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Make-Ahead Mashed Potatoes Recipe

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★★★★★

4.4 from 141 reviews

This make-ahead mashed potatoes recipe is perfect for holiday dinners or easy weeknight meals. Combining creamy Yukon Gold and Russet potatoes with cream cheese, sour cream, and butter results in irresistibly smooth and flavorful mashed potatoes that can be prepared ahead of time and reheated without losing their texture or taste.

Ingredients

Scale

Potatoes

  • 3 pounds potatoes, peeled and cubed (Yukon Gold + Russet mix)

Dairy & Fats

  • 6 ounces room temperature cream cheese, light or full fat
  • 1 cup room temperature sour cream, light or full fat
  • 2 tablespoons butter

Seasoning

  • Salt and pepper, to taste

Instructions

  1. Boil Potatoes: Place peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until tender but still firm, about 9 minutes after the water starts boiling. Drain the potatoes thoroughly.
  2. Dry Potatoes: Return the drained potatoes to the hot pot and place it over low heat to evaporate any remaining water. Stir gently for about 1 minute to ensure dryness, which helps achieve fluffy mashed potatoes.
  3. Rice the Potatoes: Working in batches, pass the potatoes through a potato ricer into a large bowl to break them down evenly without becoming gluey.
  4. Mix Ingredients: Add the room temperature cream cheese and sour cream to the riced potatoes. Stir gently just until combined. Season with salt and pepper to taste, being careful not to overmix, which can make the potatoes gummy.
  5. Prepare for Storage: Transfer the potato mixture into a greased baking dish and place two pats of butter on top. Cover the dish and refrigerate until ready to bake.
  6. Bring to Room Temperature: One hour before baking, remove the potatoes from the refrigerator to allow them to come to room temperature, which helps them reheat evenly.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the potatoes for 30 to 45 minutes or until they are warmed through, serving them hot and creamy.

Notes

  • Cube the potatoes uniformly to ensure even cooking; small cubes work best.
  • Do not overcook the potatoes; boiling for 9-10 minutes until just tender ensures the perfect texture.
  • Drain potatoes thoroughly and dry them in the pot to prevent watery mashed potatoes.
  • Invest in a potato ricer; it is essential for smooth, fluffy mashed potatoes.
  • Reheating options include:
    • Oven: Preheat to 350°F, warm for about 30 minutes after bringing potatoes to room temperature.
    • Slow Cooker: Heat on high for 1 hour or low for 2-3 hours, stirring occasionally.
    • Microwave: Heat in 2-3 minute intervals, stirring between, until heated through; be cautious of hot bowls.

Keywords: mashed potatoes, make-ahead mashed potatoes, creamy potatoes, holiday side dish, baked mashed potatoes

Find it online: https://hannahdelgado.com/make-ahead-mashed-potatoes-recipe/