Make Ahead Mashed Potatoes With Cream Cheese
Recipe by:These make-ahead mashed potatoes are the ultimate holiday hosting hack. Cream cheese and warm cream create silky-smooth potatoes that taste freshly made, even after three days in the fridge. Your guests will never know they weren't just whipped up!
Ingredients
- 5 pounds potatoes Yukon gold or Russet
- 8 ounces cream cheese room temperature
- 6 tablespoons butter melted
- ¾ cup heavy cream warmed
- 1 teaspoon kosher salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- green onions or chives optional garnish
Instructions
- Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for about 20 minutes or until the potatoes are tender and easily pierced with a fork. If using larger chunks, allow a slightly longer cooking time as needed.5 pounds potatoes
- Drain the potatoes in a colander, then return them to the pot and set over low heat for about a minute, letting any remaining moisture evaporate.
- Mash the potatoes with a potato masher or ricer until smooth. Add the cream cheese, butter, heavy cream, and spices, folding until well combined. For smoother, fluffier potatoes, use a hand mixer on high speed to beat the potatoes for 1-2 minutes.8 ounces cream cheese, 6 tablespoons butter, ¾ cup heavy cream, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon onion powder
- Taste the potatoes and add additional seasonings if desired. Then, spread the mashed potatoes evenly in the prepared baking dish and cover with aluminum foil.
- Refrigerate the dish for up to 3 days. When ready to bake, preheat the oven to 350°F. Bake covered for 35-45 minutes or until warmed through. Top with green onions or chives and extra butter.green onions or chives
Notes
Tips:
- Mash the potatoes while they are still hot, using room-temperature or warm ingredients for smooth, lump-free potatoes.
- Bake covered for the classic mashed potato texture or uncovered for a golden brown top crust.
- The fully baked mashed potatoes can be kept in the refrigerator for up to 5 days.
- Freeze individual portions, then thaw in the fridge overnight before reheating.
- The texture is optimal when heated in the oven according to the recipe directions.
- They can also be heated in a crock pot on low heat for 2-3 hours. For serving, switch to the warm setting for up to 3 hours.
- Cover the dish in plastic wrap to heat in the microwave. Use 75% and stir frequently, cooking for about 15 minutes or until heated through.
Nutrition
Calories: 313kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 314mg | Potassium: 839mg | Fiber: 4g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 37mg | Calcium: 53mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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