Make Ahead Cheesy Mashed Potatoes

With the holidays upon us, time is at a premium. Whether going to a potluck, or just wanting to have a delicious side dish for that family gathering, these Make Ahead Cheesy Mashed Potatoes will win hearts and save you time. This was the dish I brought to Thanksgiving dinner at my parents' house last week. I was thankful I could prepare it at my house and bake it the next day at theirs.
Here's what you need:
baking potatoes, butter, Parmesan cheese, sour cream, cream cheese, salt and pepper.
Here's how you make it:
Start by boiling your cubed potatoes until done. Drain potatoes and mash them up a bit. (Sorry, I didn't get pics of this process.) Coat a 13 x 9 pan with 2 tablespoons of softened butter.
Sprinkle 1/4 cup of Parmesan cheese in the pan, distributing evenly.
In a large mixing bowl, combine the potatoes, 2 Tbsp. butter, 1/4 cup Parmesan cheese, sour cream and cream cheese. Season with salt and pepper. With an electric mixer, beat the potato mixture until smooth.
Transfer to prepared pan and spread out evenly.
Dot with remaining 2 tablespoons butter and sprinkle with the rest of the Parmesan cheese. At this point, you can cool, cover and refrigerate until later or place in a preheated 350ºF oven for 25-30 minutes, until golden.

Make Ahead Cheesy Mashed Potatoes

8-10 medium baking potatoes, peeled and cubed
6 Tbsp. butter, softened
3/4 cup freshly grated Parmesan cheese
1 cup sour cream
1 8oz. package cream cheese, softened
Salt and Pepper to taste
chopped chives (optional)

Boil the potatoes in salted water until tender and then drain. Rub a 13 x 9 pan or a 3-quart soufflé dish with 2 tablespoons of the butter. Sprinkle 1/4 cup of Parmesan cheese into the dish, making sure to distribute it evenly. If making right away, preheat oven to 350ºF.

In a large bowl, use a masher to break up the potatoes a bit, then add sour cream, cream cheese, 2 tablespoons butter, and 1/4 cup Parmesan cheese. Season with salt and pepper. Using an electric mixer, beat the potatoes until smooth. Transfer to the prepared pan and dot with remaining 2 tablespoons of butter. Sprinkle with remaining 1/4 cup Parmesan cheese.

** You can cover, cool and refrigerate for 2 to 3 days or freeze for up to one month. Bring to room temperature before continuing.

Bake the potatoes in a preheated 350ºF oven until golden, about 25-30 minutes.

{These can also be prepared in a 4-quart slow cooker with removable ceramic insert. Butter the insert and sprinkle with cheese. Follow the recipe through transferring to prepared pan. You can cover and refrigerate for 2 to 3 days. Bring to room temperature before cooking. Set slow cooker to low and cook for 3 to 4 hours until heated through. Add the remaining butter and Parmesan Cheese toward the end of cooking.}

These potatoes were loaded with flavor. The fact that I didn't have to mess up a pile of dishes to prepare them on the big day scored points for this recipe too.
I'm linking up at some of these great parties and


  1. These mashed potatoes are wonderful!! So glad you shared them with us!

  2. Those look soooo good! Got to love a make ahead too.

  3. Pinned it! Love make ahead and sometimes don't think about what can be made ahead. Thank you for sharing.

    We may have met by chance...but we become friends by choice.

  4. Wow - I am definitely going to have to try this!!! Thank you for liking my FB page and following - I'll stop by and like and follow you back. :) I hope you have a great weekend. Blessings from Croatia: A Little R & R

  5. Oh yummy! Saw your recipe on Miz Helen. Would love for you to share on Thursdays Treasures

  6. Mashed potatoes and cheese...two of my most favorite things. Delicious! I am pinning these for sure!

  7. Hi Nici,
    Oh, I can almost taste these awesome potatoes, can't wait to try them. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Those look ridiculously good! I may have to ditch our normal mashed potatoes recipe and give these a try!

    Thanks for sharing at Mealtime Monday!


  9. Very yummy! I love cheesy potatoes. They are the best. Thank you for sharing at my Our Favorite Things Link Party.

  10. These look very good. I'm having company next week and think I'll make these as a side dish. I LOVE the make ahead aspect! Thanks for the idea and for sharing it at Think Tank Thursday!

  11. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  12. Lookin' good. thanks for linking this in to Food on Friday, Nici. Cheers

  13. Nici, I featured your potatoes at this weeks link party.
    Have a great week.


Thank you so much for stopping by to leave a comment. I really appreciate you taking the time to write your words of encouragement. Your sweet notes make my heart smile! Have a delightful day!