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Make Ahead Mashed Potatoes

Make ahead mashed potatoes are creamy, buttery, and easy to prepare up to 2 days before serving. Bake them covered until the center reaches 165°F for a warm, smooth side dish.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
standing 5 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb russet potatoes peeled and cut into 2-inch chunks
  • 1 cup whole milk
  • 1 cup unsalted butter 2 sticks; cut into pieces
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 nonstick cooking spray

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes and return them to the pot.
  4. Let them steam dry for 1 to 2 minutes, then mash until mostly smooth.
  5. Heat the milk and butter in a small saucepan over medium-low heat for 3 to 4 minutes, until the butter has melted and the milk is hot but not boiling.
  6. Stir the milk and butter into the potatoes with the cream cheese, sour cream, salt, and pepper until combined.
  7. Coat a 9x13-inch baking dish with nonstick cooking spray and spread the potatoes in the dish.
  8. Cool uncovered, then cover and refrigerate for up to 2 days, getting them into the refrigerator within 2 hours of cooking.
  9. Heat the oven to 350°F.
  10. Bake the potatoes covered with foil for 45 to 60 minutes, until the center reaches 165°F.
  11. Let stand for 5 minutes before serving.

Notes

For the smoothest texture, mash the potatoes while they are still hot. Refrigerate covered for up to 2 days; freezing is also an option. For a dairy-free version, use unsweetened plant milk, vegan butter, and dairy-free cream cheese and sour cream.