Yield: 10 - 12 Servings
Creamy Make-Ahead Mashed Potatoes
These Make-Ahead Mashed Potatoes are made with cream cheese, sour cream, half and half, and butter! A fluffy, indulgent favorite that you can make up to 2 days ahead of time.
Ingredients
- 5 pounds Russet or Yukon Gold potatoes
- 8 oz cream cheese, room temperature
- 1 cup sour cream, room temperature
- ¼ cup butter, melted (plus additional butter to grease the pan)
- ½ cup half and half, warmed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Optional Toppings:
- Melted butter
- Chives or green onions
Want to save this recipe?
Instructions
- Butter a 9x13 baking dish. Set aside.
- Peel the potatoes and cut them into large cubes. Add the potatoes to a large pot and fill the pot with water.
- Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium heat, and cook for 20 minutes. The size of your potatoes will determine the cook time. Larger potatoes may take longer. The potatoes are done when they are easily pierced with a fork.
- Drain the potatoes in a colander, then place back on the stove for one minute to remove excess moisture.
- Mash the potatoes using a potato masher or ricer.
- Add all of the ingredients and fold into the potatoes. If you prefer lumpy mashed potatoes, skip to the next step. For smooth mashed potatoes: beat on high speed for 1 to 2 minutes using a hand mixer, until the potatoes are light and fluffy.
- Spread the potatoes evenly in the prepared baking dish and cover with aluminum foil. Store in the refrigerator for up to 3 days.
- When ready to serve, preheat the oven to 350°F.
- Bake for 35 to 45 minutes, covered with foil, or until the potatoes are heated through. Top with additional butter and chives, if desired.
Notes
Storing and Freezing
- Store the unbaked casserole in the fridge for up to 3 days. You can store any leftovers in the fridge for an additional 4 days.
- Freeze leftover mashed potatoes for up to 3 months. Allow to thaw in the fridge overnight and reheat again in the oven. Individual portions can also be reheated in the microwave.
Recipe Tips
- Starchy potatoes like Russets and Yukon Gold work best. They can be cut up to 2 days ahead and stored refrigerated and in water, but that will impact the final texture a little bit.
- The sour cream adds flavor and also helps to make the potatoes creamy. You can substitute Greek yogurt or simply add additional half-and-half, if you do not wish to use sour cream.
- The half-and-half helps to make creamy potatoes, but whole or nonfat milk may be used. Or go extra wild with some heavy cream!
- Have all of your ingredients, as well as your masher and mixer ready. This will help you mix everything together while the potatoes are still hot, which will help them blend smoothly without getting gluey or lumpy.
- Can I make these cheesy potatoes? Yes, add 1 cup of your favorite shredded cheese. The cheese can be mixed directly into the potatoes with the other ingredients, or sprinkled over the top about 10 minutes before it is finished baking.
- Can I make potatoes in the slow cooker? Yes, you can prepare the potatoes according to the recipe directions through step 7. Then place in the crockpot on warm for several hours, until ready to serve. If the potatoes get dry then stir in a little additional half-and-half to moisten them.
Nutrition
Serving: 1, Calories: 336kcal, Carbohydrates: 43g, Protein: 7g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Cholesterol: 47mg, Sodium: 234mg, Fiber: 4g, Sugar: 4g