Description
This Make Ahead Mashed Potatoes recipe is a creamy, comforting side dish perfect for holidays or weeknight dinners. Combining Yukon Gold and Russet potatoes with cream cheese, sour cream, and butter, these potatoes are cooked, mashed, and then baked to perfection. Prep in advance and simply bake before serving for a warm, delicious addition to any meal.
Ingredients
Scale
Potatoes
- 3 pounds potatoes (peeled and cubed, Yukon Gold and Russet mix)
Dairy
- 6 ounces room temperature cream cheese (light or full fat)
- 1 cup room temperature sour cream (light or full fat)
- 2 tablespoons butter
Seasoning
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Place peeled and cubed potatoes in a large pot and cover them with water. Bring to a boil and cook until tender but still firm, about 9 minutes after the water starts boiling. Drain the potatoes thoroughly, then return them to the pot and heat briefly to evaporate any remaining water.
- Mash Potatoes: Work in batches to pass the potatoes through a ricer into a large bowl. Add room temperature cream cheese and sour cream, stirring gently until just combined. Season with salt and pepper to taste. Be careful not to overmix to avoid gluey texture.
- Prepare for Refrigeration: Transfer the mashed potatoes to a greased baking dish. Dot the top with two pats of butter. Cover the dish tightly and refrigerate until ready to bake.
- Bring to Room Temperature: One hour before baking, remove the mashed potatoes from the refrigerator and allow them to come to room temperature to ensure even heating.
- Bake: Preheat the oven to 350°F (175°C). Bake the mashed potatoes for 30 to 45 minutes, or until warmed through and slightly golden on top.
Notes
- Use a mix of Yukon Gold and Russet potatoes for the best texture and flavor.
- Letting the potatoes come to room temperature before baking helps to heat them evenly.
- Do not overmix the potatoes after adding cream cheese and sour cream to avoid a gluey texture.
- This recipe can be prepared up to 24 hours in advance and refrigerated until baking.
- You can substitute full-fat dairy with light versions for a lighter dish.
