Make-Ahead Mashed Potatoes
Make-Ahead Mashed Potatoes are creamy, buttery, and full of flavor! Made with cream cheese and sour cream, these mashed potatoes are easy to prepare the day before or earlier on Thanksgiving Day. One less thing to worry about when it's time to eat!
Servings: 12 people
Calories: 332kcal
Ingredients
- 5 pounds russet potatoes, weighed before peeling, peeled, cut into approximately 1 ½-inch chunks
- ½ cup (1 stick / 113 g) salted butter, softened
- 4 ounces cream cheese, softened
- ½ cup (115 g) sour cream
- ½ to ¾ cup (120 to 180 g) whole milk, warmed, plus additional for reheating as needed
- 1 ½ teaspoons kosher salt, plus more for the cooking water and to taste
- ½ teaspoon freshly ground black pepper
Optional Toppings
- ¼ cup fresh chives, finely chopped
- 2 tablespoons salted butter, cut into small pieces
Instructions
Make the Mashed Potatoes
- Place the potatoes in a large pot. Cover with cold water by approximately 1 inch and generously salt the water.
- Bring to a boil over medium-high heat. Reduce the heat as needed to maintain a gentle boil. Cook for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
- Drain the potatoes thoroughly. Return them to the pot over low heat for about 1 minute, gently stirring once or twice to help evaporate excess moisture. Remove from the heat.
- Mash the hot potatoes with a potato masher, or press them through a potato ricer.
- Add the softened butter and cream cheese in small pieces. Gently stir until incorporated.
- Fold in the sour cream, ½ cup warm milk, salt, and pepper. Add additional warm milk a few tablespoons at a time, as needed. The potatoes should spread easily and hold soft ridges without looking dry or runny.
- Fold in the chives, if using.*
- Lightly grease a 9×13-inch baking dish. Transfer the potatoes to the dish and spread them evenly.
- If using, scatter the small pieces of butter evenly over the top of the potatoes.
Cover and Refrigerate
- Using food-safe plastic wrap suitable for contact with warm food, press a sheet directly against the potato surface.
- Cover the dish with a second sheet of plastic wrap or a fitted lid.
- Refrigerate promptly for up to 1 day. Do not leave the potatoes at room temperature for more than 2 hours.
Reheat and Serve
- Preheat the oven to 350°F. Follow your baking dish manufacturer's instructions regarding refrigerator-to-oven use.
- Remove all plastic wrap. Cover the dish tightly with aluminum foil.
- Bake for approximately 45 to 55 minutes, or until the potatoes reach 165°F throughout. Check several places, including the center. Continue heating, covered, if needed.
- Gently stir the potatoes. If they are too thick, fold in additional warm milk, 1 to 2 tablespoons at a time, until creamy. If further heating is needed, cover and return to the oven.
- Garnish with fresh chives, if desired. Serve hot.
Notes
*Serving Options
To serve immediately: Prepare through step 7 of the mashed potatoes instructions and serve. There is no need to transfer to a baking dish or bake.
To hold briefly in the oven: Transfer freshly made hot potatoes to the baking dish and cover tightly with foil. Hold in a 200°F oven for up to 1 hour, checking that the potatoes remain at 140°F or above. Add warm milk if needed before serving.
To hold in a slow cooker: Transfer freshly made hot potatoes, or potatoes already reheated to 165°F, to a lightly greased, preheated slow cooker. Keep covered on warm, checking that they remain at or above 140°F. Stir occasionally. Do not use this method to reheat cold potatoes.
Nutrition
Serving: 1portion | Calories: 332kcal