These Cheesy Make Ahead Mashed Potatoes are a fabulous way to make your holiday meal prep a whole lot easier. Delicious served with ham, turkey, or beef!
I’ve lost count of the number of holiday meals I’ve hosted over time but with each passing year, I’ve added more and more make ahead dishes to my collection. My younger, overly-ambitious self used to attempt to create every dish the day of the event and I’d inevitably end up in a heap of sheer exhaustion once our guests left.
Don’t do this.
There are so many dishes that can be done ahead and this is one of the best. Why? Because it’s one of the worst dishes to prepare while guests are hovering around the kitchen. Beaters whirring away, potatoes flying…
Again, don’t do this.
Instead, get them assembled a day or two in advance and check them off your list.
When you add a bit of cream cheese and sour cream to mashed potatoes it enhances the texture and ensures that they will reheat perfectly. I also add some finely shredded cheddar and Havarti cheese to up the flavor factor. Havarti is a fantastic melting cheese with a smooth, buttery, almost nutty flavor. It’s perfect for Grilled Ham and Havarti Cheese Sandwiches and casseroles, like this one. You could substitute any cheese you love but I hope you’ll give the Havarti a try.
Now, it’s not every day we are eating mashed potatoes with all these added goodies but it’s all systems go on the holidays.
A whole lot easier to prepare than au gratin or scalloped potatoes and absolutely delicious served with ham, turkey, or beef.
More Holiday Side Dish Recipes
Melting Sweet Potatoes | Foodie with Family
Crock Pot Stuffing | Valerie’s Kitchen
Ambrosia Salad | My Baking Addiction
Maple Brown Butter Mashed Sweet Potatoes | Valerie’s Kitchen
Cheesy Make Ahead Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 4 ounces cream cheese, softened (I used Neufchatel)
- ½ cup light sour cream
- ¾ cup warmed milk, divided
- 3 tablespoons butter, softened
- 1 teaspoon all purpose seasoning, like Lawry’s Seasoned Salt
- 1 cup shredded Havarti cheese, fine shred
- 1 cup shredded cheddar cheese , fine shred
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Bring a large pot of water to boil over HIGH heat. Add potatoes, cover, and return to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender all the way through when pierced with the tip of a sharp knife. Drain well.
- Add cream cheese, sour cream, about half of the milk, and the butter and mix with an electric mixer just until combined. Add as much of the remaining milk as needed to reach the desired consistency and mix again until no lumps remain but being careful not to overmix. Add seasoned salt, Havarti, and cheddar and stir with a spoon until well incorporated. Season to taste with additional salt (if needed) and fresh ground black pepper.
- Transfer potatoes to prepared baking dish and cover with foil. Bake immediately or refrigerate for up to two days.
- Remove dish from refrigerator about an hour before baking time to take the chill off. Preheat oven to 350 degrees F and bake, covered for 30 to 45 minutes, or until warmed through. Garnish with chives and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
I must say I’ve never thought to make mashed potatoes ahead of time. So you’re swearing to me that they stay fluffy and don’t thicken?!!
These look heavenly and I foresee them on my Easter dinner table! Yummy!
Thank you! I hope you have a wonderful Easter 🙂
ahhh I’d gobble up these potatoes at any get together!
Thank you so much, Kayle! I hope you have a wonderful Easter with your new little guy 🙂