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Side Dish

Make-ahead Mashed Potatoes

Sometimes we get so busy that it's a challenge to get a hearty meal on the table. If you know you're going to be pressed for time, a little planning can make dinner a breeze. Our Make-ahead Mashed Potatoes will keep in the refrigerator several days to a week in advance. Start by cooking and mashing your potatoes. Add Smith's Sour Cream, cream cheese, butter, salt and pepper. Don't forget to add the onion salt because it gives these Make-ahead Mashed Potatoes a distinct and full flavor. Place half of the mixture in a greased pan and sprinkle the shredded cheddar over it, then cover with the remaining potatoes. Dot with butter and give it a decorative dash of paprika, and heat now or cover tightly for later. On those busy days, you can throw a roast and some vegetables in the crock pot in the morning, then thirty minutes before the timer goes off that night, heat your Make-ahead Mashed Potatoes. In a snap, you have full bellies and hearts. 

How to Make


  • 9 potatoes
  • 1 cup Smith's sour cream
  • 1 tsp salt
  • 2 tbsp butter
  • 2 tsp garlic salt or onion salt
  • 1/4 tsp pepper
  • 8 oz cream cheese
  • 1 cup cheddar cheese, (optional)


  1. Cook potatoes, drain and mash. Add all ingredients except cheddar cheese.
  2. Place 1/2 potatoes in 13" x 9" greased pan.
  3. Put cheddar cheese on top of this layer and add remaining potatoes. Dot with butter and paprika. (This can be done up ahead and placed in refrigerator until ready to bake.)
  4. Bake for 30 minutes at 350 F.


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