Make-Ahead Mashed Potatoes
These creamy and buttery Make-Ahead Mashed Potatoes are perfect for serving a crowd during the holidays and can be made up to 2 days ahead!
Servings 10
Ingredients
- 5 pounds russet potatoes or Yukon gold potatoes - peeled and cut into 1 inch pieces
- 1 (8 ounce) package cream cheese cubed and at room temperature
- 1 ¼ cups sour cream
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 tablespoons butter, melted and additional butter for greasing baking dish
- 1 tablespoon chopped fresh chives or parsley optional garnish
Instructions
- Grease a 13 x 9 baking dish with butter. Set aside.
- Place potatoes in a 6 quart Dutch oven or large pot and cover with cold water. Bring to a gentle boil and cook (uncovered) until fork-tender (but not falling apart), about 13 to 16 minutes.
- Drain potatoes in a colander and return to pot. Mash potatoes (using a potato masher) with cubed cream cheese until combined.
- Add sour cream, onion powder, garlic powder, salt and pepper. Mash until combined. Season with additional salt, pepper, garlic powder and/or onion powder, if desired and mash (or stir) again to combine.
- Transfer to prepared baking dish and spread evenly.
- Allow potatoes to cool to room temperature. Cover tightly with foil and refrigerate overnight (or up to 2 days).
- When ready to bake, remove from refrigerator 30 minutes prior to baking.
- Preheat your oven to 350 degrees F. Bake (covered with foil) for 50 minutes.
- Carefully remove foil and bake an additional 5 to 10 minutes, or until heated through.
- Top as evenly as possible with melted butter and chopped fresh chives (or parsley) when serving.
Notes
- After baking, leftovers can be stored in the fridge for up to 3 days (allow to cool to room temperature and store in an airtight container).
- If you prefer your potatoes smoother and fluffier, feel free to use a hand mixer to beat at high speed until your desired consistency is reached.