Bring on the holidays!!!
Thanksgiving is one of my favorite holidays – but our day usually starts with our family Thanksgiving flag football game, then we head home to shower, and then we get together to eat . . . which means that we have to prep as much of the food as possible!
You can make these potatoes the night before and then pop them in the oven to heat them up right before you eat. They are creamy and delicious!
Make-Ahead Mashed Potatoes
The perfect creamy mashed potatoes can be made ahead of time to help make the meal even easier to make!
3 - 3 1/2 pounds mashed potatoes (I used Yukon Gold potatoes, but you can use what you prefer)
2 tablespoons butter
4 oz cream cheese, softened
2/3 cup sour cream
1/4 cup whole milk (or heavy cream)
3/4 teaspoon salt
additional butter (optional)
fresh parsley (optional)
Place potatoes in a large stockpot and add enough water to cover potatoes. Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain and water.
If preferred, peel the potatoes (I usually just leave the peels on). Put the potatoes in a large bowl and mash with a potato masher.
Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
Spray a 9x13" baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
If you are making these potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
When you are ready to bake them, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.