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.
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.
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