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Make Ahead Mashed Potatoes

 

make ahead mashed potatoes recipeIf you have ever read this blog before (if you haven’t, hello, welcome!), than you know that I feel very strongly about making as many things as you possibly can before your Thanksgiving meal. Mashed potatoes were one of those things like gravy, that I was making right before everyone sat down to dinner. By that time, I was over it. I had been cooking for days, I just wanted to sit down with my guests, and have a big glass of wine. Now I know that you can make them ahead of time, and they are even better than the ones that I was making moments before we sat down for dinner.

My friend Corey introduced me to this method, and I need to publicly thank her for introducing me to the richest, creamiest, fluffiest, mashed potatoes on the planet. You start by boiling your potatoes, and putting them through a food mill (Corey uses a ricer, but I much prefer a food mill, same result, less time). You add warm cream, cream cheese, butter, salt and pepper. And then there is a secret ingredient. When Corey told me what it was, I thought that she was nuts, how could this ingredient make such a difference? But it does. It is cream of tartar. Trust me on this one, try it. The best part (other than the deliciousness), is that you can make it a day ahead of time.

You could also use this recipe as a base, and add fresh herbs, roasted garlic, Boursin cheese, caramelized onions, whatever you like.

make ahead mashed potatoes recipe5 pound bag Yukon Gold potatoes
1 cup warm heavy cream
1 stick butter at room temperature
1 block cream cheese at room temperature
salt and pepper to taste (you will need a lot)
1 Tablespoon cream of tartar

make ahead mashed potatoes recipeStart the potatoes in cold water, add salt, and bring to a boil. Boil until a fork comes out easily. Use a fork and not a knife, it will give you a more accurate measure of if the potatoes are cooked through.

make ahead mashed potatoes recipeDrain the potatoes in a colander.

make ahead mashed potatoes recipePut the warm potatoes through a food mill (or a ricer).

make ahead mashed potatoes recipeAdd the butter, cream cheese, salt, pepper, and cream of tartar.

make ahead mashed potatoes recipeAdd about half of the warm cream. Save the rest to get the right consistency. You can always add, but cannot take away, so it is better to start slow.

make ahead mashed potatoes recipeWhip until light and fluffy.

make ahead mashed potatoes recipeSpray a casserole dish (mine was 2 quarts) with cooking spray.

make ahead mashed potatoes recipeSpread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.

make ahead mashed potatoes recipeIf you are baking this straight away, bake at 350 degrees for 30 minutes. Put it under the broiler for a few seconds to crisp up the top. If you are taking this from the fridge, let it sit out at room temperature so that it is not ice cold, and then bake.

make ahead mashed potatoes recipe
Print

Make Ahead Mashed Potatoes


Ingredients

  • 5 pound bag Yukon Gold potatoes
  • 1 cup warm heavy cream
  • 1 stick butter at room temperature
  • 1 block cream cheese at room temperature
  • salt and pepper to taste (you will need a lot)
  • 1 Tablespoon cream of tartar

Instructions

  1. Start the potatoes in cold water, add salt, and bring to a boil. Boil until a fork comes out easily. Use a fork and not a knife, it will give you a more accurate measure of if the potatoes are cooked through.
  2. Drain the potatoes in a colander.
  3. Put the warm potatoes through a food mill (or a ricer).
  4. Add the butter, cream cheese, salt, pepper, and cream of tartar.
  5. Add about half of the warm cream. Save the rest to get the right consistency. You can always add, but cannot take away, so it is better to start slow.
  6. Whip until light and fluffy. Check for seasoning.
  7. Spray a casserole dish (mine was 2 quarts) with cooking spray.
  8. Spread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.
  9. If you are baking this straight away, bake at 350 degrees for 30 minutes. Put it under the broiler for a few seconds to crisp up the top. If you are taking this from the fridge, let it sit out at room temperature so that it is not ice cold, and then bake.

 

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  1. julia

    November 16th, 2011 at 7:12 am

    I haven’t made your exact recipe (considering it as posted all 5 minutes ago;) ) but I’ve made a very similar recipe, and they turn out perfect! They really are a perfect make ahead Thanksgiving side dish! Everyone, you should make these, you’ll love ’em!

