Make-Ahead Mashed Potatoes
Creamy mashed Yukon Gold potatoes enriched with cream cheese, sour cream and butter, made up to two days ahead and baked until hot with a golden top. Serves 10 to 12.
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These mashed potatoes are made a day or two ahead and baked on the holiday, freeing the stovetop when you need it most. Cream cheese and sour cream keep them rich and creamy after reheating.
They bake into a lovely golden-topped casserole that holds well on a buffet.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon salt, plus more to taste
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 cup whole milk, warmed
- 1/2 teaspoon white or black pepper
- 2 tablespoons chopped chives
Instructions
- Cook the potatoes. Cover the potatoes with cold water in a large pot, add 1 tablespoon salt and bring to a boil. Simmer 15 to 20 minutes, until very tender. Drain well.
- Mash. Mash the potatoes with the cream cheese, sour cream, 6 tablespoons of the butter and the milk until smooth. Season with salt and pepper.
- Make ahead. Spread in a buttered 9 x 13-inch baking dish, cover and refrigerate for up to 2 days.
- Bake. Heat the oven to 350°F. Dot with the remaining butter and bake uncovered for 40 to 50 minutes (30 minutes if not chilled), until hot through and golden on top. Sprinkle with chives.
Tips
- Yukon Golds give the creamiest texture; russets are fluffier.
- Do not use a food processor; it turns potatoes gluey.
Questions about this recipe
- Can I freeze mashed potatoes?
- These freeze well thanks to the cream cheese. Thaw overnight in the refrigerator before baking.
- How do I keep them warm without the oven?
- Transfer to a slow cooker on low with a little extra milk for up to 2 hours.
More holiday recipes
All holiday recipes | All recipes | Cooking guide and safe temperatures
