Make-Ahead Mashed Potatoes Recipe
These simple make-ahead mashed potatoes with cream cheese are fluffy, buttery and can be made up to 3 days in advance. They make the perfect holiday side dish that can be easily reheated in a variety of different ways.
Servings: 8 people
Calories: 177kcal
Ingredients
- 5 pounds red potatoes (or Idaho or Yukon gold)
- 1 tablespoon salt (for boiling water)
- 6 ounces cream cheese room temperature
- 8 ounces sour cream
- 1/2 cup milk (or heavy cream)
- 3 tablespoons butter
- 1½ teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
Instructions
- Wash the potatoes and cut into 1" cubes. Place the potatoes in a large pot, add 1 tablespoon of salt, and add water to cover. Bring to a boil and boil potatoes for 20-30 minutes, or until they are fork-tender.
- Drain the water, then add the potatoes back to the pot. Mash potatoes to your desired consistency using a hand masher or potato ricer, then add in your cream cheese, sour cream, milk, butter, salt, pepper, onion powder, and garlic powder. Mix until well combined.
- Spread the mashed potato mixture into a 9" x 13" casserole dish and let the potatoes cool to room temperature, then cover with plastic wrap and foil and store in the fridge for up to 3 days.
- When you're ready to re-heat, preheat the oven to 325 degrees. At the same time, remove the potatoes from the fridge to allow the baking dish to come to room temperature (at least 30 minutes).
- Just before putting in the oven, remove the plastic wrap, cover with foil and bake for about 30 minutes, or until a thermometer reads 160 degrees.
- Once your mashed potatoes are warmed through, scoop into a large bowl and top with butter and fresh chopped parsley. Enjoy!
Notes
- Storing Instructions: store in an airtight container in the fridge for up to 4 days.
- Freezing: store in an airtight container or freezer bags in the freezer for up to 3 months.
Tips:
- You can leave the peels on or take them off, whichever you prefer, just make sure to wash them!
- Start with cold water covering your potatoes, then bring to a boil. They will cook more evenly this way.
- Salting the water you boil your potatoes in seasons them as they cook.
- A hand potato masher will you give you a great rustic mashed potatoes texture.
- Cutting your potatoes smaller will make them cook faster!
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1298mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg