These creamy, buttery Mashed Potatoes are the perfect make-ahead side dish for busy holidays and big family meals. They are rich, smooth and full of a comforting flavor that pairs great with practically anything!
After years of spending countless hours in the kitchen during the holidays, I've learned how much of a difference make-ahead and time-saving recipes can make. They've been a lifesaver, allowing me to spend more time with family and less time in the kitchen when hosting.
For more make-ahead dishes, check out the holiday Cornbread Dressing, Loaded Baked Potato Salad and finish your meal off with a make-ahead No-Bake Chocolate Pie or some Praline Cookies.
Reader Review: "We loved these homemade mashed potatoes! So thankful for a side dish I can make the day before hosting." - Stephanie L
Why You'll Love this Recipe
- Make Them Ahead of Time - you can make these up to two days before serving them leaving you plenty of time to focus on other dishes.
- Easy To Make - after boiling potatoes, all you have to do is make a butter sauce, mash and store for later. It's that easy!
- Versatility - mashed potatoes can be served with practically anything. Have leftovers? Make them into potato cakes or use them for a Shepherd's Pie.
Ingredients
- Russet Potatoes: Use russet because they are high in starch and low in moisture, leaving you with a lighter mashed potato.
- Seasonings: Don't skip the nutmeg! It's the secret ingredient that brings this dish together.
- Sour Cream: You can also sub this out for a non fat, plain greek yogurt.
- Cream Cheese: Makes for a creamier mashed potatoes.
- Heavy Cream: I love using heavy cream because it gives a creamier texture, but you can also use whole milk (just use a tad bit less).
- Salted Butter: Creates a smooth, velvety texture.
Tim's Tip: Cut potatoes into even sized cubes for an even cook. 1x1 inch cubes will allow them to cook faster rather than using bigger pieces.
Instructions
1. Prep Potatoes. Peel the potatoes and cut them into 1 inch cubes. Soak potato cubes in water for 15 minutes to remove excess starch, then strain them.
2. Boil Potatoes. Place them in a large stock pot and fill it with enough water to barely cover the potatoes. Place the lid on and bring to a boil. Once boiling, lower to a simmer and simmer for 15 minutes (or until fork tender).
3. Make Butter Sauce. When potatoes are about finished make the butter sauce. On low heat in a medium saucepan, melt butter slowly. Then, stir in sour cream and cream cheese. Once melted, add in heavy cream. Don't allow it to boil.
4. Mash the Potatoes. Strain off potatoes and return them to the hot stock pot (with heat turned off). Allow them to sit for 5 minutes to steam off any excess water. Then, mash the potatoes.
5. Flavor the Potatoes. While still in the stock pot, stir in nutmeg, onion powder, salt and pepper. Lastly, mix in the butter cream sauce.
6. Serving. Serve immediately OR allow it to cool and transfer it to an airtight container to save for later. Serve with slices of butter and chives. See reheat instructions below.
Made this recipe? Let me know!
Expert Tips
- Removing Water From the Potatoes - To keep the mashed potatoes from getting watery, we need to remove as much as we can. Don't skip the 5 minute step of letting them sit in the hot pot. It makes a huge difference!
- Storing Correctly - I like to store these potatoes in a baking dish. Pour the mashed potatoes into a baking dish and press plastic wrap directly on top so moisture can't escape. This will keep them from drying out. Then, store in the fridge for up to 2 days.
- Potato Ricer - Use a potato ricer for an even more creamy mashed potato.
Substitutions and Variations
- Potatoes - Yukon gold potatoes can also be used for this recipe because they have a similar level of starchiness. Still pre-soak them and allow for the same amount of cook time.
- Dairy Items - Instead of using heavy cream, you can use milk, but cut the amount of milk by a ¼ cup. If wanting to sub out the sour cream, you can use a plain greek yogurt (which also adds protein!).
Storage
These mashed potatoes can be refrigerated for up to 4 days, but we find they are best if used within 2 days.
Freezing the potatoes will change the texture when reheating so I don't recommend it, but if you choose to, they will keep for up to 3 months in an airtight container.
To reheat, place them in a baking dish and bake them at 325°F for 15 minutes or until completely warmed through.
FAQs
Russet potatoes and Yukon Golds because they are high in starch, giving your mashed potatoes a more fluffy look and not a gummy texture.
Don't wait until the water is hot to add the potatoes. By adding them into the cold water, then heating, you allow the potato to soften evenly.
You can wash, peel and cut your potatoes the day before, but keep them submerged in water and in the refrigerator to keep them from browning.
What to Serve with Make-Ahead Mashed Potatoes
- Other Uses - Use it to layer a Shepherd's Pie, as a base for serving a Pot Roast, or as a Mashed Potato Bar (see below).
- Holiday Pairings - Serve as potluck side dish along with Cheesy Cornbread or a Sweet Potato Casserole. Pairs great with meaty main dishes like Creole Style Cranberry Turkey Breast and Spatchcock Turkey.
- Mashed Potato Bar - Serve as a bar style so your guest can make their own fun bowls of taters! Serve with bowls of chives, sour cream, hot sauces, bacon bits, cheeses, chilis, or veggies like corn, peas and broccoli florets.
More Make Ahead Recipes
Made this recipe? Let me know!
Recipe
Make-Ahead Mashed Potatoes
Equipment
- Small Sauce Pan
Ingredients
- 4 lbs Russet Potatoes (about 6 potatoes)
- ½ Cup Salted Butter
- 4 oz Cream Cheese softened
- ½ Cup Heavy Cream
- ½ teaspoon Nutmeg
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- Pepper to taste
- Chives optional topping
Instructions
- Prep Potatoes. Peel the potatoes and cut them into 1 inch cubes. Soak potato cubes in water for 15 minutes to remove excess starch, then strain them.
- Boil Potatoes. Place them in a large stock pot and fill it with enough water to barely cover the potatoes. Place the lid on and bring to a boil. Once boiling, lower to a simmer and simmer for 15 minutes (or until fork tender).
- Make Butter Sauce. When potatoes are about finished make the butter sauce. On low heat in a medium saucepan, melt butter slowly. Then, stir in sour cream and cream cheese. Once melted, add in heavy cream. Don't allow it to boil.
- Mash the Potatoes. Strain off potatoes and return them to the hot stock pot (with heat turned off). Allow them to sit for 5 minutes to steam off any excess water. Then, mash the potatoes.
- Flavor the Potatoes. While still in the stock pot, stir in nutmeg, onion powder, salt and pepper. Lastly, mix in the butter cream sauce.
- Serving. Serve immediately or allow it to cool and transfer it to an airtight container to save for later. Serve with slices of butter and chives.
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