Taylor’s Fix-Ahead Mashed Potatoes


Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. If you have a slow cooker, you can make them ahead of time and just warm them in a buttered crockpot until they’re ready to serve. This is a terrific recipe for those who get nervous about preparing a lot of recipes on Thanksgiving Day. So easy!

Serves: +1
  • russet potatoes 5 pounds
  • salt ¾ teaspoon
  • butter 4 tablespoon
  • cream cheese (softened) 8 oz.
  • sour cream 1 cup
  • milk 1/3 or 1/2 cup
  • paprika  teaspoon
Per serving
Calories: 464 kcal
Proteins: 6 g
Fats: 34 g
Carbohydrates: 38 g
1 hrs 30 minsPrint
  • potato
    Place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes. While the potatoes are still hot, cut each in potato in half lengthwise. Scoop out all of the flesh from each potato half into the pot. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
  • mashed potato
    Mash potatoes by hand, then add in butter, cream cheese, sour cream and milk. Then, transfer everything into the bowl of a stand mixer fitted with the paddle attachment (or the bowl of an electric mixer).Beat on low speed until completely smooth and no lumps remain, stopping the mixer to scrape down the sides and bottom of the bowl as needed. It’s important to do this while the potatoes are still hot; otherwise you’ll end up with lumps.
  • boiled
    In a small saucepan, bring the cream and butter to a simmer.
  • mixed potato
    Remove the bowl from the mixer. Using a large rubber spatula, gradually fold in the hot cream and butter mixture. Folding (rather than stirring in the stand mixer) prevents the potatoes from becoming gluey. It will take a few minutes to mix the liquid in; keep folding until the potatoes are smooth and creamy.
  • mashed potato
    Mix in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes. Stir the potatoes halfway through reheating to be sure they warm evenly. Season to taste, then transfer the potatoes to a serving bowl. Brush the top with melted butter, cheese and paprika and serve warm.


Taylor is an X-ray tech by night and a ranch wife by day. I’m thankful to have Taylor as a fellow Dinwiddie Cattle gal, as her husband, Timy, works for my husband’s family ranch. Somehow Taylor can work all night and still make sure the cowboys get fed.

Once, Taylor was making snacks for game day. When she pulled the Asian hot wings out of the oven, her family looked less than enthused. “Where’s the real wings?” her husband Ladd asked. “I don’t trust them,” remarked a friend. Taylor laughed and pulled out a pan of traditional buffalo wings from the oven. “I’m just kidding, guys. I wouldn’t do that to you,” she said.


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