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Make-Ahead Mashed Potatoes

Submitted by: Carol Evans

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.

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Make-Ahead Mashed Potatoes

Submitted by: USA WEEKEND columnist Pam Anderson

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

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Baked Mashed Potatoes

Submitted by: Nancy F.

Yukon Gold potatoes are mashed and then baked with butter, milk, cream cheese, egg, and onion.

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Sour Cream and Chive Mashed Potatoes

Submitted by: Lauren

Living In: Boston, Massachusetts, USA

Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

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Sour Cream Refrigerator Mashed Potatoes

Submitted by: KNITMAMA

This is an easy make-ahead mashed potato recipe. Enriched with sour cream and cream cheese, these stay creamy and moist. Just heat in oven when you're ready for some delicious mashed potatoes! Feel free to vary the amount of paprika you want to sprinkle on top.

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Feta Cheese Mashed Potatoes

Submitted by: Jan Stone

Jan Stone of Cincinnati, Ohio jazzes up her mashed potatoes with feta cheese and garlic. I dont peel the potatoes, because my family likes the texture better. But feel free to peel them if desired, she suggests.

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Day Before Mashed Potatoes

Submitted by: ERIN DAUGHENBAUGH

Home Town: Hollister, California, USA

Living In: San Francisco, California, USA

This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!

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Mashed Potatoes with Fried Mushroom, Bacon, and Onion

Submitted by: Isis'smommy

Living In: Hamilton, Ontario, Canada

This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.