Today I made another dish for Thanksgiving, make-ahead mashed potatoes. Actually, I made two batches because we are going to have quite a crowd and I don’t want to run out.
The recipe I used is from my mom and they are quite tasty. I would caution against making a double batch and putting it in one large pan. The year I did that the mashed potatoes overflowed and my oven was a mess.
Instead, I recommend making two separate batches and putting them into separate 9×13 casserole dishes. Trust me, you don’t want to deal with burnt mashed potatoes in your oven or your house smelling like burnt mashed potatoes. 
The ingredients you will need to make make-ahead mashed potatoes are potatoes, salt, minced onions, butter, sour cream, and cream cheese.
The first thing you will do is peel, cube, and boil the potatoes. Pretty standard process for mashed potatoes, right?
When the potatoes are tender you need to drain and mash them. Then you just mix in all the other ingredients, put them into a greased pan, and spread melted butter over the top.
The potatoes can either be placed in the refrigerator for a day or two, or you can freeze them.
I covered the pans with foil because the potatoes need to be covered for the first 40 minutes. Then, I put the lid on my casserole dish and added a label.
If you would like to try making mashed potatoes ahead of time, here’s the recipe.
Ingredients
- 10 Large Potatoes
- 1 Cup (8 oz.) Sour Cream
- 1 Package (8 oz.) Cream Cheese
- 4 Tbsp. Butter plus 2 additional Tbsp. Melted Butter
- 2 Tbsp. Dried Minced Onion
- 1 tsp. Salt
Instructions
- Peel and cube the potatoes.
- Place the potatoes in a large pot and cover with water.
- Cook potatoes for 20-25 minutes or until tender.
- Drain and place in a mixing bowl.
- Mash potatoes.
- Add sour cream, cream cheese, butter, onion and salt.
- Beat until smooth.
- Spread into a greased 9″ x 13″ baking dish.
- Melt 2 Tbsp. butter and drizzle over potatoes.
- Either refrigerate or freeze the potatoes for later or bake now.
- Bake at 350 degrees for 40 minutes covered.
- Remove cover and bake 20 more minutes.
Notes
Dethaw the mashed potatoes in the refrigerator prior to baking if they were frozen.
Have you ever made mashed potatoes ahead of time? Trust me, once you haven’t had to spend time mashing potatoes on Thanksgiving Day you will make these every year.
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