Nothing compares to my make ahead Aunt Ruthie Mashed Potatoes. No other mashed potatoes even come close. Cream cheese, butter, yogurt and green onions are mixed into fluffy clouds of mashed potatoes that are then topped with cheddar cheese to create the most amazing side dish that you’ll wish was your main course. These potatoes can be prepared ahead of time in a slow cooker, too!
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Finally. FINALLY. I’ve been saying I would share this recipe for eons and I’m actually making it happen today! No holiday meal in our home would be complete without our much loved make ahead Aunt Ruthie Mashed Potatoes. This amazing side dish was first shared by my amazing aunt and soon the recipe became known by her name. Even my husband’s family refers to them as such!
Now, I’ll be honest. This isn’t the exact recipe I was given. I’m notorious for never following a recipe and instead making it my own way. This is my version of the infamous potatoes we enjoy so much. Cream cheese, yogurt and green onions are mixed into fluffy clouds of mashed potatoes to create the most amazing mashed potatoes. No other mashed potatoes come close. Imposters need not apply. And in case you thought it couldn’t get it any better, I’m here to tell you it can. Those fluffy clouds are then topped with cheddar cheese. Absolute perfection in side dish form.
Perhaps the best part of these potatoes is that you can make them in advance. If you’re like me, when cooking a holiday meal – or really any meal, for that matter – time is of the essence. Anything you can prep in advance is much appreciated! All that’s left to do on the day you plan to eat them is to warm through and let the cheese become a crust of melty deliciousness. That cheesy crust that tops these mashed potatoes is my absolute favorite. Cross your fingers that you have leftovers – there never seem to be any at our house!
Want to truly make things easy? This make ahead mashed potatoes recipe can also be prepared in the slow cooker. Instead of placing mashed potatoes in a slow cooker, simply add them to a slow cooker insert, top with cheese and cover. Refrigerate as noted in the recipe and when ready eat, warm on high for three hours.
I love to prepare these Aunt Ruthie Mashed Potatoes this way as it frees up valuable oven real estate, especially when preparing a large holiday meal. You’ll find them alongside my quick to disappear Roasted Brussels Sprouts with Apple and Bacon, delicious Make Ahead Sweet Potato Casserole and my classic Slow Cooker Cornbread and Sausage Stuffing.
Aunt Ruthie Mashed Potatoes
- 8 large russet potatoes
- 1/2 cup butter
- 2 teaspoons garlic powder
- 2 cups plain yogurt
- 16 ounces cream cheese
- 2 bunches green onions chopped
- 2 cups cheddar cheese shredded
- Peel potatoes and cut into large pieces. Add to a large pot and cover with water.
- Over high heat, bring the water to a boil and cook until potatoes are fork tender.
- Drain potatoes and add to bowl of an electric mixer with butter and begin mixing on low speed until mashed. Season with salt and pepper to taste.
- Add garlic powder, yogurt and cream cheese to potatoes and mix until just combined. Fold in green onions.
- Transfer potatoes to casserole dish and top with cheddar cheese. Cover and refrigerate overnight.
- Prior to serving, let sit at room temperature for one hour.
- Bake at 350 degrees for 60 minutes, removing cover for last 20 minutes of cooking time.