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Make-Ahead Mashed Potatoes

Ingredients

  • 5 lbs. russet style potatoes, peeled and cut into 2" chunks
  • 8 oz. cream cheese, softened
  • 1 cup sour cream
  • salt and pepper (white or black) to taste
  • 4 Tbsp. butter

Instructions

COOK THE POTATOES:

  • Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender – approximately 25-30 minutes. (The potatoes should be soft and fully cooked and slightly crumbly, but not falling apart). Drain the potatoes and return them to the pot.

MASH THE POTATOES:

  • Using a potato masher or a hand-held electric mixer, mash the potatoes with the cream cheese and sour cream until well-blended and fluffy.
  • Season to taste with salt and pepper.
  • Transfer the potatoes to a lightly buttered 9″ x 13″ casserole dish. If serving immediately, dot with butter and bake at 350 degrees, uncovered, for 20 minutes.

TO MAKE AHEAD AND REHEAT:

  • At this point, the potatoes can be refrigerated for several days or even frozen. Wrap the dish very well with plastic wrap until ready to use.
  • Before serving, bring the potatoes to room temperature for 30 minutes. (If frozen, thaw in the refrigerator overnight first).
  • Dot with butter, then bake, uncovered, for 50 minutes or until heated through.