Make-Ahead Cheesy Mashed Potatoes

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

These three-cheese mashed potatoes can be made up to two days ahead up to the point of baking. I adapted the original recipe to make it a little healthier. They are convenient and delicious.

Ingredients Nutrition


  1. Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
  2. Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
  3. Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
  4. (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
  5. Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Most Helpful

I made these for Christmas dinner with a prime rib for friends and family and they were really good. I will certainly make these again! Thank you!

Cooked February 09, 2010

This is great! Made it for a pot luck at work (skipped all the low fat stuff and went with regular), and I know it says it serves 24, but 10 hungry guys finished it off as a side with a turkey dinner!

Sinned November 25, 2008

These potatoes are the best! I even forgot the parmesan cheese, and the taste was wonderful. I used fat free sour cream, and the lower fat cream cheese, and it didn't seem to affect the taste at all, so creamy and good! I put the potatoes in a greased crock pot, and cooked on low for about 3 hours. Thanks for a great recipe that I'll be using again. Hazeleyes

Hazeleyes April 08, 2007