Make Ahead Mashed Potatoes (Oamc)

"You'll love having this side dish handy. Recipe makes 7 cups of mashed potatoes."
photo by gailanng photo by gailanng
photo by gailanng
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by MeliBug photo by MeliBug
Ready In:
1hr 40mins
7 cups




  • Peel and quarter potatoes.
  • Place the potatoes in a saucepan and cover completely with water.
  • Bring to a boil, then gently cook until tender.
  • Drain well.
  • In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt.
  • Mash well by hand or with and electric mixer.
  • Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan.
  • Drizzle or brush melted butter over potatoes.
  • Sprinkle with paprika for color if desired.
  • Label and freeze in freezer bags.
  • TO SERVE:.
  • Thaw completely.
  • Bake at 375 degrees for 30-40 minutes until the top is golden.

Questions & Replies

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  1. patduax
    could these be cooked in a crock pot rather than baked?
  2. Lori U.
    How far ahead can you make sides for Thanksgiving its the 11th is 10 days ahead too far?


  1. Aeraen
    These are the best! I doubled the recipe when my husband came into a great deal on 10#s of potatoes. Then I froze some in zipper bags and some in 6 oz glass dishes. Once frozen, I popped them out of the dishes and into zipper bags, so we could cook individual portions. Great for teenagers with wacky schedules.
  2. Nana Chickens
    I am so glad I found this recipe. We just think they are great! I make only slight changes due to personal preferences. # 1, after potatoes have cooked and drained, I put them back into pot and throw a linen towel over them and set the pot on a burner set on low so the potatoes dry out and steam to fluffy goodness. After that I use a potato ricer before whipping. We do not like lumps in our mashies. #2, I use more butter and season a little heavier. Thank you so much for a wonderful idea.
  3. Chocokind
    We really enjoyed this - I did add 1/2 cup milk to the recipe to make it creamier. As somebody else said, it seemed more like a baked potato texture until I added the milk. I have some in the freezer for future dinners. This is great for a working mom!
  4. jacquelynjane
    These potatoes are delicious! I doubled the recipe and used a a 15oz container of "philadelphia <br/>Cooking creme cheese, Italian cheese and herb flavor" for the cream cheese, every thing else I left the same. I will be making these again!
  5. Heavens Kitchen
    These were very good. To make these for freezing, I don't think I'd use less than 10 pounds of potatoes (doubling the recipe), but I don't think I'd do more than that at one time either. I was able to double the recipe without it really being any trouble, but I think if I had tried to make more than 10 pounds of potatoes at once, it would have been too much on time and clean up. As it was, doubling the recipe didn't really take too much longer, and the clean-up was about the same as if I hadn't doubled it. The best part is that I now have TWICE as many yummy potatoes in the freezer for when I want them!


  1. kathy r.
    2 eggs


I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down. My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=> <img src=> <img src=""> <img src="">
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