Thanksgiving is my favorite meal to make, hands down. I love everything about it. Planning the meal, shopping for groceries, baking pies, and cooking a lot of side dishes. For years, I would wait until the last minute to make mashed potatoes. Everyone would be enjoying a glass of wine and chatting away while I was standing over the stove. I thought that the only way to make them was right before they were served. I was so very wrong! Now, I get to sit down with my guests and enjoy the holiday meal and not miss a thing.

This recipe was given to me by a very good friend, and I have made so many different variations of it over the years. Sometimes I leave it as simple as I can, just salt and pepper for seasoning. Other times, I add horseradish. Roasted apples and blue cheese. Even a loaded baked potato version. This method for making mashed potatoes is fool-proof and results in almost a potato soufflé. The top forms a crust while the under layers are soft and delicate.

Make Ahead Mashed Potatoes
By Bree


5 pounds Yukon Gold potatoes, peeled
½ cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
salt and pepper to taste
1 tablespoon cream of tartar
1 cup heavy cream, warmed
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh parsley, finely chopped


Place potatoes in large pot and cover with cold water. Add salt, and bring to a boil. Boil until fork comes out easily, about 15 minutes. Drain the potatoes in colander.

Put the warm potatoes through food mill (or ricer).

Add butter, cream cheese, salt, pepper, and cream of tartar. Add half of warm cream, reserving some in case you need to lighten potatoes later. Whip with an electric mixer until light and fluffy. Add chopped chives and parsley.

Butter a 9×13 casserole dish. Spread the potato mixture into the casserole dish. At this point, you can cover it with plastic wrap and keep it in the fridge overnight.

If you are baking this straight away, bake at 350°F for 30 minutes. Place under broiler for a few seconds to crisp top.

If you are taking this from the fridge, let it sit out at room temperature, then bake as directed.

If desired, serve with extra butter and garnish with more chives and parsley.

Note: You can make this one day before serving. Cover with plastic wrap and refrigerate over night. Let come to room temperature and bake as directed.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Make Ahead Mashed Potatoes

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  2. Judy said:

    Can this be put in a crock pot and not the oven?

    • realbutter said:

      Hi Judy – We have not tested this recipe ourselves in a slow cooker, so we cannot say for sure. Making it ahead, bringing it to room temperature and baking as directed is probably going to be your best bet, but let us know if you try the slow cooker method and it works. Enjoy!