You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com.
good recipe, but next time I will not add the onion powder I will add butter instead and salt and pepper
Read MoreI made this recipe for Thanksgiving 2009. No one liked them. I followed the recipe, made no changes. While they were cooking and after we mashed them and added everything the recipe called for, and taste tested them they were wonderful. We couldn't wait to try them at dinner time. . But after putting them in the casserole and baking them they tasted totally different. Won't waste my time make these again ..........ever. Very costly recipe to make and not have it be good !!!!!
Read Moregood recipe, but next time I will not add the onion powder I will add butter instead and salt and pepper
These are great! My husband has to have these every year for Thanksgiving! Thank you for the awesome recipe!
I made this recipe for Thanksgiving 2009. No one liked them. I followed the recipe, made no changes. While they were cooking and after we mashed them and added everything the recipe called for, and taste tested them they were wonderful. We couldn't wait to try them at dinner time. . But after putting them in the casserole and baking them they tasted totally different. Won't waste my time make these again ..........ever. Very costly recipe to make and not have it be good !!!!!
This recipe made Christmas dinner a breeze for me! I was worried that everyone would taste the "off" flavor of the soured products, but you can't tell there's any cream cheese or sour cream in there at all! I would recommend adding a little extra milk for moisture and dotting the mashed potatoes with butter before baking.
these are awesome!! So much better than regular old mashed potatoes. Sometimes I add shredded cheddar as well. Thanks so much!
These are fabulous. Creamy and wonderful. My kids love them and they normally don't like "real" mashed potatoes since I like to leave them a little lumpy. These were all gone!
We've been making a very similar recipe for years. This is great if you need to prepare ahead for Christmas or Thanksgiving. I would highly doubt if anyone would be able to tell they weren't mashed that very day.
DELICIOUS!!! I made this recipe a couple of days before Thanksgiving & kept the potatoes in the refrigerator til the morning of - then reheated them in my crock pot until ready to serve. Received rave reviews -even from my son-in-law who considers himself a mashed potato connoisseur.
I use a recipe very similar to this one but with a few changes. I don't use any milk but use two sticks of margarine instead. After boiling peeled potatos, I place all ingredients in a large bowl and use an electric mixer to combine ingredients and make them very fluffy. I don't use any onion salt either, just lots of pepper and salt. I don't ever bake mine either. If making ahead, I put them in a microwave safe caserole bowl and microwave them for about 10-15 minutes prior to serving. Hope this helps!
This is a great recipe! Tastes great and so nice to have ready when preparing a company dinner!
This was a huge disappointment. Made it the day before. Followed the recipe and it came out dry. We originally gave it three stars then we reheated it last night and we had to add about a cup of milk unless we wanted to be eating dry potatoes. I'll keep looking for a better mashed potatoe recipe than this one.
These potatoes are great and it is so nice to be able to make them in advance. We had people over for dinner and I could make the potatoes ahead of time and get them out of the way.
This recipe turned out perfect!Substituted chopped fresh chives for the onion powder and sprinkled a little grated cheddar cheese on top. Will definitely make this again.
I usually make my mashed potatoes this way. The only difference is that I heat up the cream cheese, sour cream and milk before I add them in. A trick my Grandmother taught me is to add 1 teaspoon of baking powder to the mashed potatoes and they puff up and become light and fluffy.
I had friends in town from the Midwest, who are true "meat and potatoes" kind of people. I don't make mashed potatoes often, but these were a hit. I never knew you could reheat mashed potatoes and they would come out fluffy and light. I impressed even myself. This is a great make-ahead recipe. A true time safer and a great dish!
I only make this recipe for Holidays and love it. Make it the day before eliminates one more thing you have to do the day of the Holiday. I do not bake it in the oven at all. If you have a large crowd you need to make 10 lbs. I put it in the fridge over night and then put in my slow cooker add a little butter on top and warm it up the next day. Taste just like freshly made mashed potatoes. Delicious big hit not bland at all.
Very tasty. If you are going to heat them for next day's use in a crock pot. Take the potatotes out of the frig and let them warm up a bit. You can also start the warming process by heating them in the microwave and then move them to the crockpot and top with butter.
To conserve on oven space I prepared these a few hours in advance and kept them on hold in my slow cooker, separating the cover from the pot with a terry towel to absorb any moisture and stirring them periodically. I used a few good-sized cloves of garlic in the boiling water instead of the onion powder, a full eight ounce package of cream cheese, and found I didn't need the milk at all. I thought I'd miss any addition of butter, but was surprised I didn't. Good, basic mashed potatoes.
I make these every year for Thanksgiving. I make the potatoes on Wednesday, and instead of baking them on Thanksgiving, I put them in the crockpot about 2 hours before dinner time. They are hot and taste delicious!
I cut the recipe in half, everyone seem to like them. No one seemed to taste the sour cream or cream cheese but I did. Will probably make again, thanks for the post.
