Print

Make-Ahead Cream Cheese Mashed Potatoes: The Best Easy Side

make-ahead cream cheese mashed potatoes - featured image
Print Recipe

These make-ahead cream cheese mashed potatoes are creamy, tangy, and incredibly smooth. Perfect for holidays or busy weeknights, they can be prepped two days in advance and reheat beautifully without turning gummy.

Ingredients

Scale
  • 5 pounds Russet potatoes (about 8–10 medium), peeled and cut into 1-inch chunks
  • 8 ounces cream cheese (one block), softened
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 to 3/4 cup whole milk, warmed
  • 1/4 cup sour cream (optional)
  • 1 to 1 1/2 teaspoons salt (plus more for cooking water)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • Chives or parsley for garnish (optional)

Instructions

  1. Peel potatoes and cut into 1-inch chunks. Place in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water.
  2. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes until fork-tender.
  3. Drain potatoes in a colander and let sit for 2 to 3 minutes to steam dry.
  4. Return drained potatoes to the pot or a large mixing bowl. Mash while still hot using a potato masher or ricer until broken up but not pasty (about 30 seconds).
  5. Cut softened cream cheese into pieces and add to hot mashed potatoes. Stir gently until fully melted and incorporated.
  6. Add softened butter and stir until melted and combined.
  7. Slowly pour in warmed milk while stirring. Add sour cream, salt, pepper, and garlic powder. Stir until smooth and well combined. Taste and adjust seasoning.
  8. Spread mashed potatoes evenly into a greased 9×13 baking dish. Smooth the top with a spatula.
  9. For make-ahead: Let potatoes cool to room temperature (about 30 minutes). Cover tightly with aluminum foil and refrigerate for up to 2 days.
  10. When ready to serve, remove from fridge and let sit at room temperature for 20 minutes. Preheat oven to 350°F. Bake covered for 25 minutes, then uncover and bake for 10 to 15 minutes until heated through and slightly golden on top.

Notes

Don’t over-mash the potatoes to avoid a gluey texture. Warm the milk and cream cheese before adding to keep potatoes hot. Salt the cooking water generously for best flavor. These potatoes taste even better the next day as flavors meld.

Nutrition

Keywords: make-ahead mashed potatoes, cream cheese mashed potatoes, easy side dish, holiday mashed potatoes, creamy mashed potatoes, make ahead side dish

Find it online: https://perkypan.com/make-ahead-cream-cheese-mashed-potatoes-the-best-easy-side/