Thanksgiving morning is already crowded. The turkey needs the oven, the gravy needs a burner, and someone always needs a hand. These make-ahead mashed potatoes take one big job off that list: you mash them up to two days early, chill them, and bake them hot and steamy while the turkey rests. They come out fluffy and buttery, with cream cheese so they reheat without turning gluey.
Serves 8–10 · Prep 25 min · Reheat 25–35 min · Make ahead up to 2 days
Ingredients
- 4 lb Yukon Gold or russet potatoes, peeled and cut into chunks
- 1 cup (2 sticks) unsalted butter, plus more to finish
- 8 oz cream cheese, softened (or 1 cup sour cream; cream cheese holds better make-ahead)
- 1 to 1¼ cups warm whole milk, half-and-half, or cream
- Kosher salt and freshly ground black pepper
- Optional: 1 head roasted garlic, mashed; chopped chives for serving
Instructions
- Boil the potatoes. Put the potato chunks in a large pot, cover with cold salted water by an inch, and bring to a boil. Cook until tender when pierced with a knife, about 15–20 minutes. Drain well, then return them to the hot pot for a minute so excess steam escapes.
- Mash with butter and cream cheese. Add the butter and cream cheese while the potatoes are still hot. Mash until smooth and creamy. Don’t overwork them — stop as soon as they’re silky.
- Warm milk to finish. Beat in the warm milk a little at a time until you reach the creaminess you like. Season generously with salt and pepper. Fold in roasted garlic if you’re using it.
- Cover and chill. Spread into a buttered 9×13-inch (or similar) baking dish. Cool, cover tightly, and refrigerate for up to 2 days.
- Bake on the day. Let the dish sit out toward room temperature while the oven heats to 325–350°F. Dot the top with a little more butter, cover, and bake 25–35 minutes until hot through. Uncover for the last few minutes if you want a lightly browned top. Or reheat gently on the stove with a splash of milk.
Tips for the best make-ahead mashed potatoes
- Steam-dry after draining. A minute in the hot pot drives off surface water so the mash stays fluffy, not watery.
- Cream cheese over sour cream for make-ahead. Both are delicious, but cream cheese keeps the texture silky after a night (or two) in the fridge.
- Warm the milk. Cold milk tightens the starch; warm milk keeps everything loose and creamy.
- Don’t overmash. Especially with russets. Stop when they’re smooth. Overworking makes them gluey.
- Yukon Golds for silk. They mash creamier with less effort. Russets are fluffier and a little more forgiving of leftovers.
- Stovetop option. If the oven is full, warm them in a pot over low heat with a splash of milk, stirring often.
Save it for next year
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Want the rest of the make-ahead Thanksgiving lineup? Try our make-ahead turkey gravy, make-ahead cranberry sauce, make-ahead sausage and herb stuffing, and how to thaw a turkey.
FAQ
How far ahead can I make mashed potatoes? Up to 2 days. Cover tightly and refrigerate, then reheat covered in the oven until hot.
Can I freeze them? Yes. Freeze the cooled mash in a freezer-safe dish for up to a month. Thaw overnight in the fridge, then bake as directed, adding a few minutes if the center is still cold.
Why cream cheese? It stabilizes the mash so it reheats creamy instead of pasty. Sour cream works too if you prefer the tang.
Can I make them dairy-free? Use a good plant butter and unsweetened oat or soy milk, and skip the cream cheese (or use a dairy-free cream cheese). Texture will be a little looser; don’t overmash.