  2. bakedbree

    November 16th, 2011 at 11:34 pm

    Don’t they? I am so glad that you agree.

  3. Kristi H.

    November 16th, 2011 at 8:38 am

    I NEVER make mashed potatoes except for when the major holidays roll around, and even then I’m not a big fan of all the work that goes into them at the last minute. I might just change my mind with this tasty looking make-ahead recipe in hand! Thank you, Bree!

  4. bakedbree

    November 16th, 2011 at 11:34 pm

    You are welcome Kristi! These are really rich and creamy too. So good.

  5. Karin

    November 16th, 2011 at 8:51 am

    Thanks for sharing this recipe. How many times have I rushed making the mash potatoes while my guests have arrived for dinner? Tooo many times. This recipe is wonderful. I much prefer to finish the majority of my cooking before my guests have arrived, so I can enjoy their company and not hide in the kitchen. Can’t wait to try your recipe. Hope you have a wonderful Thanksgiving.

  6. Lisa

    November 16th, 2011 at 10:36 am

    So intrigued! I am definitely going to try this next week. And I absolutely love the idea of adding in boursin cheese – yum!! Thank you!

  7. bakedbree

    November 16th, 2011 at 11:34 pm

    you are welcome Lisa!

  8. Jess

    November 16th, 2011 at 1:10 pm

    Hi, Bree. These potatoes look wonderful! I don’t have a food mill or a ricer. I assume that if I make these without one, the end result may not be as creamy?

  9. bakedbree

    November 16th, 2011 at 11:32 pm

    It will not be as fluffy. I would use the hand mixer and really, really whip them.

  10. Kitty

    November 16th, 2011 at 2:22 pm

    Bree, how many days ahead could you make these and still have them taste good? Could you make them over the weekend before or is that too far ahead?

  11. bakedbree

    November 16th, 2011 at 11:32 pm

    I would probably only do it a day ahead of time. Potatoes can be finicky.

  12. Natalie

    November 16th, 2011 at 7:03 pm

    Those potatoes looks so creamy and delicious! I want some now!

  13. bakedbree

    November 16th, 2011 at 11:31 pm

    The day that I made these, it is what I had for dinner. A straight up bowl of mashed taters.

  14. JenS

    November 16th, 2011 at 8:08 pm

    I’m curious to know why you bake your mashed potatoes? I’ve never heard of doing that before. Is that because you’re making them the day before and need to heat them up or do you always make your potatoes that way? Does it make them better to bake them?

  15. bakedbree

    November 16th, 2011 at 11:30 pm

    Because we are making them ahead of time and need to reheat them. I think that it makes them better because I love the crust, but I also love not having to make something right before dinner is about to be served.

  16. Brandon

    November 17th, 2011 at 7:54 am

    Mmmm… I love a nice, brown crust on top of potatoes! Have you ever had duchess potatoes? Basically, you take your mashed potatoes mixed with an egg yolk or two, and put them into a piping bag fitted with a star tip. On a sheet pan, you pipe out the potatoes, traditionally in a swirl, and bake until crispy on top… so good! I might create a blog post on them next week.

  17. bakedbree

    November 17th, 2011 at 10:29 am

    I have heard of them, but have never made them before. I hope to see it on your blog!

  18. Lauren @ hey, who cut the cheese?

    November 17th, 2011 at 9:47 am

    Forgive my ignorance, but what exactly does the cream of tartar do for the recipe? I only ask because I don’t have any on hand, but if it’s truly integral to the recipe I don’t mind running out to get some. Thank you!

  19. bakedbree

    November 17th, 2011 at 10:29 am

    It adds to the fluffiness, and I holds its volume.

  20. Kelly @ Free Spirit Food

    November 17th, 2011 at 2:20 pm

    Thank you for this! I will definitely be adding it to my Thanksgiving menu. MUCH better than whipping them up at the last minute.

