Make-Ahead Creamy Mashed Potatoes

There are some recipes that start out as holiday traditions and somehow become everyday family favorites. These mashed potatoes are one of them.

We originally made these potatoes for our holiday dinners. They were rich, creamy, and full of flavor, and everyone always looked forward to them. But my kids loved them so much that we couldn't save them just for the holidays!

Before long, I was making these mashed potatoes quite often for our regular family dinners. My kids were always volunteering to be the taste testers, and sometimes I think they would have been perfectly happy eating a big bowl of mashed potatoes and leaving the rest of the meal alone!

With butter, cream cheese, sour cream, and garlic, these potatoes are wonderfully creamy and flavorful without being difficult to make. And because they can be prepared ahead of time, they're just as useful for a busy weeknight as they are for Thanksgiving or Christmas dinner.

They're definitely a holiday favorite in our family! However, they're also too good to wait for the holidays. 

Ingredients:

5 lbs. potatoes  (I use what ever kind I find on sale.)
3 cloves garlic, peeled and whole
5 Tbs. butter, divided
1 (8oz.) pkg cream cheese, room temperature
1 c. sour cream
1/2 c. milk
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste

Directions: 

Wash, peel, and quarter the potatoes. Place the potatoes and whole garlic cloves in a large saucepan or stockpot and cover with cold water.

Bring the water to a boil over high heat. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and garlic well.

Return the potatoes and garlic to the pot. Add 3 tablespoons of butter.

Using an electric mixer or potato masher, mash the potatoes and garlic until they reach your desired consistency.

Add the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt and pepper.

Beat or mash until the potatoes are smooth and creamy.

If the potatoes seem too thick or dry, add a little more milk, a tablespoon at a time, until they reach the consistency you like.

Taste and adjust the seasonings as needed.

Transfer the mashed potatoes to a large baking dish and spread them evenly.

Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the top of the potatoes.

Cover the dish tightly with foil or a lid and refrigerate until you're ready to bake.

When you're ready to serve, remove the potatoes from the refrigerator and let them sit at room temperature for about 20–30 minutes while the oven preheats.

Bake, covered, at 350°F for 30–35 minutes, or until the potatoes are heated through.

For a lightly golden top, remove the cover during the last 10 minutes of baking.

Serve hot and enjoy!

Tips for Best Results:

Use softened cream cheese. Let the cream cheese come to room temperature before mixing it into the potatoes. This makes it much easier to incorporate and helps prevent lumps.

Don't overmix. Once the potatoes are creamy and at the consistency you like, stop mixing. Overworking potatoes can make them gluey.

Season after adding the dairy. The cream cheese and sour cream mellow the seasonings, so taste the potatoes after everything has been incorporated and add more salt, onion salt, or pepper if needed.

Add milk gradually. Potatoes can vary quite a bit in how much liquid they absorb. Start with the ½ cup called for in the recipe and add more only if needed.

Keep them covered while baking. This helps prevent the potatoes from drying out around the edges.

Give yourself a little extra time. If the potatoes are very cold when they go into the oven, they may need a few additional minutes to heat completely through.


The Secret to Fluffier Mashed Potatoes

If you like especially light and fluffy mashed potatoes, try this extra step.

Fill a large bowl with cold water and add a little salt. After cutting the potatoes, place them in the cold water and let them soak for about 20 minutes.

Drain the potatoes well, then place them in a saucepan and cover them with fresh water. Cook as directed in the recipe.

This extra soaking step can help remove some of the surface starch and give you lighter mashed potatoes.

An important tip: Don't skip replacing the soaking water with fresh water before cooking.

Make-Ahead Instructions

These potatoes are perfect for making ahead.

Prepare the mashed potatoes completely, transfer them to your baking dish, and dot the top with the remaining butter. Cover tightly and refrigerate for up to 2 days before baking.

When you're ready to serve, bake at 350°F until hot throughout.

If the potatoes are very cold from the refrigerator, they may need a little additional baking time.

Can I Freeze These Mashed Potatoes?

Yes! These mashed potatoes freeze well because of the cream cheese, sour cream, and butter.

