This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
These make ahead mashed potatoes are rich, buttery and unbelievably creamy, made with Yukon Gold potatoes and cream cheese so they reheat beautifully without turning watery or grainy.
Make them up to 3 days ahead in the refrigerator or freeze them for up to 2 months, then simply reheat when you’re ready to serve. One less thing to make on Thanksgiving day!
I have made mashed potatoes ahead of time a BILLION times, especially for Thanksgiving and Christmas, and technically you can do it with almost any mashed potato recipe. But after plenty of experimenting, I’ve found two things make a huge difference: Yukon Gold potatoes and cream cheese.
And if you have a FoodSaver, even better. That’s my absolute favorite way to store them. Removing the air helps protect the potatoes in the freezer, and freezing the bag flat makes storage AND reheating easier. They seriously taste like you just made them.
Why You’ll Love These Make Ahead Mashed Potatoes
- Actually made for reheating: Cream cheese helps the potatoes stay rich and creamy instead of drying out.
- Refrigerate OR freeze: Make them 3 days ahead or freeze them for up to 2 months.
- Perfect for holidays: Get the potatoes completely out of the way before Thanksgiving or Christmas dinner.
- Yukon Gold potatoes: We’ve found they maintain their creamy texture better than russets after freezing.
- Multiple reheating options: Reheat them in the oven or use our favorite FoodSaver method.
- Taste freshly made: Give them a good stir after reheating and no one will know you made them ahead.
Ingredients You’ll Need
You only need 5 simple ingredients to make these mashed potatoes. Here’s what each one does:
- Yukon Gold Potatoes: Naturally buttery and creamy, and our favorite potato for mashed potatoes that will be frozen and reheated.
- Butter: Adds richness and helps create that silky mashed potato texture. We add a little extra on top before reheating too.
- Cream Cheese: The secret to make-ahead mashed potatoes! It adds richness and helps the potatoes stay creamy after refrigerating or freezing.
- Cream or Half and Half: Loosens the potatoes and makes them extra creamy. Warm it before adding so you aren’t cooling down the potatoes.
- Kosher Salt: Season both the cooking water and the finished potatoes so they’re flavorful all the way through.
Optional: Add freshly ground black pepper to taste.
Why Yukon Gold Potatoes Are Best for Making Ahead
I’ve made make ahead mashed potatoes with different varieties over the years, and Yukon Golds consistently give me the best texture after freezing and reheating.
They’re naturally creamy and buttery with a medium-starch, slightly waxy texture that holds up beautifully. I’ve found russets are more likely to develop an icy or slightly watery texture after freezing, while Yukon Golds come back much closer to freshly mashed potatoes.
Pair Yukon Golds with the cream cheese in this recipe, and you get mashed potatoes that stay rich and creamy whether you refrigerate them for a few days or freeze them for weeks.
How to Make Make Ahead Mashed Potatoes
- Prep the potatoes: Peel the Yukon Gold potatoes and cut them into large, evenly sized chunks.
- Boil: Place in a large pot, cover with water and add 1 teaspoon kosher salt. Boil for about 20 minutes, or until easily pierced with a fork.
- Drain well: Drain the potatoes completely so excess water doesn’t end up in your mashed potatoes.
- Mash: Pass the hot potatoes through a potato ricer or mash with a potato masher.
- Add the butter: Stir the melted butter into the potatoes until combined.
- Make them creamy: Stir in the softened cream cheese, followed by the warm cream or half and half.
- Season: Add the remaining kosher salt and black pepper to taste.
- Store: Transfer to a prepared 9×13-inch baking dish and refrigerate, or vacuum seal and refrigerate or freeze.
- Reheat: Heat until piping hot, stir well to restore the creamy texture and serve with plenty of butter!
How Many Mashed Potatoes Should I Make Per Person?
Plan on about 3/4 cup of mashed potatoes per person for a generous side-dish serving. This 5-pound recipe makes approximately 12 servings, or up to 14-16 smaller servings when you’re serving lots of Thanksgiving sides.
