Go Back
Make-Ahead Mashed Potatoes on a plate
Melissa Hart

Make-Ahead Mashed Potatoes

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 lbs russet potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp fine salt for cooking water
  • 6 oz cream cheese softened
  • 3/4 cup sour cream
  • 1/2 cup whole milk
  • 5 tbsp unsalted butter divided
  • 1 tsp fine salt for seasoning
  • 1/2 tsp black pepper

Method
 

  1. Cover potatoes with cold water by 1 inch in large pot; add cooking salt. Boil, then simmer 18 to 20 minutes until tender. Drain; steam-dry 2 minutes.
  2. Grease 9-by-13-inch metal pan with 1 tablespoon butter. Hand-mash potatoes; fold in cream cheese, sour cream, milk, 2 tablespoons butter, seasoning salt, and pepper.
  3. Spread in pan; make shallow ridges. Dot with remaining 2 tablespoons butter. Cool briefly; refrigerate within 2 hours, covering once chilled, up to 24 hours.
  4. Heat oven to 350°F. Tightly foil-cover cold metal pan; bake 35 minutes.
  5. Uncover; bake 10 to 15 minutes more to 165°F in center. Stand 5 minutes.