Make-Ahead Mashed Potatoes


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

Prep Time:
10 mins
Cook Time:
1 hrs 10 mins
Additional Time:
45 mins
Total Time:
2 hrs 5 mins


  • 5 pounds Yukon Gold potatoes, cubed

  • 8 ounces sour cream

  • 2 (3 ounce) packages cream cheese

  • ½ cup milk

  • 2 teaspoons onion salt

  • ground black pepper to taste


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

  2. 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.

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

  4. 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).

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


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 (per serving)

245 Calories
9g Fat
36g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 245
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 25mg 8%
Sodium 370mg 16%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 6g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 0mg 1%
Potassium 62mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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