Do It Ahead Mashed Potatoes
Creamy, buttery, and perfectly seasoned, these "Do It Ahead Mashed Potatoes" are the ultimate make-ahead side dish for stress-free entertaining. Made with a comforting blend of russet potatoes, cream cheese, sour cream, and a hint of garlic powder, this recipe delivers rich flavor and velvety texture that everyone will love. Simply prepare them up to two days in advance, refrigerate, and reheat in the oven when needed—it's as easy as it is delicious. Perfect for holidays, dinner parties, or busy weeknights, this crowd-pleasing dish saves time without compromising on taste. Garnish with fresh parsley for a touch of elegance and enjoy a flawless side that pairs beautifully with any main course.
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Recipe Information
Ingredients
- 4 pounds russet potatoes
- 6 tablespoons unsalted butter
- 4 ounces cream cheese
- 1 cup whole milk
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Peel and cut the russet potatoes into evenly sized chunks, approximately 2 inches each.
Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes in a colander and let them sit for a minute to allow excess steam to escape.
Return the potatoes to the pot and mash them using a potato masher or a ricer until smooth.
In a small saucepan over low heat, melt the butter with the cream cheese, stirring occasionally, until fully combined and smooth.
Add the melted butter and cream cheese mixture to the mashed potatoes. Stir to combine.
Gradually mix in the milk, sour cream, garlic powder, remaining 1 teaspoon of salt, and black pepper. Blend until creamy and well incorporated.
Transfer the mashed potatoes to a large oven-safe casserole dish. Smooth the top with a spatula.
Cover the dish tightly with aluminum foil and refrigerate for up to 2 days if making ahead.
When ready to serve, preheat the oven to 350°F (175°C). Remove the foil and bake the mashed potatoes for 30-35 minutes, or until heated through. If desired, broil for 1-2 minutes to create a golden crust on top.
Garnish the mashed potatoes with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 427.2 g | 155% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 44.8 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 881 mg | 68% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 10806 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
