 medium potatoes
1 cup sour cream
8 ounces cream cheese
4 tablespoons butter
1/4 cup chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 1/2 teaspoons onion powder
1 pinch marjoram (optional)
1/2-1 cup thinly sliced green onion
bacon bits or 2 slices cooked crumpled bacon
milk
paprika

Steps:

  • Boil potatoes until tender.
  • Beat softened cream cheese and sour cream in mixing bowl.
  • Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
  • Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
  • Add garlic, green onions, and marjoram and beat until well-mixed.
  • Pour into either casserole dish or crockpot.
  • Dot with additional butter and sprinkle with paprika.
  • Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
  • Sprinkle with Bacon Bits or crumpled bacon just before serving.
  • NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield About 9 cups

Number Of Ingredients 4

4 pounds russet potatoes (about 6 large potatoes)
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups heavy cream or half-and-half (see Cook's Note)

Steps:

  • Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
  • Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
  • Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
  • Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
  • Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
  • Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
  • To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
  • Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
  • To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
  • Transfer the hot mashed potatoes to a large bowl for serving.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 8

Number Of Ingredients 5

3½ pounds Russet potatoes
2 cups heavy cream
8 tablespoons unsalted butter, divided
1½ teaspoons salt
Chives, for serving

Steps:

  • Preheat the oven to 450°F and adjust an oven rack to the middle position.
  • Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
  • Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it's important to mash the potatoes while they are still hot, otherwise you'll end up with lumps.)
  • Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
  • Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don't touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
  • To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
  • Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Nutrition Facts : Calories 464, Fat 34 g, Carbohydrate 38 g, Protein 6 g, SaturatedFat 21 g, Sugar 3 g, Fiber 3 g, Sodium 470 mg, Cholesterol 112 mg

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 CREAMY MASHED POTATOES



Make-Ahead Creamy Mashed Potatoes image

Do these ahead and save time! I will not eat mashed potatoes that are leftover but my sister said I would like these. I love them!!! You can not tell they were made the day before. What a time saver when you are having a big dinner. They can even be done 2 days before. You will make these again and again! 40 minutes prep time is also boiling time for the potatoes.

Provided by Cats Eye

Categories     Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 lbs potatoes
8 ounces cream cheese
1 cup sour cream
1/4 cup onion, chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup margarine
1 tablespoon margarine

Steps:

  • Peel and boil potatoes.
  • Mash potatoes.
  • Add cream cheese, sour cream, onion, salt and pepper and 1/2 cup margarine.
  • Mix well with mixer.
  • Put in a 13 x 9 inch pan.
  • Dot top with 1 Tablespoon margarine.
  • Refrigerate 1 to 2 days.
  • Bake at 350 degrees Fahrenheit for 45 minutes.

Nutrition Facts : Calories 660.1, Fat 38.6, SaturatedFat 16.4, Cholesterol 58.5, Sodium 548.3, Carbohydrate 69.6, Fiber 8.4, Sugar 3.4, Protein 12

TO DIE FOR POTATOES



To Die For Potatoes image

Make and share this To Die For Potatoes recipe from Food.com.

Provided by LikeItLoveIt

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 clove garlic, chopped
1/2 large potato, diced
1/4 cup green peas
1/4 cup chopped broccoli
1/4 cup chopped carrot
1/4 cup chopped zucchini
1/4 cup chopped green bell pepper
1/4 cup shredded cheddar cheese

Steps:

  • Melt butter over medium heat and saute garlic.
  • Stir in potato, peas, broccoli, carrot, zucchini and bell pepper.
  • Stirring occasionally, cook until potatoes start to brown, about 15 minutes.
  • Serve with shredded cheese.

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:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for mashed potatoes, as they have a high starch content that makes them fluffy and creamy.
  • Don't overcook the potatoes: Overcooked potatoes will be watery and gummy. Cook them until they are just tender when pierced with a fork.
  • Drain the potatoes well: After cooking, drain the potatoes thoroughly to remove any excess water. This will help to prevent the mashed potatoes from being watery.
  • Use a potato ricer: A potato ricer is the best tool for getting smooth and fluffy mashed potatoes. If you don't have a potato ricer, you can use a food mill or a potato masher.
  • Add butter and milk gradually: Add the butter and milk to the potatoes gradually, while stirring constantly. This will help to prevent the potatoes from becoming lumpy.
  • Season to taste: Season the mashed potatoes with salt, pepper, and any other desired seasonings. Be sure to taste the potatoes before serving, and adjust the seasonings as needed.

Conclusion:

Make-ahead mashed potatoes are a delicious and convenient side dish that can be prepared in advance and reheated when you're ready to serve. By following these tips, you can make the best make-ahead mashed potatoes that will be a hit at your next gathering.

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