By Becky Hardin
Published Oct 12, 2023
Make Ahead Mashed Potatoes are the ultimate potato side dish for our Thanksgiving or holiday table! This creamy dreamy mashed potato casserole means I don’t have to be trapped in the kitchen every holiday. I love that I can prep it days ahead of time then pop it in the oven on the day of–it’s so easy!
What’s in This Make Ahead Mashed Potatoes Recipe?
If you’re looking for some Thanksgiving dishes you can make ahead of time, then these easy baked mashed potatoes are exactly what you need. Creamy ingredients, simple seasonings, and an optional topping make delicious potatoes.
- Potatoes: Yukon Gold potatoes are the best for fluffy mashed potatoes with a creamy texture.
- Butter: Softened butter adds richness, moisture, and flavor. We also add cubes of butter on top, which gives them a browned and buttery finish.
- Cream Cheese: Softened cream cheese adds a really creamy texture.
- Half-and-Half: Use half-and-half (or whole milk) for an extra splash of moisture.
- Seasonings: We like to use Lawry’s seasoned salt for the best flavor, but you can also use regular salt and pepper. Add in some dried chives if you like!
Variations
These make ahead mashed potatoes are essentially a casserole that you can prep ahead of time, then bake and serve. So it’s easy to add some other ingredients into the mix without any extra steps. Add in bacon crumbles , green onions, minced garlic, caramelized onions , or anything you might usually throw on top.
How to Store and Reheat
After the mashed potatoes have been cooked and dinner has been eaten, store leftover make ahead mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
How to Freeze
Freeze make ahead mashed potatoes tightly covered in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These make ahead mashed potatoes pair perfectly with make ahead gravy , Thanksgiving turkey , and all the rest of your Thanksgiving side dishes !
Notes from the Test Kitchen
If you’d like to add a topping to these make ahead potatoes, mix 4 tablespoons of softened unsalted butter, ½ cup of breadcrumbs, and ½ cup of Parmesan cheese, and sprinkle on top before baking. This topping can be made up to 3 days in advance and stored separately from the potatoes in the refrigerator until ready to bake.
5-Star Review
“Best potatoes!! Tasty and creamy.” – Margarette
Ingredients1x2x3x
- ▢ 5 pounds Yukon Gold potatoes
- ▢ ¾ cup unsalted butter room temperature and divided (1½ sticks)
- ▢ 8 ounces cream cheese room temperature (1 brick)
- ▢ ½ cup half-and-half or whole milk
- ▢ ½-1 teaspoon seasoned salt or kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ ½ teaspoon dried chives optional
Video
Instructions
- Spray a 2-quart casserole with cooking spray and set aside for now.
- Peel the potatoes, remove any eyes, and cut them into 3-inch cubes. 5 pounds Yukon Gold potatoes
- Steam (or boil) the potatoes just until fork tender, but not falling apart, about 10-15 minutes. Remove from heat.
- Drain the water and place the potatoes in a saucepan; mash the potatoes for one minute over medium-low heat to remove the excess moisture/steam from the potatoes. Remove potatoes from heat.
- If the saucepan is large enough, leave the potatoes in the pan, and add ½ cup of butter, cream cheese, half-and-half, and seasonings. (If the saucepan is too small, place the potatoes in a large mixing bowl to mash.) Mash the potatoes until they are light and fluffy. Season to taste. ¾ cup unsalted butter, 8 ounces cream cheese, ½ cup half-and-half, ½-1 teaspoon seasoned salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried chives
- Spoon potatoes into the casserole dish and bake immediately, or cover and refrigerate for up to 48 hours.
- When ready to bake, preheat oven to 375°F.
- Cut the remaining ¼ cup butter into smaller pieces and scatter them around the top of the potatoes.
- Bake, uncovered, for 40-45 minutes or until potatoes are hot.
