Creamy Make Ahead Potatoes

Make ahead mashed potatoes are a lifesaver when feeding a crowd during the holidays or any special occasion. These creamy potatoes are not only easy to prepare in advance but also reheat beautifully in the oven, microwave, or slow cooker. Whether it's Thanksgiving, Christmas, or Easter, this recipe lets you enjoy a delicious, smooth, and buttery side dish without last-minute stress.

I discovered this recipe years ago when hosting a large family dinner. It quickly became my go-to because leftovers warm up just as well as fresh mashed potatoes. Now everyone asks for these at every holiday table.

Ingredients

• Cream cheese: room temperature to ensure smooth blending without lumps
• Yukon Gold potatoes: naturally creamy and buttery which helps create a velvety mash
• Half and half: provides richness and the perfect amount of moisture for creamy texture
• Unsalted butter: adds flavor and control over saltiness in the dish
• Kosher salt: brings a balanced seasoning without overpowering
• Black pepper: for gentle spice
• Fresh chives or parsley: chopped at the end for a bright pop of color and mild onion flavor

Instructions

Warm the Cream Cheese:

Dice the cream cheese into small cubes and leave it on the counter while preparing other ingredients so it softens to room temperature. This makes it easier to fold smoothly into the potatoes and prevents lumps.

Dice the Potatoes:

Fill a large pot halfway with cold water. Peel the Yukon Gold potatoes to avoid a waxy texture, and cut them into uniform 1 inch cubes to ensure even cooking. Add them to the pot to prevent browning while you prep other steps.

Cook the Potatoes:

Add a generous spoonful of kosher salt into the water with potatoes. Bring the water to a rolling boil over high heat, then reduce the heat slightly to maintain a steady boil without spilling over. Cook until potatoes are tender enough to pierce easily with a fork about 12 to 15 minutes.

Heat the Milk and Butter:

While potatoes boil, combine the half and half and butter in a medium saucepan. Warm on medium low heat until steaming but do not let it boil. Keep warm on low heat until ready to use to ensure it blends well with potatoes.

Dry the Potatoes:

Drain the cooked potatoes thoroughly in a colander. Return them to the hot pot and place over low heat. Stir frequently for 1 to 2 minutes to evaporate excess moisture. This step is key to prevent watery mashed potatoes.

Mash the Potatoes:

Add kosher salt and black pepper directly to the hot potatoes. Use a potato masher or ricer to mash until very smooth without lumps.

Add the Mix-ins:

Gently fold the softened cream cheese into the potatoes just a few times to start incorporating it. Add the milk and butter mixture in increments starting with one cup, folding gently each time until everything is combined smoothly. Add the remaining milk gradually to reach a loose but creamy consistency without overmixing which can make potatoes gluey.

Chill:

Transfer mashed potatoes into a covered large bowl or casserole dish. Chill in the refrigerator for up to two days. Covering tightly prevents drying out or absorbing other fridge smells.

Reheat:

When ready to serve, reheat gently in an oven set to medium heat or in a slow cooker on low. You can also use a microwave but stir occasionally to keep even warmth. Top with pats of butter and sprinkle freshly chopped herbs like chives or parsley to finish.

My favorite ingredient is definitely the cream cheese which adds an unexpected silkiness and a subtle tang that elevates these mashed potatoes beyond the ordinary. This mash brings back memories of holiday dinners around my grandparents' table where everyone piled their plates high and savored every bite.

Storage Tips

Store mashed potatoes in an airtight container or tightly covered to prevent drying. Refrigerate for up to two days for best freshness. When freezing, portion into smaller containers for faster thawing and easier reheating.

Ingredient Substitutions

You can substitute half and half with whole milk and heavy cream combined for a slightly richer version. Butter can be replaced with olive oil for a dairy free option but expect a different flavor profile. Yukon Gold potatoes can be swapped for Russet but the texture will be less creamy.

Serving Suggestions

Serve these mashed potatoes alongside roasted vegetables, herb crusted meats, or gravy topped dishes. A sprinkle of crispy fried onions or grated cheese on top before reheating adds a tasty twist.

These make ahead mashed potatoes simplify holiday cooking and reheat with excellent texture. They are a reliable, crowd pleasing side for any special meal.

Your Recipe Questions Answered

→ What type of potatoes work best for creamy mash?

Yukon Gold potatoes are ideal due to their buttery texture and ability to mash smoothly without becoming gluey.

→ How can I prevent mashed potatoes from becoming watery?

Drain well and dry the potatoes by heating them briefly on the stove before mashing to cook off excess moisture.

→ Can I prepare these potatoes in advance?

Yes, they can be made ahead, chilled for up to 2 days, and reheated using an oven, microwave, or slow cooker.

→ What method gives the smoothest mashed potatoes?

Using a potato ricer or masher ensures a smooth, lump-free texture without overworking the potatoes.

→ How do I enhance the flavor of mashed potatoes?

Adding cream cheese, butter, and fresh herbs like chives or parsley adds richness and depth to the flavor.

→ What’s the best way to reheat without drying out?

Reheat gently in a covered casserole dish in the oven or use a slow cooker to maintain creamy texture and moisture.