Excellent! Very worth while not having to peel and mash the potatoes the day of the big dinner. I used garlic poweder and next time, I would definitely try sour cream with chives or a flavored cream cheese.
Made these potatoes for Thanksgiving. Instead of baking, followed others' suggestion and put them in the slow cooker. Put a few pats of butter on top, but it wasn't necessary to keep the potatoes from being too stiff. Rave reviews from guests! Thanks for the post
I made these potatoes for my Bunco at Thanksgiving, so lots of good cooks. They were delicious and so easy. Will make again.
I made this for christmas and it was so-so. I've never used the yukon gold, but will be using these from now on. They have just the right starch content. I was looking for something with a more buttery flavor.
I made this for Thanksgiving dinner and although it was nice to have them done ahead of time, the last thing I needed was to have another thing to put in my oven while making a turkey, other casseroles, and baking rolls. Nobody commented specifically about the potatoes being different...once gravy was used I don't think anyone even noticed.
I LOVED these!!! Couldn't stop eating them! In the future I'll use only half Yukon Golds b/c ppl were afraid the color came from tons of butter. It's rather tangy, which might not be universally loved so next time I will use less sour cream and adjust to taste. I substituted the milk w/rice milk and used some Neufantel cheese (~2/3 of what was request) and light cream cheese to save on calories. I plan in the future to melt a bit a butter for the top and then place it under the broiler during the last 5 mins of reheating.
This is my holiday dinner staple. I prepare the day before and heat by keeping on "warm" in the crock pot for several hours.
I followed this exactly except used russet since store was out of yukons. While I love cream cheese, I found the tang a bit too overwhelming in the mashed potatoes.
Made for Thanksgiving and was asked to make again for Christmas! A definite make again!
I use my kitchen aid mixer for this recipe. Add 1/4 stick butter, substitute milk with buttermilk and or whipping cream. 4 cloves garlic minced and sautéed in 2 tbs oil oil until golden brown. Add garlic to bottom of kitchen aid mixing bowl then cream cheese/ sour cream, butter, salt and pepper. Use the mix paddle to incorporate ingredients then whisk for additional 3 minutes adding your liquid to desired consistency. So good.
Was okay. Took up more room in the oven and if you need to heat up other stuff will take longer to heat up potatoes. If you have to do potatoes ahead of time might want to try something in the crock pot.
I made these for thanksgiving this year, 2016, and I had to throw them away. The only change I made was using red potatoes. These not only tasted overloaded with sour cream but they turned into clumps of clay overnight. I think I'll use a different recipe and sticky to using Yukon gold potatoes.
These are sooooo delicious! They were a huge hit when I cooked for a crowd ~ very easy too. I added bacon to mine also which made them even more sinful. We all have to indulge now and then right? Thanks for a wonderful recipe!!
This recipe is awesome. I made my potatoes early in the morning for my 4 pm Thanksgiving dinner, so all I had to do was put the pan in the oven after I took out my turkey to rest. They were perfect. Also, I steamed my potatoes instead of boiling them. Steaming them helps lessen the gluey-ness of the potatoes, which I was worried about with make-ahead potatoes. If you want to get really advanced, you can steam the potatoes and when they are about halfway cooked, you take them out and spray them with cold water to get rid of any gluey starch buildup that has started. Then steam them again, and rinse them in cold water again when they are fully cooked. Because this is a make-ahead recipe, this will work well because it doesn't matter if they cool off from the water. Great recipe, definitely helped my stress level and helped me to sit with my guests and relax on Thanksgiving!
This was great! I didn't have any onion or garlic salt so I used tastefully simple's onion, onion seasoning. It turned out good. We didn't really taste the cream cheese, not sure what it added?? I put it in the crock pot to heat and it turned out great!
These were fabulous, i added more cream cheese and instead of onion salt i used garlic salt...yummmy!
This dish was very good, but the Southern soul inside of me couldn't understand why I was eating unbuttered potatoes. =)
Made these at Thanksgiving and my children are asking for them for Christmas. Making them ahead of time is a great convenience especially if you are traveling out of town as we did. I did use garlic salt as suggested by others and I topped with cheese.
I thought these were very tasty! I used fat-free sour cream, and reduced-fat cream cheese, and then baked them (covered) the next day. They were fluffy and not dry at all. My 10 month old and three year old ate them up, and normally mashed potatoes are very unappealing to them. I will definately make these again!
These were a big hit for Thanksgiving dinner. I was even told they were "restaurant quality." Thanks!
Sooo good! Added a little minced garlic and garlic salt, and it was really good! Maybe next time I'd use a little less milk though to make it just a little thicker.
