Creamy Make-Ahead Mashed Potatoes

Rich, creamy make-ahead mashed potatoes with cream cheese, sour cream and butter. Make them up to 2 days early and bake on Thanksgiving Day.

Print Recipe

Prep Time 20

Cook Time 25

Bake 45

Total Time 1 30

Course Side Dish

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

5 lb Yukon Gold potatoes peeled and cut into 2-inch chunks
1 tbsp salt for the cooking water
8 oz cream cheese softened
1 cup sour cream
8 tbsp unsalted butter divided (6 tbsp + 2 tbsp)
1/2 to 3/4 cup whole milk warmed
1 1/2 tsp salt or to taste
1/2 tsp black pepper
1 tsp garlic powder
2 tbsp fresh chives chopped, for serving

Instructions

Put the potatoes in a large pot, cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then simmer for 15 to 20 minutes until a fork slides in easily.
Drain well and return the potatoes to the hot pot for 1 to 2 minutes to steam off extra water.
Mash the potatoes with the cream cheese, sour cream and 6 tablespoons of butter. Add warm milk a little at a time until creamy. Season with salt, pepper and garlic powder.
Spread in a buttered 9x13-inch baking dish and dot with the remaining 2 tablespoons butter. Serve now, or cover and refrigerate up to 2 days.
To bake: let the dish sit at room temperature for 30 minutes. Bake covered with foil at 350°F (175°C) for 30 minutes, then uncover and bake 15 to 20 minutes more, until hot in the center (165°F / 74°C). Top with chives.

Notes

Make ahead: Refrigerate the unbaked dish, covered, up to 2 days.
Storage: Refrigerate leftovers up to 4 days. Freeze up to 1 month.
Reheat: Bake at 350°F (175°C) until hot, or microwave with a splash of milk, stirring often.
Variations: Add roasted garlic, shredded cheddar and bacon, or swap the sour cream for Greek yogurt. A slow cooker on WARM keeps them hot for 2 to 3 hours.

Keyword creamy mashed potatoes, make-ahead mashed potatoes, mashed potato casserole, thanksgiving mashed potatoes