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Creamy Make-Ahead Mashed Potatoes

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Creamy make-ahead mashed potatoes are rich, buttery, and ultra-smooth thanks to cream cheese and sour cream. Perfect for holidays or busy nights, they reheat beautifully without losing texture.

Ingredients

  • 4 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
  • 1/2 cup butter
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk or heavy cream (more as needed)
  • 1 1/2 teaspoons salt (plus more for boiling water)
  • 1/2 teaspoon black pepper
  • Optional: 1/2 teaspoon garlic powder, 2 tablespoons chopped chives, or 1/2 cup shredded cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add peeled and chopped potatoes.
  2. Boil potatoes for 15–20 minutes, or until fork-tender. Drain well.
  3. Return drained potatoes to the pot or a large mixing bowl.
  4. Add butter, cream cheese, and sour cream to the warm potatoes.
  5. Mash until smooth using a potato masher or hand mixer.
  6. Gradually add milk or cream to reach desired consistency.
  7. Season with salt, pepper, and any optional add-ins. Mix well.
  8. Transfer mashed potatoes to a greased baking dish.
  9. Cover and refrigerate for up to 2 days before baking.
  10. To reheat, bake covered at 350°F (175°C) for 30–40 minutes until heated through. Stir and adjust texture with more milk or butter if needed before serving.

Notes

Don’t overmix to avoid gummy texture.Use Yukon Gold potatoes for extra creaminess.Add roasted garlic or herbs for extra flavor.Mashed potatoes can be frozen for up to 1 month.Serve warm from the oven or keep warm in a slow cooker on low.

Nutrition

Find it online: https://cookibly.com/creamy-make-ahead-mashed-potatoes/