Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes!

While Andy gets off work at the same time everyday, he rarely gets home at the same time everyday. He sometimes has side work on the way or he runs an errand for me or he stops to help someone {true!}. Because of this variability, I LOVE recipes that can be made ahead and then popped into the oven quickly before dinner. These make ahead mashed potatoes are one of my staples!

I also love recipes like this because it seems like the kids are super grumpy right when I should be making dinner. Which means making dinner isn’t fun. Or likely to happen. So cooking during nap time happens frequently, which means I am always looking for great make ahead recipes.

In fact, I was so on top of things a couple days ago that I had these make ahead mashed potatoes, roast chicken, and oven roasted asparagus all ready to go before dinner time, just waiting in my fridge. And then the power went out.

Make Ahead Mashed Potatoes!

For 12 hours. Which meant no oven. And no delicious dinner.

So we ate backpacking meals in the dark on the couch after the kids went to bed. HA!

Fun fact: when you have a well as your water source, no power also means no water. Actually, never mind. That isn’t a fun fact.

Anyways. These make ahead mashed potatoes will make your life easier come dinner time! And more delicious. And just imagine how convenient they would make a party or holiday?! {Think: Thanksgiving, ready the day before!} Make them up, then cover with foil until you’re ready to use ’em. Easy!

Make Ahead Mashed Potatoes!

I use cream cheese and season salt in the recipe, and if you’ve never tried it before give it a chance! It’s a magical flavor combo. I also use half and half, but if you wanted to you could use milk. But why would you want too?

The number one tip I have for getting creamy mashed potatoes is to mash them over low heat before adding any other ingredients. This allows the moisture to escape which gets rid of any graininess in the mashed potatoes.

Make Ahead Mashed Potatoes!

The type of potato you use will also influence the creamy factor. Russets will be less creamy than a yukon gold or red potato. But russets do usually have a more fluffy texture. It’s all up to you and what you prefer! Regardless of what kind of potato you use, be sure not to over mash them. The more you work starch {potatoes = starch} the more gummy it will become. Gummy mashed potatoes are no good!

I use red or yukon gold potatoes for mashed potatoes for one very important reason: peeling them is optional. That is an important reason because I’m lazy and dislike peeling potatoes. Or any vegetable for that matter. 🙂 #lazycook

Let me know if you try these and if they are life changing!

Serves 4-6

Make Ahead Mashed Potatoes

Don't ever eat cold mashed potatoes again! Make ahead mashed potatoes are delicious and convenient. Make them early in the day for a quick side come dinner.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 pounds potatoes
  • 2/3 cup half and half
  • 2 ounces cream cheese
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon season salt
  • 1/4 teaspoon pepper


  1. Peel (optional) and dice potatoes.
  2. Boil until fork tender, drain.
  3. Mash over low heat, this allows the moisture to escape and creates fluffy mashed potatoes.
  4. Add half and half, cream cheese, butter, salt, season salt, and pepper.
  5. Mash until combined and smooth.
  6. Pour into buttered 8x8 pan. Dot top with additional butter, if desired. Cover with foil.
  7. When ready to eat, place covered pan in 350 degree F oven for about 20 minutes or until warmed through.
328 cal
36 g
1 g
1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Don't ever eat cold mashed potatoes again! Make ahead mashed potatoes are delicious and convenient. Make them early in the day for a quick side dish come dinner time.

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