Make-Ahead Mashed Potatoes Recipe - Allrecipes.com
Make-Ahead Mashed Potatoes Recipe
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Make-Ahead Mashed Potatoes
Make the holidays easier on yourself with mashers you make ahead of time. See more

Make-Ahead Mashed Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
  2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2005

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.

 
Most Helpful Critical Review
Dec 03, 2009

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 !!!!!

 
Dec 12, 2004

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!

 
Nov 11, 2005

Make these every Thanksgiving now. So good and helps doing them ahead. I usually put a couple of cloves of garlic in the pot when I boil the potoes and then just mash them right in too.

 
Nov 27, 2006

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.

 
Jan 02, 2006

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.

 
Dec 02, 2006

The name of this recipe caught my attention first, because I needed something convenient for Thanksgiving. But the taste is what kept my attention! This went right into my recipe box. These are the creamiest, most wonderful mashed potatoes! I didn't make any changes to the recipe, followed it exactly and it is wonderful! Thank you for this keeper recipe.

 
Nov 07, 2006

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.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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