Make-Ahead Mashed Potatoes

November 30, 2017Katie

You guys! This was revolutionary!

Make-Ahead Mashed Potatoes are the best thing I’ve done in quite a while for Thanksgiving!

More and more, I love to do most of the work for my parties ahead of time so I can relax and enjoy our company without stressing over so many hot pots on the stove. There is nothing worse than having to peel 10 pounds of potatoes for a giant gathering, and all the steam that envelops your kitchen from boiling them.

Not to mention, I NEVER fail to boil the pot over in my haste to be doing 100 things at once and the mess that ensues from that! Also, the dishes…there isn’t a giant pot, colander and potato masher to wash at the last-minute on Thanksgiving morning!

After these are mashed, they are then frozen in a baking pan (my 9 x 13 worked great but was fully loaded). The day of your event, you can take these out the day before, let them thaw, scoop them into your crock pot a few hours before on low…dot them with butter and they are fantastic!

Our Thanksgiving day was in the balmy 70’s, and the entire lot of us ended up out on the deck watching the grands run around. It was a gorgeous day and we felt incredibly blessed, although a tad overstuffed!

We started a new tradition this year called the Thankful tree. More on that later but it is going to become much-loved.

I hope you all had a wonderful holiday. These Make Ahead Mashed Potatoes could be fantastic for your up and coming Christmas festivities as well! If you want something a tad more adventurous, try my other make-ahead version – Holiday Mashed Potatoes! Our kids love them!

Make Ahead Mashed Potatoes
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  • 1 (10 lb.) bag of russet potatoes
  • 1/4 c. salt, divided
  • 4 garlic cloves smashed
  • 1 (12 oz) cream cheese, room temperature
  • 2 sticks butter, softened
  • 1 T. black pepper
  • 1/2 c. milk, if needed
  • Peel potatoes and cut into 1 inch pieces
  • Put all potatoes and garlic clovesin a large pot and cover with water - add at least 2 T. salt to water
  • Bring to a boil, then reduce to simmering and cover and cook for 20-30 minutes or until a fork inserts very easily into several of the potatoes.
  • Drain and return to pot and cook over heat a minute or so, then mash with potato masher.
  • Add in cream cheese, butter, another tablespoon of salt and pepper. Mash over heat until creamy. (cooking over heat keeps the potatoes from getting gummy or sticky. Also don't overmash! You can also use a potato ricer if desired.
  • Scoop out of the pot into a deep 9 X 13 baking dish - put UNCOVERED in freezer until frozen then cover with foil until a full day before you need them.
  • The day of party you can bake them but I scoop them into our slow cooker and heat on high for about an hour then turn to warm. Dot with butter, sprinkle with chopped parsley for a pretty look.
  • Nutrition


    2155 cal


    197 g


    93 g


    18 g
    Click Here For Full Nutrition, Exchanges, and My Plate Info

    make ahead mashed potatoes crock pot

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