Try our make ahead Mashed Potatoes recipe, featuring velvety Yukon potatoes, tangy sour cream, and cream cheese for extra flavor. Infused with the richness of butter and a dash of pepper, this dish is baked to perfection for a comforting side that brings warmth to your table.
Jump to RecipeMashed potatoes! Creamy, rich, the best of comfort foods – with lots of butter melted in, maybe some gravy. Mashed potatoes are easy enough to make, but this recipe allows you to get the hard work out of the way by making it ahead to heat in the oven just before serving.
My aunt, Pat, introduced this maked ahead mashed potatoes recipe to the family, and I’ve seen lots of variations. My friend, Paul, calls his version Party Potatoes. Adding sour cream and cream cheese adds to the creamy flavor, and it helps keep the potatoes from becoming gluey.
Which Potatoes to Use?
I prefer Yukon Gold potatoes for his make ahead mashed potatoes recipe, but any russet will work just as well. After peeling the potatoes and cubing them, rinse them a couple of times with water to get the excess starch off. That will help give you the creamy texture later.
Use a Stand Mixer
You can mash the cooked potatoes with a potato masher, a ricer, or with a fork. But I usually use a stand mixer to get out all the lumps (because my daughter is very picky about that). However you mash, mix in all of the ingredients and pour into a large casserole dish.
You can serve immediately, but they are best after baking for about 30 minutes. This recipe is designed to be made ahead, especially if you are making a lot of sides for Thanksgiving. Refrigerate overnight or for a couple of days, dot with butter, and bake for 30-40 minutes to heat through.
Ingredients
Yukon Gold potatoes. These form the hearty base, lending their creamy texture and buttery flavor.
Sour cream. This addition adds tanginess and creaminess, contributing to a smoother, richer consistency.
Cream cheese. Diced into cubes, a small amount of cream cheese introduces an additional layer of creaminess and a subtle tang.
Butter. We need this for both for cooking the potatoes and as a finishing touch, infusing the dish with richness and a luxurious mouthfeel.
Milk. Some whome milk is incorporated to adjust the texture, ensuring the desired creaminess.
Salt and pepper. These are our favorite spices to season the dish, with salt enhancing the flavors and pepper adding a touch of spiciness.
The combination of these simple ingredients creates a well-balanced, rich, creamy, and flavorful mashed potatoes dish that’s perfect as a side.
How to Make This Recipe
- Preheat oven to 350. Grease a large casserole dish and set aside.
- Boil potatoes until tender. Drain and place potatoes in the bowl of a stand mixer.
- Add sour cream, cream cheese, milk, and half of the butter to potatoes. Start mixer on low to begin combining ingredients. Slowly increase mixer speed to medium to whip potatoes until creamy.
- Taste the mashed potatoes and add salt and pepper to taste.
- Pour the potatoes into the prepared dish and dot with the remaining butter. Bake for 30 minutes or until hot throughout and starting to brown on the top.
- The potatoes can be made a couple of days ahead. Before baking – cover and refrigerate for up to 3 days. Add butter pats and bake for 40 minutes.
Frequently Asked Questions
While Yukon Gold potatoes are definitely the best choice here, you can experiment with other potato varieties like Russet or red potatoes. Just keep in mind that the texture might differ slightly.
Certainly, you can adjust the amount of butter to suit your taste preferences. More butter will result in a richer flavor and smoother texture.
You can add grated cheese, chopped herbs, roasted garlic, or even crispy bacon as mix-ins or toppings to enhance the flavor and texture.