  21. bakedbree

    November 18th, 2011 at 9:13 pm

    you are welcome, these are amazing too. Rich and creamy.

  22. Christi's Chirps

    November 17th, 2011 at 8:47 pm

    Hello there!
    I am all about make ahead items! These mashed potatoes look AMAZING! I am so happy your recipe consists of an entire block of cheese! 🙂 I will certainly be making these soon!

    Thank you so much for sharing!

    Cheers,
    Christi

  23. bakedbree

    November 18th, 2011 at 9:10 pm

    I hope that you do Christi!

  24. Corey

    November 18th, 2011 at 7:35 am

    Awwww, Bree! Thanks for including my potatoes in your Tday menu! You are the sweetest! I only wish that we were in the same place to share Thanksgiving together. I’ve had so many people ask me for this recipe and never taken the time to write it down. Yours is perfect! I think I may have to invest in a food mill. That looks so much easier than the ricer!

  25. bakedbree

    November 18th, 2011 at 9:09 pm

    You are welcome, thanks for sharing them with me! The food mill is amazeballs, I use mine all the time now.

  26. Haley

    November 18th, 2011 at 1:13 pm

    Mmm… just found your blog for the first time. Your recipes look delicious – and your photography is awesome!

  27. bakedbree

    November 18th, 2011 at 9:07 pm

    thank you Haley!

  28. Kim Lanigan-Sottile

    November 18th, 2011 at 5:44 pm

    Hey Bree- How many people do you estimate this recipe to feed? …With Dan & Sarah and the kids coming- this Thanksgiving needs to be perfect!!! Have a wonderful holiday! -Kim

  29. bakedbree

    November 18th, 2011 at 9:05 pm

    About 8. With Dan around, I’d double it. 🙂

  30. Rebecca ~ Sweet Baby Yams

    November 19th, 2011 at 1:46 am

    Yum!! I will try anything that will save me time on Thanksgiving. Thanks for the great recipe!

  31. jan

    November 20th, 2011 at 7:17 pm

    Made these last night for lunch today after church. My son-in-law said they were the best mashed potatoes he had ever eaten. I think there’s a tiny bowl left and I am going to go reheat them as soon as I finish this comment!!

  32. bakedbree

    November 21st, 2011 at 1:06 pm

    Aren’t they good? Creamy and fluffy.

  33. Hannah

    November 21st, 2011 at 7:12 am

    Thank you so much for sharing this Bree!! I will definitely be making these the day before and patting myself on the back as I pull them out of the fridge the day of. I’m very proud of myself this year for canning homemade cranberry relish ahead of time that I can just pop open and put on the table!

  34. bakedbree

    November 21st, 2011 at 1:04 pm

    I wish I had some canned cranberry relish! What do you put in yours?

  35. Gaye

    November 21st, 2011 at 7:39 pm

    I’m wondering if you could make them ahead but leave the cream cheese out? They sound so rich, and feel like maybe you wouldn’t miss it too much with all the other thanksgiving goodies!

  36. bakedbree

    November 23rd, 2011 at 10:49 am

    The cream cheese makes this recipe, you could take it out, but it is not going to be the same. It is Thanksgiving, you do it once a year, so I don’t mind the richness.

  37. Hannah

    November 22nd, 2011 at 6:46 pm

    The recipe is from Williams-Sonoma’s Art of Preserving: combine half a cup of cider vinegar, 2 cups of brown sugar, and half a cup of water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Stir in 3 1/2 cups of fresh cranberries, one cup of dried cranberries, 1/4 cup of crystallized ginger, 2 tablespoons of grated orange zest, one cup of orange juice, and 1 pound of peeled, cored, and diced Granny Smith apples. Bring to a boil and cook, stirring, until the fresh cranberries pop and the mixture thickens, about 15 to 20 minutes. Remove from heat. If canning, ladle into hot, sterilized jars, leaving 1/4 inch of headspace. Process in hot water bath for 10 minutes. Can be stored in a cool dry place for two months, and in the refrigerator for one week once opened. Enjoy!

