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Classic Make-Ahead Mashed Potatoes

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington
  • Total Time
    Prep: 40 min. + chilling Bake: 55 min.
  • Makes
    12 servings (3/4 cup each)


  • 5 pounds potatoes, peeled and cut into wedges
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 2 large egg whites, beaten
  • 1 cup reduced-fat sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, melted


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  • In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Test Kitchen Tips
  • Be sure to use a starchy potato, like a russet or Yukon Gold.
  • Look out for the most common mashed potato mishaps, too!
  • Nutrition Facts
    3/4 cup: 220 calories, 7g fat (4g saturated fat), 22mg cholesterol, 316mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

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    • Sue Zappa
      Nov 19, 2018

      Great recipe! Only change I make is to use two whole eggs, beaten. This will be the fourth Thanksgiving for which I've used this recipe,

    • ojc0806
      Dec 23, 2017

      These were the best mashed potatoes ever!!! I made them as written the night before and then the next morning put them in the crock pot on low for 4hrs. So easy!

    • jordyne
      Apr 5, 2017

      I have made many dinners with a potato dish that is almost the same. I don't use egg whites and I add some garlic salt to the mix. You can make this 3-4 days in advance to save time on the actual day of the dinner. I usually leave a bit of chunk so that it's not totally creamed. No matter how many times I serve it the response is always the same. "fabulous, these are the best ." If you do it in the crockpot, be careful and do only on low. I've also preheated them in the microwave before putting them in the crockpot. No matter how you cook them, they are delish !!!

    • Angel182009
      Dec 8, 2016

      These were great and reminded me of the ones my mother in law makes. Easy to follow recipe!

    • julesinmd
      Nov 30, 2016

      I made these mashed potatoes on the day before Thanksgiving. The only change was that I mashed them with a mixer. The potatoes came out a bit chunky but they were quite good. I think next time I would add some milk when I'm mixing them. I did add milk when I served the leftovers a couple of days later, and that improved the consistency.

    • Sarah
      Nov 23, 2016

      You people do realize you are supposed to take your turkey out to rest on the counter for 30-60 minutes? Perfect time to throw your potatoes in the oven.

    • JBDKF
      Nov 4, 2016

      The easiest way that we've found to reheat mashed potatoes and it doesn't take up oven space, is to put the potatoes in a glass bowl and put them oven simmering water (double boiler style). They turn out nice and moist. After making the potatoes put them in the same bowl that you'll use to warm them up. Simple clean up.

    • gryph44
      Oct 29, 2016

      I make something similar but heat them up in a crockpot, works great and doesn't take up any oven room

    • cindiak
      Oct 12, 2016

      They turned out pretty good, although I barely had enough room in the oven for them and the turkey.

    • lurky27
      Mar 27, 2016

      This recipe was so-so. There are many other mashed potato recipes on this website that are really much better. Quite time consuming for not much deliciousness.- Theresa