Make Ahead Mashed Potatoes

These rich, creamy Make Ahead Mashed Potatoes are made with cream cheese, sour cream, butter, and a touch of garlic. Fully assemble them up to 2 days ahead, then simply reheat for an easy holiday side dish that serves a crowd.

Course Side Dish

Cuisine American

Keyword How Do I Make Mashed Potatoes, How To Make Mashed Potatoes, Make Ahead Mashed Potatoes, Mashed Potatoes, Mashed Potatoes Recipe

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 370kcal

Author Kathleen

Ingredients

5 pounds potatoes, Russets
4 cloves fresh garlic, peel and whole
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1/2 cup butter
1/4–1/2 cup warmed half-and-half, as needed
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh chives, chopped

Topping:

1/4 cup butter, melted
2 tablespoons fresh chives, chopped

US Customary - Metric

Instructions

Prepare the baking dish. Lightly butter or coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
Cook the potatoes. Peel potatoes then cut into 1-inch cubes. Place the potatoes and garlic in a large pot and cover them with cold water by about 1 inch.
Season the water with salt. Bring to a boil over high heat, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
Drain and dry. Drain the potatoes and garlic thoroughly, then return them to the hot, empty pot. Set the pot over low heat for 1–2 minutes, gently shaking it occasionally, until the excess moisture has evaporated. Remove from the heat.
Mash the potatoes. Mash the potatoes and garlic with a potato masher until no large lumps remain. For an extra-smooth texture, pass them through a potato ricer instead.
Add the dairy. Add the cream cheese, sour cream, softened butter, salt, pepper, and chives. Stir or mash gently until evenly combined. Gradually add ¼ cup of the warm half-and-half, adding more only as needed until the potatoes are smooth and creamy. The mixture should be slightly thicker than you want the finished potatoes because it will soften as it reheats.
Assemble the casserole. Spoon the potatoes into the prepared baking dish and smooth the top.
Make ahead. Let the potatoes cool, then cover the dish tightly and refrigerate for up to 2 days.
Reheat the potatoes. Remove the casserole from the refrigerator while the oven preheats to 325°F. If using a glass or ceramic dish, let it stand at room temperature for about 30 minutes. Keep the dish covered and bake for 50–60 minutes, or until the center is hot and reaches 165°F. If the potatoes seem thicker than desired, gently stir in a splash of warm half-and-half.
Finish and serve. Pour the melted butter over the potatoes and sprinkle with the remaining chives. Serve hot.

Notes

Choose Russets for the most reliable texture. Russets are drier and fluffier than Yukon Golds, making them better suited to this dairy-rich make-ahead recipe. A combination can work, but Yukon Golds may require less half-and-half.
Add the half-and-half gradually. Potato moisture varies, so begin with ¼ cup and add only enough to create a creamy but still substantial consistency.
Do not overwork the potatoes. A potato masher or ricer gives you the most dependable texture. Stir in the dairy gently and stop as soon as everything is combined.
Drying the potatoes matters. Returning them to the warm pot removes residual cooking water and helps prevent loose or watery mashed potatoes.
Reheat them covered. Covering the casserole prevents the surface from drying out before the center becomes hot.
To freeze: Assemble the casserole without the topping, wrap it tightly, and freeze for up to 1 month for the best texture. Thaw overnight in the refrigerator before reheating as directed.

Nutrition