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Creamy Make Ahead Mashed Potatoes

Creamy make ahead mashed potatoes combine Yukon Gold potatoes with butter, cream cheese, and sour cream for a rich, smooth texture. Bake them in a 9x13-inch dish until the center reaches 165°F, then serve warm.
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Prep Time 20 minutes
Cook Time 1 hour 22 minutes
cooling and resting 35 minutes
Total Time 2 hours 17 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 4 qt cold water
  • 1 tbsp kosher salt for the cooking water
  • 0.5 cup unsalted butter divided; 1 tablespoon softened for the dish, remaining 7 tablespoons melted
  • 8 oz cream cheese softened and cut into cubes
  • 1 cup sour cream at room temperature
  • 0.5 cup whole milk warmed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Put the potatoes in an 8-quart pot with the cold water and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  2. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  3. Drain the potatoes well and return them to the pot over low heat for 1–2 minutes, stirring gently, to dry off excess moisture.
  4. Mash the potatoes with the remaining 7 tablespoons melted butter, cream cheese, sour cream, warm milk, 1 teaspoon salt, and pepper until creamy.
  5. Spread the potatoes in the prepared dish and let them cool for 20–30 minutes. Cover and refrigerate within 2 hours, for up to 2 days.
  6. When ready to serve, preheat the oven to 350°F.
  7. Cover the dish tightly with foil and bake for 45–60 minutes, until the center reaches 165°F.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest texture, dry the drained potatoes over low heat before mashing. Refrigerate, covered, for up to 2 days; freezing is not recommended for the best texture. For a lactose-free version, use lactose-free butter, cream cheese, sour cream, and milk.