Mashed potatoes are the last thing you want to be making while the turkey rests. These are made with cream cheese and sour cream, which keep them creamy when reheated, so you can make them two days ahead and warm them in the oven or slow cooker. They come out as smooth as the day you made them.
Why You’ll Love It
- Make them 2 days ahead.
- Cream cheese keeps them creamy when reheated.
- Reheats in the oven or slow cooker.
What You Need
- 5 lb Yukon Gold or russet potatoes (peeled and cut in chunks)
- 8 oz cream cheese (softened)
- 1/2 cup butter (plus more for the top)
- 1 cup sour cream
- 1/2 cup milk (warm)
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
How to Make Make-Ahead Mashed Potatoes
- Boil the potatoes in salted water 15 to 20 minutes, until very tender. Drain well.
- Mash the hot potatoes with the cream cheese and butter until smooth.
- Stir in the sour cream, warm milk, salt, pepper and garlic powder. Add more milk if needed.
- Spread in a greased 9×13-inch baking dish, dot with butter, cool, cover and refrigerate up to 2 days.
- To serve, bake covered at 350°F for 30 to 40 minutes, stirring once, until hot. Or warm in a slow cooker on low 2 to 3 hours.
Tips
- Use a potato masher or ricer, not a blender, to keep them fluffy.
- Let them sit out 30 minutes before reheating.
- Stir in a splash of milk if they look stiff after reheating.
Serving and Storing
Serve hot with gravy. Leftovers keep 4 days in the fridge.
Frequently Asked Questions
Can I freeze them?
Yes, up to 2 months. Thaw overnight in the fridge and reheat with a little milk.
Which potatoes are best?
Yukon Gold are creamiest; russets are fluffier. A mix works well.
Can I keep them warm in the slow cooker?
Yes, on warm or low for up to 3 hours, stirring now and then.
Make-Ahead Mashed Potatoes
Creamy mashed potatoes with cream cheese and butter that you make up to two days ahead and reheat without drying out.
Ingredients
- 5 lb Yukon Gold or russet potatoes peeled and cut in chunks
- 8 oz cream cheese softened
- 1/2 cup butter plus more for the top
- 1 cup sour cream
- 1/2 cup milk warm
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Boil the potatoes in salted water 15 to 20 minutes, until very tender. Drain well.
- Mash the hot potatoes with the cream cheese and butter until smooth.
- Stir in the sour cream, warm milk, salt, pepper and garlic powder. Add more milk if needed.
- Spread in a greased 9x13-inch baking dish, dot with butter, cool, cover and refrigerate up to 2 days.
- To serve, bake covered at 350°F for 30 to 40 minutes, stirring once, until hot. Or warm in a slow cooker on low 2 to 3 hours.