  38. bakedbree

    November 23rd, 2011 at 10:43 am

    Love you Hannah! That sounds delicious!

  39. Traci

    November 22nd, 2011 at 8:12 pm

    Hi Bree! We are actually doing our Thanksgiving on Friday. What do you think about making these Wed night to eat Fri for dinner? Yay or Nay??

  40. bakedbree

    November 23rd, 2011 at 10:43 am

    I usually only make it the day before, but I don’t see why it wouldn’t work.

  41. Traci

    November 24th, 2011 at 4:02 pm

    Thx! I’ll let you know how it turns out. Happy Turkey Day!!

  42. bakedbree

    November 27th, 2011 at 11:16 pm

    Please do!

  43. Traci

    December 23rd, 2011 at 1:00 pm

    They were a HUGE hit!! I don’t think the extra day impacted the result, but I will make them again just to compare =). Thank you!

  44. bakedbree

    December 31st, 2011 at 12:58 am

    Yeah Traci!!

  45. Laura

    November 23rd, 2011 at 2:18 pm

    Hello Bree, your mashed potatoe recipe looks so good I think I will try them with our Thanksgiving dinner this year. My family loves mashed potatoes and I usually keep them warm in a crock pot. Do you think these could be made the night before and then put in a crock pot on low in the morning to heat in time for dinner?

  46. bakedbree

    November 24th, 2011 at 12:21 pm

    I suppose so, I do not see why not.

  47. Laura

    November 23rd, 2011 at 2:21 pm

    Hi Bree, one more thing….is your block of cream cheese a 3 or 8 oz block?

  48. bakedbree

    November 24th, 2011 at 12:21 pm

    8 ounce.

  49. Laura Villardi

    November 23rd, 2011 at 3:30 pm

    Hi Bree, This recipe looks great! I plan on using it for Thanksgiving. Do you think it would be just as good if I made it the night before and then heated them up in a crock pot on Thanksgiving day?

  50. bakedbree

    November 24th, 2011 at 12:19 pm

    I don’t see why not? Let me know how it goes.

  51. Lisa

    November 23rd, 2011 at 8:38 pm

    I made these twice and both times they had a weird tang to them. The first time I thought it was the boursin I added, so I tried again and omitted the boursin…same thing the second time around. I’m thinking it’s the cream of tartar (I did buy a new one for this recipe) – is that possible? Hopefully the tang will subside. : ( But I must say the technique definitely resulted in the best textured/fluffiest mashers I’ve ever made!

  52. bakedbree

    November 24th, 2011 at 11:50 am

    Cream cheese is tangy, and I like the tang that it adds.

  53. Chandra

    December 22nd, 2014 at 2:51 pm

    I made ‘make ahead’ potatoes for the last 8 years (so over 250 pounds of potatoes in that time) that’s nearly the same recipe as your except it uses milk instead of cream and no cream of tartar. I used whole milk and not all the cream of tartar (I made 30 pounds of potatoes for the Christmas Feast at my sons’ school and 6T cream of tartar looked really excessive – I used 3-4T). The tang IS from the cream of tartar. It’s an obvious difference that the adults noticed and most didn’t like. I wish people would comment on the recipe from blogs AFTER they try them and not judge based on a picture. It was a good experiment, but I’m going back to the recipe without the cream of tartar.

  54. bakedbree

    December 25th, 2014 at 11:17 am

    It IS also from cream cheese.

  55. Sherlly

    November 28th, 2011 at 9:13 am

    I made this for Thanksgiving and it was super delicious! A hit with my family and friends =D

  56. bakedbree

    November 29th, 2011 at 12:47 pm

    I am so glad Sherily!

  57. Christina

    December 15th, 2011 at 9:33 am

    Hi Bree!

    I am going to make this dish for Christmas, how many people does it serve?!

    Thanks!

  58. bakedbree

    December 18th, 2011 at 10:28 am

    At least 8.

  59. Rexanne

    December 20th, 2012 at 2:52 pm

    Have you tried a garlic version?
    This looks great, and plan to try this weekend .

