Make-Ahead Mashed Potatoes

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Make-Ahead Mashed Potatoes – nothing beats the flavor of fresh, homemade mashed potatoes! However, there are times when you don’t have time to make them from scratch, so I developed this recipe for my favorite way to cheat with the best make-ahead mashed potatoes ever!

These are seriously the BEST make-ahead mashed potatoes EVER! And they are so user-friendly because you can make them the night before. Once you make these, you will never want to make them any other way. Also great in twice-baked potatoes. My favorite way to reheat these are in the crock-pot! To up the flavor of this dish, I use a mix of butter (which is very important) and sometimes half and half to really kick it up a bit.

Here are some nice ways to use up left over mashed potatoes:

  1. Fill the bottom of a baking dish with mashed potatoes, top with 3 slices of cooked bacon, and then layer cheese on top. Bake at 350 degrees for 30 minutes.
  2. Add mashed potatoes to your favorite soup recipe to thicken it up. Or try this Creamy Potato and Leek Soup.
  3. Mash up some leftover mashed potatoes, mix in an egg white, and form into patties. Spray them with cooking spray and bake or air fry at 400 degrees until browned (about 12 minutes). These are perfect for breakfast or even a quick snack.

Serve these simple make-ahead Mashed Potatoes with the following recipes:

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Make-Ahead Mashed Potatoes

make ahead mashed potatoes

These are the BEST mashed potatoes EVER! And they are so user-friendly because you can make them the night before.

  • Author: Recipe Girl
  • Prep Time: :20
  • Cook Time: :50
  • Total Time: 1:10
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Global

Ingredients

Units Scale
  • 15 (about 5 lb/2.2 kg) Yukon Gold potatoes, peeled and quartered
  • 1 cup (250 mL) sour cream
  • 1/2 cup (125 mL) butter, cubed
  • 4 green onions, thinly sliced
  • 1/4 cup (60 mL) minced fresh parsley
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) pepper

Instructions

  1. In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Rice or mash until smooth. Add sour cream and butter; mix until butter is melted. Stir in green onions, parsley, salt and pepper.
  2. Transfer to 13- x 9-inch (3 L) glass baking dish or casserole; smooth top or create design. (Make-ahead: Cover and refrigerate for up to 24 hours; to serve, double heating time.)
  3. Cover and heat in 400 degrees F (200 degrees C) oven until hot, about 15 minutes, or microwave at high for about 6 minutes.

Nutrition

  • Serving Size: 12

Keywords: Make-Ahead Mashed Potatoes

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