Can You Freeze Mashed Potatoes?
Yes! Mashed potatoes can be frozen, but after making them this way for years, I’ve found that both the type of potato and the ingredients you add make a huge difference in their texture after reheating.
That’s exactly why we use Yukon Gold potatoes, butter, cream cheese and cream in this recipe. They freeze beautifully and come back rich and creamy instead of watery or grainy.
For the best results, freeze the mashed potatoes in an airtight container or vacuum-sealed bag for up to 2 months.
How to Store and Freeze Make Ahead Mashed Potatoes
You can make these mashed potatoes up to 3 days ahead and store them in the refrigerator, or freeze them for up to 2 months.
How to Refrigerate Mashed Potatoes
Spray a 9×13-inch baking dish with nonstick cooking spray and spoon in the mashed potatoes. Let them cool, then cover tightly with plastic wrap followed by foil. Use both layers to keep as much air out as possible.
Even for the refrigerator, my favorite method is vacuum sealing. Removing the air with a FoodSaver keeps the potatoes tasting incredibly fresh when reheated.
How to Freeze Mashed Potatoes
For the best results, spoon the cooled mashed potatoes into a FoodSaver bag, spread them into a flat, even layer, and vacuum seal.
Freezing them flat does two things: they take up much less freezer space AND the potatoes reheat much more evenly.
Freeze for up to 2 months.
How to Reheat Make Ahead Mashed Potatoes
Our Favorite Method: FoodSaver
This is hands down my favorite way to reheat them.
Keep the potatoes inside the vacuum-sealed bag and place the bag in a pot of water. Heat according to your vacuum-sealer bag manufacturer’s directions until the potatoes are completely heated through.
Remove the potatoes from the bag, stir until creamy and add a little extra butter if desired.
Oven
Preheat the oven to 350°F. Dot the potatoes with additional butter, cover tightly with foil and bake for 35-45 minutes, or until hot all the way through.
Give them a good stir before serving. This brings everything back together and makes the potatoes creamy again.
Tips for Perfect Make Ahead Mashed Potatoes
- Don’t overcook: Cook just until a fork easily slides through the potatoes. Waterlogged potatoes make watery mashed potatoes.
- Drain really well: Let all that cooking water escape before you start mashing.
- Add butter first: Coating the potatoes with butter before adding the cream helps keep the texture silky rather than gluey.
- Warm the cream: Cold dairy cools the potatoes and doesn’t incorporate as easily.
- Don’t overmix: Use a ricer or potato masher rather than beating the potatoes endlessly with an electric mixer.
- Freeze them flat: If you’re using a FoodSaver, spread the potatoes into an even layer before vacuum sealing. They take up less freezer space and reheat more evenly.
Troubleshooting Make Ahead Mashed Potatoes
They may have absorbed too much water during cooking or released some moisture during freezing. Reheat them uncovered briefly, stirring occasionally, to allow excess moisture to evaporate.
They probably lost moisture during storage or reheating. Stir in a splash of warm cream or half and half and a little butter until they’re creamy again.
Overworking potatoes releases too much starch. Use a potato ricer or hand masher and stop mixing as soon as everything is smooth and incorporated.
Air exposure can lead to ice crystals and freezer burn. Store the potatoes in an airtight container or wrap them well, or use a vacuum sealer to remove as much air as possible before freezing.
The potatoes may not have cooked long enough. They should be completely fork-tender before draining. A potato ricer also gives you the smoothest results.
Taste them again after reheating. A little extra kosher salt, butter or warm cream can bring everything right back to life.
What to Serve with Make Ahead Mashed Potatoes
These make ahead mashed potatoes are one of my favorite ways to get ahead before a big holiday meal. Refrigerate them a few days ahead or pull out the FoodSaver and freeze them weeks in advance. Either way, the Yukon Gold potatoes and cream cheese hold up beautifully, and after reheating and a good stir, no one will know you didn’t just make them!
More Make Ahead Thanksgiving Recipes
Watch How to Make Make-Ahead Mashed Potatoes
Source link
