Rating: 4.5 stars 4.6
480 Ratings
  • 5 star values: 367
  • 4 star values: 74
  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 4

These make-ahead mashed potatoes can be made several days ahead and stored in the fridge.

Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
additional:
45 mins
total:
2 hrs 5 mins
Servings:
12
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

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  • Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer into a large casserole dish.

  • Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

  • When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

  • Bake, covered, in the preheated oven for 50 minutes.

Tips

If you plan on serving these right away, preheat the oven to 325 degrees F (165 degrees C) before you start cooking the potatoes in Step 1. Then follow Steps 1, 2, and 5.

Nutrition Facts

245 calories; protein 5.9g; carbohydrates 35.8g; fat 9.3g; cholesterol 24.7mg; sodium 369.6mg. Full Nutrition
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