The Best Make Ahead Mashed Potatoes
Perfectly creamy and irresistibly rich, "The Best Make Ahead Mashed Potatoes" are a game-changer for holiday feasts and family dinners. Combining the fluffiness of russet potatoes with the velvety smoothness of cream cheese, sour cream, and a butter-infused milk mixture, this recipe ensures maximum flavor with minimal stress. Designed to be prepared up to two days in advance, these mashed potatoes reheat beautifully in the oven, maintaining their silky texture and savory taste. Finished with a touch of garlic powder for depth and optional fresh chives or parsley for garnish, they’re a guaranteed crowd-pleaser that saves you precious time on the big day. Whether you're hosting Thanksgiving or simply craving comfort food, these make-ahead mashed potatoes are the ultimate side dish solution!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds russet potatoes
- 6 tablespoons unsalted butter
- 4 ounces cream cheese
- 1 cup whole milk
- 0.5 cup sour cream
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives or parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into evenly-sized chunks, approximately 2 inches in size, to ensure uniform cooking.
Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium. Simmer the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes well in a colander and return them to the pot. Allow the residual heat from the pot to dry any excess water for 1-2 minutes.
In a small saucepan over medium heat, melt the butter and warm the milk together until just heated through. Do not boil.
Using a potato masher or hand mixer, mash the potatoes to your desired consistency. For extra smooth potatoes, use a ricer or food mill.
Gradually add the melted butter and milk mixture to the potatoes, stirring to combine.
Mix in the cream cheese, sour cream, garlic powder, remaining 1 teaspoon of kosher salt, and black pepper. Stir until everything is fully incorporated and the potatoes are creamy and smooth.
Transfer the mashed potatoes to a large baking dish and allow them to cool slightly if you're making them ahead.
Cover the dish tightly with foil and refrigerate for up to 2 days.
To reheat, preheat your oven to 350°F (175°C). Place the covered baking dish in the oven and bake for 30-40 minutes, or until the potatoes are warmed through. Stir gently before serving.
Garnish with chopped chives or parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 426.8 g | 155% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 44.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 865 mg | 67% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 10740 mg | 228% | |
*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.
