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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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
Cheesy Make Ahead Mashed Potatoes Recipe
written by Ashley Fehr
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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mary sloan says
why would you peel a potato? The most nutrition is in the peel. my boys didn’t know potatoes were peeled until they got out into the world. These little sweeties are so right for all kinds of potato dishes.
Ashley Fehr says
I feel the same way! There’s too much good stuff in the peel!
rana durham says
i use it in loaded potato soup.
Ashley Fehr says
One of my favorites!
Victoria Weinrich says
The best way to enjoy potatoes is simply.
Roasted with just butter and salt and pepper.
Ashley Fehr says
Perfection!
Rose Lefler says
I love Little Potato Company potatoes. They are amazing no matter how they are cooked. Depending on what I am making with them i boil them with butter, salt and pepper, roast them or bake and smash them. I am going to try them in your recipe because I think my grandson would absolutely love this dish.
Ashley Fehr says
I agree! They’re so versatile!
Anne Taylor says
I love the simplicity and delciousness (is that a word?) of little potatoes! I would boil them, put salt, pepper and butter on them and they are ready to go!
patricia says
Definitely in a big pot of beef stew
Susan says
I would use Little Potatoes added to a delicious beef stew, or maybe for the cheesy makes head mashed potatoes you posted above. Can’t go wrong with mashed potatoes!
Kristen says
I’d try making some cheesy potato soup.
Ashley Fehr says
My favorite kind!
Keith Horn says
I love the little potato company, especially when making my slow-cooker roasted root vegetables. I just quarter a bag of little reds and throw em’ in with all the other goodies. Saves time peeling.
Hey, Merry Christmas everyone.
Ashley Fehr says
Merry Christmas to you too!
Kaelen Dolinsek says
Me and my Fiancé have had such a crazy life scheduale lately (especially now with the holidays) the only times we are guarenteed home together is at night for bed and sunday mornings. I would use the potatoes for many different breakfast potatoes uses on our sunday mornings together!
Ashley Fehr says
Sunday breakfast is one of our favorites!
Catherine Lee says
I love these tiny taters lightly smashed with garlic, rosemary and olive oil. So great to be able to get these now that I no longer have a garden to grow my own. Yummy! And nutritious and simple to use so many ways!
Sonya Toews says
This would be a great make ahead supper for all those days we spend at the rink. Always looking for something I can put in the oven with a delay time start, so we can come home to supper hot and ready to eat. Thanks ?
Joyce Hiebert says
I love roasting potatoes in the oven. Add herbs and olive oil. Yummy!
Ronna Feldman says
salt or O’Brien potatoes
joy says
they are great for breakfast, ie, hash browns !
Karie W says
Roasted is my first choice
Mary says
We seldom use any other potatoes. I love them for sheetpan dinners, in a covered dish in the oven with olive oil, S&P and any spice/herb that catches my fancy and quartered & pan fried for home fries.
EJ says
We love to roast them, mash them, grill them, bbq them, you get the idea…
Potatoes are a daily necessity in this family!
Ian Mackenzie says
I love the little potatoes. Can’t wait to make this for Christmas when the kids home home.
J says
Potatoes are my comfort food. They also have fiber and protein in them. So even when your busy or not feeling like eating that much, it’s a good thing to eat.
I need all the comfort food I can get right now bc I let a couple stay in my house to help them out for 5 weeks. It was only suppose to be 2 weeks. I found out the next day when I went to get something it was gone. It makes me sick to my stomach, how someone could be such a scumbag and steal so much stuff from me. Some things aren’t replaceable either so it makes it much harder to deal with.
I know what would prob taste great is potato candy dipped in chocolate.! I tried potato candy along time ago, but she wouldn’t give out her recipe to anyone. Lol.
Ashley Fehr says
I’m so sorry to hear that! It’s sad when people take advantage of someone’s kindness like that 🙁 I have never actually tried potato candy but I think I need to!