The perfect way to decompress the mania on the day of a big holiday meal is by making as many dishes as possible ahead of time. This recipe helps do that and the results are just as tasty as mashed potatoes made the day of. The secret ingredient is cream cheese, which keeps your mashed potatoes from turning into cement.
Make Ahead Mashed Potatoes
Great way to get ahead of the game for holiday meals. You can make these up to 3 days ahead and store in the fridge.
Ingredients
Ingredients for 15 or 10 servings (15/10)
- 7.5 / 5 lbs Yukon Gold or Russet potatoes, cubed peeled or unpeeled, depending upon preference
- 9 / 6 oz cream cheese (room temp)
- 9 / 6 oz sour cream don't go too heavy on the sour cream to maintain a good balance of flavors
- ¾ / ½ c warm whole milk, half&half, or heavy cream
- 3 / 2 tbsp unsalted butter, softened
- 3 / 2 tsp salt
- 1½ / 1 tsp onion powder
- ¾ / ½ tsp white ground pepper
- 2 / 1 tbsp chopped fresh parsley or chopped chives optional but a nice presentation touch
Instructions
- If making for same day eating, preheat oven to 325℉. Otherwise, skip this step.
- Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until fall-apart tender, about 15-18 minutes (or check for doneness with fork). Drain.
- In a stand mixer, use regular mixing attachment to mash potatoes until no chunks are present. (If you're making for 15 servings, you may need to do in batches while adding the remaining ingredients to keep everything from flying out of the mixing bowl. However, at the end, put all in the bowl and mix on low for about 1-2 minutes to insure complete integration of ingredients equally.)
- Add remaining ingredients, but just ⅔ of the salt (2 tsp / 1½ tsp), and mix until thoroughly combined and smooth. Taste and add more salt if needed.
- If making for same day eating, put mashed potatoes in a covered casserole dish and bake for 50 minutes in your preheated oven. If using later, store in a container until day of eating.
- Best method for reheating the potatoes is a crock pot on low for several hours before you plan to serve your meal. Be sure to stir occasionally during reheating. Alternately, you can let stand for 30 minutes after removing from the fridge and then bake in a covered casserole dish at 325℉ for 50 minutes.
- You can add a few extra pats of butter and chopped parsley or chives to the top of your heated mashed potatoes right before serving.
Notes
How much to make? You should allow 1/2 lb of potatoes per person to calculate adequate servings for your dinner. Adjust remaining ingredients as needed.
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