I used regular potatoes that I had on hand, one pack of fat-free cream cheese, one pack of low-fat cream cheese, and low-fat sour cream. I reduced the onion powder and added garlic powder as others have recommended. I cooked this dish to take to my sister's for Christmas Eve dinner. So, after combining, I placed potato mixture in a crockpot rather than baking in the oven. Plugged in the crock pot at my sister's house, added a dab of butter, and gave a quick stir to fluff potatoes. Everyone complimented me on these potatoes; they were delicious.
I rate this one a five star because you can freeze them up to a month before you use them. Just take them out of the freezer and put them in the fridge the night before you want them. I always use red potatoes. Most potatoes go watery when frozen but not these.
I made these potatoes for a potluck at my job. The guys LOVED them!! As suggested by another rater I made them the night before, put them in the crock pot and reheated. I will use this again & again.
Absolutely Fantastic. I didn't have onion salt, so I used 2 tsp of onion powder and 1 tsp of salt. I miss them when they're gone.
i didn't make these myself but found this recipe for a close friend who served them at a family dinner party. they were a big hit. thanks for sharing!
Made these for Thanksgiving and I absolutely loved them. Since then I have made them 2 more times. I love the onion salt and the flavor it gives. The last time I used garlic salt and they were so yummy! I also like the convenience of making them ahead of time.
The last minute hassle of mashed potatoes on Thanksgiving has come to an end. I have made this recipe two years in a row and my guests have asked me to promise it will stay on the menu. I used onion salt the first time and found the taste a bit processed. This year I replaced with a few cloves of roasted garlic and some butter sauteed rosemary. Yum.
This was so good and so nice to have all done the day before, only change was I use chive cream cheese and 1/2 & 1/2 for milk , put in 9x13 pan and it was great the next day. thanks for sharing this recipe now a regular one for me
Have made this several times and always tastes great. Best thing is that they can be made ahead of time.
Absolutely the best mashed potatoes I've ever made or eaten. Made them a day ahead for a big dinner and it was great not to have the mess that day. I put them in a crock pot and heated on low all day. Very easy and simple.
When I added this recipe to my recipe box and discovered I had used it last year, I decided it was time to categorize my recipes to prevent duplication. Obviously, we enjoy these potatoes. This is a simple and good recipe that eliminates last minute hustle; true comfort food.
Delicious!!! I followed the tip of adding in garlic cloves while boiling the potatoes. I made these for my daughters wedding reception and everyone raved about them. Will definately make these again!
I made these for Thanksgiving 2016 and plan to make them for Christmas and every family meal forever. I used heavy cream instead of milk just because I can splurge for the holidays. My guests raved about this rich creamy potato dish. I highly recommend this make ahead recipe!
Will NEVER EVER make mashed potatoes the day of an event again! I think this is a great recipe - although I would add less cream cheese, sour cream, and butter. I was very careful with how much liquid I added - very very slowly, so I never ran into a soggy potato problem. One idea if they do get soggy is for the last 30 minutes, crank your crock pot on high with the lid off. A lot of the liquid will evaporate. Just make sure to stir so it doesn't scortch. Thanks again!! Will use this recipe for years to come!
Delicious! This cut down on so much hustle right as the turkey was coming out of the oven that I don't think I can ever go back to regular mashed potatoes. Thanks!
I make these every holiday. They are fantastic. Adding parsley or chives gives a beautiful presentation!
The mash potatoes were just ok. The flavor was alittle bland so I added cheese.
I made a LOT of ingredient substitutions on this one (last minute decision, had to go with what we had), so this review is mostly for the method used here, and not the flavors. I was really pleased with how these came out! I didn't add as much milk as recommended and was worried that they'd dry out in the oven, but they didn't; they were a little more solid than my regular mashed potatoes, but far from dry. So I'd advise making them to your desired consistency and flavor before baking, or just a tiny bit wetter. (FWIW, I used goat cheese instead of cream cheese, reduced fat sour cream, kosher salt and freshly ground black pepper instead of onion salt, and a big spoonful of whatever psuedo-butter-in-a-tub is currently in our fridge. I'd totally recommend any of those changes, but I'd also like to try the recipe as written.)
This is the absolute BEST mashed potatoes recipe ever! Love that it's made ahead! The only recipe I ever use!!!
This is a no brainer for ease and flavor. I made no changes but many options could easily be applied such as roasted garlic or blue cheese. If you don't own a ricer, make it your next gadget purchase. Perfect every time out
I made this for Thanksgiving because I liked the idea of making this ahead for my Crockpot. It was easy to make and the consistency was great. However the taste was way too rich for my liking. Next time I will only add 1 package of cream cheese.
These mashed potatoes were absolutely the best! It was a huge help to be able to make them one day before Thanksgiving!!! I used red potatoes and they came out excellent! The secret ingredient is definately the sour cream! Thanks Carol!!!!
This is a delicious way to make mashed potatoes ahead of time. They are just delicious. I would definitly make them again.
