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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy Yukon Gold potatoes with butter, cream cheese, and sour cream, baked until hot through. Prepare them up to 2 days ahead, then reheat covered until the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Cooling and resting 25 minutes
Total Time 1 hour 57 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch pieces
  • water cold, as needed to cover the potatoes by 1 inch
  • 1 tbsp kosher salt plus 1 tsp, divided
  • 9 tbsp unsalted butter divided (1 tablespoon for the baking dish and 8 tablespoons for the potatoes)
  • 1 block (8 oz) cream cheese softened
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp black pepper

Equipment

  • 1 8-quart pot
  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

  1. Place the potatoes in an 8-quart pot and add cold water to cover them by 1 inch; stir in 1 tablespoon kosher salt.
  2. Bring the water to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a knife.
  3. Drain the potatoes well and return them to the pot; warm the milk in the microwave until hot but not boiling, about 30 seconds.
  4. Mash the potatoes with the 8 tablespoons butter, cream cheese, sour cream, warm milk, remaining 1 teaspoon kosher salt, and black pepper until smooth.
  5. Grease a 9x13-inch baking dish with the remaining 1 tablespoon butter, spread the potatoes evenly in the dish, and let them cool until no longer steaming, about 20 minutes.
  6. Cover the dish and refrigerate for up to 2 days.
  7. When ready to serve, heat the oven to 350°F, cover the dish tightly with foil, and bake for 45 to 60 minutes, until the center reaches 165°F.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest texture, mash while the potatoes are hot and add the warmed milk. Cover and refrigerate for up to 2 days; freezing is not recommended because the texture may change. For a dairy-free variation, use plant-based butter, cream cheese, sour cream, and milk.