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Make-Ahead Mashed Potatoes

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It is a great help to be able to make some side dishes ahead of time whether you are serving a large crowd, a holiday meal, or even a small family dinner. It is even better when those sides are simple to make and loved by kids.

My version of mashed potatoes that can be made ahead is one of those dishes. It was a huge hit with a larger crowd, especially the kids.

I took what I liked about a few different “overnight” recipes and added my own twist to make a dish that can be made anytime from the day before to minutes before baking. I have also made it with more like a loaded baked potato by adding sour cream, chives and cheddar cheese.

The other major advantage of these mashed potatoes over my traditional mashed potatoes is that these do not need any gravy…in fact, I think gravy would be very unappetizing on them. Thus, I do not need to add to my work load by making gravy 🙂

To feed a crowd of 60, I quadrupled the recipe.

: Make-Ahead Mashed Potatoes

  1. 5 lb. Russet (Idaho) or Yukon gold potatoes
  2. 8 oz. cream cheese
  3. 4 Tbsp. butter
  4. salt, to taste
  5. 8 oz. sour cream
  6. chives, chopped, to taste
  7. pepper, to taste (optional)
  8. 1 c. sharp cheddar cheese, shredded

  1. Peel and cut potatoes into chunks.
  2. Place in pot with cold water.
  3. Bring to a boil uncovered and cook until tender when tested with a fork.
  4. Place in a large bowl and mix (or mash by hand) until somewhat smooth.
  5. Add cream cheese and butter and mix until incorporated and desired smoothness is achieved.
  6. Add sour cream and mix again until well incorporated.
  7. Fold in chives (and pepper, if desired).
  8. Place in a baking dish that has been coated with cooking spray.
  9. Refrigerate until 40 to 45 minutes before serving.
  10. Cover top with shredded cheese.
  11. Place in a preheated oven at 350 degrees.
  12. Bake until cheese on top is melted and potatoes are warmed thoroughly, about 30 minutes.

If you double the batch, the bake time will be longer to ensure the potatoes are thoroughly heated.

Crumbled, fried bacon may be folded into the potato mixture when the chives are added.

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