Make Ahead Mashed Potatoes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Make Ahead Mashed Potatoes are the perfect easy holiday side dish that can be made the day before.
Mashed potatoes are a must at our house on Thanksgiving and to be honest my husband would like for us to have them multiple times a week. But they are somewhat of a pain on holidays because our traditional recipe needs to be served right after making. I was excited to try this recipe I found in one of my favorite cookbooks, a fundraiser cookbook with recipes from fellow farmwives. The original recipe only called for 3 lbs of potatoes but we like a thicker potato so I increased the amount of potatoes and omitted the onion.
If you like this recipe you might also like this Sweet Potato Casserole recipe.
Make Ahead Mashed Potatoes
Holidays are hectic and I hate missing out on spending time with family because I am busy in the kitchen so I love that these can be tossed together the day before.
I recommend using Russet potatoes for mashed potatoes but you can use whatever your family prefers. The potatoes need to be hot in order to get all the dairy products melted so be sure to make right after you drain the potatoes.
I tossed on some dehydrated chopped chives to add a little flavor and color, but it is optional. I grow chives in my herb garden but like to have the dehydrated on hand for the winter months, saves money!
Make Ahead Mashed Potatoes
Ingredients
- 5 lbs. Russet potatoes peeled, cooked and hot
- 1 8 oz. pkg cream cheese
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2-3/4 cup milk depending on how think or thin you like your mashed potatoes
- 2 eggs slightly beaten
- 1 teaspoon salt
- dash of pepper
- 1 tablespoon chopped chives optional
Instructions
- In a large mixing bowl, mash the hot potatoes.
- Add the cream cheese in small pieces and then add the butter.
- Mix well until cheese and butter are melted and mixed.
- Mix in the sour cream.
- Add eggs, milk, salt and pepper.
- Beat until light and fluffy.
- Place in a 9x13 inch dish and refrigerate for several hours or overnight.
- Bake at 350 degrees for 45 minutes or until lightly browned on top.
- Sprinkle with chives before serving (optional)
Referral links were used in this post
I would love to make my mashed potatoes ahead this Thanksgiving, but I make the traditional mashed potatoes. I only add milk, butter, salt and pepper. Do you think I could still make them ahead like you do but without the extras that you put in them? Or would they not work.
I have never had luck making the traditional ones ahead of time, unfortunately.