Equipment
- 8×8-inch Baking Pan
Becky’s Tips
- This dish can be made up to two days in advance. If making the potatoes ahead, remove them from the fridge 2-3 hours before cooking. Add an additional 10-15 minutes to the baking time.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mashed Potatoes Ahead of Time Step by Step
Prep the Potatoes: Spray a 2-quart casserole with cooking spray and set aside for now. Peel 5 pounds of Yukon Gold potatoes, remove any eyes, and cut them into 3-inch cubes. Steam (or boil) the potatoes just until fork tender, but not falling apart, about 10-15 minutes. Remove from heat, drain the water, and place the potatoes in a saucepan. Mash the potatoes for one minute over medium-low heat to remove the excess moisture/steam from the potatoes, then remove the potatoes from the heat.
Season the Potatoes: If the saucepan is large enough, leave the potatoes in the pan, and add ½ cup of unsalted butter, 8 ounces (1 brick) of cream cheese, ½ cup of half-and-half, ½-1 teaspoon of seasoned salt, ½ teaspoon of black pepper, and ½ teaspoon of dried chives. (If the saucepan is too small, place the potatoes in a large mixing bowl to mash.) Mash the potatoes until they are light and fluffy. Season to taste.
Portion the Potatoes: Spoon potatoes into the casserole dish and bake immediately, or cover and refrigerate for up to 48 hours.
Top the Potatoes: When ready to bake, preheat oven to 375°F. Cut the remaining ¼ cup of butter into smaller pieces and scatter them around the top of the potatoes.
Bake the Potatoes: Bake, uncovered, for 40-45 minutes or until potatoes are hot.
These potatoes can be cooked, mashed, and prepped for cooking up to 2 days ahead of time.
This recipe boils, mashes, and mixes the potatoes, so they’re ready to cook. If you simply want to prepare potatoes to make traditional mashed potatoes on the day of, you can peel and cut them, then submerge them in water (in the fridge) overnight.
This make ahead mashed potato casserole needs 40-45 minutes to bake in the oven at 375°F. If you cook them straight from the fridge, you might need to add 10-15 minutes.
Even though this recipe was designed to be made ahead of time, you can absolutely bake them right after prep and enjoy them immediately.
More Thanksgiving Recipes We Love
- Thanksgiving Turkey Breast
- Homemade Stuffing
- Green Bean Casserole
- Sweet Potato Casserole
- Homemade Hawaiian Rolls
Make Ahead Mashed Potatoes Recipe
Equipment
- 8x8-inch Baking Pan
Ingredients
- 5 pounds Yukon Gold potatoes
- ¾ cup unsalted butter room temperature and divided (1½ sticks)
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup half-and-half or whole milk
- ½-1 teaspoon seasoned salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried chives optional
Instructions
- Spray a 2-quart casserole with cooking spray and set aside for now.
- Peel the potatoes, remove any eyes, and cut them into 3-inch cubes. 5 pounds Yukon Gold potatoes
- Steam (or boil) the potatoes just until fork tender, but not falling apart, about 10-15 minutes. Remove from heat.
- Drain the water and place the potatoes in a saucepan; mash the potatoes for one minute over medium-low heat to remove the excess moisture/steam from the potatoes. Remove potatoes from heat.
- If the saucepan is large enough, leave the potatoes in the pan, and add ½ cup of butter, cream cheese, half-and-half, and seasonings. (If the saucepan is too small, place the potatoes in a large mixing bowl to mash.) Mash the potatoes until they are light and fluffy. Season to taste. ¾ cup unsalted butter, 8 ounces cream cheese, ½ cup half-and-half, ½-1 teaspoon seasoned salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried chives
- Spoon potatoes into the casserole dish and bake immediately, or cover and refrigerate for up to 48 hours.
- When ready to bake, preheat oven to 375°F.
- Cut the remaining ¼ cup butter into smaller pieces and scatter them around the top of the potatoes.
- Bake, uncovered, for 40-45 minutes or until potatoes are hot.
Video
Notes
- This dish can be made up to two days in advance. If making the potatoes ahead, remove them from the fridge 2-3 hours before cooking. Add an additional 10-15 minutes to the baking time.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