VERY good! Definitely a keeper. Will make again.
I made this for Thanksgiving exactly as the recipe states because I had never made potatoes ahead before and was skeptical. I put it in a crockpot liner in the frig overnight and as it warmed it was still way too thick. I pulled out a handheld mixer and whipped in some milk until it had a nice consistancy. They were a hit!! I will make them again to save time and space in the oven. Thanks!
Fantastic!! I used russets since that's what I had on hand. Everyone loved them!
Yum! Scaled it down for 3 people. Very nice, and perfect for a make-ahead dish. Thank you for the recipe.
This was very bland for my taste. Maybe tomorrow when I add gravy it'll spruce it up...but it certainly cannot stand on it's own without gravy. I won't use this recipe again.
Really good Next time I will make it ahead of time I forgot they took 50 min. to cook so dinner was about a hour late but hey it's o.k.
I've been making this dish for almost 30 years! Instead of onion salt, I use celery salt to taste and a tablespoon or so of dried onion flakes, You can make these and freeze them for Thanksgiving or for any day for that matter. I melt a stick of butter and pour over the top before freezing and pop them in the oven for about 1 hour at 350*. My favorite potato recipe.
I made this for the first time on Thanksgiving and my family ust loved it! It saved so much time to be able to prepare them the day before! My family has requested them again for Christmas dinner!!!
I made this thanksgiving morning. Instead of baking the potatoes I just mixed everything together in my crock pot dish and stored it in the fridge. A few hours before dinner I warmed them in the crock pot on high and they were amazing. Best mashed potatoes I've ever had. Everyone loved them!!
These are the best mashed potatoes! Being able to make them ahead of time is such a plus as well. These are always a hit at any gathering!
These were ok...I give it 4 stars for the flavor and ease of doing it ahead of time. However, I thought the texture was lacking. Maybe I just don't like Yukon Gold Potatoes; they seem "gummy" to me. Or maybe I mixed everything too much? I may try it again using regular old russets.
Really good! After assembling, I put them in my crock pot dish and refrigerated overnight. I reheated in the crock pot for several hours with a few pats of butter on top. Would never have had time to make mashed potatoes on Christmas day otherwise.
I have used this recipe for many, many years (it is a standby), but I have also made changes, e.g. used yoghurt rather than sour cream, mayonnaise instead of sour cream, but did not add the milk. Always grate in at least 3 cloves of fresh garlic. Lots of possibilities with this recipe. My son-in-law (who is an excellent cook) adds fresh herbs.
I made these last year for Thanksgiving, and they were a huge hit! They are now my new way for making mashed potatoes. My family is disappointed when I use my "old" recipe! Thanks for sharing!!
I also have made a similar recipe for years, but my recipe calls for 1 TBSP of minced onion rather than the onion salt and 1/2 tsp seasoned salt. And only as much milk as you want for the right consistency. I like to drizzle the butter over the top, but being weight conscious I only use a tablespoon instead of what the recipe calls for. Add a sprinkling of paprika on top before you bake and it gives a pretty looking finished product.
I add 1 stick of butter, very little salt instead of the onion salt, use 8 oz of cream cheese, and whip the potatoes to get them fluffy. These will keep for 2 weeks, the older the better. We tailgate with a large crowd of RVers and they all love these mashed potatoes.
I made this for a Sunday supper, and wanted to get the potatoes out of the way so I could relax before the pot roast was done. This was the answer to not having to time the potatoes to be done right with dinner! These are great even if you don't bake them a second time - I keep stealing bites after they were done.
Great recipe! It's a wonderful time saver too. I made them on Christmas Eve and heated them up the next day. All my guests loved them!
Just made these, and used lite sour cream, lite cream cheese, and skim milk to bring down the fat level, but they still tasted awesome. Easy to prepare and I only made 1/2 the recipe, as it was only for 2 of us. Will make again, specially for a party, as you can make ahead of time and pop in oven when you're ready.
This recipe was awesome with Iowa pork steaks (also in allrecipes.com)! The gravy from the pork steaks was soooo good with the mashed potatoes. I added about 6 mashed roasted garlic cloves to this, and it was really flavorful!
I don't only love this recipe, I'm grateful for it! It removes the mess, work and time of mashed potatoes the day of and keeps the kitchen so much neater. Have done these two different ways...both stored in the frig overnight: 1) in a crock pot and then heated 4 hours on low before the dinner - perfectly done. 2) in a greased casserole dish and heated in the oven. I like the crock pot so I don't use up the oven space. Both ways were terrific. MUST use the buttery tasting Yukons or else increase butter/milk to avoid a dry consistency.
I made these the night before Thanksgiving and popped them in the oven for 30 minutes with a few pats of butter on top. The texture was great and I loved the convenience, but I found the flavor a little lacking. I will probably try it again and use garlic salt instead of onion salt.
