Make Ahead Mashed Potatoes
Simplify holiday and weeknight meal prep with this creamy, flavorful make-ahead mashed potatoes recipe—a perfect balance of convenience and indulgence! Featuring fluffy russet potatoes mashed with rich cream cheese, sour cream, and a touch of garlic powder, these mashed potatoes are irresistibly smooth and packed with savory goodness. The unique "make-ahead" feature lets you prepare this dish up to three days in advance, saving you time during busy gatherings. Simply reheat in the oven for a hassle-free side dish that pairs beautifully with roasted meats, festive gravies, and more. Topped with optional fresh chives for a pop of color and flavor, this crowd-pleaser is perfect for Thanksgiving, Christmas, or any dinner party where you want a comforting, stress-free option.
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Recipe Information
Ingredients
- 4 pounds russet potatoes
- 6 tablespoons unsalted butter
- 4 ounces cream cheese
- 1 cup sour cream
- 0.5 cup whole milk
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives (optional, for garnish)
Instructions
Peel and cube the russet potatoes into evenly sized chunks (about 2 inches).
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Let them sit for 1-2 minutes to evaporate excess moisture.
Mash the potatoes using a potato masher or a ricer until smooth.
In a small saucepan over low heat, melt the butter. Add the cream cheese and stir until melted and combined.
Stir the melted butter and cream cheese mixture into the mashed potatoes.
Add the sour cream, whole milk, garlic powder, salt, and black pepper. Mix until the potatoes are creamy and well combined. Adjust seasoning to taste.
Transfer the mashed potatoes to a greased oven-safe casserole dish.
Let the dish cool completely before covering it tightly with foil. Refrigerate for up to 3 days, if making ahead.
When ready to reheat, preheat your oven to 350°F (175°C).
Remove the casserole dish from the refrigerator and let it sit at room temperature for 20 minutes.
Bake the mashed potatoes, covered, for 25-30 minutes, or until heated through. Stir halfway through baking to ensure even warming.
Garnish with chopped fresh chives before serving, if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1210 mg | 26% | |
*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.
