Love mashed potatoes as much as we do? Try our sour cream and chive mashed potatoes or use up the leftovers in these cheesy leftover mashed potato cakes. You no longer need to furiously mash hot steaming potatoes while you’re juggling the rest of dinner. This time-saving recipe can be made in advance and stored in your fridge until the day of. Simply prepare the mashed potatoes as you normally would, adding a little extra liquid so that they stay nice and soft. Then, transfer them to a casserole dish, cover them with aluminum foil, and store them in your fridge. When the time comes, pop them into the oven for an hour, and that’s it! Mashed potatoes are a quintessential Christmas and Thanksgiving side dish that everyone adores, and now you can enjoy making them, too! Pro tip: you need to add extra liquid to your mashed potatoes if you’re planning on reheating them. If you don’t, you’ll end up with dry mashed potatoes. Make them so that they are a tiny bit on the runny side so that they’ll be perfectly creamy by the time you warm them up.

Russet potatoes – we like the classic fluffy taste and texture of russet potatoes, but if you have a favorite variety like yukon gold, feel free to use them. Garlic – a generous amount of garlic (yes, six cloves!) adds dimension and flavor. But don’t worry, the garlic flavor is subtle. Sour cream – sour cream makes these potatoes extra creamy and gives them a bit of tang. Cream – heavy cream or whole milk adds creaminess and loosens up the potatoes. Butter – for that irresistible butter flavor and added richness. Sea salt – salt makes everything pop. Minced chives – for topping.

We also mix some of the cooking liquid into the potatoes. This is our favorite way of making the potatoes extra creamy.   Festive side dishes that pair perfectly with make ahead mashed potatoes

Green Beans with Bacon and Boursin Vegan Mushroom Gravy Cranberry Sauce with Mandarin Oranges

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