Make-Ahead Mashed Potatoes
Save time and enjoy creamy, fluffy Make-Ahead Mashed Potatoes with this easy recipe! Perfect for holiday gatherings, meal prep, or busy weeknights, these mashed potatoes stay rich and buttery while reheating beautifully. Say goodbye to last-minute stress and serve a crowd-pleasing side dish with ease!
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Ingredients Needed For Make-Ahead Mashed Potatoes:
- 4 pounds Yukon Gold potatoes-you can peel-I left the skins on.
- 4 tbsp butter, sliced into tablespoons
- 4 ounces cream cheese, cut into smaller chunks
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp salt
How To Make-Make-Ahead Mashed Potatoes:
- Wash and cut potatoes into similar size pieces. You can peel them first, if desired.
- Place cut potatoes into a deep pot and add enough water to cover the potatoes.
- Cover the pot with a lid and bring to a boil. Boil for 20-25 minutes, until fork tender. (Boiling time may vary due to the sizes of the potato pieces)
- Drain the potatoes and then, mash the potatoes well.
- Add the butter, cream cheese, sour cream, milk and salt. Continue mashing to melt and combine ingredients.
- When potatoes are smooth and creamy, serve or place in a glass baking dish and cover. Refrigerate for up to 24 hours.
- Remove potatoes from the refrigerator about 15 minutes before you want to bake them.
- Bake uncovered in a 350° oven for 35-40 minutes.
- Top with extra butter and/or dried parsley after baking, if desired. Enjoy!
- These mashed potatoes heat up so nicely, you’ll love them!
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Make-Ahead Mashed Potatoes
Make your dinner or holiday mashed potatoes the day before-save on stress and time! They taste great!
Ingredients
- 4 pounds Yukon Gold potatoes
- 4 tbsp butter sliced into tablespoons
- 4 ounces cream cheese cut into smaller chunks
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp salt
Instructions
-
Wash and cut potatoes into similar size pieces. You can peel them first, if desired.
-
Place cut potatoes into a deep pot and add enough water to cover the potatoes.
-
Cover the pot with a lid and bring to a boil. Boil for 20-25 minutes, until fork tender. (Boiling time may vary due to the sizes of the potato pieces)
-
Drain the potatoes and then, mash the potatoes well.
-
Add the butter, cream cheese, sour cream, milk and salt. Continue mashing to melt and combine ingredients.
-
When potatoes are smooth and creamy, serve or place in a glass baking dish and cover. Refrigerate for up to 24 hours.
-
Remove potatoes from the refrigerator about 15 minutes before you want to bake them.
-
Bake uncovered in a 350° oven for 35-40 minutes.
-
Top with extra butter and/or dried parsley after baking, if desired. Enjoy!
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