Classic Make-Ahead Mashed Potatoes

Total Time

Prep: 40 min. + chilling Bake: 55 min.


12 servings

Updated: Aug. 04, 2023
These make-ahead mashed potatoes save me a ton of time on Christmas Day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington


  • 5 pounds potatoes, peeled and cut into wedges
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 large egg whites, beaten
  • 1 cup reduced-fat sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, melted


  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Make-Ahead Mashed Potatoes Tips

What kind of potatoes should you use in make-ahead mashed potatoes?

Starchy potatoes like russet and white are great options for make-ahead mashed potatoes. Red and gold are tasty options too, but require a quick, rough mash to prevent gumminess. Peel the taters if using russets, but feel free to leave the thin skins on white, red or gold potatoes. Unpeeled potatoes will add a little texture and color.

Do you have to wait for the potatoes to cool before mashing them?

Mash the potatoes while still warm for the easiest mashing and smoothest texture. Here are more secrets to making the best mashed potatoes.

How can you make mashed potatoes creamier?

For creamier mashed potatoes, use a ricer for a lump-free texture. Choosing full fat sour cream and whole eggs will also boost the creaminess. Resist the temptation to throw the boiled potatoes in the blender—that will just overwork them, pushing them past the point of creamy. Check out our guide to how to make mashed potatoes for more tips!

How else can you reheat make-ahead mashed potatoes?

Make-ahead mashed potatoes can also be reheated in the microwave. Start with one minute, and continuing in 30 second increments for about 10 minutes or until heated through. Stir every time you pull them out of the microwave for even heating, and to avoid dry edges. If you’re not in a rush, place the mashed potatoes in the slow cooker set on high. Stir every 30 minutes until heated through, for about 2 hours. When hot, set the temperature to warm until ready to serve. Here are some recipes to make with leftover mashed potatoes, just in case!

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

3/4 cup: 220 calories, 7g fat (4g saturated fat), 22mg cholesterol, 316mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.