  60. bakedbree

    December 24th, 2012 at 11:02 pm

    Yup! I have made this about a million different ways.

  61. Bernice

    August 24th, 2013 at 12:40 pm

    I am making mashed potatoes now for tomorrow. I add cream cheese,milk, salt and pepper also 1 stick butter and sour cream .. I top it with fried bacon bits green onions and 1 cup shredded cheese. I will be serving it tomorrow ,hopefully it turns out ok

  62. bakedbree

    August 25th, 2013 at 3:55 pm

    Sounds good.

  63. Bernice

    August 25th, 2013 at 10:01 pm

    Really turned out very good . I had people ask me for the recipe . Thanks . I will be making these again.

  64. bakedbree

    August 28th, 2013 at 10:14 pm

    I love this recipe, I cannot imagine making mashed potatoes any other way.

  65. Sally

    November 7th, 2013 at 9:31 am

    Can you freeze these as well?

  66. bakedbree

    November 17th, 2013 at 11:50 am

    I don’t think so. I have never tried to freeze this, but I have a feeling it might change the texture and be mealy.

  67. Veronica

    November 13th, 2013 at 5:00 pm

    Do you really use 5 pounds of potatoes? That seems like a lot of potatoes and more than what would fit in a 2 quart dish.

  68. bakedbree

    November 17th, 2013 at 11:34 am

    Yes, and you see from the pictures that it fits into the dish.

  69. Sally

    November 20th, 2013 at 8:56 am

    I made 20 pounds and put them in various tins. Some I give as presents and have a well stocked freezer. I wondered how they would freeze and then reheat. BakedBree you were kind of email me back and thought they might get mealy when thawed and baked. Last night I tested a tin on my husband who is not a fan of baked potatoes. They were creamy goodness. It takes a long time to cook them and you might worry that they look watery. Fear not while they took a long time to cook they were fabulous. I even think I can get my husband to peel potatoes when I make another batch for the freezer.

  70. Bill Brunswick

    November 25th, 2013 at 5:22 pm

    This seems to be the best recipe for mashed potatoes I’ve seen, but I have a couple of questions:
    Can I get away without the cream cheese? Not crazy about the flavor it adds.
    I will be making the recipe on Thanksgiving morning, but we don’t eat till about 5:00pm. Can I use my slow cooker to keep the potatoes warm without killing them?
    Thanks for your response.

  71. bakedbree

    December 1st, 2013 at 8:26 pm

    No, the cream cheese is what makes these able to be made ahead. It is a souffle like casserole, it will not have the same texture in the slow cooker.

  72. Kari/SourdoughNative

    November 26th, 2013 at 11:24 am

    Thank you! I think this will be my go to recipe for Mashed Potatoes from now on…..
    Hugs, Kari

    https://sourdoughnative.blogspot.com

  73. bakedbree

    December 1st, 2013 at 8:21 pm

    You are welcome.

  74. Helen Marie

    November 6th, 2014 at 7:27 pm

    I’m making this for sure this year!

    Just curious…where did you get your casserole dish? It’s stunning! Love the color.

    Thanks for the recipe!

  75. bakedbree

    November 7th, 2014 at 9:30 am

    It is a really old Pampered Chef stoneware baker. I think that they still make them.

  76. Heather

    December 13th, 2014 at 11:28 am

    Hey Bree! Thanks for posting this recipe. I’m going to make these for our family Christmas party tomorrow. What brand is your food mill? I like that it attaches to the bowl. I think it will be good to make baby food too! Hope all is well and that you have a great Christmas!!!
    Heather

  77. bakedbree

    December 15th, 2014 at 1:09 am

    It is OXO. https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=sr_1_1?ie=UTF8&qid=1418623744&sr=8-1&keywords=oxo+food+mill

  78. Happy Friday: Volume 7 - Baked BreeBaked Bree

    November 23rd, 2018 at 1:00 pm

    […] so good. You know what is the new MVP of Thanksgiving? My Instant Pot. You guys, I will never make mashed potatoes without it ever again. Or my sweet potato casserole. I loved that there was no mess. No splattered […]

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