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!
Table of Contents
Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.
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!
Ingredients Needed:
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.
Serving Suggestions
These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!
You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.
More Potato Recipes You’ll Love
Pin this recipe to save for later
Pin this recipe to your favorite boardCheesy Make Ahead Mashed Potatoes Recipe
Ingredients
- 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
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅛ teaspoon black pepper
- ¼ cup chopped chives
- 2 cups shredded cheese divided, any kind
Instructions
- 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.
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.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Jacquelyn says
I love to use them to make smashed garlic parmesan potatoes
Kate D. says
I love them roasted!
Melody Boehmer says
We love our potatoes roasted with lots of lemon juice and oregano Greek style!! So yummy ?
Mary Beth Elderton says
I love “smashed” little potatoes!
Alessandra says
I can’t wait to try this recipe! We love potatoes and we make them a few times a week. I would roast them or mash them!
Candice says
I would love to make some casseroles and breakfast dishes with them!
Nancy Heab says
Always love to roast the potatoes. Thanks for the giveaway!
Brenda Penton says
I’d make loaded baked potato casserole.
Maria Monks Serrao says
I would enjoy them by serving them for a weeknight dinner accompaniment! Mashed potatoes during the week!
Elizabeth Vlug says
First this recipe is a keeper. Thanks for sharing. Potatoes are a staple in our home, no meal is complete without them. I love them roasted, while hubby likes his boiled or mashed.
Gail Beam says
LMy husband loves mashed potatoes with everything and your cheesy mashed potatoes would be perfect to go with any kind of meat. Plus, I could freeze half to have on hand for some quick meals.
Stephanie J. Schiltz says
I love to roast little potatoes! So good!
Kim K says
My family loves potatoes! Our favourites are scalloped, mashed and breakfast potatoes. Thanks for the fab opportunity!
Nancy | The Bitter Side Of Sweet says
You have me completely hooked on Little Potatoes! We love to roast them!
Ashley Fehr says
One of my favorite ways too! So easy!
Colin says
I like them done in a frying pan, cubed with garlic and pepper. Have a nice juicy steak and some carrots (have to say this cause my Father in law is a carrot farmer) and that is an amazing meal.
Linda Berglund says
Generally, as an older couple, I like to make a whole recipe in two dishes and freeze one for later. Or just have a good amount of food to go with lunches and dinners for a bit!
Want to note your calories say:
Amount Per Serving: As Served
Calories: 314kcal Calories from fat 129
Hmmmm…
Ashley Fehr says
Sorry, it’s a little confusing the way it’s laid out! The nutrition information is per serving, with 8-10 servings per recipe.
Amy Vox Libris says
I love oven-fried potatoes. LOVE THEM. I have addiction problems, clearly. I boil them for about 20 or so minutes, let them cool, quarter (or eighth) them, and then roast them in an oven on a high temp until they’re crispy and OH MY GOSH I love them.
Kristin Threlkeld says
I’d make the cheesy potatoes, but I would add both cream cheese and sour cream. Mmmm, so good.
Jessica Padilla says
I would make roasted garlic potatoes with grilled Chicken.
Michelle Ramirez says
I’d love to make your recipe for the cheesy make ahead mashed potatoes of course!?
Ashley Fehr says
Haha! Good answer! 🙂