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Make-Ahead Mashed Potatoes Recipe

These Make-ahead mashed potatoes will make your Thanksgiving preparations a lot easier. They are creamy and delicious.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: Creamy Mashed Potatoes, Easy Mashed Potatoes, Mashed Potatoes
Servings: 10
Calories: 217kcal
Author: Camille Beckstrand

Equipment

  • Stock Pot
  • 9 x 13 baking dish

Ingredients

  • 3 pounds Yukon Gold potatoes
  • 2 Tablespoons butter
  • 4 ounces cream cheese
  • cup sour cream
  • ¼ cup whole milk
  • ¾ teaspoon salt
  • 2 Tablespoons butter optional topping
  • ½ Tablespoons fresh parsley optional topping
  • ½ teaspoon paprika optional topping

Instructions

  • 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 the water.
  • If preferred, peel the potatoes (I usually just leave the peels on). Put the cooked 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 9 x 13 inch 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 mashed potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
  • When you are ready to bake these mashed potatoes, 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.

Notes

Some of our tips for making mashed potatoes:
  • Don’t over mix them. We prefer to mash potatoes with a potato masher (versus a hand mixer) so they don’t get over mixed. Over mixing leads to gummy, starchy potatoes, which is the last thing you want.
  • Type of potatoes matter. Yukon golds usually make for a creamier, smoother mash.
  • Additions can make them even creamier. These mashed potatoes have cream cheese, sour cream, and milk. Trust us, once you try it, you won’t go back.
  • Use real butter. Real butter makes for the best-tasting, creamiest mashed potatoes. Substitutes just don’t hold up as well.

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 274mg | Potassium: 618mg | Fiber: 3g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 1mg