Why stress at the last minute when you can make these dreamy, ultra-creamy mashed potatoes ahead of time for the holidays? This is one of the best make-ahead mashed potato recipes — rich, cheesy (thanks to goat cheese and Parmesan), and perfect for Easter, Thanksgiving, or Christmas. Originally published March 28, 2017.
Table of Contents
- The BEST Make-Ahead Mashed Potatoes
- Ina Garten Make-Ahead Mashed Potatoes Ingredients
- How to make mashed potatoes ahead of time
- How to store make-ahead mashed potatoes
- Ina Garten’s Make-Ahead Mashed Potatoes FAQs
- More Potato Recipes You’ll Love
- Ina Garten Mashed Potatoes (Make-Ahead!) Recipe
It’s the kind of late-night life where folding mountains of laundry becomes an activity. While folding, my partner put on a doc about a man exploring food after retirement — calm and contemplative, definitely not my usual pick. I prefer feel-good rom-coms, but evenings like that remind me how simple comforts — like a big bowl of cheesy mashed potatoes — can be the real highlight of the night.
My partner loves thoughtful films and even gifted our sister-in-law a monthly “movie club” subscription: one artsy film to watch and discuss each month. I admire his devotion to cinema, but my devotion is to the next forkful of warm, cheesy mashed potatoes. To each their own, and food wins every time for me.
These make-ahead mashed potatoes are indulgent and forgiving, and they free up precious oven and stovetop time on holiday day. They’re also adaptable: goat cheese gives a tangy creaminess, but you can substitute cream cheese or swap cheeses to suit your taste.
The BEST Make-Ahead Mashed Potatoes
Holiday mashed potatoes can be tricky: make them too early and they dry out; make them last-minute and you risk over-salting or getting overwhelmed. The solution: make ahead and bake. These potatoes are designed to be prepared in advance, refrigerated, and finished in the oven so they stay creamy inside with a golden, cheesy top.
Cooking ahead saves time and stress. I often plan sides and sauces ahead so I can focus on the main course — these mashed potatoes are one of those make-ahead winners that reliably impress.
Ina Garten Make-Ahead Mashed Potatoes Ingredients
This version comes from Ina Garten’s “Make It Ahead” approach and relies on generous amounts of sour cream and goat cheese for brightness and creaminess. It may sound like a lot, but those rich dairy elements keep the potatoes luscious even after refrigeration and reheating.
Quick shopping list — see the recipe card below for exact amounts and full instructions:
- Parmesan cheese
- Garlic
- Garlic-and-herb goat cheese (or plain 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
The crucial step for successful make-ahead mashed potatoes is baking. Mixing in all the goat cheese, sour cream, and half-and-half yields a very moist mash; baking reduces excess moisture and creates a crisp Parmesan topping. Skipping the oven tends to leave the texture too loose for holding and reheating.
Garlic-and-herb goat cheese adds a nice savory note, but plain goat cheese works too.
If you’re not a goat cheese fan, substitute an 8-ounce block of cream cheese or use a favorite melting cheese like cheddar. If you use plain goat cheese, add a pinch of dried parsley, thyme, or chives to mimic the herbiness.
How to store make-ahead mashed potatoes
Cool mashed potatoes to room temperature before storing to minimize condensation. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate for 3–5 days.
To freeze, pack into a freezer-safe container or heavy-duty freezer bag for up to one month, removing as much air as possible. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until warmed through, stirring occasionally. Add a few tablespoons of milk or half-and-half only if needed to restore creaminess.
Ina Garten’s Make-Ahead Mashed Potatoes FAQs
You can, but this particular recipe benefits from baking so the excess liquid is reduced and the top crisps up. For slow-cooker mashed potatoes, use a recipe specifically designed for that method.
Add milk only if needed. Properly stored and reheated, these potatoes usually retain enough moisture. If they seem dry, add milk or half-and-half a few tablespoons at a time until you reach the desired consistency.
Use a starchy potato like Yukon Gold (called for here) rather than waxy varieties. Cook potatoes until tender but not falling apart, and avoid overworking them — that helps prevent a gummy texture.
More Potato Recipes You’ll Love
Gruyere Crisped Potatoes Au Gratin — for lovers of crispy cheese.
Mashed Potatoes (From Heaven) — a classic, family-taught recipe.
Browned Butter Mashed Potatoes — add brown butter for deep, nutty flavor.
Slow Cooker Buttermilk Mashed Potatoes — great when oven space is limited.
Parmesan Potato Gratin — rich, creamy, and irresistible with bacon and cream.
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Ina Garten Mashed Potatoes (Make-Ahead!)
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1–2 inch chunks
- 5 large garlic cloves, peeled
- 7–8 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)
- 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 over high heat.
- Peel the potatoes and chop into 1–2 inch pieces. Add to the pot.
- Smash the garlic cloves, remove their peels, and add them to the water.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are very tender and easily mashed with a fork.
- Preheat the oven to 375°F (190°C).
- Drain the potatoes and return them to the pot. Mash using a food mill, electric mixer, or potato masher. Be sure to incorporate the cooked garlic.
- Stir in goat cheese, butter, sour cream, half-and-half, salt, and pepper until smooth and well combined.
- Transfer the potatoes to a 2-quart baking dish (about 2 inches deep and fairly wide). No need to grease.
- Top evenly with grated Parmesan.
- You can cover tightly and refrigerate for up to 3 days at this point.
- To bake the same day: place the dish on a baking sheet and bake at 375°F for about 35 minutes, or until the Parmesan is golden brown.
- To bake after refrigerating: let the dish come to room temperature for at least an hour, uncover, place on a baking sheet, and bake at 375°F for 40–45 minutes, until the cheese is golden and potatoes are heated through.
Notes
If you really don’t like goat cheese, substitute an 8-ounce package of cream cheese instead.
Nutrition
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