It's just a couple of days until Thanksgiving. Right now any time saver is welcome! This make ahead mashed potatoes recipe is one way ease the last minute pressure. Make the basic recipe or try one of the many variations.

A Mashed Potato Recipe That You Can Make 24 Hours in Advance:


8 medium potatoes
1 cup sour cream
8 ounces chive & onion cream cheese
4 tablespoons butter
1/4 cup chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 1/2 teaspoons onion powder
1 pinch marjoram (optional)
1/2-1 cup thinly sliced green onion
Bacon bits or 2 slices cooked crumpled bacon


Peel potatoes, put them in a large pot of salted water, and boil potatoes until tender.

In a large bowl, beat together the softened cream cheese and sour cream.

Drain the boiled potatoes, add them to the bowl and beat until smooth, adding small amounts of milk as needed.

Add the butter, chives, garlic, green onions, marjoram salt, pepper and onion powder; beat until well-mixed.

Place mashed potatoes in a casserole dish, dot with butter and sprinkle with paprika.

Bake mashed potatoes for 25 minutes in a 350°F oven.

Sprinkle with Bacon Bits or crumpled bacon just before serving.

***These make ahead mashed potatoes can be refrigerated overnight in the casserole dish and reheated in the oven or microwave just before serving.

Variations on Make Ahead Mashed Potatoes

Cheesy Mashed Potatoes: Add about 1 cup of shredded or grated cheese after mashing the potatoes. Parmesan, cheddar or mozzarella cheese are all good choices.

Garlic Mashed Potatoes: Add garlic cloves to the water when booiling the potatoes. Or roast a whole head of garlic and add the roasted garlic to taste to your mashed potatoes. If you don't have garlic cloves, add garlic powder to taste when mashing the potatoes.

Herbed Mashed Potatoes: Add dried herbs of your choice to the water while boiling the potatoes. To do this, place the herbs in cheese cloth or a tea strainer; remove when potatoes are done. Or you can mix fresh herbs directly into the mashed potatoes.

Veggie Loaded Mashed Potatoes: Add cooked vegetables to your mashed potatoes. Broccoli is a favorite choice however any vegetable can be added. We sometimes microwave a bag of mixed veggies and fold them (hot) into the mashed potatoes. Other root vegetables are wonderful for adding to mashed potatoes. Experiment with sweet potatoes, yams, parsnips, rutabagas, turnips, celery root, carrots, onions, garlic, or whatever flavors appeal to you. Cook and mash together.

Low Fat Mashed Potatoes: Replace the cream cheese and sour cream in the mashed potato recipe with low fat yogurt.

You Can Freeze Make Ahead Mashed Potatoes

Use a medium sized, metal, ice cream scoop to place balls of mashed potatoes onto a cookie sheet. Place the potatoes, uncovered, in the freezer for 1-2 hours.

Remove the potato balls from the freezer and place them in freezer bags. We prefer one quart size freezer bags but use smaller or larger as you choose.

These store well for two to three months.

Thawing Your Frozen Mashed Potatoes Recipe: The mashed potatoes can be thawed in the refrigerator overnight or taken out right at dinner time to reheat. Heat them in the oven, on your stove top, or in your crock pot or microwave.

Plan on two or three potato balls per person. Heat them until they begin to soften, then re-mash them to finish cooking.

Learn more about how to freeze potatoes

Sweet Potato Recipes are also a tradition at our house. We have recipes for mashed sweet potatoes, baked sweet potatoes, sweet potato pie and more.

For Your Kitchen:

Cookware Reviews

Electric Potato Peeler

Ways to Cook Potatoes

For Your Garden:

How to Grow Potatoes

Growing Organic Food

Grow Potatoes

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