Make-Ahead Mashed Potatoes
Mashed potatoes have always had a special place at my table, but getting them on the table? That part I could do without. Not because they're complicated — they're not — but because traditional recipes fall apart when made ahead. You end up with something dry and stiff, or worse, sticky and gluey. So there I was, every holiday, frantically mashing while everything else was already plated and getting cold.
Ingredients
- 3 pounds potatoes about 9 medium, peeled and cubed
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup butter cubed
- ¼ cup 2% milk
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
Instructions
- Add the potatoes to a Dutch oven and cover them with water. Bring the water to a boil, then reduce the heat and simmer uncovered for 10–15 minutes, or until the potatoes are fork-tender. Drain well and return the potatoes to the pot.
- Mash the potatoes until smooth, then gradually mix in the cream cheese, sour cream, and butter. Stir in the milk along with the seasonings until everything is creamy and well combined. Spread the mashed potatoes into a greased 13×9-inch baking dish. If you'd like, top with shredded cheese and crumbled bacon. Cover and refrigerate for up to 2 days.
- When you're ready to bake, preheat the oven to 350°F (175°C). Take the potatoes out of the refrigerator and let them sit at room temperature while the oven heats. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the potatoes are hot throughout. Finish with a sprinkle of sliced green onions, if desired, and serve warm.
Notes
- For the smoothest results, peel the potatoes before boiling. Leave the skins on if you prefer a more rustic, textured mash.
- Leftovers keep covered in the refrigerator for up to 3 to 4 days. Reheat in the microwave in 60-second intervals, stirring between each, or warm in a 350°F oven covered with foil.
- To freeze, transfer cooled mashed potatoes to a freezer-safe container and freeze for up to one month. Thaw overnight in the fridge before reheating. Stir in a splash of warm milk after reheating to restore creaminess.
- For a garlic version, add a full head of separated, peeled garlic cloves to the boiling water with the potatoes, or fold in roasted garlic when mashing.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 420mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Total Sugars: 3g
- Protein: 6g
- Vitamin D: 2% DV
- Calcium: 8% DV
- Iron: 10% DV
- Potassium: 15% DV