Make-Ahead Mashed Potatoes / by Anne

Mashed Potatoes Photo by Quinn Dombrowski (thank you!) Well, here come those holidays.  For many turkey or tofurky consumers, this means mashed potatoes are coming, too.  I have several favorite mashed potato recipes, but there's one in particular that is a splendid, fluffy, make-ahead recipe, which is perfect if you are either joining a Thanksgiving/holiday potluck or are hosting and needing to juggle many dishes in one day. 

I love this recipe because the potatoes are incredibly light, fluffy, and creamy.  You can make it ahead and then bake it right before you are ready to serve it.  After eating and adoring this recipe that my stepmom made several times, I finally had to demand to know the secret behind the gorgeous light texture and the tangy richness.  

Once I learned the ingredients, I was surprised.  Perhaps you will see the ingredients and think it doesn't even sound that good.  However, trust me.  This is an incredible bowl of mashed potatoes--a perfect foil for some rich gravy and stuffing.

Baked Mashed Potatoes


  • 4 cups of peeled, boiled and very well-mashed potatoes
  • one 8 oz. package cream cheese
  • 2 eggs
  • 2 T flour
  • 1/2 cup finely minced onion
  • Salt and pepper, to taste


  1. Blend all ingredients together in a medium-large bowl until it is completely creamy.  Spoon into a baking dish, and either put dish into a 350˚ oven immediately or cover and refrigerate until ready to cook. 
  2. Bake uncovered for about an hour or until lightly browned and puffy.  If the potatoes are browning too quickly, you can add a cover until the potatoes are finished baking.  You don't want the potatoes to be too dry.

Makes about 8 servings