Why stress last minute when you could make these dreamy creamy mashed potatoes ahead of time for the holidays? I swear this is the best make-ahead mashed potatoes recipe I´ve ever tried. It´s also easy and ultra cheesy (thanks to goat cheese and Parmesan). It is a perfect side dish for Easter, Thanksgiving, or Christmas! Originally published March 28, 2017.
Table of Contents
Late night laundry session. These are the glamorous days of our lives. It’s midnight and Eric is folding all the laundry (MOUNDS AND MOUNDS) that I have been shoving back and forth from on top of the bed to the floor for several days now. (Because if there is laundry all over my bed, I have to fold it before I can get in, right? Until I remember that I have no problem dumping clean clothes on the floor.)
While folding, he turned on a show that Netflix suggested he watch. It’s about a Japanese man who just retired and has decided to explore food. Or something like that. I keep looking up from my computer to see an old man contemplating his sandwich. (“He’s hungry for ramen, but the popular places are too crowded!”) I can’t imagine anything more boring. (Eric: “It was a pleasant episode about a guy just learning to enjoy life.”)
Eric is way more open minded when it comes to TV shows and especially film. In fact he’s kind of a film freak. The other night I texted him that I was going out with some girlfriends later and he said, “Artsy depressing movie for me then tonight!” (I’m more of a cheesy happy-ending kinda girl.)
He even gifted our sister-in-law a “Movie club” this year for Christmas, wherein he researches and assigns her an artsy movie to watch every month and they discuss it afterward. I think I married up. Eric is like 100x more classy then I am. He does his best to educate me, but it’s a failing effort. I’m still over here shoving creamy mashed potatoes in my mouth and binge watching whatever rom-com is currently trending on Netflix.
The BEST Make Ahead Mashed Potatoes
I’m here to solve a problem for you: Mashed potatoes at the holidays can be a pain. If you make them a few hours ahead of time, they get dry and chalky. They will taste better if you make them last minute, but that’s assuming you don’t accidentally triple the salt because you’re so distracted with last minute meal preparations. Coordinating a hot meal for a large group is tricky business.
Make ahead for the win! I love cooking ahead for holiday meals, like this recipe for Make Ahead Roasted Sweet Potatoes and Brussel Sprouts, or this Make Ahead Turkey Gravy. It makes life so much easier. And it honestly does not get any easier–or cheesier–than these make-ahead mashed potatoes.
Ina Garten Make Ahead Mashed Potatoes Ingredients
This is another genius recipe from the lovely Ina Garten. It’s from her Make It Ahead Cookbook. I don’t have the book, but the recipe is available on Food Network, which is where I found it. I saw “make-ahead” and my eyes lit up.
Now, Ina Garten´s make-ahead mashed potatoes recipe calls for 1 and 1/2 cups of sour cream for 3 pounds of potatoes. THAT’S A TON GUYS. I mean don’t get me wrong, I love sour cream and I’ve definitely had people raise their eyebrows at me in the past for the amount of butter and sour cream I add to my potatoes (reckless abandon, people.) But even I’ve never added that much for 3 pounds. But I think this is the trick for make-ahead-and-then-bake mashed potatoes.
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Parmesan cheese
- garlic
- garlic-and-herb goat cheese
- Yukon gold potatoes
- butter
- sour cream
- half-and-half or milk
- kosher salt
- black pepper
How to make mashed potatoes ahead of time
If you want the best make ahead mashed potatoes for your holiday table, you are going to have to bake them. That´s the key step in this recipe. I actually wouldn’t recommend this recipe if you’re skipping the baking step. There is too much liquid in the recipe if you’re not going to bake these mashed potatoes; you will see what I mean after you add in all that goat cheese, sour cream, and half and half. It’s not quite the right texture. But then you bake it and it loses some of the moisture in the oven. By then it has a great texture, plus the crispy Parmesan layer on top.
I like to use garlic and herb goat cheese, but you can use regular goat cheese, too.
If you don’t love goat cheese, I would still try it. If you don’t love Parmesan, first of all, you’re a freak, and second, you can still make this but don’t top it with Parmesan. Choose a different cheese. (Cheddar would be good!) If you really, REALLY don’t love goat cheese, leave it out and add an 8-ounce block of cream cheese instead. It will still be delicious! Throw in some dried parsley and a sprinkle of thyme and/or chives to make up for the “herbed” part of the goat cheese called for.
How to store make ahead mashed potatoes
If you find yourself with leftover mashed potatoes, make sure they are at room temperature before you put them away. This helps to prevent condensation and excess moisture in the taters. Transfer the cooled mashed potatoes to an airtight container or you can keep them right in the same baking dish, just make sure to tightly cover them with plastic wrap or aluminum foil. Refrigerate them for up to 3-5 days.
If you want to freeze them, put them into a freezer-safe container or resealable plastic freezer bag for up to one month. Be sure to remove as much air as possible to prevent freezer burn. When the mashed potato cravings hit, just thaw the frozen mashed potatoes in the refrigerator overnight, then reheat in a dish covered with foil, and bake at 350° for about 30 minutes, stirring occasionally, until heated through.
