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Make-Ahead Mashed Potatoes

Make-ahead mashed potatoes are creamy Yukon Gold potatoes mashed with butter, cream cheese, sour cream, and warm milk. Refrigerate them in a baking dish for up to 2 days, then bake until the center reaches 165°F.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting 5 minutes
Total Time 1 hour 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 1 cup unsalted butter divided
  • 1 package (8 oz) cream cheese softened
  • 1 cup sour cream
  • 1 cup whole milk warmed
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Put the potatoes in an 8-quart pot, cover with 1 inch of cold water, and add 2 teaspoons of the salt.
  2. Bring the water to a boil over high heat, then reduce the heat.
  3. Simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
  4. Drain well and return the potatoes to the warm pot.
  5. Mash the potatoes with 3/4 cup of the butter, the cream cheese, sour cream, warm milk, remaining 1 teaspoon salt, and pepper until smooth.
  6. Grease a 9x13-inch baking dish and spread the potatoes evenly in it.
  7. Dot the top with the remaining 1/4 cup butter, cover tightly, and refrigerate for up to 2 days.
  8. When ready to serve, heat the oven to 350°F.
  9. Bake the covered dish for 45–60 minutes, until the center reaches 165°F.
  10. Uncover and let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest texture, mash the potatoes while they are hot. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy can separate. For a lactose-free version, use lactose-free butter, cream cheese, sour cream, and milk.