Make-Ahead Creamy Cheesy Mashed Potatoes

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These cheesy mashed potatoes are sinfully good and I’ve made them for large crowds as well as smaller batches for just the two of us. I made them for Annie’s Backyard Wedding and I’ve made them several times for holiday meals.

This is a make-ahead recipe that makes entertaining or just having a side for dinner in the freezer, a breeze.

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A person skillfully blending creamy mashed potatoes with shredded cheese in a metal bowl using a spatula, set on a rustic wooden countertop.
A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.
Close-up of creamy, mashed potatoes with a smooth texture, featuring hints of butter and specks of pepper throughout.
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Creamy, Cheesy Mashed Potatoes

These are the best make-ahead potatoes for both easy take out of the freezer meals or a large pan to make the day before a holiday or big event
Prep Time15 minutes
Cook Time20 minutes
Bake Time45 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: cheesy mashed potatoes, make-ahead side dish
Servings: 18 servings
Calories: 183kcal

Equipment

Ingredients

  • 5 lbs russet potatoes
  • 4 oz. cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 1 tsp pepper
  • 1/3 cup onion
  • 1 cup cheddar cheese
  • extra cheddar cheese (optional)

Instructions

  • Peel potatoes and quarter. Add to stock pot. Cover with water. Bring to a boil and cook for 25 minutes or until fork tender. Drain into a colander.
  • Put drained potatoes in a large bowl. Add the sour cream, cream cheese, milk butter, salt and pepper. With a hand mixer, beat until almost smooth. Add the egg and beat a bit more until smooth. I add the egg last because I'm afraid of it cooking if added right away to the hot potatoes. Lastly, stir in the cheddar cheese and onions until well combined.
  • Scoop potatoes into a casserole dish or smaller freezer-baking-safe dishes sprayed with cooking spray (PAM). I sometimes use aluminum loaf pans.
  • Preheat oven to 375° when you're ready to bake. If you so desire you can add some more cheddar cheese to the top of the potatoes before you bake.
    Bake for 35-40 minutes or until heated through.
  • If you are using frozen, be sure to let thaw completely before baking.

Notes

This recipe is one that I typically make ahead and put in the refrigerator 1 – 2 days before I’m going to serve it. Once I put it into a casserole dish I cover it tightly with plastic wrap (I love press-n-seal). Then I take it out of the refrigerator and let it get to room temperature before I bake it. 

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 349mg | Potassium: 569mg | Fiber: 2g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg
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A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.

The Potatoes

I really like to use russet potatoes for mashed potatoes because they don’t get too mushy when you mash them. When your adding all of the ingredients that I do, it takes a bit of mixing to blend it all.

A close-up view of creamy mashed potatoes reveals a smooth texture with specks of black pepper scattered throughout, showcasing the perfect blend of flavor and comfort.

Some people like Yukon gold potatoes for mashed potatoes and you can definitely use any type of potato that you prefer.

Make-Ahead Meal

I use this recipe for make-ahead meals. When I make my meatloaf I also make the 5 lb recipe of these potatoes. I divide the meatloaf mix into three loaves and the potatoes into three loaf pans. We pop one set in the oven and freeze the others for quick weeknight pre-made meals.

A plate featuring a serving of meatloaf topped with mushrooms, a portion of mashed potatoes, and a side of green peas.

Scaling the Recipe

I make this recipe for a crowd often but I double everything except the milk. I use almost 1 cup. I start with 1/2 a cup but add more if needed. It will take more time to cook through when you double the recipe.

If I want to make less use the following:

  • 3 lbs of potatoes
  • 4 oz. of cream cheese
  • 1/4 cup of sour cream
  • 1/4 cup of butter
  • 1/4 cup of milk
  • 1 tsp salt
  • 1/2 tsp of pepper
  • 1 egg
  • 1/4 cup of onions
  • 1 egg

Follow the directions above. It may take a bit less time to heat through

We made it for Annie’s Backyard Wedding and we served it with Filet and Lobster, Steamed Asparagus with Hollandaise Sauce, and Caesar Salad.

I also make this for holiday dinners. It’s great to make the day before and then just pop it in the oven 1 hour before dinner will be served.

I hope you like this recipe!

Enjoy,

A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.
A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.

A great way to save this recipe is to add it to one of your Pinterest boards. You can find the pin button on the top left of the photo when you click on it. Also, don’t forget to follow me on Pinterest.

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A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.

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4 Comments

  1. Anne Babbage says:

    Where does the onion come into the recipe?

    Reply

    1. Hi Anne – Thanks for catching that for me. They get stirred in with the cheddar cheese. I have corrected the recipe. Thanks for being here and thanks for your help! I appreciate you!

      Reply

      1. hi lynn
        perfect timing and i have the ingredients!! Happy Thanksgiving

        Reply

        1. Yah! I’m glad I could help with your Thanksgiving meal!

          Reply