Prepare the potatoes as directed and place them in a freezer-safe baking dish or airtight container. Cover tightly and freeze for up to 1 month.

Thaw the potatoes in the refrigerator before baking.

After thawing, give them a good stir. If they seem a little dry, stir in a small amount of milk before baking.

Can I Make These Without the Garlic?

Absolutely. The garlic adds wonderful flavor, but you can leave out the whole garlic cloves if you prefer a more traditional mashed potato.

You can also reduce or omit the garlic powder.

Can I Make These Right Before Dinner?

Definitely.

After mashing and seasoning the potatoes, transfer them to a serving bowl and serve them immediately while they're hot.

For a holiday dinner, though, I especially recommend the make-ahead method. It frees up valuable stovetop and oven space and gives you one less thing to worry about when you're trying to get everything on the table.

Serving Suggestions:

These potatoes are perfect alongside all of your favorite holiday dishes:

Roast turkey
Baked ham
Roast beef
Homemade gravy
Green bean casserole
Glazed carrots
Corn
Stuffing or dressing
Dinner rolls
Cranberry sauce

And don't forget the gravy! These potatoes make an excellent base for a generous spoonful of homemade gravy.

How to Store Leftovers:

Refrigerate:  Transfer leftover mashed potatoes to an airtight container and refrigerate for 3–4 days.

Reheating:  Reheat gently in the microwave or in a covered dish in the oven. If they seem dry, stir in a splash of milk or a little butter before reheating.

Frequently Asked Questions:

Can I prepare these mashed potatoes the day before?
Yes. That's one of the best things about this recipe! Prepare the potatoes completely, place them in the baking dish, cover, and refrigerate. Bake them when you're ready to serve.

Why do my mashed potatoes sometimes turn gluey?
Overmixing can cause mashed potatoes to become sticky or gluey. Mash them just until they reach the consistency you like.

Can I use Yukon Gold potatoes?
Absolutely. Yukon Gold potatoes make exceptionally creamy mashed potatoes. Russets will give you a lighter, fluffier texture.

Can I add more cheese?
Of course! A little shredded cheddar stirred into the potatoes or sprinkled over the top before baking would make a delicious variation.

How can I keep mashed potatoes warm for dinner?
Once they're finished, keep them covered in a warm oven or in a slow cooker set to warm. If they begin to dry out, stir in a little warm milk and butter.

What Kind of Potatoes Are Best?

The wonderful thing about this recipe is that you can use whatever potatoes you find on sale.

For especially fluffy mashed potatoes, Russet potatoes are an excellent choice because they are high in starch. Yukon Gold potatoes make wonderfully creamy and naturally buttery mashed potatoes.

You can also use a combination of potatoes.

 

 

 

Wash, peel and quarter the potatoes. Place the potatoes and garlic cloves in a large saucepan and cover with water.  Bring to a boil over high heat.  Turn the heat to low and simmer for 15 to 20 minutes, or until tender. Drain.

With an electric mixer, or by hand, mash the potatoes, garlic cloves and 3 tablespoons butter. 

Add the cream cheese, sour cream, milk, garlic powder, onion salt and pepper. Beat until you have the right consistency that you like for mashed potatoes.  If the potatoes are too dry, add more milk. Taste the potatoes to see if you need more seasoning.

Transfer to a large baking dish. Cut off pieces of the remaining 2 tablespoons butter and place on top of the potatoes. Cover with foil or a lid and refrigerate until you want to serve them. Remove from the refrigerator. Bake at 350° for 30 to 35 minutes, or until heated through.

You can also freeze this dish, and it will keep up to 1 month. Just thaw in the refrigerator before baking.

If you want fluffy mashed potatoes, try this.  Fill a bowl with cold water. After cutting the potatoes, place them in the cold water along with some salt.  Allow the potatoes to sit and soak for about 20 minutes. Drain. Then, fill a saucepan with fresh water. Begin cooking the potatoes as directed above.

You can also make these potatoes just before your dinner.  After they are mashed to the right consistency and tasting as you like, transfer them to a bowl and serve immediately.