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Best Make-Ahead Cream Cheese Mashed Potatoes Recipe

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These incredibly creamy make-ahead mashed potatoes with cream cheese are the ultimate stress-free side dish for holiday dinners and gatherings. Prepare them up to two days in advance and simply reheat in the oven for a velvety, buttery, and tangy side that always gets rave reviews.

Ingredients

Scale
  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk or heavy cream, warmed
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 2 tablespoons fresh chives or parsley for garnish

Instructions

  1. Prep the potatoes: Peel the Yukon Gold potatoes and cut them into 1-inch chunks. Rinse in cold water to remove excess starch.
  2. Boil the potatoes: Place the potato chunks in a large stockpot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 20-25 minutes. Start checking at 15 minutes.
  3. Drain and steam dry: Drain the potatoes in a colander and let them sit for 5 minutes to allow steam to escape and remove excess moisture.
  4. Warm the dairy: While the potatoes steam, warm the milk or cream in a small saucepan or microwave until warm to the touch (not boiling).
  5. Mash the potatoes: Return the drained potatoes to the pot or transfer to a large mixing bowl. Add the softened cream cheese, softened butter, and sour cream. Mash together with a potato masher until mostly incorporated.
  6. Add seasonings and liquid: Sprinkle in the garlic powder, salt, and pepper. Pour in the warm milk or cream. Use a hand mixer on low speed to blend until just combined, about 30 seconds to 1 minute. Do not overmix.
  7. Taste and adjust: Taste the potatoes and adjust seasoning as needed. Season a bit more generously than you think you need, as flavors will mellow slightly when refrigerated.
  8. Assemble in baking dish: Spread the mashed potatoes evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula, creating swirls or peaks if desired for browning.
  9. Cool and refrigerate: Let the dish cool completely on the counter, then cover tightly with aluminum foil. Refrigerate for at least 4 hours, but overnight is ideal.
  10. Bake when ready: Preheat oven to 350°F. Remove the dish from the fridge while the oven heats. Bake covered for 25 minutes, then uncover and bake for another 10-15 minutes until the top is lightly golden and the potatoes are heated through.

Notes

For best results, let cream cheese and butter come to room temperature before using. Warm the dairy before adding to prevent gummy potatoes. Do not overmix the potatoes. To keep warm for a buffet, transfer baked potatoes to a slow cooker on ‘warm’ for up to 2 hours. To freeze, assemble dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, adding about 20 minutes to covered baking time.

Nutrition

Keywords: make-ahead mashed potatoes, cream cheese mashed potatoes, holiday side dish, Thanksgiving potatoes, creamy mashed potatoes, make ahead side dish, Yukon Gold potatoes

Find it online: https://daintydine.com/best-make-ahead-cream-cheese-mashed-potatoes-recipe/