Make Ahead Mashed Potatoes offers the rich traditional creamy taste of mashed potatoes, along with the gift of extra time… Just when you need it most!
Make ahead mashed potatoes for a crowd of holiday diners, perfect! Let’s face it, one thing most of us need more of during holiday dinners is time, and make ahead mashed potatoes give you that! Your Thanksgiving table will be loaded with wonderful time-consuming dishes. Our make ahead mashed potatoes recipe wants to give you more time to spend with them!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- More time to cook other holiday dishes…need I say more!
- So tasty, you won’t miss that day of recipe one little bit.
- Butter melting into these creamy mounds of lusciousness.
- I make these all year ’round. They’re great as a BBQ Side Dish!
What Are Make Ahead Mashed Potatoes?
A tasty take on everyone’s favorite, also known as Mashed Potato Casserole, they’re a great way to work mashed potatoes onto the dinner table without the last minute rush! It’s easy to make as well. In this version of a true potato classic, you’ll do all the work involved in preparing mashed potatoes at a time that works best for YOU! The day of the feast, just pop them in the oven until you’re left with a golden crust, steamy, creamy luscious potatoes. If you do find yourself with a little more time, try our Boursin Cheese Scalloped Potatoes for something both festive and unusual, and or our Roasted Maple Cranberry Sweet Potatoes – both well worth the effort!
SAVE THIS MAKE AHEAD MASHED POTATOES
TO YOUR SIDE DISH BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Make Ahead Mashed Potatoes?
To make these baked mashed potatoes, you’ll need Russet potatoes, fresh garlic cloves, cream cheese, sour cream, unsalted butter, half and half, salt, pepper, and fresh chives.
Sticking to the ingredients in this recipe is key! In order to avoid the dense and gluey texture that so many mashed potato casseroles have, I chose half and half over heavy cream for this potato casserole recipe and cream cheese for lotsa creaminess. You will be able to beat these potatoes with a hand mixer, and they won’t get lumpy or too thick! Plus, the flavor from chives…is to die for!
How To Make – Make Ahead Mashed Potatoes?
During the holidays, everyone is on the hunt for easy potato casserole recipes. But this recipe is perfect year round! I love to have mashed potatoes for Sunday supper, BBQ’s and everyone’s happy when I bring these to our potlucks! Not only is our super easy recipe for Mashed Potato Casserole a slight stray from tradition…but shoot, it’s delicious!
And now, the how to make potato casserole, 411: Peel and cut your russet potatoes into cubes. Place in a pot, toss in the garlic cloves whole and cover with water. Boil them until they are tender enough to pierce with a fork. Drain in a colander and allow them to sit for a bit to make sure they’re well drained and the excess moisture evaporates.
Add the potatoes and garlic back to the pot. Add the softened cream cheese and the next 6 ingredients to the potatoes. Using a hand-held electric mixer, beat until the mixture is smooth and fluffy. Be sure not to overbeat the potatoes or you run the risk of them become gummy. Mix in the chives, and spoon the potatoes into a prepared 9×13 pan, then pop them into a preheated oven. Bake until they start to puff up a bit and the edges are golden brown.
There you have it! I’ve given you the path to mash potatoes baked goodness. Your family is going to love them!
Step By Step: How To Make – Make Ahead Mashed Potatoes
1. Spray 9×13 baking dish with nonstick cooking spray and set aside. Peel potatoes then cut into cubes.
2. In a pot, cover potatoes with 1-inch water. Add whole garlic cloves to potatoes. Bring to a boil, then reduce heat and simmer, until the potatoes are tender when pierced with fork.
3. Drain potatoes and garlic in a colander. Allow to sit in colander until water is well drained.
4. Add the remaining ingredients.
5. Mix using a hand-held mixer beat at medium speed until smooth and fluffy.
6. Spoon potatoes into the prepared baking dish.
7. Bake, covered. (Full instructions below)
Make Ahead Mashed Potatoes
- 5 Pounds Potatoes, Russets or Yukon Gold
- 4 Cloves Fresh Garlic, Peel and Left Whole
- 1 (8 Ounce) Package Cream Cheese, Softened
- 1 (8 Ounce) Container Sour Cream
- 1/2 Cup Butter
- 1/2 Cup Half and Half
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1/4 Cup Fresh Chives, Chopped
- 1/4 Cup Butter, Melted
- 2 Taablespoons Fresh Chives, Chopped
- Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
- Peel potatoes then cut into 1-inch cubes.
- In a large pot, cover the potatoes with 1 inch of water. Add the whole garlic cloves to potatoes. Bring to a boil over high heat, then reduce heat and simmer, until the potatoes are tender when pierced with a fork, about 20 minutes.
- Drain potatoes and garlic in a colander. Allow to sit in colander until all water is drained off and evaporated.
- Add cream cheese and next 6 ingredients; using a hand-held electric mixer, beat at medium speed, until smooth and fluffy (do not over-beat).
- Spoon potatoes into the prepared baking dish.
- Bake, covered, at 325° for 50 minutes or until thoroughly heated.
- Pour 1/4 cup melted butter over top of potatoes and sprinkle with 2 Tablespoons of fresh chives. Serve.
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Recipe Notes for Make Ahead Mashed Potatoes
Cream Cheese: Not a fan of cream cheese? Sorry guys but the cream cheese is an integral ingredient to the finished texture. It, of course, adds that yummy flavor but it also keeps the potatoes creamy when they’re reheated. Bottom line, this won’t work as a make ahead mashed potatoes without cream cheese casserole recipe!
Sour Cream: The make ahead mashed potatoes pioneer woman makes is one of the few that excludes sour cream. I love sour cream in these potatoes. It adds lots of richness and creaminess.
Cheese: Cheeses can be a wonderful addition to this classic dish. The make ahead mashed potatoes ina garten penned uses both herbed/ goat cheese, and parmesan, wonderful additions if you ask me. I didn’t add them to our recipe because I wanted to give you a more traditional mashed potato. One that goes best with a big scoop of gravy! If you’re making these for other types of meals, and I really hope you do, you can stir in 1-2 cups shredded cheddar or Parmesan cheese to shake things up a bit.
Half and Half: The make ahead mashed potatoes taste of home posts does not use half and half. Again, I just miss its qualities when it’s omitted.
Can You Make Make Ahead Mashed Potatoes Ahead of Time?
I think the name answers that question. Let’s face it, mashed potatoes are time-consuming, it’s hard enough to get all the food onto the table at once for holiday dinners. These can actually be made a couple days ahead of time. Our unbaked potatoes can be refrigerated up to 2 days. Take it out to let it sit at room temperature for an hour before you put it in the oven and bake as directed.
Can You Freeze Make Ahead Mashed Potatoes?
You do not freeze mashed potatoes, period. The ingredients I’ve used to make this recipe fluffy and delicious do not contain enough fat to freeze well. Potatoes don’t typically freeze all that great as it is, so you’re better off just eating all of it. Go ahead, I won’t tell.
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