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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are baked with cream cheese, sour cream, and butter for a rich, smooth texture. Prepare them up to 2 days ahead, then bake straight from the refrigerator until the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling and resting 25 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter divided
  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided; for the water
  • 1 tsp kosher salt divided; remaining salt
  • 3 qt cold water or enough to cover the potatoes by 1 inch
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Butter a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Put the potatoes in an 8-quart pot, add the water and 1 tablespoon of the salt, and bring to a boil over high heat.
  3. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Mash the potatoes until mostly smooth.
  6. Melt the remaining 7 tablespoons of butter.
  7. Stir the melted butter into the potatoes with the cream cheese, sour cream, warm milk, remaining 1 teaspoon salt, and pepper until combined.
  8. Spread the potatoes in the prepared dish.
  9. Let the potatoes cool for 20 minutes.
  10. Cover tightly with foil and refrigerate for up to 2 days.
  11. Heat the oven to 350°F.
  12. Bake the covered dish straight from the refrigerator for 55 to 70 minutes, until the center reaches 165°F.
  13. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest texture, mash the potatoes while they are still hot. Refrigerate tightly covered for up to 2 days; freezing is suitable, though the texture may be slightly less smooth after thawing. For a dairy-free variation, use plant-based butter, cream cheese, sour cream, and milk.