Mashed Potatoes

When the holidays roll around, I lean on recipes that bring comfort and ease—and these make-ahead mashed potatoes do just that. Creamy, buttery, and perfectly seasoned, they’re the kind of dish that everyone looks forward to at the table. The best part? You can make them a day or two in advance, giving you more time to focus on what really matters: gathering with loved ones and giving thanks. This recipe has become a staple in our holiday meals, tucked alongside turkey, ham, or roast, and always scraped clean. Simple, hearty, and made with love—just how holiday food should be.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Mennonite Mashed Potatoes

Refrigerator Mashed Potatoes

Print Recipe

Ingredients Method

Ingredients

9 large potatoes or the equivalent
1 tsp salt
1 cup sour cream
4 oz cubed cream cheese
4 tbs butter
2 tsp onion powder
1 tsp salt

Method

Peel and cut potatoes into even sized pieces. Cook in salt water until fork tender. Immediately strain all the water off. Letting the potatoes sit in water will make them turn gummy.
Even if you strain the water off and let them set in their steam they have a tendency to turn gummy.
Mash the potatoes until they are smooth. I use my mixer. Once you add the ingredients to the potatoes, you won't be able to whip them any smoother.
Add the sour cream, cream cheese, butter, onion powder, and salt.
Mash all together until smooth, I use my mixer.
Refrigerate for up to 7 days, bake at 350℉ for 45 minutes or until hot all the way through.
Or freeze up to a month. Defrost in refrigerator for 12-24 hours then back at 350℉ for 45 minutes.
I have also heated these in the slow cooker on Med/Low until they are hot. Figure approximately 60-75 minutes.