Make Ahead Mashed Potatoes

"These potatoes are so creamy! I received the recipe from a friend at work. Cooking time includes both boiling and baking. Add 30 minutes standing time, if you refrigerate before baking."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by jackalope-eye photo by jackalope-eye
photo by GzNKz4evr photo by GzNKz4evr
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr 15mins




  • Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
  • Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender.
  • Drain.
  • Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
  • Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt.
  • Mix until all ingredients are blended.
  • Spoon mixture into a lightly greased 12X8X2-inch baking dish.
  • Brush top of mixture with melted butter; sprinkle with paprika.
  • Bake immediately, or cover and refrigerate.
  • If refrigerated, let stand at room temperature for 30 minutes before baking.
  • Bake at 350F, uncovered for 30 minutes or until hot.

Questions & Replies

  1. Can these mashed potatoes be frozen?
  2. If they come out a little runny will refrigerating overnight and baking the next day help them become less runny? Thanks!
  3. 3 pounds for 11 servings? Can anyone who’s cooked more with the same amount of other ingredients? 5 pounds would work with the same amounts of cream cheese etc?
  4. I’m just curious the difference in boiling the potatoes as is then peeling and preparing? Would it be just the same if I peeled, boiled and mash them and prepared as directly? Thanks!
  5. How long do you bake.


  1. A wonderful recipe. To keep help warm up prepared potatoes, place in crockpot and set on low to keep warm or place on high to heat up quickly. A nice way to keep potatoes warm.
  2. Kim, this was a perfect potato dish to choose for my 9/11 memorial dinner. I doubled the recipe and made two pans the day before. These potatoes stayed nice and creamy, as if I had made them at the last minute! This will be the mashed potato recipe I turn to when making big holiday meals from now on!
  3. What incredible flavor these potatoes have. All our guests raved about them at Christmas Dinner. The only change I made was to peel the potatoes before cooking them. I saved a taste for friends who were dropping in the next day and heated it in the microwave. They also loved them and wanted the recipe, so I emailed your page to them. YUM!YUM!
  4. This recipe made the creamiest mashed potatoes ever. I didn't change this recipe in any way and everyone loved them at our Thanksgiving family dinner. Making them ahead was a wonderful time saver on such a busy day!
  5. I've used this recipe for 15 years and it is the only way to go. I put it together the day before Thanksgiving and just heat it 45 minutes before dinner. So much easier getting the potatos to the table than mashing at the last minute when there is so much else to tend to. I do put a little garlic powder, not a lot but a pinch. Great way to go, all I have to do is do cook the gravy and carve the bird!


  1. Used Yukon Gold as that is what I had on hand... peeled them first and quartered (8 medium) then cooked them in my Instant Pot... 8 minutes, quick release... drained them and added all ingredients to the IP pot and whipped them with hand mixer. Transferred them to 9x12 Pyrex pan and refrigerated. Took a taste... yum! Will warm up on Christmas Day!
  2. 6oz of cream cheese NOT TWO PACKAGES
  3. These are wonderful and perfect for making ahead. I have been making them for years - sometimes with variations. I have substituted yoghurt for the sour cream and omitted the milk. Also, for garlic lovers, I add 3 minced cloves of garlic. Yum. Thanks Kim D.
  4. I used 5 lb yellow (golden) potatoes. instead of the milk I used whipping cream because I needed to use it up. prepared the night before and baked them in the morning an hour on 350/ and turned the heat up to 400 for 15 min. they had a nice brown/crunchy top and creamy inside. they were perfect! will use this receipe again. thanks!


<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=></a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=>Cookin_Kit</a>) and I used to help my Mom (<a href=>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src= alt= /> <br /><br />I'm a co-host with <a href=>Karen From Colorado</a> in the <a href=>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. Come visit us sometime! <br /><br /><img src= alt= /> <br /><br />I'm also a co-host with <a href=>Richard-NYC</a> and <a href=>Dee514</a> in the <a href=>Italian Cooking Forum</a>. <br /><br /><img src= alt= /> <br /><br />Games that I've participated in: <br /><img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt=Photobucket - Video and Image Hosting border=0 /> <img src= alt= /> <br /><br /><img src= alt= /> <img src= alt= /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <img src= alt= /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <img src= alt=Photo Sharing and Video Hosting at Photobucket border=0 /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt=Photobucket border=0 /> <a href= target=_blank><img src= alt=Photobucket border=0 /> <br /><br /><img src= alt=Photobucket border=0 /> <img src= alt=Photobucket border=0 /> <br /><br /><br /><br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><br />Last updated on September 24, 2008 <br /><br /><br /><img src= alt= /></a></p>
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