Make Ahead Garlic Mashed Potatoes
Creamy, flavorful, and incredibly convenient, these Make Ahead Garlic Mashed Potatoes are the perfect side dish for busy holiday meals or family dinners. Made with fluffy russet potatoes, roasted garlic, velvety cream cheese, and a rich blend of heavy cream and butter, this recipe guarantees indulgent, melt-in-your-mouth results every time. The beauty of this dish is in its flexibility—prepare it up to two days in advance and simply bake before serving, freeing up time for last-minute meal prep. Garnished with fresh chives for a pop of color (optional), this dish is sure to impress your guests. Whether you're hosting Thanksgiving or Sunday dinner, these baked garlic mashed potatoes deliver comfort and convenience in every bite.
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 6 whole Garlic cloves
- 6 tablespoons Unsalted butter
- 4 ounces Cream cheese
- 1 cup Heavy cream
- 0.5 cup Milk
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped chives (optional for garnish)
Instructions
Peel and cube the potatoes into roughly 2-inch pieces. Place the potatoes in a large pot and cover them with cold water.
Peel the garlic cloves and add them whole to the pot with the potatoes.
Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic in a colander, then return them to the pot to allow excess moisture to evaporate for 1-2 minutes.
In a small saucepan over low heat, melt the butter. Stir in the heavy cream and milk, warming gently until combined but not boiling.
Using a potato masher or hand mixer, mash the potatoes and garlic together in the pot until smooth.
Add the melted butter mixture, cream cheese, salt, and black pepper to the mashed potatoes. Stir until everything is incorporated and creamy. Adjust seasoning if needed.
Transfer the mashed potatoes to a greased 9x13-inch casserole dish, spreading them evenly.
Cover the dish 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). Bake the covered mashed potatoes for 25-30 minutes, or until heated through. Remove the foil and broil for an additional 3-5 minutes to lightly brown the top, if desired.
Garnish with chopped chives, if using, before serving.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 5407 mg | 235% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 26.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 521 mg | 40% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 8069 mg | 172% | |
*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.
