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Make Ahead Mashed Potatoes with Cream Cheese and Butter

Make ahead mashed potatoes with cream cheese are mashed until smooth, then baked in a 9x13-inch dish until hot through. Yukon Gold potatoes, butter, and warmed milk make a creamy, rich side that can be prepared up to 2 days ahead.
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Prep Time 20 minutes
Cook Time 1 hour 21 minutes
Resting 35 minutes
Total Time 2 hours 16 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened; for greasing the dish
  • 0.5 cup unsalted butter softened; remaining butter
  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 3 qt cold water plus more as needed to cover
  • 1 tbsp kosher salt divided
  • 1 package (8 oz) cream cheese softened
  • 1 cup whole milk warmed
  • 0.5 tsp black pepper
  • 1 tsp kosher salt remaining salt

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot

Method
 

  1. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Put the potatoes in an 8-quart pot. Add the water and 1 tablespoon of the salt, adding more water as needed to cover the potatoes by 1 inch.
  3. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes well and return them to the pot.
  5. Cook the potatoes over low heat for 1 minute, stirring gently, to evaporate excess moisture.
  6. Mash the potatoes with the remaining 1/2 cup butter and the cream cheese.
  7. Gradually mix in the warmed milk, remaining 1 teaspoon salt, and the pepper until smooth.
  8. Transfer the potatoes to the prepared dish and smooth the top.
  9. Cool for no more than 30 minutes, then cover and refrigerate within 2 hours of cooking for up to 2 days.
  10. When ready to serve, heat the oven to 350°F.
  11. Let the dish sit at room temperature while the oven heats, about 30 minutes.
  12. Cover the dish tightly with foil and bake for 45-60 minutes, until the center reaches 165°F.
  13. Remove the foil.
  14. Let the potatoes stand for 5 minutes before serving.

Notes

For the smoothest texture, evaporate excess moisture from the potatoes before mashing. Refrigerate covered for up to 2 days; freezing is also an option for up to 1 month. For a dairy-free swap, use plant-based butter, cream cheese, and milk.