Go Back

Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are rich and creamy with Yukon Gold potatoes, butter, sour cream, and cream cheese. Bake them covered in a 9x13-inch dish until the center reaches 165°F, then serve warm.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling time 20 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp kosher salt divided
  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 package (8 oz) cream cheese softened and cut into pieces
  • 1 cup sour cream
  • 1 cup whole milk warmed
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Bring a large pot of water to a boil, then stir in 2 teaspoons of the salt.
  2. Add the potatoes, reduce the heat to maintain a steady simmer, and cook for 15 to 20 minutes, until easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Let the potatoes sit over low heat for 1 minute, shaking the pot gently, to dry off excess moisture.
  5. Mash the potatoes until mostly smooth.
  6. Mix in the butter, cream cheese, sour cream, warmed milk, remaining 1 teaspoon salt, and pepper until creamy.
  7. Grease a 9x13-inch baking dish and spread the potatoes evenly in it.
  8. Let the potatoes cool for 20 minutes, then cover and refrigerate for up to 2 days.
  9. When ready to serve, heat the oven to 350°F.
  10. Keep the dish covered with foil and bake for 50 to 60 minutes, until the center reaches 165°F.

Notes

For the smoothest texture, dry the potatoes well before mashing. Refrigerate covered for up to 2 days; freezing is not recommended for the best texture. For a dairy-free version, use dairy-free butter, cream cheese, sour cream, and milk.