Make Ahead Potatoes
Get ready to simplify your holiday or weeknight meal prep with these irresistibly creamy Make Ahead Potatoes! This recipe combines the comforting flavors of buttery mashed potatoes with the richness of cream cheese and sour cream, enhanced by a touch of garlic powder and paprika for depth and color. Perfect for entertaining or busy schedules, these potatoes can be prepped up to 24 hours in advance and baked to golden perfection when you're ready to serve. With a smooth, velvety texture and a stress-free approach, this dish is ideal for anyone looking to elevate their side dishes without last-minute kitchen chaos. Garnish with fresh parsley for a vibrant finish, and enjoy a crowd-pleasing classic that saves both time and effort. Perfect for Thanksgiving, Christmas, or any cozy family dinner, these make-ahead mashed potatoes are sure to become a favorite!
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Recipe Information
Ingredients
- 4 pounds Russet potatoes
- 6 tablespoons Butter
- 8 ounces Cream cheese
- 1 cup Sour cream
- 0.5 cup Milk
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Peel and chop the russet potatoes into evenly sized chunks. Rinse them thoroughly to remove excess starch.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
Using a potato masher or ricer, mash the potatoes until smooth and free of lumps.
Add the butter, cream cheese, sour cream, milk, garlic powder, 1 teaspoon of salt, and black pepper to the mashed potatoes. Stir until everything is well incorporated and the mixture is creamy.
Transfer the mashed potato mixture to a greased 9x13-inch baking dish. Smooth the top with a spatula.
Sprinkle the top with paprika for color. Cover tightly with aluminum foil and refrigerate for up to 24 hours if preparing in advance.
When ready to bake, preheat the oven to 375°F (190°C).
Bake the potatoes, covered, for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is lightly golden and the dish is heated through.
Optional: Garnish with chopped parsley just before serving for a fresh touch.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 51.5 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 983 mg | 76% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 10748 mg | 229% | |
*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.
