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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are boiled, mashed with butter and dairy, then baked until the center reaches 165°F. Prepare them up to 2 days ahead for a smooth, creamy side with a golden-free, covered top.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Standing time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt water
  • 0.5 cup unsalted butter 1 stick, divided
  • 0.5 cup whole milk
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 1 cup sour cream
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Put the potatoes in an 8-quart pot and add the water.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Let them steam for 1 minute, then mash until mostly smooth.
  5. Melt 7 tablespoons of the butter with the milk in a small saucepan over low heat.
  6. Stir the warm mixture into the potatoes.
  7. Add the cream cheese, sour cream, salt, and pepper, and mash until evenly combined.
  8. Grease a 9x13-inch baking dish with the remaining 1 tablespoon butter.
  9. Spread the potatoes in the dish and smooth the top.
  10. Let the potatoes cool briefly, then cover tightly and refrigerate for up to 2 days, making sure they are refrigerated within 2 hours of cooking.
  11. When ready to serve, let the casserole stand at room temperature for 30 minutes while the oven heats to 350°F.
  12. Keep the dish covered with foil and bake for 45-60 minutes, until the center reaches 165°F.

Notes

For the smoothest texture, mash the potatoes while hot and refrigerate them within 2 hours of cooking. Keep covered in the refrigerator for up to 2 days; freezing is not recommended because the dairy may become grainy. For a dairy-free swap, use dairy-free butter, milk, cream cheese, and sour cream.