Ina Garten´s Make Ahead Mashed Potatoes FAQs
Sure, but that´s another recipe. These particular potatoes are best made in the oven so the excess liquid is absorbed and the top gets nice and crispy with the cheese.
In short, only add milk if you need to. If you store these properly, you shouldn´t need to add milk when you reheat the potatoes. However, use your best judgment (and taste buds). If they seem a little dry, add some milk slowly, a few tablespoons at a time, and stir until you get the desired consistency.
To keep mashed potatoes from getting gummy, it really comes down to the type of potato you use. That´s why this recipe calls for a starchy potato like Yukon Golds, which are less likely to become gummy compared to waxy varieties (like red potatoes, for example). Cook the potatoes until they are just tender and don´t overcook, which can cause them to absorb too much water and lead to gumminess.
More Potato Recipes You´ll Love
Gruyere Crisped Potatoes Au Gratin >> if you love crispy cheese, you will also love this recipe
Mashed Potatoes (From Heaven) >> this is the classic recipe that my mom taught me
Browned Butter Mashed Potatoes >> Guys. Brown butter ALL THE THINGS
Slow Cooker Buttermilk Mashed Potatoes >> if you don’t have enough oven space for today’s recipe, try this one in the crock pot!
Parmesan Potato Gratin >> bacon, cream, Parm….what´s not to love?!
Mashed Potatoes with Caramelized Shallots and Sage Brown Butter from The Casual Pantry
Thyme Mashed Potatoes from Barefeet in the Kitchen
Garlic Ranch Mashed Potatoes from Joyful Healthy Eats
Facebook | Pinterest | Instagram
Ina Garten Mashed Potatoes (Make-Ahead!)
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1 to 2 inch chunks
- 5 large garlic cloves, peeled
- 7 to 8 ounces garlic-and-herb goat cheese*
- 4 tablespoons butter, (1/2 stick)
- 1 & 1/2 cups sour cream
- 1/2 cup half-and-half, or milk is fine
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper, or to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Fill a large pot with water, cover, and set it on the stove over high heat.
- Peel all the potatoes, then chop into 1-2 inch pieces. Add the potatoes to the heating water.
- Smash 5 cloves of garlic and remove the peels. Add the garlic to the water.
- Bring to a boil, then reduce so that it doesn’t boil over. Boil the potatoes for about 20-25 minutes, until very tender. You should be able to easily crush a potato with a fork.
- Preheat the oven to 375 degrees F.
- Drain the potatoes and return to the pot. If you have one, use a food mill to process the potatoes. (Who actually has a food mill??) If not, use an electric mixer or an old fashioned masher. Make sure you stir in the boiled garlic well.
- Stir in the goat cheese, butter, sour cream, half and half, 2 teaspoons salt, and pepper.
- Pour the potatoes into a 2 quart dish. (No need to grease the dish) You want a dish that is about 2 inches deep and fairly wide so that you can evenly distribute the Parmesan. I use an 8×11 inch dish.
- Top the potatoes with grated Parmesan cheese.
- At this point you can cover the dish tightly and refrigerate for up to 3 days.
- To bake on the same day: Place dish on a baking sheet in case it bubbles over. Bake at 375 for about 35 minutes, or until the Parmesan is golden brown.
- To bake after refrigerating: remove the dish from the refrigerator and let it come to room temperature, at least an hour. Uncover, place on a baking sheet, and bake at 375 for about 40-45 minutes, or until the cheese is golden brown.
Oh my gosh, I sooo need these in my life – pinning!!
This looks amazing Karen! I love Ina Garten and I love you even more and I’ve never, ever been disappointed by a recipe from either of you, so I definitely know this is amazing. Thanks for posting it. It’s going in my Paprika file, scheduled for Easter!
Ina is the best, right? You will have to tell me how you like it when you make it Kris! I can’t believe you would add 1 and 1/2 cups sour cream to your potatoes. I remember being in your kitchen and sneaking more butter and sour cream into the potatoes when you weren’t looking on more than one occasion.
Thank you so much for this, Karen! It looks delicious, and I love mashed potatoes! My mom is allergic to mascapone, I will use cream cheese. i like to add my milk/cream before the butter, mixes a lot easier i find. I can use other types of potatoes if can’t find that type of potatoes right?
Yeah I think a different kind of potato would work fine! Yukon golds are known for their ultra-creamy texture, but I like Russets for mashed potatoes too. It will still taste great!
That looks fantastic! I’m hungry now and I can’t wait, I must go to the kitchen. I think I’m in love with this dish already. Thank for your post and I’m looking forward to reading new post.
Thanks Anne! I hope you love the potatoes as much as we did!
Looks fantastic. Thanks for sharing my recipe!
No problem Sandy! I’ve always wanted to try a recipe like yours with the eggs in it but haven’t gotten around to it! I’ll have to make it soon.
haha I always dump the clean clothes on the bed since it forces me to fold them!! (we have no where to put them anywhere else in the room and I refuse to put them on the floor! :) ANYWAY these mashed potatoes sound soooo good!
I used to be above putting clothes on the floor too. Then I had kids and now I’m just grateful when they’re not repeatedly stepped on/thrown/lost before being put away. haha! Thanks Ashley!!