Make-Ahead Mashed Potatoes

These make-ahead mashed potatoes can be made several days ahead and stored in the fridge to save you time on busy holidays.

Print Recipe

Prep Time 10

Cook Time 1 10

Total Time 2 5

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 4642.9 kcal

Equipment

1 Large Pot For boiling potatoes
1 Potato Masher Alternatively, a ricer or food mill for smoother results
1 Large Mixing Bowl For combining ingredients
1 Large Casserole Dish For baking and storage
1 Aluminum Foil For covering during refrigeration and baking

Ingredients

Main

5 pounds Yukon Gold potatoes cubed
8 ounces sour cream
2 3 ounce packages cream cheese
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain. Dotdash Meredith Food Studios
Transfer potatoes into a large bowl and mash. Dotdash Meredith Food Studios
Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Dotdash Meredith Food Studios
Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days. Dotdash Meredith Food Studios
When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C). Dotdash Meredith Food Studios
Bake, covered, in the preheated oven for 50 minutes. Dotdash Meredith Food Studios

Notes

For the best texture, opt for a potato ricer or food mill rather than a masher, which yields incredibly smooth, lump-free potatoes without overworking the starch. Over-mashing, especially with an electric mixer, can develop starch and lead to a gluey consistency. While Yukon Golds are excellent, for an even richer profile, a touch of unsalted butter added with the dairy will enhance flavor and creaminess. Consider sautéing a finely minced shallot or garlic clove in butter until translucent, then folding it into the potato mixture for added aromatic depth. A whisper of fresh nutmeg or a sprinkle of chopped chives just before serving also elevates the dish. When reheating, if potatoes appear too thick, gently stir in a tablespoon or two of warm milk or cream until desired consistency is achieved, ensuring they don't dry out. Always taste and adjust seasoning before serving.