Make-Ahead Mashed Potatoes – the creamiest most delicious potatoes ever!!! Can make a day in advance and refrigerate until ready to eat. PERFECT for your holiday meal!! Potatoes, cream cheese, butter, sour cream, onion powder, garlic powder, salt, pepper, bacon and cheddar cheese. Everyone LOVES this easy side dish. We have it at all of our holiday meals! YUM!
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Pin This RecipeEasy Make-Ahead Side Dish for the Holidays
These Make-Ahead Mashed Potatoes are a holiday favorite! SO creamy and delicious!! They are the best mashed potatoes I’ve ever eaten. We love them at the holiday dinner table. I also LOVE the fact that I can make them a day in advance and refrigerate them until the big meal. I hate having to spend all day cooking on the holiday.
How to Make Make-Ahead Mashed Potatoes
These are the most delicious mashed potatoes EVER!! Potatoes loaded with butter, cream cheese, sour cream, seasonings, cheese, and bacon. O-M-G!!! You can leave out the cheese and bacon if you are serving the potatoes with your turkey dinner. I like them with cheese and bacon, but they are equally delicious without the extras.
What to Serve with Potato Casserole
These potatoes are always on our holiday table. They are the PERFECT gravy vessel. Just ladle it on and go to town! If you are reading this and didn’t skip down to the recipe, I’m going to share our secret family recipe for gravy. It is a packet of McCormick Turkey Gravy Mix. I know what you are thinking. What?!?! My grandmother used to make giblet gravy during the holidays. I hated it!!! After my Mom started making Thanksgiving and Christmas dinner, we both agreed we need to ditch the giblet gravy and use the packet. Make sure to use some of the turkey drippings in the mix for the best flavor!
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Make Ahead Mashed Potatoes
Ingredients:
- 3 pounds potatoes peeled and cubed (I used Yukon Gold)
- 1 (8-oz) package cream cheese, softened
- ½ cup sour cream
- ½ cup butter, cubed
- ¼ cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt or to taste
- ½ tsp pepper or to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and chopped
Instructions:
- Place potatoes in a large pan, cover with water. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes, until tender.
- Drain potatoes. Return to pan. Mash potatoes. Stir in cream cheese, sour cream and butter until fully incorporated. Stir in milk, onion powder, garlic powder, salt and pepper.
- Transfer potatoes to a greased 9×13-inch baking dish. Sprinkle with cheese and bacon. Cover and refrigerate up to one day.
- Preheat oven to 350ºF. Remove potatoes from refrigerator.
- Bake, uncovered for 40 to 50 minutes, until heated through.
Notes:
Steph
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Delicious! I mixed the bacon and cheese into the potatoes.
Can you cook the make ahead mashed potatoes and freeze left overs? I so, for how long.
I’m sure that the leftovers would be fine frozen. I would guess they would keep a couple of months
can I use instant mashed potatoes to make this potato dish
Sure!