Holiday Mashed Potatoes
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Make-Ahead Holiday Mashed Potatoes combine russet potatoes with butter, cream cheese, half and half, and seasonings. These creamy potatoes are easy to make ahead of time and are a perfect holiday side dish!
Make my Instant Pot Garlic Mashed Potatoes or Cheesy Hasselback Potatoes with Bacon next!
Make Ahead Potatoes
My mom made these make ahead potatoes for many family gatherings over the years. She had a VERY large group to feed, and was the ultimate planner who loved to prepare in advance.
There were many Christmas celebrations where she and Dad hosted 25 of us, and preparing for all the activity at their house made her so happy. I can remember her going to their freezer in the basement and pulling out casseroles, breads, and treats galore.
These Make Ahead Creamy Mashed Potatoes were usually made well in advance of the holidays. Mom doubled the recipe and stored two casserole dishes in the freezer prior to our family parties. Because what goes better with a big slab of prime rib than these creamy potatoes? Nada.
Other dishes that Norma Jean made?
- green beans and bacon
- Thanksgiving stuffing
- broccoli salad
- some type of green salad (like a Spinach Salad)
- raspberry pretzel salad
- chewy French bread – of course
- and dessert (like French Silk Pie or homemade ice cream)
Ingredients Needed for Holiday Mashed Potatoes:
- Russet Potatoes
- Cream Cheese
- Half and Half
- Seasonings – garlic powder, onion salt, Lawry’s seasoning, kosher salt, and black pepper
How to make Holiday Mashed Potatoes:
Prep potatoes. Peel the russet potatoes and chop into large chunks. Add to a stock pot and cover with cold water.
Boil potatoes. Turn heat to medium high and boil the potatoes. Add plenty of salt and simmer until fork tender. The smaller the potatoes chunks, the faster it will cook.
Drain the potatoes in a colander in the sink.
Combine ingredients. Spoon the cooked potatoes into a the bowl of a large standing mixer. Add the cream cheese, butter, and seasonings.
Mash. Add the paddle attachment to your mixer and start, mixing until well combined. Then slowly add in the (slightly warmed) half and half and mix until very creamy.
Test potatoes and add extra salt and pepper, if needed.
Add to baking dish. Spoon the potatoes into a 9×13 inch casserole dish and use a spatula to smooth evenly to all sides.
Bake. Bake the potatoes in a preheated 350 degree oven until hot and bubbly, about 45 minutes.
How to Make Ahead
- Make the potatoes, cover with foil, and store in the refrigerator up to two days in advance.
- Want to freeze it? Just wrap tightly, and freeze for up to three months.
How to make potatoes extra creamy:
- Boil the potatoes until they are VERY tender. If some are still a little too firm, your result will be lumpy. Trust me, you don’t want lumps.
- Use a large standing mixer, throw all the ingredients in, and let it mix until they are nice and creamy.
Our Holiday table will most definitely include these mashed potatoes. Also, on the list include the following:
- Smoked Spatchcock Turkey and a ham
- Sweet Potato Casserole
- Butternut Squash Quinoa Salad
- Green Beans with Mushrooms and Bacon
- some Soft Brioche Dinner Rolls
- Strawberry Pretzel Salad
- Pumpkin Ice Cream Pie or Pumpkin Streusel Cake
I LOVE the holidays. The friends and family gatherings, the surprises, the love, and of course, the FOOD. 🙂
Kitchen Tools Used: (affiliate links)
Holiday Mashed Potatoes
- 5 pounds russet potatoes
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3/4 cup half and half * see notes
- 1 teaspoon Lawry’s seasoned salt
- 1 teaspoon onion salt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Prep potatoes. Peel the russet potatoes and chop into large chunks. Add to a stock pot and cover with cold water.
- Boil potatoes. Turn heat to medium high and boil the potatoes. Add plenty of salt and simmer until fork tender. The smaller the potatoes chunks, the faster it will cook.Drain the potatoes in a colander in the sink.
- Combine ingredients. Spoon the cooked potatoes into a the bowl of a large standing mixer. Add the cream cheese, butter, and seasonings.
- Mash. Add the paddle attachment to your mixer and start, mixing until well combined. Then slowly add in the (slightly warmed) half and half and mix until very creamy.Test potatoes and add extra salt and pepper, if needed.
- Add to baking dish. Spoon the potatoes into a 9×13 inch casserole dish and use a spatula to smooth evenly to all sides.
- Bake. Bake the potatoes in a preheated 350 degree oven until hot and bubbly, about 45 minutes.
- ** NOTE: I've decreased the half and half in this recipe. You may need even less, but it depends on if you use the entire 5 pounds of potatoes. Add it gradually and see how much you need to make these creamy.
- Boil the potatoes until they are very soft inside.
- Let the mixer run for awhile to get the potatoes ultra creamy.
- You can prepare these potatoes a day or two in advance, and store in the refrigerator.
- This potato dish can also be frozen (covered and wrapped tightly).
The BEST mashed potatoes!!
I made this for Thanksgiving and it was a BIG hit! My granddaughter, who usually won’t eat potatoes, licked the spatula I used to transfer them to a serving dish – and took a big helping! So flavorful and easy to make. These will definitely become a holiday staple. Thank you!
Hi Rebecca! So glad you enjoyed these potatoes. One of our favorite holiday recipes!
Making these potatoes for Thanksgiving again this year, and since I grew up with them I KNOW how delicious they are. I also like the fact that I can make them in advance and freeze.
Yay!! Mine are already in the freezer. 🙂
Once in the fridge or freezer, What is the best way to reheat them without drying it out?
If in the fridge, just bake as usual. If you are freezing them, thaw in the fridge and then bake as usual.
I am sorry, but these are no longer in the freezer. 🙂