These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!
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These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.
This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.
This recipe is perfect for holidays or for meal prep during a busy week!
These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:
- Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
- Half-and-Half or Light Cream: adds richness and moisture.
- Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
- Unsalted Butter: adds flavor depth.
- Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
- Chopped Chives: give the potatoes a pop of color and freshness.
- Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.
How to Make Mashed Potatoes Ahead of Time
These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.
- Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
- Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
- Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.
FAQs for Make-Ahead Mashed Potatoes
Absolutely! These mashed potatoes can be prepared up to 24 hours in advance and are just as creamy and delicious as any mashed potatoes you serve right away.
I like to use Russet potatoes because their high starch content makes them light and fluffy which contrasts nicely with the cream and sour cream. Another great option is Yukon gold because they have a smooth, creamy texture and buttery flavor.
Yes, I do recommend peeling the potatoes before you use them in this recipe. Potato skin can become tough and chewy when the potatoes are boiled. We want smooth and creamy! If you do prefer to leave the peel on, just make sure that you scrub your potatoes thoroughly before cutting them.
Since these Make-Ahead Mashed Potatoes are infused with moisture from the half-and-half/cream, sour cream, and butter, they remain incredibly creamy even as they sit in the fridge. The one thing I do recommend doing is covering the baking dish with foil when you reheat them. This helps keep the moisture in as the potatoes warm up!
Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.
Tips and Notes
- Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
- Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
- Grease the baking dish. This helps prevent the bottom from burning as they bake.
- Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
- Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.
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Cheesy Make Ahead Mashed Potatoes Recipe
- 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
- 1-1¼ cup half and half or light cream
- ½ cup sour cream
- ¼ cup unsalted butter
- ½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅛ teaspoon black pepper
- ¼ cup chopped chives
- 2 cups shredded cheese divided, any kind
- In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
- Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
- Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
- OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
- To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.
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