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
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
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Albert Gremer says
tาบe website ัั really good, I enjoy your blog!
Ashley Fehr says
Thank you!
Brenda Thompson says
The cheeses potatoes we’re amazing my new favorite side dish Thank You
The Recipe Rebel says
Hi Brenda! So glad you enjoyed the recipe! Thank you for this kind review!
vanessap says
is there anyone who actually made this and has a review aside from the prize? i had trouble finding yellow potatoes, but finally did, and also bought backup potatoes too.
Ashley Kolpak says
I would roast them in the oven with some seasonings on them
Heather B says
I would make Loaded Baked Potato Soup – my mama’s favorite.
Jerrie Chambers says
We eat potatoes daily!! From fried in the a.m. baked in the afternoon and mashed by night. I also like to take and after fully cooked through in a blender make a mush so in every bottle of milk my 1 1/2 year gets (or sippy) I add 2 til spoons full… So filling and giving him strength. A preemie that wasn’t looking to survive is now off those charts and 90% of a norm full term baby in his age!! Good eating gave him life!!
DAKSHA K DESAI says
I made them, delicious! I removed the skin as we don’t like it in and so added an extra potato to make up the volume.
Ashley Fehr says
I’m glad you liked them!
Piroska says
I absolutely love potatoes, and my favourite is hashbrowns. I don’t just eat them in the morning, either! They’re great at lunch, or supper.
Kim says
I would make breakfast potatoes!
Margaret Greer says
Oh I would use them in recipes that my mom made growing up.Boiled and buttered or cheese potatoes also roasted and fried . I love potatoes any way I can get them .I carried on my Mom’s family tradition .Potatoes are a meal all by themselves.
Letitia stanbery says
I would take them rub some pepper, pappy’s and rosemary on them. Then throw them on the BBQ. A tradition my dad has done for many summers.
Michele Moore says
I like to roast the potatoes in a 425 degrees F oven for about twenty minutes. I just sprinkle on salt, pepper, very finely chopped garlic, and lemon olive oil. When finished, I add either chopped up parsley or minced dill.
Rachel Travis says
I would make potato soup!
Asiya says
I would make roasted Greek potatoes!
Mary says
Would love to make Gnocchi!
Cindy Lee Claplanhoo says
My Dad bought the potatoes-by accident. I made a beef stew using the potatoes. Just the perfect size-a tasty bite. Then we tried smashed potatoes and that was a perfect snack. Now I look for all the varieties and try it out.
Kayley says
I would use the potatoes to try out new vegan recipes as I endeavor to cook more at home!
Lori A Putnam says
I’d love to try Little Potatoes! I’ve not seen them in the store yet. Hope I win!
Deirdre Bryce says
I would make smashed potatoes for my son!
Lee says
These taters are great for potato salads and for making into hash browns!
katrina hubbert says
I would make a big helping of potato casserole. n some hash browns too.
MARION says
LITTLE POTATOES ARE GREAT FOR MAKING POTATO SALAD. JUST THE RIGHT SIZE TO FOR SLICING AND NO PEELING
Michelle Trainor Masters says
I’d use them in a pot of Beef Stew
Shirley Marie Sewell says
I would make some roasted smashed potatoes, loaded potato soup, potato salad, mashed potatoes and french fries.